LIQUID GOLD
Olives and olive oil are intertwined with over 3000 years of Greek history and tradition. Olive oil, or “liquid gold” as Homer referred to it, was not just a food but a symbol of health, beauty, and longevity.
Apart from being the cornerstone of the Mediterranean diet due to its rich flavor, olive oil has been proven to have therapeutic properties since ancient times. Hippocrates, the father of medicine, recommended it as a remedy in more than 60 different therapeutic recipes.
Over the years, olive oil continues to hold a special place in people’s daily lives due to its beneficial properties.
Modern studies have shown that some of its health benefits include antioxidant and anticancer effects, as well as reducing the risk of cardiovascular diseases. Olive oil is rich in vitamin E, Omega-3, and Omega-6 fatty acids.
Mediterranean countries account for over 90% of the global olive oil production, with our country ranking third in production and first in per capita consumption worldwide.
The location where our olive oil is produced plays a significant role in its quality. Our olive groves are situated close to the sea and surrounded by mountains on three sides. This creates a microclimate in the region, which, combined with the Mediterranean climate, results in minimal rainfall throughout the year, with the trees being naturally watered less than 10 times on average.
Another crucial factor is the morphology of the area. The fields are rugged and steep, which makes harvesting challenging but helps replenish the soil’s nutrients.
The lack of water can be detrimental to an olive tree’s cultivation. In previous years, the locals believed that they were at a disadvantage compared to farmers in surrounding areas, as during years of intense drought, the quantity of produced olive oil was minimal.
But what about the quality? Today, after continuous chemical analyses of our olive oil, it has been observed that the lack of water makes the produced olive oil more concentrated. According to the results, our olive oil is rich in polyphenols and has a low acidity level of 0.2, with the upper limit for extra virgin olive oil being 0.8. However, what makes an olive oil differ in terms of quality?
The question doesn’t have a clear answer as it depends on its usage. An olive oil used to enhance the flavor of a dish should have low acidity, and the three taste notes (fruity, bitter, and pungent) should be in a taste balance. An olive oil used for medicinal purposes should have high levels of polyphenols.