Greek Olive Oil: Cultural review olive oil

Olives are grown for olive oil production mainly in Crete, in Peloponnese, in the North Aegean islands, in the Ionian islands, and in mainland Greece.

Due to its mild climate and to the composition of its soil, Crete is an ideal place for olive trees cultivation and olive oil production, and thousands of families make a living from this activity.

Cretan olive oil, with its fine aroma and superb flavor, is internationally acknowledged for its high quality. Peloponnese and especially the south- west areas comprise for centuries one of the most important olive groves of Mediterranean.

Olives and olive oil production have always been very important for thesurvival and economic evolvement of the region, offering economic robustness to thepeople. All five counties and especially the southern part of Peloponnese produce great quantities of olive oil of great quality.

Cretan Extra Virgin Olive Oil
Cretan Extra Virgin Olive Oil 
For many centuries, olive oil production has been a particularly developed practice on the North Aegean islands. Due to the significant economic value of olive products, and to the particular trade relationship, based on these products, which was developed between the islands and the coasts of Asia Minor, North Aegean islands have always enjoyed high economic growth.

Climate and composition of the soil create perfect conditions for olive trees cultivation and for the production of high quality olive products on the Ionian islands.We should bear on mind that the finest olive crop cannot guarantee the quality of the final product.

So as to achieve the desired high quality in the olive oil production, we must ensure that the olive crop is healthy and wholesome, it is transported to the factory on the same day of the harvest to immediately undergo the pressing procedure, and throughout all thestages of production, it is never exposed to temperatures above 27° Celsius.

As far as the final product, the olive oil, is concerned, it should be strictly assessed as toall its possible parameters prior to its transport and bottling, thoroughly evaluated andaccordingly stored in area free of insects, rodents, microorganisms, bacteria, etc.

Strict inspections should be conducted on the packaging/bottling material that come incontact with the olive oil, insuring that they are produced exclusively in factories applying systems of safety and hygiene throughout the manufacturing process, while allpersonnel involved in all the stages of production must be certified and healthy.

From the grove to its packaging, the whole step-by-step conveyance of the product should be monitored (this process is called “traceability”) 
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