About Greek Extra Virgin Olive Oil (EVOO)
Greek Extra Virgin Olive Oil (EVOO)
Greece is 3rd in producing world olive oil, 1st in producing Extra Virgin Olive Oil, ahead of Spain & Italy. In Greece 80% of the Olive Oil produce is Extra Virgin Olive Oil.
The Greek "Koroneiki" olive variety is the most common used for olive oil is robust and full of flavour and is traditionally cultivated in the Peloponnese region for more 10 centuries. The region of Kalamata, located at the South of Peloponnese region is classified as the Protected Designation of Origin (P.D.O) by the European Union. P.D.O products must be grown and produced in a specific region using tradition production methods. It is all about the unique quality, special characteristic link to the climate, the nature of the soil and the local know-how. Kalamata olive oil is produced from the fresh "Koroneiki" olive variety which is smaller, thicker skin, has high anti-oxidant properties and is green in colour. Only the Greek climate and terroir can bear genuine Koroneiki Kalamata olive fruit.
More about Greek Extra Virgin Olive Oil (EVOO)
The Greeks referred Extra Virgin Olive Oil as liquid gold!
Lots of people in the Mediterranean drink about 1 tablespoon of Extra Virgin Olive Oil every morning. Drinking a small amount of extra virgin olive oil is all it takes to prevent Alzheimer’s, heart disease, stroke, and several different types of cancer. This helps cleanse the body, and gives the body a kick-start for the day.
It is know that drinking EVOO in the morning will help weight lost (contain oleic acid which gives the feeling of fullness and promotes the feeling of satiety), detoxification, contains high anti-oxidants to fight colon cancer, promote healthy skin, polyphenols in EVOO acts as an anti-oxidants to fight inflammation in the body, the monounsaturated fatty acids increase "good" cholesterol, reduce "bad" cholesterol, keeps blood sugar level low which is good for our cardiovascular system.
Production of Extra Virgin Olive Oil (EVOO)
(Extra Virgin Olive Oil, also very commonly known as EVOO is the highest quality and most expensive olive oil classification. It should have no defects and a flavour of fresh olives. It should have very low acidity, usually below 0.8%.
It must be produced entirely by mechanical means without the use of any solvents, and under temperatures that will not degrade the oil. Freshly harvested olives are sent for pressing within 24hours to maintain its highest quality.
It's not easy to produce Extra Virgin Olive Oil. A producer must use fresh olives in good condition and monitor every step of the process with great care. Extra virgin olive oil doesn't stay that way. In typical harvesting, olives are hand harvested to maintain high quality fruit for pressing. Even in perfect storage conditions, the oil will degrade over time, so it's important to enjoy it within its two-year shelf life.
All you need to know about EVOO
1. It is the highest grade Olive Oil;
2. Must meet numerous chemical parameters and sensory standards, they are unrefined, unaltered, unfiltered oil;
3. First cold extraction, no heat is used;
4. High in natural anti-oxidant, polyphenols*, trans fats free;
5. Taste fresh and flavour of green ripe olive;
6. Acidity level is low, below 0.8%, oleic acid;
7. Most expensive olive oil.
How to choose a good EVOO
1. Choose a brand that is from a small producer, to minimise large scale producer that tend to blend the oil with other oil;
2. Check the bottle labelling that indicate Extra Virgin Olive Oil (EVOO);
3. World best EVOO always bottled their EVOO with dark-coloured (UV protected) bottled, or tin bottled that does not allow sunlight penetration. Do not buy EVOO bottled from a plastic bottle that is full of BPAs.
4. Best to consume a good quality EVOO within 18 -24 months for its freshness and aromatic flavour and always store them in cool and dark place.
Health Claim by EU : Extra Virgin Olive Oil (EVOO) contains Polyphenols*, consume daily protects blood lipids from oxidation. (Health claim - EU432/2012)
* Polyphenols may help prevent blood clots, reduce blood sugar levels, and lower heart disease risk. They may also promote brain function, improve digestion, and offer some protection against cancer, though more research is needed.