Greek extra virgin olive oil has a rich and storied history that dates back thousands of years, intertwining with the culture, economy, and daily life of the region. Here is a concise overview of its historical journey:
Our Extra Virgin Olive Oil
PRODUCTION AND QUALITY
Extraction Process: Extra virgin olive oil (EVOO) is made by cold pressing olives without using chemicals or excessive heat, ensuring the highest purity and quality.
Acidity Level: To qualify as extra virgin, olive oil must have an acidity level of less than 0.8%. Greek EVOO often surpasses this standard, with some oils boasting acidity levels as low as 0.3%.
Flavor Profile: Authentic Greek EVOO is known for its rich, robust flavor with a hint of bitterness and peppery finish. It often has a fruity aroma with notes of green apple, fresh grass, and herbs.
HEALTH BENEFITS
Rich in Antioxidants: Greek EVOO is packed with antioxidants, particularly polyphenols, which help fight inflammation and reduce the risk of chronic diseases.
Heart Health: Regular consumption of extra virgin olive oil is linked to improved heart health, including reduced risk of heart disease, lower blood pressure, and improved cholesterol levels.
Nutrient Content: It is an excellent source of vitamins E and K, essential fatty acids, and other vital nutrients that promote overall health and wellness.
Origin and Heritage
Historical Significance: Greek olive oil production dates back over 4,000 years. Ancient Greeks considered olive oil a gift from the gods and it played a vital role in their diet, medicine, and religious rituals.
Geographical Indications: Greece has several regions known for producing high-quality olive oil, including Crete, Peloponnese, and Kalamata. These regions benefit from a Mediterranean climate, ideal for olive cultivation.
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