Olive oil: taste of Greece


According to myth, Athena and Poseidon once competed over the rule of the city of Athens. Poseidon, the god of sea, stroke with his triaina on a rock and a spring of water appeared. Athena, the goddess of wisdom offered an olive tree and won the influence of the city.


The intimate relation of Greece with olive trees is traced in the distant past. Recent data indicates the cultivation of olive trees back in the Neolithic age and evidence is found for the production and exploitation of olive oil by all the major civilizations in ancient Greece. Apart from it’s obvious nutritional uses, olive oil was used for therapeutical purposes, as a widespread cosmetic good, as fuel to light dark rooms. Olive oil was actually a key feature of ancient Greek economy and politics, too: it was a major exporting good and during war hostilities included the burning of the enemy’s olive trees. It was so significant that the prize for the winner in the ancient Olympic Games was kotinos, an olive wreath.


Today Greece is among the world’s three top producers of olive oil and the consumption ratio is also large. Several producers all over Greece are cultivating the many varieties of Greek olives, preserving a long tradition. Up to recent years, the great taste of Greek olive oil was word of mouth. But lately, different types of Greek olive oil have impressed experts from all over the world in international competitions, winning prizes and awards for its attributes: the fruity flavors detected in the olive oil, its pleasant bitterness on the tongue and a lasting pungent sensation that goes all the way from the mouth up to the throat. In simple words, give it a try!



Everything goes with Greek extra virgin olive oil


Olive oil is the oil obtained from the fruit of olive tree, using mechanical or other physical methods under particular thermal conditions. Solvents, re-esterification processes and mixing different kinds of oil are not used, to avoid alterations in the oil. In simple terms, olive oil is produced by grinding the olive fruits and getting its juicy liquids. Depending on the characteristics, olive oil is classified in various types. Extra virgin olive oil is the highest quality and most expensive olive oil.


The taste of Greek olive oil is thrilling. Take a slice of bread. You can toast it if you want. Pour some Greek Extra virgin olive oil. Add a little bit of Greek oregano and if you prefer it salty, top it off with a pinch of salt. You are about to taste the world’s fastest and easiest-to-make snack.


Greek extra virgin olive oil is also fascinating as a dressing for salads. Use just a small amount to enhance the flavors of vegetables, without covering or altering their taste. It goes perfect with lemon juice, wine and balsamic vinegar and makes a perfect match for aromatic herbs.


If your cooking requires the use of oil, then help it out with some Greek olive oil. Try olive oil, too, if your menu involves frying. Olive oil’s smoke point –the temperature at which the oil starts to break down and smoke- is 410 F, making it ideal for cooking, stir-frying and deep frying.