Extra-virgin olive oil is a crucial ingredient in Mediterranean dishes and the diet as a whole. Greece is a leading producer of this precious liquid, renowned for its flavor and medicinal properties.
Kalamata, a city in the Peloponnese peninsula of Greece, is renowned for producing some of the best olive oil in the world. The Koroneiki olive, a small but rich and aromatic olive, thrives in the region’s mild Mediterranean climate with extended periods of sunshine and is used to produce this olive oil.
When and How do they Harvest Olives?
Koroneiki olives are harvested from the end of October through the beginning of February. Olives picked in the first three weeks, when they’re still bright green, are thought to yield the best olive oil. More polyphenols and antioxidants can be found in olive oil harvested earlier, making it healthier and contributing to a brighter, more robust flavor.
The Koroneiki olive is picked as quickly as possible so that its nutrients remain intact. Two approaches are possible. There are two methods for harvesting olives from a tree: using electric sticks to shake them loose, or pruning the interior branches and using a machine to sort the olives from the leaves. Both methods involve a net that catches the olives as they fall; this net is perforated so that the olives don’t get squashed. After the net is completely encircled, the more tenacious twigs and leaves are removed by hand.
How do they Extract Extra-Virgin Olive Oil?
Harvested olives are taken to a mill, where the extra-virgin olive oil is produced through a cold-pressing procedure. To extract the oil, the olives are washed, crushed into a paste, spread on mats, and pressed. This method is used to protect the oil’s flavor and quality by being slow and gentle.
The resulting extra-virgin olive oil is a veritable nectar of the gods, with its complex flavor profile that includes bitterness, spice, intensity, grassiness, and fruitiness. Therefore, it is not surprising that the Greeks have been making this liquid gold for centuries.
How Important is Olive Oil in Greece?
In Greece, making olive oil is more than a means of subsistence; it’s a cultural tradition. For both subsistence and profit, many households cultivate their own olive trees and press their own olive oil. Their culture and cuisine revolve around the production of high-quality extra-virgin olive oil, and they take great pride in this heritage.
The high quality and deliciousness of Greek extra-virgin olive oil is a testament to the country’s long history of olive oil production. The Koroneiki olive is the focus here, and the extraction and processing methods are painstakingly slow and gentle to protect the oil’s quality and flavor. For centuries to come, Greek extra-virgin olive oil will represent Greece and its culture and way of life to those who enjoy Mediterranean cuisine.
