Olive oil and Greece. Olive oil - "liquid gold" from Greece

Coming to Greece on vacation, what is the tourist primarily interested in, besides the beach or attractions? That's right: healthy and delicious food, natural products, which he does not always manage to find in his homeland. In this article, you will learn how to choose olive oil and not make a mistake, what you need to pay attention to when buying.

How to choose olive oil in Greek stores

In order not to be unfounded, I went to one of the supermarkets in the city of Nea Moudania and made a small video - what is interesting on the shelves. Watch the video, then I will write in more detail for those who will not be able to watch the video.

The choice of olive oil in supermarkets is quite large, usually the oil takes up a whole rack:

How to choose a good olive oil from all this abundance? The inscriptions are mostly in Greek, so look for this on the bottle: Εξαιρετικό Παρθένο Ελαιόλαδο , - That's what it is extra virgin oil. How to get this best olive oil - read

Eat a large number of beautiful bottles that say Ελαιόλαδο — Αποτελείται από Εξευγενισμένα και Παρθένα Ελαιόλαδα. This means that this oil consists of a mixture of refined (refined) olive oil and extra virgin. Moreover, the percentage of these oils, as a rule, is not indicated. This oil is slightly cheaper than cold pressed oil, that is, extra virgin.

You will see another name on the following bottles: Πυρηνέλαιο — Ιδανικό για τηγάνισμα (για κάθε χρήση) , which means that it is blended with natural olive oil. This oil is much cheaper, a little over 3 euros per liter.

I found the same in the store and agureleo, which I wrote about. True, only one brand had it in its set - Altis. It is the most expensive - something around 7 euros per liter. It is written on the bottles that it is supplied in limited quantities - and it is. This is the most valuable olive oil and it is not produced much.

So, now you will not get confused in the Greek supermarket and will know exactly how to choose high-quality olive oil!

What brand of olive oil is best? The answer to this question requires preliminary study. After all, the olive tree is not grown in Russia. That is why any olive oil is imported. But, as in the case of sunflower or corn, we know that best product obtained from the first pressing. We also know that vegetable oil purified from impurities - refined. Is this good in the case of olive oil? There are also ways of pressing - cold and hot. Which product is of better quality? In this article, we will comprehensively study this issue. Below we will talk not only about which brand of olive oil is better, but also consider the products of producing countries, explain briefly what the process of processing olives is. On store shelves you can see different kinds containers with this imported product. Glass, plastic or metal - in which packaging should I buy olive oil? It is important to learn how to read the label correctly. And in this article we will tell you what the words Eextra Virgin mean. In Mediterranean cuisine, where olive oil is one of the main foodstuffs, it is used very widely and for various purposes. You need to know these subtleties in order to properly season salads or make dough.

Health benefits of olive oil

Did you know that Mediterranean cuisine has been included in the UNESCO list of intangible heritage of mankind? Do you know why? That's right: it is built on the active use of olive oil. So the dishes mediterranean cuisine not only amazingly tasty, but also very useful. Olive oil (the reviews of gourmets and chefs in this matter are almost the same) will not only give the most ordinary dish a noble shade - it will also saturate the body with valuable vitamins and minerals. And most importantly, it will not leave any extra centimeters on the hips and waist. After all, olive oil is completely processed by the stomach. Have you noticed what luxurious hair Italians, Spaniards, Greek women have? Strong, thick, silky, shiny... And this is the result daily use olive oil. It strengthens bones, nails and teeth. Vitamin E, which is found in excess in olive oil, prevents aging, alleviates pain from ulcers and gastritis, heals hemorrhoids, and breaks down cholesterol plaques. And even, as recent studies have shown, it is a good tool for the prevention of cancer. Therefore, the ancient Greeks, who cultivated olive trees in ancient times, called olive oil "the gift of the gods." As you can see, this is not only a poetic metaphor.

Product manufacturing process (in brief)

To understand which brand of olive oil is better, you need to at least superficially understand the technology for producing this product. It would seem, what difficulties can there be? After all, olive oil has been made since ancient Egypt. The olives were placed under the press and squeezed. But modern equipment and chemicals allow you to squeeze more oil out of the olive. For this purpose, the cake goes to secondary processing. It is on this basis that olive oil is divided into two types. At the first pressing, "virgin" or Virgin Oil is born. And when the olives are recycled, that is, they are heated and chemical reagents are passed through the cake, Pomace Oil is obtained. Based on the foregoing, we ask: is it worth saying which olive oil is better? Of course, "virgin". But if we want to taste the very best olive oil, we must take into account where the olives ripen best. After all, trees have a wide range of growth. But they do not give a good harvest everywhere. The most reputable olive oil producing countries are Greece, Italy, Spain and Tunisia. The first of these, once called Hellas, accounts for eighty percent of Virgin Oil's global sales. Greek oil purchased by importers for further production of the product.

Extra Virgin Olive Oil: Key Features

Regardless of the country of origin, this product is the best possible. The very word "extra", mentioned in the title, indicates that the raw materials for it were of exceptionally high quality. Olives for this oil are harvested by hand. Next, the crop is sorted. For "Extra Virgin" only fully ripe, large and undamaged olives of the highest grade are selected. Next, the berries are sent under the press. No other processing effect occurs. This process is called cold pressing. Thanks to this minimal processing, all useful material. This is a slightly greenish product. Oil olive Extra Virgin has a rich smell of olives. But he has a specific taste. People who have tried Extra Virgin Oil for the first time may think that the oil has gone rancid. But just this taste testifies to the highest quality of the product. raw olives also bitter. But the free acidity of Extra Virgin Oil olive oil is very low - 0.8 percent. That is, one hundred grams of the product contains less than a gram of substances undesirable for the body. But this indicator - acidity - is not the main one in determining a quality product. The refining method also reduces it.

Other types of olive oils

There are many more denominations between Extra Virgin and Pomac Oil. Let's consider them briefly.

Virgin Olive Oil is also a very high quality olive oil. The only difference with "Extra" is not as thorough casting of the crop. Under the press are olives of different sizes, ripeness and type. But the rest of the process is exactly the same as in the production of Extra Virgin Oil. That is, the berries are cold pressed, after which the liquid is immediately poured into containers for sale. This oil is remarkable in that it is almost not bitter. If you wish to take it for medical reasons pure form, but you can not tolerate a specific taste, get this particular kind. The acidity of Virgin Olive Oil is higher. Two percent allowed. But if this figure exceeds the norm, the batch is sent for purification. And here it is necessary to explain the difference between refined olive oil and unrefined olive oil. In the production of the first product, chemicals are already used that cleanse it of excess acidity. This figure for Refined Olive Oil drops to 0.3 percent. On sale there is also such a view as "Pur Olive Oil". The name translates as "pure olive oil". But this cold-pressed product is still a mixture of Virgin and Rafinid. The acidity of this olive oil does not exceed one percent. Well, Pomace Oil in Greece and Spain lubricates the doors. Sometimes the product obtained from the heat pressing of the cake is refined.

Application in cooking

In the art of cooking, one should know for what specific purposes one or another type of olive oil should be used. Especially in northern countries, where this product is imported, and therefore very expensive. So, you need to take only Extra Virgin olive oil for salads. By the way, in dishes it loses its bitterness. Yes, over time too. But the shelf life of a bottle of "Extra Virgin" is one and a half to two years (depending on the container). At the end of this term, the oil does not lose its extremely useful properties, but becomes softer, velvety in taste. For the preparation of cold sauces and marinades, we use the usual "Virgin". This olive oil reviews are called very tasty and healthy. Meat lubricated with Virgin Oil will quickly soften and become tender after baking. For stews apply "Pur Olive Oil". And for frying food, you should take the type of Refined Olive Oil. This oil has a high smoke point due to refining. It does not splash, does not burn out, and in fried foods large amounts of carcinogens are not formed. This product is also ideal for making dough. It is not bitter and can be used instead of corn or sunflower. Rolls and bread based on Olive Oil do not stale for a long time.

How to choose a good olive oil, not a surrogate

Supermarket shelves are littered with various brands of this product. This is where it gets lost. How to do right choice? Rule one: carefully study the label. It is desirable that the product be packaged by the manufacturer. Olive oil from Greece bottled at Deribasovskaya is likely to be of dubious quality. The label indicates the name, often reflecting the type of product. That is, in capital letters it is written, for example, "Extra Virgin" or "Pur Olive Oil". Sometimes the name contains the brand of the manufacturer or the name of the area where the olives were collected. But the product variety must also be present on the label. In oils that do not belong to the elite Virgin, the type of processing is indicated. This also gives us the opportunity to choose the best product. It is better to buy cold-pressed oil than refined oil made from pomace after heat treatment. The shelf life of the product is also important. It's not a wine that gets better with age. Extra Virgin has a shelf life of up to two years, other varieties - one year. But the color doesn't matter. Yes, often it is not visible due to the fact that the oil is poured over tin cans or dark glass bottles. IN plastic container only the product of the low price segment is sold.

Olives grow in the warm countries of Europe and Asia Minor, in North Africa. But the leaders in the supply of olive oil to the world market are still only four states. These are Greece, Spain, Italy and Tunisia. Oil of which country of origin to choose? You should know that breeders have bred many varieties of olives. And in Italy there are more than forty. Therefore, different companies have the opportunity to produce single-grade oils, as well as refined ones, with amazing taste"cocktails".

Spanish producers are adherents of the good old olive, which was cultivated in Iberia in ancient times. Therefore, in this country there is not such a variety of olive oil. Spain prescribes labels in its own language. Therefore, you need to coordinate Olive Oil with Aceite de Oliva. It should be taken into account that Aceite de Orujo means an oil of secondary extraction, from pomace, created by means of heat treatment.

Olives in Greece grow in regions with different climatic characteristics. Terroir affects the taste properties of olive oil, even if it belongs to the same type.

A product from Tunisia is very rare to find on the shelves of our stores. But this does not mean that the olive oil from this country is bad. On the contrary, the alternating influence of the winds from the Sahara and the breezes of the Atlantic allows you to grow olives with a special taste and aroma.

The best brands of olive oil from Greece

Any product from sunny Hellas will be good. The choice before the buyer is truly huge. You can buy oil both from the oil groves near Thessaloniki and made on the islands. And it's just a little, but it will affect the taste. The world's largest trader, which supplies olive oil not only to importing countries, but even to Spain and Italy, is Oliko. However, this company buys crops from various farms in the country and produces a certain mix (although good quality). But the company "Elinika Eklikta Elya" was specially created in order to manufacture the best varieties olive oil. As wine tours thrive in France, so in Greece you can visit small family businesses. Companies such as Xylouris and Kidokinatis not only harvest the olives by hand, but also press them through a traditional press.

Olive oil from Spain and Tunisia: what are their features?

On Russian market about fifty names of products from this country are presented. What are the Spanish trade marks olive oil best? Look at the terroir. The climate of the south of the country, with its long vegetative period, makes it possible to grow the most juicy, fatty olives. Most good brands Andalusian "Baena" and "Lucena" are considered, as well as "Forest Garrigues" and "Siurana" from Córdoba. On the other side of the Mediterranean, in Tunisia, the best manufacturer olive oil is considered "African Dream Products". And his best brand is Chemlali.

Italian product varieties

In this country, food is treated with reverence. No wonder Italian cuisine is considered one of the best in Europe. By default, the products of this state are equated to the standard. Therefore, food products that are produced in Italy quite often become participants in all sorts of competitions for the title of the best. Do not stand aside and manufacturers of olive oil. They have their own competition - Ercole Olivario. Only elite varieties (Extra Virgin or at least cold pressed oil) can take part in it. What manufacturers have become - and repeatedly! - winners of this most prestigious competition in Italy? These are brands such as Azienda Agricola Giorgio, Oliveto di Contesse Gertrude and Fattorie Greco.

Greece is one of the top three countries - world leaders in the production of olive oil. But, at the same time, it is Greece that ranks first in terms of the quality of olive oil production. Extra Virgin and canned olives.

And most importantly, Greece is a country where the olive is revered as a gift from the gods, and therefore the attitude of the Greeks to these fruits is appropriate.

For many centuries, this land has kept its secrets, which thousands of scientists and philosophers have tried to unravel. Secrets of history, mythology. Including the secret of olive oil. Even now, in the age of progress and scientific achievements, the secret of the taste and benefits of a real Greek product has not yet been fully unraveled.

The geographical position of Greece, as well as its natural diversity, is no less striking. Washed by three seas, lined with mountain ranges and countless lakes, adorned with emerald greenery and golden sands, this country makes you fall in love with it at first sight.

The combination of all the virtues, all the brightest qualities of Greece embodied in a unique national product - olive oil.

According to historians, the cultivation of olives, and, accordingly, the production of olive oil, began in Greece at least five thousand years ago - even before our era. Then the ancient kings, generals, philosophers and masters of antiquity already ate this most valuable product at feasts, giving thanks to the gods of Olympus for it. Since then, the production of olive oil - "liquid gold" - has been a priority in the state.

In modern Greece, the population uses olives and olive oil in any dishes - hot, cold, in salads, even in desserts. No wonder the Mediterranean diet is considered the most beneficial for human body. The Greeks add extra virgin olive oil to absolutely everything. After all, the product of processing the fruits of the olive tree can not only give a fresh taste, bright aroma and unique piquancy to a particular dish, but also to enhance useful qualities each of its components. For example, we all know that carrots contain a lot of vitamin A that we need, but for better absorption by the body, it is necessary to use this vitamin in combination with vegetable fats. And Greek olive oil is perfect for this role.

"Liquid gold" has been used since time immemorial in medicinal purposes. It is part of various ointments and solutions for injection. But most often olive oil is used in in kind to get rid of a wide variety of diseases.

After all, it is rightfully considered not only the most delicious, but also the most useful. Olive oil cures diseases of the heart and blood vessels, cholelithiasis, pancreatitis, cancer and diseases of the gastrointestinal tract. Excess weight also ceases to be a problem when consuming Greek grade olive oil Extra Virgin. These facts are not unfounded. They are confirmed by pharmacists, doctors and nutritionists around the world. Moreover, appearance, strength and vivacity of the population of Greece are another proof of the unique healing properties"liquid gold".

The variety of qualities of olive oil depends on the variety of fruits and their degree of maturity. Therefore, each drop of this most valuable product is unique and inimitable in taste.

Greek olive oil is history, present and future. This is hard work and God's grace. That is why Greek olive oil is the ultimate in excellence.

One of the most ancient trees given to humanity by God is olive, and the oil extracted from its fruits has been of enduring importance in human life for many millennia.

According to the Old Testament, the Lord, who was angry with people who were mired in sins and caused the Flood, sent Noah a dove with an olive branch in its beak as a sign of reconciliation. And one of the first trees planted by Noah on Mount Ararat was an olive tree, and an olive branch and a dove holding it have since been considered symbols of peace.

The history of olive cultivation and the production of olive oil is inextricably linked with the life history of most of the peoples of the Mediterranean. One of the hills on which ancient Jerusalem stands is called the Mount of Olives, hinting that olive groves have existed here since the very foundation of the city. This unpretentious tree can grow and bear fruit both in drought and in strong winds, and the main conditions for its successful growth are the sun, stones, silence, solitude and the proximity of the warm sea.

Let's remember the history and mythology

During the excavations of the palace of Zakros, which belongs to the Minoan civilization, archaeologists found fossilized fruits of olives, sacrificed to the chthonic gods so that they would protect the inhabitants from earthquakes.

The find dates back to 2000 BC. e. This suggests that Crete at that time not only grew olive trees, but also owned the secrets of producing and storing olive oil.

This is evidenced by other archaeological finds. During the excavations of the Phaistos palaces, huge two-meter jugs, the so-called pithoi, were found, in which the ancient Cretans stored olive oil, and one of the most famous frescoes of Knossos depicts a solemn procession carrying gifts in the form of amphoras with oil.

The fruits of the olive tree, the oil made from them, and even its leaves and branches were used by the ancient Greeks in their Everyday life. The fruits of the olive served as food for their families, a cure for many diseases, its branches were used for heating, and a healing infusion was made from the leaves.

Olive oil illuminated dwellings and temples, used as cosmetic product and as an indispensable attribute when performing religious rituals. IN Ancient Greece, Where fresh water was in short supply, rubbing with olive oil was a means of daily hygiene for all residents. They greeted the newborn with oil, rubbing his body, and accompanied the person on his last journey, anointing the body of the deceased with it.

A rare Greek pie is made without olive oil, the well-known spanakopita is no exception! All about the most beloved spinach pie in Greece,.

There were many legends about the appearance of a sacred tree on Greek soil. One of them says that Hercules got the seed of the olive tree and brought it to the Greeks from the shores of the Black Sea, the other says that he brought the olive from northern Hyperborea. Medea, preparing a decoction for Jason that restores youth, used olive juice, and when stirring it with a dry olive twig, she was surprised to find that after a while fresh leaves and fruits.

But the most beautiful myth is that olive Tree presented to the inhabitants of Attica herself. The goddess planted the first olive on the rocky Acropolis hill, and since then the tree has been considered by the Athenians as a symbol of prosperity, peace and wisdom. On the first gold coins minted in Athens, the goddess Athena-Poliada was depicted in a helmet, on top of which there was a wreath of olive branches, and in her hands she held an amphora with olive oil.

One of the "seven wise men of antiquity" the Athenian archon Solon in the VI BC. e. issued the first laws protecting olive trees as one of the main values of the city, and those caught cutting them down were sentenced to death.

Herodotus in the 5th century BC e. wrote that olive trees were so revered and sacred that only virgins and eunuchs were allowed to grow and care for them. Olive wreaths were worn by Athenian girls as a symbol of girlish purity.

In Ancient Olympia, the winners of the Olympic Games were awarded with a wreath of olive branches growing in the sacred olive grove of Alfea, not far from the Olympic Stadium. Such an award was considered the most expensive for competing athletes.

In 480 BC. e. When the Persians invaded Greece, the Olympic Games were not canceled. Upon learning that the reward for winning the competition was just an olive wreath, and not money and rich gifts, the noble Persian warrior reproached King Xerxes: “Against whom are we fighting? Valor is important to them, not money!”

How Liquid Gold Conquered the World

Greek olive oil, along with wines, has become one of the main currencies of the Mediterranean. Thanks to this, it gradually conquered the entire ancient world. They were traded by merchants from different countries Mediterranean: Phoenicians, Egyptians, Cretans, Cypriots and Jews. Oil became a source of income and was called liquid gold at that time.

Due to the lack of land for the formation of new cities, the Greeks began to move to the territory of Sicily and the Apennine Peninsula, to the south of France, to the western coast of Spain, setting up their colonies there. Some moved east and reached the shores of the Black Sea. And wherever they moved, the first thing they took with them were olive seeds or even their seedlings.

Later, the ancient Romans promoted the spread of olive oil as valuable product throughout his empire. They took much from the practice of the Greeks in growing olives and began the cultivation of olive trees in Italy. The Romans also cultivated olive groves and extracted oil from them on the fertile soils of Morocco, Algeria, Tunisia, as evidenced by the ancient oil mills found on the territory of these states.

Oil began to be traded not only in North Africa, but also in the countries of Northern Europe. Pliny the Elder, in his Natural History, wrote that there are two most valuable liquids given by trees - wine and olive oil, but he personally prefers oil.

Who came up with the categories

The Romans, who learned from the Greeks, were the first to come up with the idea of assigning a category to oil, depending on the method and time of its extraction. In 301, an edict was issued by Emperor Diocletian, who set fixed prices for olive oil, depending on the quality.

The oil pressed from the olives harvested in September was called bitter (oleum acerbum) and was considered to be of poor quality. The oil obtained from olives harvested in December was called green (oleum viride) and was considered the second category. The highest category was oil from black ripe olives harvested in January-February and it was very expensive.

With the fall of Rome and the barbarian invasion of the empire, olive oil production and trade plummeted. But the traditions of growing olive trees and making oil from their fruits have not been lost in time. They were carefully preserved in Orthodox and Catholic monasteries in the Byzantine Empire, Greece, Italy and Spain.

Some statistics

There are approximately 800 million olive trees in the world today.

Ninety-five percent of them are grown in the Mediterranean, and in Greece, of all the fruit-bearing trees cultivated in the country, olive plantations account for about 75%, and they occupy about 15% of all Greek agricultural land.

The country has 300 sunny days a year, a warm sea, hardworking people - all this creates excellent conditions for the production of olive oil - one of the main components of the economy, not only now, but also many centuries ago, since the Neolithic.

The oldest olive tree was found in Crete in the Chania region. Its age is 3000 years, it still bears fruit and oil is obtained from it. Exactly 249 bottles of oil from this olive were presented as memorable gifts to the participants of the International Conference on the Export of Olive Oil, held in Chania in 2013.

In 2013, Greece produced 357 thousand tons of olive oil, of which 40% was purchased by Italy and exported as Italian to many countries around the world.

The main part of Greek olive oil is produced in three areas: on the peninsula, on the islands of Crete and Lesvos.

Greece consumes 19 liters of olive oil per year per person, while in Germany - 0.7 liters, in America - 3 liters, and in Japan only 0.1 liters.

About the benefits of olive oil

Even ancient doctors believed that olive oil has a beneficial effect on human health. Today's scientific research not only confirms, but also proves the need to include this wonderful product in everyone's diet.

The food of modern man is characterized by an excess of calories and a deficiency of vitamins, which leads to severe chronic diseases: heart failure, arthritis, diabetes, cancer. The use of olive oil reduces the risk of their occurrence.

It is known that there is "good" and "bad" cholesterol. "Good" is perfectly excreted from the body, without depositing cholesterol plaques on the walls of blood vessels, leading to the development of atherosclerosis. And lowering the level of "bad" is necessary for the health of the cardiovascular system.

Saturated fatty acid, which increase the cholesterol index, are found in all animals and vegetable fats. In olive oil, they are no more than 10%, and unsaturated (such as oleic acid) - 70-80%.

According to the ratio of acid balance, olive oil resembles breast milk. It effectively reduces the level of "bad" cholesterol, rich in antioxidants, which are an excellent tool for the prevention of peptic ulcer, chronic kidney and liver diseases.

The oil also contains a polyphenol that stops the growth of cancer cells. One tablespoon of olive oil contains 10% daily allowance vitamin E, an excellent natural antioxidant needed by the body.

Scientists have proven that taking just two tablespoons of olive oil a day can significantly reduce the risk of developing malignant neoplasms, such as breast cancer.

Not all olive oil benefits health, it must be able to choose and store it correctly.

Which oil is better and how to choose it

According to the rules introduced by the European Union, there is a gradation of olive oil into categories. Let's try to figure out what it is.

Greek "partheno"

Virgin in European style, or “partheno” (virgin in Greek) is an olive oil obtained during the first cold pressing exclusively by mechanical means, without the use of chemical additives. It has low acidity and other health benefits. It is classified according to the following types:

extra virgin olive oil- oil of the highest category, impeccable aroma and taste, having an acidity not exceeding 0.8%. This is the highest quality and most expensive type of oil, which is produced by many well-known Greek manufacturers. For example, one liter of Altis oil in a glass bottle costs 6.50€. The oil has a pleasant and rich fruity aroma and taste. Used for dressing salads. Beautiful remedy with stomach ulcers.
fine virgin olive oil- oil of the first category, with a very pleasant aroma and taste, its acidity is between 1% and 1.5%. It is suitable for adding to boiled vegetable dishes and for dressing salads. On the shelves of Greek supermarkets, this type of olive oil is represented by the products of many companies.

Here are some types of virgin olive oil from the oldest and very popular Minerva company in Greece:

cold-pressed Horyo oil packed in lungs plastic bottles. One liter of this oil costs €5.72, two liters €10.90 and a five-liter bottle €19.99;
Clasico brand oil, the cost of which is €4.99 for one liter, €9.55 for two liters, and €19.90 for five liters.

There is also a category of non-Virgin oils. These are refined oils. They are made from a mixture different types oils not of the first pressing with the use of chemicals. They are suitable for consumption, mainly for cooking, but do not have the taste and aroma characteristic of cold-pressed oil. Pomace oil is the lowest grade oil, approaching technical grade in quality.