Olive oil  History: - 3000 BC
The cultivation of the olive tree began in Crete on a large scale.
- 639-559 BC
Solon passed the first law for the protection of the olive tree. - 700-300 BC
Botanical classification of the olive tree. - 425 BC
Hippocrates recognised the therapeutic qualities of the olive tree. - 354 BC
Aristoteles upgraded the cultivation of the olive tree into a science
Description: Apart from its incomparable taste, Cretan olive oil holds a unique place in mythology, civilization and the economy of the Cretan land.
Cretan olive oil has been recognized as the best quality olive oil for 5000 years. Many factors contribute to its superiority.
To begin with, the actual olive tree. The unique climate in which it is grown, the passion of the producers who look after their orchards, the harvesting, the minimal storage time of the fruit before the processing procedure and the strict regulations governing the processing, production and storage of the final product.
Today specialists and consumers alike have embraced olive oil for its unique taste, for the worldwide recognition of its dietary value and for all the other characteristics of this valuable treasure of the Cretan land.
In Crete, the olive tree and its fruit were closely connected to mythology and the ancient gods. The same applies to its leaves, which were used as a symbol of victory, wisdom and peace all over the world.
It was believed that the olive was first cultivated on a large scale on the island of Crete from 3000 BC. Since then olive oil has been the main agricultural product of Crete. This continues today, 5000 years later. Is it possible, therefore, to believe that it is not a “gift from God” for the whole world?
Cretan olive oil stands out for its taste which is matched by no other olive oil. This taste is so pleasant that it astounds you with its intensity.
It is so special and juicy that even countries which produce olive oil add Cretan oil to improve the taste and aroma of their own produce.
The uniqueness of its taste is a combination of many factors. The most important is that Crete is a blessed island.
This is because the rich sunshine, excellent soil, combination of mountain and sea breezes and the mild climate throughout the year, make this island the perfect land for the cultivation of the olive tree.
Apart from its flavor, medical studies have discovered the great importance of olive oil to health and the longevity of life. This mainly applies to Extra Virgin olive oil.
Its therapeutic and beneficial attributes have been known and respected for thousands of years. Studies of today’s scientific community have recognized the Cretan diet as one of the healthiest worldwide.
Needless to say, Cretan olive oil, which is rich in non-saturated fat acids, is the main reason for this recognition. Simply put, olive oil decreases the chance of heart disease by lowering LDL cholesterol (“bad” cholesterol) which is responsible for the creation of fat deposits in the arteries.
However, olive oil does not affect HDL cholesterol (“good” cholesterol) which works against fat deposits which may have already developed.
Olive oil helps to regulate the metabolism and the development of the brain and bones in children. It is also a source of vitamin E for children and adults.
As it is a natural antioxidant, olive oil slows down the biological ageing process. It reduces the over production of acids and the digestive system, therefore reducing the appearance of ulcers and other gastroenteric problems.
It is clear that olive oil is really miraculous for the health.
Categories: Olive oil is the pure, natural juice of olives, which comes from the cold press of the olive, is divided into three major categories. - Extra Virgin Olive Oil:
Is the natural juice of the olive without further processing beyond cold pressing. Its acidity does not exceed 1% of olive acid. - Virgin Olive Oil:
Is the natural juice of the olive whose acidity varies between 1%-2%. - Olive Oil:
Purified olive oil which contains a small percentage of natural juice from olive oil (Virgin Olive Oil) usually between 20%-30%. Its acidity after the chemical process is usually low but cannot exceed 1,5% of olive acid. - Olive oil of Protected Designation of Origin (P.D.O.):
This is Extra Virgin Olive Oil which is produced in certain parts of some regions, where the climate, soil and variety of olives favoured the production of exceptional quality olive oil, from the past to present. P.D.O. olive oils have the verification of the relevant European Union Committee and are subject to strict national and European standard checks. - Olive Oil - Product of Organic Farming:
Extra Virgin Olive Oil or Virgin Olive Oil which comes from the olive groves which are subject to strict rules of organic farming. The whole procedure, from cultivation, cold pressing, storage and packing of the olive oil is controlled by specific Standards Organisations by whom the final product is checked. During the farming of the olive groves which are under this control, chemical fertilisers are forbidden as well as the use of insect repellents and chemical sprays.
* Infos taken from:
 |
|
|
Last Updated ( Friday, 20 April 2007 )
|
