“EXTRA VIRGIN OLIVE OIL aka…LIQUID GOLD”
Homer coined the phrase “liquid gold” to illustrate the medicinal, cosmetic and culinary qualities of olive oil. The Greeks had revealed to the world the healthy alternative, thousands of years ago, the Cretan cold-pressed Extra Virgin Olive Oil.
In a global level, Crete Island (south part of Greece, close to Libya) plays a pivotal role to the production of olive oil. In 2005, Greece accounted for 18% of the world production, possessing the third position after Spain and Italy[1], while Crete along with Peloponnesus is the source of Greek olive oil. The Cretan olive oil is considered one of the best in the world, characterized as subtle, well balanced and fruity flavored.
According to archaeological studies, from the Bronze Age, Crete produced olive oil, which featured nutritious qualities comparable to the cold-pressed virgin olive oil produced nowadays. Moreover, the olive oil trading was a basic economic factor of the island since this era.
The olives must be gathered during their prime period which lasts from two to three weeks. After this crucial period, the healthy substances deteriorate in a high degree especially during the next two to five weeks.
Formerly, for the olive harvest, the olive trees were beaten. The great disadvantage of this method was that the olive was bruised after being dropped on the ground and subsequently the produced oil quality lowered. Nowadays, the olives are picked by hand from the trees, while a rake-like device is applied on the branches and the olives drop on a net, preventing the olives from falling on the ground. The manually picking of olives demands great effort, a fact that increases the cost but also the quality of the final product. Later, the tree must be disbranched accordingly, so that it will give strong fruit for the next harvest.
Finally, the transportation to the production location must be done very cautiously. The containers used should have the appropriate height to prevent the stacking of the olives and subsequently their bashing with each other. Furthermore, the olive oil production should not be delayed, for the olives storing will affect negatively the produced oil quality. Any mistreatment of the olives can result in oxidation and fermentation, and consequently quality depreciation.
Cretan Olive Oil Production
In the first phase of production, the leaves, twigs, and stems are taken off and then the olives are cleaned with running water. Later, the olives are positioned in a large metal device, providing centrally two large circular wheel-like stones of approximately 1.5-2.0 meters in diameter. The rotation of the stones causes the crushing of the olives. An alternative method utilizes stainless steel rollers that crush the olives and pits.
Malaxation is the next stage according to which the produced paste will be mixed with water. This method is mainly used for the concentration of small oil molecules and formation of bigger ones. This process lasts approximately 20 to 40 minutes, while some producers use technically advanced closed stirring chambers for the inhibition of oxidation.
Later, the paste will undergo either pressure or centrifugation. In the latter process, the speed of the centrifuge forces the oil and the water to the centre of the device, and the remaining part is directed to the sides of the cylinder. The output of this procedure is the pomace. For the separation of oil from water, the manufacturer will use the centrifugal decanting method, which will give oils of different water quantities. Finally, the oil refining will decrease the acidity and bitterness of the final product.
The Cretan olive oil production can guarantee not just good Extra Virgin Olive Oil, but oil of superior qualities!
A lot of Greek restaurants in NY are pride on using Cretan olive oil of extraordinary quality; our oil includes Linolic Acid, Vitamin E, Pro-vitamin A and minerals which as antioxidants, help to protect from a variety of diseases including cancer.
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[1] Based on data from United Nations Conference On Trade And Development (UNCTA)
and the International Olive Oil Council (IOOC)
and the International Olive Oil Council (IOOC)
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