It has been estimated that there are around 600
Varieties of olives in the world, although there is some doubt as to their
classification and description. The varieties have been differentiated on the
basis of the characteristics of the trees and their leaves, in particular, to
their fruit and stone (Pit).
It is acknowledged that the features and the produce
of a variety are influenced by the climate and territory of the area where they
are cultivated. Based on this, the characteristics of the stone are more
profound. In any case, each variety is made up of many different individual
olives, and it is very common for differences to be observed between olives of
the same variety. This adds to the confusion surrounding the classification of
olives. It has been suggested that basic distinctions between the varieties
could be identified through the methods by which they are processed, although
this has not yet completely solved the problem.
In Greece the problem is exacerbated by the various
local names that are given to each variety. The same name can be used for
several different varieties, whilst one variety can be grown under different
names in different regions. It is believed that around 40 different varieties
are grown in Greece today.
The Mediterranean Diet
Balance in Diversity
The Mediterranean Diet is based on the teachings and practices of philosophers and healers from the period of Antiquity. The diet is based on using olive oil as a main source of fat, and various natural products (honey, dairy, vegetables, fruit, legumes, cereals and starchy foods) as a source of sugar, fiber, vitamins and minerals. The foods of animal origin are consumed in small quantities.
During the last decades, researches have come to prove that this ancient diet, the Mediterranean Nutrition Model (Diet) is responsible for the longevity of the region’s inhabitants and absence of diseases of the cardiovascular, digestive, and immune systems.
Olive oil is used in salads, and is added at the end of cooking, in order to facilitate digestion.
Legumes, starchy foods and other cereals, in variety but always in moderation, are consumed daily and at least twice a week.
Fish, rich in fats, poultry and lean meat at least twice a week
When alcohol is consumed, small quantities of wine compliment the meals
Dairy products, especially yogurt and various cheeses
The Olive Tree
Cultivation
of the olive tree originates geographically from the Eastern Mediterranean Basin.
The tree is able to withstand long periods of dry summer heat while enduring winter
temperatures bordering around 0°C. Mature olive trees are of average size (4 -
6 meters), where some varieties (Mastoides, Kalamon) can reach heights of up to
8 - 10 meters. In spite of this, dwarf olive trees are used readily for
decorative purposes.
In the Mediterranean Region, olive trees bloom at the end of spring (from April
– May), and harvest begins at the end of October lasting until the middle of
March in southern areas.
Olive Oil Quality Indicators
When we talk about quality, we refer to something positive. Quality is an agreement about the quality characteristics of a product, on the basis of which the whole market reconciles.
For this reason, in order to classify the quality of the oil, the market follows presuppositions of hygiene, nutrition and commercial safety and of course nutritious value.
The 5 basic factors for the evaluation of the olive oil are:
Absence of irregularities
Purity – absence of residue
Authenticity
Chemical balance
Origin
Absence of Irregularities
To determine this factor there is a very complicated analytical methodology (regulation {EC} no. 268/91).
Two parameters are the most significant:
The acidity
The opinion of the tasters for the evaluation of the olive oil.
The acidity, expressed as grams of oleic acid per 100 grams of oil, is an indicator of good production and technological extraction of the olive oil. The three basic categories of virgin olive oil are separated and measured by the degree of acidity.
The opinion of the group of tasters is very valuable for the determination of organoleptic irregularities of the oil which occur both from mistakes during production as well as during the collecting or the maintenance and the processing. From 8 to 12 experienced tasters state their opinion regarding the sample with regard to the taste and aromatic characteristics. In cases where there is a huge difference of opinion, they are obliged to revise or cancel the tasting.
Purity
It is the factor which implies an absence of any type of foreign substance, whether from the grove or during the harvesting, or transportation, production or while being stored.
Authenticity
This term evaluates the olive oil specifically and is a factor which ensures that the product has been produced only from the olive fruit, only through mechanical means and special physical processing ( to separate them from the fruit) excluding every procedure (e.g.: thermal procedure) which may bring a change to the characteristics of the product.
Chemical Balance
This factor is decisive to characterize olive oil. It refers to the levels e.g. of vitamins and antioxidants and the relation of fatty acids which show the stability, the taste, the level of keeping up and the hygienic safety of the oil. A good olive oil must have the quantities of components well balanced, the acids and the vitamins and the antioxidants.
Origin
The production of olive oil is tightly linked to the climatological and geographical, cultural factors of its origin of production. Here we meet objective factors which, according to the civilization and culture, the people give their own taste and aromatic specifications of quality. This is the way that food products are created with protected names of origin (POP) and protected geographical indications (PGE) within the EE (regulation E.E. 2081/92).
The Selection
The selection of the olive oil begins with the crushing of the fruit which will give the first olive oil. Specialists receive the first sample which will be analyzed according to the quality parameters, which are determined by the European Union and which will guarantee the safety of the quality. The acidity and the taste will be measured in this sample.
Categories of Olive Oil
Olive oil can be found in the market in four major categories: extra virgin olive oil, virgin olive oil, olive oil and Olive Kernel oil, all of which must be declared on the packaging. Various olive oil specialities can be found with more or less processing such as green olive oil, organically grown olive oil, aromatic olive oils.
Extra Virgin Olive Oil
This is the most natural category of olive oil with a perfect aroma and taste. The acidity is not more than 0,8. It has an intensive fruity taste and an aroma of freshly cut olives. Its unique taste brings out the freshness of salads in the best way possible, while peculiar tastes which need special handling, such as game, roasts and vegetables, find their perfect complement.
Virgin Olive Oil
A natural olive oil with pleasant taste and smell. Its acidity is up to 2°.
A mixture of virgin olive oil and refined olive oil. It has a pleasant taste and smell, a unique distinct aroma of mature fruit and fresh oil, a light yellowy-green colour and an acidity which does not exceed 1°.
Olive Kernel Oil
This is oil which is a mixture of refined olive kernel oil and virgin olive oil (Lampante olive oil is excluded) with an acidity which does not exceed 1 and its other characteristics are in accordance with this category. The extraction of the oil from the pulp and the refinement of the oil take place under very strict controlled conditions to ensure its excellent quality. Olive Kernel oil has a gentle taste and is considered to be ideal for frying because it is stable in high temperatures.
Green Olive Oil - The First Oil Of The Year
The extra virgin olive oil of the first unripe fruit of the year has a rich fruity, spicy smell but also a characteristic bitter taste. All the characteristics overflow with youth, passion and intense personality. It is usually available in small quantities and has been selected from the best olives. Green olives are collected by hand and not by beating or falling. Due to its rare temperament this green olive oil has a limited production. It is rich in anti-oxidants by nature and combines a superior taste with a high organic value.
Organic Olive Oil
This is oil which comes from olive groves where very strict rules have been applied in organic farming. Fertilizers here have no part or does spraying. Even the crushing of the olives, maintenance and bottling, are all done without any processing. The labels of these products must indicate the approval number and certified from recognized organizations which are responsible for controlling such standards of practice.
Aromatic Olive Oils
These oils are used in cuisines throughout the world. They give a pleasant aroma to salads, roast vegetables, cheeses and create the perfect dip for bread products. They are very easy to create and there is a great variety in the market.
Their production:
1. Choose a first class olive oil with a smooth, neutral taste.
2. Place in a clean, dry bottle.
3. Add spices, herbs, leaves or vegetables of preference, making sure that they are covered by the oil.
4. Store the bottles in a cool shady place.
Olive Oil Acidity
What Is Acidity?
Acidity is the most basic criterion of olive oil evaluation and it is this which determines its commercial value. The degree of acidity determines the contents of the oleic acid of the product. Increased acidity is due to alterations in the olive oil, where these may be the result of a low quality olive-crop or in a factor affecting harvesting, storage and crushing of the olives. Olive oils with increased acidity have downgraded organoleptic characteristics.
Acidity is expressed in grams of free oleic acid per a 100 gram sample of olive oil [degree of acidity].
Acidity of olive oil is that which determines:
How edible it is (acidity up to 2gr.) and
Lampante olive oil – non-edible (acidity greater than 2gr.)
Attention
Acidity is one thing, but oxidization is something else.
Oxidization is a natural alteration which takes place when a natural product comes into contact with oxygen. Oxidization destroys the natural smell and taste of olive oil. Light and oxygen are the main causes along with other factors such as harvesting, storage of the olives which speed up the oxidation. The taste of the olive oil deteriorates, becomes unpleasant, smells like soil and the quality drops dramatically.
