GREEK OLIVE OIL : AN GREEK OLIVE OIL : AN UNEXPLOITED GOLD MINEUNEXPLOITED GOLD MINE

By Nikos GeorgizasBy Nikos Georgizas

Teacher of 54Teacher of 54thth Athens Lyceum Athens Lyceum

• Historical Historical backgroundbackgroundFrom the times of From the times of Ancient Greece up Ancient Greece up to the present, the to the present, the olive has been olive has been regarded as the regarded as the holiest tree of our holiest tree of our land and is directly land and is directly connected with the connected with the culture and nutrition culture and nutrition of our country’s of our country’s inhabitants.inhabitants.

• The olive tree has The olive tree has been harvested in been harvested in Greece since Greece since antiquity. For the antiquity. For the ancient Greeks, the ancient Greeks, the olive represented olive represented and constituted the and constituted the symbol of peace. symbol of peace.

• Greeks respected Greeks respected this tree so much this tree so much that the winners of that the winners of the ancient Olympic the ancient Olympic Games were Games were awarded with a awarded with a wreath taken from wreath taken from the wild olive tree.the wild olive tree.

• Hippocrates,Hippocrates, the the renowned doctor of renowned doctor of ancient times, made use ancient times, made use of the olive oil in the of the olive oil in the treatment of his patients. treatment of his patients.

• HomerHomer referred to it as referred to it as “the golden liquid” and “the golden liquid” and according to the ancient according to the ancient texts, olive oil was used texts, olive oil was used in cleaning, the in cleaning, the production of perfumes, production of perfumes, cosmetic care, medicine, cosmetic care, medicine, and for lightingand for lighting.

• Modern consumer Modern consumer trendstrends In recent years, the In recent years, the demand for olive oil demand for olive oil has increased so has increased so greatly that greatly that consequently a large consequently a large variety of bottled variety of bottled olive oil can be olive oil can be found in food stores found in food stores and on the and on the supermarket supermarket shelves. shelves.

QUESTION:QUESTION:

• ““why should I prefer why should I prefer brand A to B since brand A to B since brand A is more brand A is more expensive than expensive than ΒΒ and they belong to and they belong to the same qualitative the same qualitative category”?category”?

Answer:Answer:

• In this case, we must be aware of more information in order to make the right choice. Unfortunately, many of the olive oils that we find on the shelf are of mediocre quality mainly because of the fact that they come from the mixture of olive oil from different countries in order to produce a relatively cheap product. The price of olive The price of olive oil is directly connected to oil is directly connected to its quality.its quality. Better quality means a higher price.

• Obviously, something good cannot help but be more expensive. This is a basic rule of the market for all products and I do not think that anybody can disagree with that.  Therefore, whoever is interested in enjoying good food and protecting his health must always have in his kitchen a bottle of Extra Extra Virgin Olive OilVirgin Olive Oil whose quality is discernible. 

Why should I choose Greek extra Why should I choose Greek extra virgin olive oil?virgin olive oil?

Types of olive oil qualityTypes of olive oil quality  

• The qualitative The qualitative classification of extra classification of extra virgin and of virgin olive virgin and of virgin olive oil complies with oil complies with international criteria that international criteria that are based on the chemical are based on the chemical and organoleptic and organoleptic characteristics of the characteristics of the product.               product.               • The chemical • The chemical characteristics refer to the characteristics refer to the acidity, the hyperacidity, acidity, the hyperacidity, the wax, the oxidation the wax, the oxidation indicators etc. of the olive indicators etc. of the olive oil.oil.

• The chemical characteristics are analysed in a laboratory with the use of suitable equipment and specific methods. • The organoleptic characteristics refer to the aroma, the flavour and the colour of the product.         The organoleptic characteristics are examined and evaluated by specially trained tasters based on determined criteria and procedures. The The organoleptic characteristics organoleptic characteristics comprise the decisive comprise the decisive criterion for the quality of criterion for the quality of the olive oil. the olive oil.

• Based on the Based on the examination of the examination of the chemical and chemical and organoleptic organoleptic characteristics, characteristics, virgin olive oil is virgin olive oil is sorted into two sorted into two categories : categories : a) Extra Virgin Olive a) Extra Virgin Olive Oil and  Oil and  b) Virgin Olive Oilb) Virgin Olive Oil

• In the case of Greek olive oil, over 80% of its production consists of Extra Virgin Olive Oil, excellent chemical characteristics and with exceptional ratings from the specialists in whatever concerns its organoleptic characteristics.

• The average annual production of olive oil in Greece is around 400,000 tonnes, of which approximately 250,000 are consumed in the domestic market. It must be noted that Greeks hold the first place worldwide in the per capita consumption of olive oil at a quantity that surpasses 20 kilos per year.

• An olive oil tree more An olive oil tree more than a 1.000 years oldthan a 1.000 years old

• From the above figures, it is easy to conclude that every year Greece turns over a surplus of olive oil in the range of approximately 150,000 tonnes which has to find buyers outside Greece. Up to now, the balance of the market has been assured through the exports of about 20,000 tonnes of brand-name olive oil, while the remaining quantity, virtually in its total, ends up in bulk form in Italy in order to improve the olive oil in Italy and in other countries.

CHEMICAL ANALYSISCHEMICAL ANALYSIS

• Acidity: (% by weight in oleic acid): 0,13

• Peroxide Value (meqO2/Kg): 6,7

• Spectrophotometry UV• K232 1,83• K270 0,12• Delta K 0,00• Tocoferols (mg/Kg): 147• Polyphenol Level (mg/kg in

gallic Acid): 535

• The qualitative The qualitative superiority of Greek superiority of Greek extra virgin olive oil has extra virgin olive oil has to do with its to do with its organoleptic organoleptic characteristics. The characteristics. The aroma, the flavour, but aroma, the flavour, but also the colour are the also the colour are the elements that make elements that make Greek olive oil Greek olive oil distinguishable and distinguishable and justly considered to be justly considered to be one of the best, if not one of the best, if not the best, olive oil in the the best, olive oil in the world. world. 

• Olive Tree in a VaseOlive Tree in a Vase

Factors that influence the qualityFactors that influence the quality

• a) Assortment of olive a) Assortment of olive treestrees Greece has a variety of Greece has a variety of unique olive trees, such unique olive trees, such as the as the Koroneiki,Koroneiki, that do that do not exist in other oil not exist in other oil producing countries. producing countries. This particular variety, This particular variety, which gives olive oil of which gives olive oil of exceptional quality, is exceptional quality, is harvested in the most harvested in the most well-known regions of well-known regions of Greece, such as Crete, Greece, such as Crete, the Peloponnese, the Peloponnese, Zakynthos, etc. Zakynthos, etc.

• b)b) Climatic conditions – Climatic conditions – SoilSoil

• The chemical synthesis of The chemical synthesis of the soil, as well as the the soil, as well as the climatic conditions, climatic conditions, comprises vital factors for comprises vital factors for the organoleptic the organoleptic characteristics of the characteristics of the olive oil. The rocky and olive oil. The rocky and arid soil of Greece arid soil of Greece together with its ideal together with its ideal climatic conditions for climatic conditions for olive oil (mild temperate olive oil (mild temperate climate, a lot of sunlight, climate, a lot of sunlight, and temperatures without and temperatures without great fluctuation), great fluctuation), contribute to the contribute to the production of excellent production of excellent quality olive oil.quality olive oil.

• c) Harvesting – elision of c) Harvesting – elision of the olive fruit the olive fruit

• The basic characteristic of The basic characteristic of olive cultivation in Greece is olive cultivation in Greece is the small family plot, which the small family plot, which means that there is a special means that there is a special relationship with the olive relationship with the olive tree that in the end is tree that in the end is expressed in the production expressed in the production of olive oil of excellent of olive oil of excellent quality.  The olive tree quality.  The olive tree provides occupation and provides occupation and income for more than income for more than 500,000 Greek families all 500,000 Greek families all over the country. This over the country. This means that respect, special means that respect, special care and attention are paid care and attention are paid to the olive tree. to the olive tree.

• The transportation of the olive fruit to the olive press and its elision for the production of olive oil is carried out in a very short time after the gathering, which also contributes to our having an excellent product of high quality. It is worth noting that Greece has more than 2,000 olive presses, which means that the average production of olive oil for each of these is around 200 tonnes. This is an amount that allows for speedy elision of the olive fruit without delays.

• Traditional Stone Traditional Stone Olive PressOlive Press

• We believe that it has already been made clear to all that the time and the way the olive fruit is gathered, as well as the time interval between the gathering and the elision of the olive fruit at the olive presses comprise the determining factors for the quality of the olive oil that is produced. The small number of

olive trees that each Greek family has combined with the large number of olive presses that exist in my country allow for the gathering of the olive fruit, in the correct way, at the right time and its elision in a very short time period, thus achieving a product of excellent quality. 

• Modern Olive PressModern Olive Press

d)d) Storage – standardization of Storage – standardization of the olive oilthe olive oil

• The overwhelming majority of the olive oil standardization companies in Greece are also of a family nature. The Greek standardization unit is in a position to satisfy every demand regarding safety, hygiene, packaging and appearance of the olive oil that the global market of the product necessitates. Value in relation to its price. 

• Tester for Olive OilTester for Olive Oil

• For all of the reasons mentioned above, For all of the reasons mentioned above, we are here today to assure you that we are here today to assure you that Greek olive oil due to its quality can Greek olive oil due to its quality can guarantee the consumer a significant guarantee the consumer a significant surplus in its value in relation to its surplus in its value in relation to its priceprice.  .