olive-oil-historyThe use of olive oil is lost in the mists of time. Even from the Neolithic Age it seems that along with various fruit trees, the fruits of wild olive were also collected.    In fact from this period we have the oldest yet samples of olive pollen (Crete, Boeotia). The beginning of olive cultivation is usually placed in the third millennium BC. Perhaps it was preceded by Crete. Both Crete and mainland Greece from the 14th and 13th century BC give us evidence about the olive and the olive oil. In several settlements intact olive pomace, forming food remains, was found. In...
olive-oil-a-greeceThe Greek table olive oil varieties have great nutritional value, rich in antioxidants and thus considered of the best in the world. Both their flavor and their quality contribute in this, mainly due to the particular soil and climatic conditions of Greece. Olive oil is one of the most basic and important agricultural products of Greece and as shown on the below aggregates 170,000,000 olive trees in traditional and modern olive yards across the country, more than 400,000 tons of output. Greece:• holds the third place in olive oil production in the world• covers 16% of global olive oil production• 80% of...
cretan-olive-oilCretan olive oil average annual production is 200,000 tons or half of Greeceʼs olive oil production. Cretan olive trees diversity is Koroneiki resulting in the highest quality olive oil. The cultivation of olive trees has remained relatively unaltered for the last two centuries in the way that the Cretan farmers do not use artificial methods (fertilizers and/or chemicals) in order to obtain larger harvests. This practice contributes in the superior quality, flavor and aroma of the Cretan olive oil. In Crete the sunshine percentage is almost 82%, the temperature is mild and the atmospheric dampness is low. In summer time the maximum temperatures...
olive-oil-importanceOlive oil is a major nutritional product, a source of health and life, a rich natural product that not only nourishes us in a right way, but also helps in preventing many diseases. Fat is necessary not only for saving energy but also for its involvement in various metabolic processes as buffering agent in order to protect various organs, such as carriers of substances not synthesized by the body, essential for its proper functioning such as fat-soluble vitamins, acids, carotenoids, pigments (chlorophyll, anthocyanins), glycosides, etc. Olive oil, being a natural product, and since it comes from olive pressing, retains its biological properties,...
utritional-value-a-healthOlive oil nutritional health value is known from the time of Hippocrates, and is constantly confirmed by scientific medical research progress.  The biological value of olive oil and why we should prefer olive oil rather than fat will be analyzed in this part. Original olive oil isn’t pure fat, but rather juice which is full of oil aroma and flavor. By contrast, all oils, with the exception of sesame, oil in order to become edible undergo a process known by the term gentrification, including special treatment to get a marketable form. The result is that the oil has no smell and most of...
olive-oil-useNutrition Olive oil can be used instead of fat in the majority of recipes while it is a far healthier product. Virgin and extra virgin olive oil can be used uncooked in salads as well as in dips. In Greece, extra virgin and virgin olive oil is used for cooking too.  Olive oil is the best oil for cooking (grilling, stir frying, deep frying, broiling, baking etc.) because it withstands longer at high temperatures than the other vegetable oils. In cooking / frying, the oil remains stable due to its antioxidants at high temperatures. It withstands longer at high temperatures than seed oils (200...

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