Extra virgin is the highest quality olive oil, characterized by perfect flavor and odor and a maximum acidity of 0.8% ( in oleic acid ). The majority of olive oil (75-80%) produced in Greece is extra virgin olive oil because the olives are cold pressed within 24 hours of harvesting.
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Olives and olive oil have played an important role in the diet of Greeks since ancient times. No other fruit bearing tree has been so closely connected to Greek culinary tradition and no other fruit has given a gift so precious as olive oil. With so many benefits to health and the ability to make all food delicious, olive oil is the undisputed “king” of the famous Mediterranean diet. In Ancient Greek Mythology it is said that the Goddess...
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When tasting olive oil, much of the oil’s characteristics are perceived through the sense of smell. Though most people enjoy olive oil with other foods, the following steps allow us to focus on the olive oil’s flavour without distraction: Pour a small amount of oil (about 1 tablespoon) into a small tapered wine glass. Hold the glass in one hand and use your other hand to cover the glass while swirling the oil to release its aroma. Uncover...
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