Olive oil, the “Golden Liquid” as Homer called it, has been part of Greek history since antiquity. It was regarded a basic and irreplaceable nutritional component of Greeks, helping to protect health and aiding a person’s longevity.
Since the first olive tree was planted in Crete around 3500 BC in the Early Minoan times, olive oil became synonymous with the Greek nutrition through centuries.
Today it is regarded as the best in the world, because as a percentage of overall olive oil production, the extra virgin olive oil (EVOO) reaches up to 80% and sometimes in Crete even up to 90%.
“Greek EVOO’s have very low acidity and peroxides which make them of premium quality”
This can be recognized mainly from the fruitiness, the bitterness and the pungency, the aromas that show freshness and healthy olives. All these extraordinary characteristics are the result of proper planting, maintenance and meticulous care in all the stages of production and harvesting.
A TIP TO FIND OUT IF THE GREEK OLIVE OIL IS OF PREMIUM QUALITY:
Dab a drop of the Greek olive oil into the palm of your hand, rub your hands together, then smell your hands. The smell should be grassy.