Greek painter Theophilos

Italy sells the most of olive oil, Spain had the most and Greece has the best 

Factors that influence the olive oil aromas positively and how much can we modify them

The most fundamental factors for the best olive oil both in terms of chemical composition as well as organoleptic traits are:

First: The olive variety and the tree's DNA, the tree's quality. Trees of the same quality may produce olive oil of different quality even in the same olive grove. A Koroneiki olive, when situated in its "natural habitat" e.g. Messinia, will produce netter oil than its counterpart that grows in Thessaloniki.

Second: The time of the year we will gather the fruits (raw, mature, etc).

Third: How clean is the olive fruit itself (from olive bee etc).

Fourth: To have a proper transportation in plastic containers of medium size.

Fifth: To have a proper oil extraction with correct timing during kneading, about 35 minutes, and proper temperature, around 27 degrees Celsius, in order to retain its nutrients and aromas. Its possible that a hot pression factory (always in 27 degrees) will give us better quality olive oil than a cold pression one, provided that the operator of the first is better than the second one.If it does not form a sediment and forms a transparent gel that is a product of some emulsification, an error has been made in the mill, eg a long cooking time of the oil mill.

Sixth: to properly store the olive oil in 15 degrees Celsius at max and that the storage tanks have nitrogen.

These are the fundamental factors for me personally, for a  good quality oil.

There are secondary factors such as the soil and the climate.

Southern Greece (Messinia, Lakonia, Crete) is famous for its olive oil, however olive oils from Pilio, Corfu, Alexandroupoli and Mitilini have also been awarded. The sunnier a place is the more aromaticthe olive oil, provided that the fundamental factors are also taken into consideration. From there, if the soil is calcareous, the olive oil has a more intense aroma. We should not deprive the soil from its nutrients and not "spoil" the tree. Moreover, do not over-fertilise. Our fertiliser gives bigger fruit and possibly holds more water, but the flavor is found in the smaller olive fruits.

The Sensory and Aromatic Profile of the Koroneiki variety in Messinia, Greece

Supported and financed by: • Interna2onal Olive Council • Captain Vasilis Founda2on • Pharmacognosy and Natural Products Chemistry Department – Na2onal and Kapodistrian University of Athens • Mul2chrom Laboratory • Kalamata Olive Oil Taste Laboratory

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Olive grove and nitrogen fixating plants

Olive oil and health

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Greek olive oil the best olive oil globally.

Vetch is a leguminous, nitrogen fixating plant for nitrogen addition to the olive grove after its routing in the soil. Weeds do almost the same thing when routed in the soil but leguminous plants offer the most nitrogen par excellence when inserted in the soil. "Dung me or plant me"

The insertion of vetch is performed when is bloom.

Bumblebee on a bloomed vetch.

Manure.

It would be advised not to add molasses because it attracts olive fruit flies.

The more profitable fertilizations for olive is chemical, manure and  boron.Nitrogen fixating plants,compost and integration of branches from pruning in the soil are of secondary importance and not necessary.

The best manures that you can use are:

1) Droppings chicken stock only packed  because packed not burns the olive tree.

2) Cow.

3) Sheep manure.

The manure is better incorporated into the soil than to remain on the surface.

When the olive oil is «turbid» and viscous, it probably comes from cold pression. The right temperature is found at the mixer T3 = 28,3^o C  (it's the closest temperature to 27^o C)

The left olive oil that is transparent comes from  hot-pressed extraction. The right one is «turbid» comes from cold extraction, which is more spicy and healthier.Both olive oils are from the same olive trees.The olives are gathered 14 and 15 October 2017.

Benefits Olive Oil

Olive oil is medicine

The olive oil contains high concentrations of monounsaturated fatty acids as well as many bioactive elements such as oleocanthal and oleosins. It augments the HDL levels (good cholesterol). Polyphenols from olive oil protect cells from oxidative stress and free root. They protect from cardiovascular diseases, cancer, Alzheimer's disease and skin ageing. The best olive oil is the one from unripe olives/green olive oil which contains the most antioxidant substances.

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