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The problem with Italian olive oil, especially extra virgin, is that much of it isn’t Italian at all.
A good deal of it isn’t even extra virgin – and some
of it isn’t even olive oill
Letter from a Greek Grove
By Tim Kamarianakis, Artemis Olive Oil
Olive oil is undoubtedly one of the best foods readily available to us. Its daily consumption has been scientifically proven to benefit a host of ailments and to shield the body against disease and aging. The micro climates and harsh terrain of Greece offer the best conditions for olive oil production. Entire regions produce extra virgin oil with less than 0.5% acidity, and polyphenol contents that are the envy of the Mediterranean. It is these same micro-climates and enclaves of cultivation that produce olive oil of extraordinary quality and purity, factors that have until now been attributed to 'Italian' olive oil.
Over the last few years, consumers and retailers have begun to realize that amongst the olive oils on offer, the most sought after category is extra virgin from Greece, which in addition to the topographical and climatic benefits, also enjoys the tradition of olive cultivation that dates back to the Bronze Age, as well as local varietals that offer a wide organoleptic diversity.
In recent years organic cultivation has expanded and there are a few farmers in Greece who have extended this philosophy to their olive groves. Unsurprisingly, the results are astonishing. The devastating fires that scoured huge areas of Greece in 2007 left behind a terrible loss of life and property, and for families to rebuild their lives there has to be economic growth and markets that will absorb these superior products. Already the burnt olive groves are pushing out new shoots that in a few years time will once again be harvested. Perhaps it is time for local farmers in the burnt areas to realize that a move towards organic farming methods will benefit their land and local environment, while, at the same time, boost the region economically in a way that conventional cultivation hasn’t. It is an opportunity that should not be missed. By the time the trees have recovered from the fire they could be certified organic, and the infrastructure for exports of this wonderful product could be in place and ready to support the local communities. The world is waiting. Let us focus on quality and prove that all our products are superior be they cheeses from the islands, wines from the mainland, or extra virgin olive oils from the rugged land that we have learnt to love.
How to Tell a Fake Olive Oil and other tips
01. Real olive oil will always have a peppery bite.
It will also be a bit bitter and smell of olives.
02.
Olive oil has a shelf life of about 18 months.
Always check the production date (which gene-rally falls between November and January in the northern hemisphere) before buying.
03. Olive oil should be stored in tinted glass, stainless steel or porcelain containers. Never store in plastic containers, as the oil can absorb PCVs.
Store the oil away from light; light, along with heat and air, can turn the oil rancid. Do not refrigerate fine oils as they can lose their flavor. However,
olive oil is ideally stored at 57 degrees Fahrenheit, so if you have a wine fridge, you can store it there.
