Quality characteristics of the European PDO olive oil from Crete
Fruity Aroma: European PDO olive oil from Crete exhibits a distinct fruity aroma. It often carries notes of freshly cut grass, green olives, herbs, and sometimes ripe fruits.
The intensity and complexity of the fruity aroma can vary depending on factors such as the olive variety, ripeness, and processing methods.
Balanced Flavor: European PDO olive oil from Crete offers a well-balanced flavor profile. It typically combines a harmonious blend of fruitiness, bitterness, and pungency.
The bitterness comes from the presence of phenolic compounds, while the pungency contributes to a pleasant peppery sensation in the throat.
Peppery Finish: One notable characteristic of European PDO olive oil from Crete is its peppery or spicy finish. This peppery sensation is an indicator of the oil’s high content of phenolic compounds, such as oleocanthal and oleuropein, which contribute to its antioxidant and anti-inflammatory properties.
Golden-Green Color: European PDO olive oil from Crete often displays a characteristic golden-green color, which is indicative of its freshness and high chlorophyll content. The intensity of the color can vary depending on factors such as the olive variety and the stage of ripeness at the time of harvesting.
Low Acidity: European PDO olive oil from Crete must meet strict quality standards, including having low acidity. The maximum acidity level allowed for extra virgin olive oil is 0.8%, but many PDO olive oils from Crete have significantly lower acidity levels, often below 0.5%.
Rich in Antioxidants: European PDO olive oil from Crete is rich in natural antioxidants, such as vitamin E and phenolic compounds. These antioxidants contribute to the oil’s
stability, shelf life, and health benefits. They also help protect the oil from oxidative damage and maintain its high-quality characteristics.
Smooth Texture: European PDO olive oil from Crete typically has a smooth and velvety texture, which enhances its pleasant mouthfeel and allows it to coat the palate. The oil’s viscosity and texture contribute to its overall sensory experience and culinary versatility.
Long Shelf Life: European PDO olive oil from Crete is known for its excellent shelf life due to its high-quality production methods and low acidity. When stored properly, away from light and heat, it can retain its sensory and nutritional qualities for an extended period.
The intensity and complexity of the fruity aroma can vary depending on factors such as the olive variety, ripeness, and processing methods.
Balanced Flavor: European PDO olive oil from Crete offers a well-balanced flavor profile. It typically combines a harmonious blend of fruitiness, bitterness, and pungency.
The bitterness comes from the presence of phenolic compounds, while the pungency contributes to a pleasant peppery sensation in the throat.
Peppery Finish: One notable characteristic of European PDO olive oil from Crete is its peppery or spicy finish. This peppery sensation is an indicator of the oil’s high content of phenolic compounds, such as oleocanthal and oleuropein, which contribute to its antioxidant and anti-inflammatory properties.
Golden-Green Color: European PDO olive oil from Crete often displays a characteristic golden-green color, which is indicative of its freshness and high chlorophyll content. The intensity of the color can vary depending on factors such as the olive variety and the stage of ripeness at the time of harvesting.
Low Acidity: European PDO olive oil from Crete must meet strict quality standards, including having low acidity. The maximum acidity level allowed for extra virgin olive oil is 0.8%, but many PDO olive oils from Crete have significantly lower acidity levels, often below 0.5%.
Rich in Antioxidants: European PDO olive oil from Crete is rich in natural antioxidants, such as vitamin E and phenolic compounds. These antioxidants contribute to the oil’s
stability, shelf life, and health benefits. They also help protect the oil from oxidative damage and maintain its high-quality characteristics.
Smooth Texture: European PDO olive oil from Crete typically has a smooth and velvety texture, which enhances its pleasant mouthfeel and allows it to coat the palate. The oil’s viscosity and texture contribute to its overall sensory experience and culinary versatility.
Long Shelf Life: European PDO olive oil from Crete is known for its excellent shelf life due to its high-quality production methods and low acidity. When stored properly, away from light and heat, it can retain its sensory and nutritional qualities for an extended period.
Promoted PDO olive oils:
• Bianos Heraklion Greta PDO
• North Milopotamos Rethimnis Greta
• Peza Heraklion Greta PDO
• Arxanes Heraklion Greta PDO
• Chania Greta PGI
• Kolimbari Chania Greta PDO
• SitiaLashithi Greta PDO
• Apokoronas Chania Greta PDO
• Extra virgin Olive oil Thrapsano Greta PDO
• Extra virgin Olive oil Selino Creta PDO
• Messaras Greta PDO
The Cretan olive oil tradition
The Cretan olive oil tradition:
Crete has a rich and ancient olive oil tradition that spans thousands of years. The island is renowned for its exceptional olive oil production, which holds great cultural and economic significance.
Here are some key points aboutthe olive oil tradition in Crete:
Historical Significance: Olive cultivation in Crete dates back to the Minoan civilization, one of the earliest advanced societies in Europe. Olive trees have been cultivated on the island for over 3,500 years, making it one of the oldest olive oil-producing regions in the world.
Abundant Olive Groves: Olive trees blanket the Cretan landscape, covering vast expanses of the island. It is estimated that there are over 35 million olive trees on Crete, making it the largest olive oil-producing region in Greece.
Indigenous Olive Varieties: Crete is home to several unique and indigenous olive varieties, with the most prominent being the Koroneiki olive. Koroneiki olives are
small in size but highly prized for their high oil content and exceptional quality, making them ideal for producing extra virgin olive oil.
Traditional Farming Practices: Cretan olive farmers employ traditional and sustainable farming practices, passed down through generations. They carefully tend to their olive groves, using organic methods and respecting the natural balance of the ecosystem.
Hand Harvesting: The olives in Crete are traditionally harvested by hand. Families and communities come together during the harvest season, usually from October to December, to pick the olives from the trees. Hand harvesting allows for careful selection of the ripest olives, ensuring high-quality oil.
Local Olive Mills: After harvesting, the olives are transported to local mills, where they are promptly processed. Many of these mills are family-owned and have been operating for generations. The mills combine traditional stone presses with modern equipment to extract the oil while preserving its flavors and aromas.
Extra Virgin Olive Oil: Cretan olive oil is primarily classified as extra virgin, which is the highest quality and most prized designation. The oil is cold-pressed, meaning it is extracted at low temperatures to retain its nutritional value and unique characteristics.
Culinary Heritage: Olive oil holds a special place in Cretan cuisine. It is used abundantly in traditional dishes, such as salads, stews, and roasted vegetables, enhancing the flavors and providing a distinctive Cretan taste. Cretans take pride in their olive oil and often gift bottles as a symbol of hospitality and friendship.
Crete’s olive oil tradition is a testament to the island’s enduring agricultural heritage and the profound respect for nature and tradition that permeates its culture.
The Cretans’ passion for olive oil, combined with their commitment to quality, has established Crete as one of the world’s premier olive oil regions, producing some of the finest extra virgin olive oil in existence.
Crete has a rich and ancient olive oil tradition that spans thousands of years. The island is renowned for its exceptional olive oil production, which holds great cultural and economic significance.
Here are some key points aboutthe olive oil tradition in Crete:
Historical Significance: Olive cultivation in Crete dates back to the Minoan civilization, one of the earliest advanced societies in Europe. Olive trees have been cultivated on the island for over 3,500 years, making it one of the oldest olive oil-producing regions in the world.
Abundant Olive Groves: Olive trees blanket the Cretan landscape, covering vast expanses of the island. It is estimated that there are over 35 million olive trees on Crete, making it the largest olive oil-producing region in Greece.
Indigenous Olive Varieties: Crete is home to several unique and indigenous olive varieties, with the most prominent being the Koroneiki olive. Koroneiki olives are
small in size but highly prized for their high oil content and exceptional quality, making them ideal for producing extra virgin olive oil.
Traditional Farming Practices: Cretan olive farmers employ traditional and sustainable farming practices, passed down through generations. They carefully tend to their olive groves, using organic methods and respecting the natural balance of the ecosystem.
Hand Harvesting: The olives in Crete are traditionally harvested by hand. Families and communities come together during the harvest season, usually from October to December, to pick the olives from the trees. Hand harvesting allows for careful selection of the ripest olives, ensuring high-quality oil.
Local Olive Mills: After harvesting, the olives are transported to local mills, where they are promptly processed. Many of these mills are family-owned and have been operating for generations. The mills combine traditional stone presses with modern equipment to extract the oil while preserving its flavors and aromas.
Extra Virgin Olive Oil: Cretan olive oil is primarily classified as extra virgin, which is the highest quality and most prized designation. The oil is cold-pressed, meaning it is extracted at low temperatures to retain its nutritional value and unique characteristics.
Culinary Heritage: Olive oil holds a special place in Cretan cuisine. It is used abundantly in traditional dishes, such as salads, stews, and roasted vegetables, enhancing the flavors and providing a distinctive Cretan taste. Cretans take pride in their olive oil and often gift bottles as a symbol of hospitality and friendship.
Crete’s olive oil tradition is a testament to the island’s enduring agricultural heritage and the profound respect for nature and tradition that permeates its culture.
The Cretans’ passion for olive oil, combined with their commitment to quality, has established Crete as one of the world’s premier olive oil regions, producing some of the finest extra virgin olive oil in existence.
