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Greek Olive Oil

Facts, characteristics, production techniques and general information on our Extra Virgin Olive Oils.

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Characteristics of Greek Extra Virgin Olive Oil

A great extra vrigin olive oil should be well balanced with distinct (but not overpowering) aromas and flavours, and a slightly peppery aftertaste. Good Greek extra virgin olive oils have all the characteristics of a great oil.

Some general characteristics of Greek oils are: grassy in aroma, herbaceous with a hint of lemons and slightly peppery.

Good Greek extra virgin olive oils can be used for a great variety of cooking requirements but are particularly good for use in Greek salads, or mixed vigorously with lemon juice to make a dressing for grilled fish. The flavours of Greek extra virgin olive oil compliment these, as well as many other dishes, perfectly.

Some facts about Greek Extra Virgin Olive Oil:

Greece is the the third largest producer of olive oil in the world. The majority of olive oil produced in Greece is extra virgin olive oil.

The Greeks actually consume more olive oil per person than any other country in the world (Italy come in 2nd with only half the consumption of Greece!).

The areas of Kalamata and Western Crete are said to produce the best olive oil in the world, the majority of this oil is exported to Italy because its taste characteristics are very similar to that of Tuscan oil.

The Greeks have used olive oil in many ways for thousands of years. The olive tree, olive and olive oil have historical and cultural significances for the Greeks, they use olive oil for eating, in soap, as fuel for lamps, to christen their children and in many other ways.

How do you tell if you have a good oil?

The lower the acidity the better the olive oil.

The colour of an olive oil will differ depending on the variety of the olive pressed, the geographic surroundings where the olives are grown and various other factors. In general, Greek varieties are darker in colour while Spanish and Italian oils are more yellow.

However an oil that has deteriorated due to exposure to light will become more yellow in colour, so if an oil has a dark green colour it signals that it is very fresh.

Olive Oil production

The traditional olive oil production method involves grinding the olives using a granite wheel, with the resulting pulp being pressed through mats to achieve the oil.

However most modern production methods involve using a centrifuge, which is both efficient and clean, or needles, which extract the oil while pulping the olives.

Cold pressed olive oil means that the temperature during oil extraction did not exceed 27 degrees celcius.

PDO and what it means...

PDO means Protected Designation of Origin. To be labelled PDO an oil must be approved as coming from a specific region, being made by specific methods and using specific varieties of olives.

Kalamata PDO Extra Virgin Olive Oil

Protected Designation of Origin (PDO) extra virgin olive oil from the Kalamata region of Greece is considered some of the best in the world. Kalamata PDO extra virgin olive oil is not actually made using Kalamata olives (which are not used for making oil), but comes from the Kalamata region of Greece. This region is famous for olive oil production because its mountainous landscape produces juicy olives that are pressed to make excellent olive oil.

Some of our bestselling olive oils...

You can buy all of our Greek Extra Virgin Olive Oils online at the Odysea shop