Here is a list of our top asked questions about olives, olive oils….
The Koroneiki olive (Olea Europea var. microcarpa alba) is a traditional variety of Greece in the Peloponnese and is considered the queen of Greek olive varieties with its homeland in the region of Koroni. It is a small-fruited variety without special soil-climatic requirements, resistant to drought and winds and adapts satisfactorily to dry-thermal conditions and poor soils. As a tree it is robust and long-lived with small, lanceolate and deep green leaves. It is characterized by two important advantages: its fast growth and its high and stable fruiting. The fruit is small with a size of 12-15 mm suitable only for oiling. Koroneiki olive oil has a greenish-yellow color and is of excellent quality with a fruity taste, excellent aroma and a long shelf life.
The Koroneiki variety blooms during the second fortnight of April and ripens during the period from the end of October to December.
Olive oil is rich in vitamin E, monounsaturated fatty acids (up to 83%) and antioxidants (olive oil polyphenols: oleic acid, oleuropein, squalene). The substances it contains have a beneficial effect on the health of the stomach, duodenum and cardiovascular system, while also helping to reduce “bad” and increase “good” cholesterol respectively. It is also considered to act preventively for some forms of cancer and for osteoporosis. Contrary to popular belief, olive oil provides us with 9 calories per gram, just like seed oils, which many of us consider to be “lighter”.
Here the scientific analyzes come to dispel a big myth, the one that says that olive oil is not suitable for frying. On the contrary, olive oil is the most ideal for frying, since, due to its special chemical composition, it is much more durable and healthy than any other oil. Researches, in fact, indicate that olive oil is up to 5 times more resistant to high temperatures than seed oils (when oil cannot withstand high temperatures, it breaks down into products that are harmful to health). However, it is good not to use the same oil for more than 3 fryings. Of course, thanks to its distinctive taste, it is ideal to be eaten raw (e.g. in salads), but also to replace any other fatty substance, such as butter, mayonnaise, seed oils, cream, etc.
It is not advisable to buy anonymous oils, whose producers are unknown and untrustable, because they may be adulterated (eg with old oil). On the other hand, the label is the only way to know if the oil we pay for, e.g. for extra virgin, has actually these characteristics, since all the elements (category, sharpness, etc.) are written on it – and passed through controls.
The best containers for storing the oil are dark glass bottles because glass is a stable and inert material. The dark color is necessary, because the oil oxidizes if it comes into contact with light. We have to keep it in a dark and cool place. For a short period of time, the oil can also be kept in containers made of other materials, but these must have been properly processed so that they are suitable for food. Olive oils exposed to light and moisture quickly deteriorate in terms of their organoleptic characteristics and degrade in terms of their quality.
Fats are a source of energy for the body and are also the only way for the human body to absorb the fat-soluble vitamins A, D, E, K necessary for its proper functioning. Olive oil is the main fat used in Greek cuisine. A normal diet should contain 30-35% lipids. 15% must come from olive oil.
Polyphenols are antioxidant substances that help the body not to “rust”. Olive oil naturally contains polyphenols as well as many elements and vitamins that protect the skin, help with proper blood circulation and generally take care of our body.