The island of Zakynthos and the Ionian Sea are characterized by a Mediterranean climate that favors particular crops. The strong sunlight in combination with the high rainfall helps create quality products, which are tasty and have high nutritional value.
The extra virgin olive oil 'Zakynthos' (Protected Geographical Indication) and the Organic extra virgin olive oil 'Zakynthos' (Protected Geographical Indication) are produced by old olive trees and constitute an integral part of the Mediterranean diet.
The standardization is done by the Zante Agricultural Cooperatives Union with a production line having a capacity of 500 bottles per hour.
|OLIVE OIL "ZAKYNTHOS"||SIZE|
|EXTRA VIRGIN||250 ML glass|
|EXTRA VIRGIN||500 ML glass|
|EXTRA VIRGIN||750 ML glass|
|EXTRA VIRGIN||1 LIT plastic|
|EXTRA VIRGIN||5 LIT tin|
|ΕΞΑΙΡΕΤΙΚΑ ΠΑΡΘΕΝΟ||250 ML glass|
|ΕΞΑΙΡΕΤΙΚΑ ΠΑΡΘΕΝΟ||500 ML glass|
|ΕΞΑΙΡΕΤΙΚΑ ΠΑΡΘΕΝΟ||750 ML glass|
|ΕΞΑΙΡΕΤΙΚΑ ΠΑΡΘΕΝΟ||5 LIT tin|
The Greeks were the first to cultivate the olive tree for its precious products, the olives and the olive oil. The olive tree, which is in harmony with the Greek landscape and the temperament of the inhabitants, chiseled by the Mediterranean sun, has always been an endless source of inspiration for the Greek spirit and soul; a symbol of social and religious values, progress, peace, prosperity, wisdom and fame.
During the Minoan period, olive oil was the basis of the Cretan economy. Remnants of this relationship can still be traced in the surviving artifacts found in the palace of the once mighty state of Knossos.
Athena, goddess of wisdom, dedicated the olive tree to the city bearing her name, Athens, as proof of ties with the city.
An olive branch in form of a wreath was the gold medal awarded to the winners of the ancient Olympic Games. According to legend these wreaths came from an olive tree that had been planted by Hercules himself.
Homer used to call olive oil "liquid gold" and Hippocrates "great healer".
Today, in the shadow of great traditions and legends, Greece still relies on the olive tree. There are 120,000,000 olive trees in Greece, or if seen in another equation, 12 olive trees correspond to each Greek citizen. Greece is the third largest producer of edible olives and olive oil in the world and holds 16% of the international oil market. More than 450,000 families depend on the production of olive oil as the primary or secondary source of income.
The olive is simultaneously a universal symbol of peace and a symbol of Greece.
The most important thing, however, is that the olive tree grew and nurtured countless generations of Greeks, thus earning its place as an integral part of Greek culture. Although olive oil is being produced in Greece for over 4000 years, it also has a significant present and promising future. It is recognized worldwide for its purity and excellent taste and is one of the top quality Greek products. Its unique position in the Greek diet is proven by the fact that it is the basis of all the Greek traditional recipes.
Even today olive trees in Greece are being approached in the same way as they were 2500 years ago. Their owners love them and care for them. As in the past, the cultivation of olive trees is still mainly a family business. And as in any family business where people are tied to the subject of their work, the same goes for the cultivation of olive trees, Greeks "embrace" every tree with unique attention and care.
Long-term culture, combined with a favorable climate and varieties that are adapted to the Greek territory contribute to the production of top quality olive oil worldwide. Research shows that olive oil is the healthiest choice among other vegetable oils and is an integral part of a balanced diet. Olive oil helps to reduce LDL cholesterol without affecting HDL cholesterol levels. It protects against various diseases, and lowers blood pressure. It reduces the likelihood of breast cancer by 45%, and is also considered to play a role in the reduction of intestinal cancer.
It protects against cell aging and strengthens memory. It also contributes to the health of the central nervous system and brain cells.
There are three categories of olive oil: Virgin, refine and pomace.
Virgin olive oil
It is produced by pulping the fruit either by mechanical means or by other physical means under conditions which do not alter its composition. This processing is limited to washing, decanting, centrifuging and filtering the olives.
Then the virgin olive oils are classified according to their acidity.
a) Extra virgin olive oil is the top category with a free acidity of not more than 0.8 g. per 100 grams. It is ideal for salads and sauces.
b) Virgin olive oil with a free acidity of not more than 0.2 g. per 100 grams. It is ideal for cooking.