Olive oil, the “Golden Liquid” as Homer called it, has been part of Greek history since antiquity. It was regarded a basic and irreplaceable nutritional component of Greeks, helping to protect health and aiding a person’s longevity, greekreporter.com notes in the following article:
Since the first olive tree was planted in Crete around 3500 BC in the Early Minoan times, olive oil became synonymous with the Greek nutrition for centuries.
Currently, it is regarded as the best in the world, because as a percentage of overall olive oil production, the extra virgin olive oil (EVOO) reaches up to 80% and sometimes in Crete even up to 90%.
“Greek EVOO’s have very low acidity and peroxides which make them of premium quality,” points out Nicholas Basoukos, managing partner of Greek Heritage Foods, a New York- based company importing and packaging high quality Greek olive oil and other foods.
This can be recognized mainly from the fruitiness, the bitterness and the pungency, the aromas that show freshness and healthy olives. All these outstanding characteristics are the result of proper planting, maintenance and meticulous care in all the stages of production and harvesting.
Read full report here.
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Source: greekreporter.com
