OBSERVE THE FOLLOWING TO CHOOSE AN OLIVE OIL

Color: Sparkling gold like a ray of sunlight in the forest

Aroma: Herbal, earthy and fresh

Texture: Rich like maple syrup

Flavor: Fresh, slightly sweet, intense, nutty and smooth on the palate

NOTE: If while consuming the olive oil, it burns, it is an indication that it has been compromised by higher temperature during its production and therefore many of its good qualities have been destroyed. This is regardless of virginity statements. If it irritates your throat, don't use it!

Olive oil that comes from ripe olives is sweet, has a gold color, and is immediately ready for consumption . If the olives are not ripe the olive oil is bitter, has a greenish color, and normally has to age before it can be consumed. The viscosity of the olive oil depends strictly on the variety of the olives trees. Olive oil quality depends on the type of olive, climate, soil, extraction technique, handling and storage. Just like Cabernet Sauvignon grapes, olives require optimal conditions to develop into full-bodied, exceptional olive oil.

Choosing an olive oil is like choosing wine -- it depends on your personal preference.
Read the label to confirm that the olive oil has not been blended with refined olive oil or with other oils. A statement of virginity of the olive oil is an indication of its quality but it does not give the full story. For example, extra virgin olive oil produced from small olive varieties is better then virgin olive oil produced from the same olive variety, but it may not be as good as virgin olive oil produced from the larger olive varieties.

The price of the olive oil may also be a guide but again not a guaranty. Good olive oil is expensive to produce and cannot be sold cheaply, but a high price tag does not ensure that the olive oil is of high quality.

Skilled production of olive oil ensures the retention of the olive’s beneficial properties and fresh flavor. Choosing an olive oil is like choosing wine – it must please your senses and make you feel good using it. When you do buy olive oil keep it stored at temperatures 50 to 60 degrees Fahrenheit and away from sunlight or other ultraviolet rays.

A Brief History of Olive Oil in Crete

The olive tree is an evergreen that has been cultivated in Crete since about 3500 BC (Britannica). It can grow up to 50 feet tall and has a life expectancy of hundreds of years. There are many varieties of olive trees ranging from the wild variety whose olives produce only ink to the “hondri” which produce rich and tasty olive oil. The olive branch is the symbol of peace and a featured topic in ancient mythology. The champions of the ancient Olympic Games were crowned with a wreath made from olive tree branches.

Olive oil has played an important role in Greek society since the Minoan era. Crete was producing olive oil and exporting it to neighboring countries from the time of the Minoan civilization. Olive oil is not only an essential culinary ingredient, but is also used for lighting, religious ceremonies, herbal perfumes, and medical ointments.
Homer called it “liquid gold.”

The olives’ cycle begins in mid spring as a white flower which turns to a green drupe by late spring. The green olives grow in size through the summer and in the fall when the rains begin the ripping process starts turning the olives to a purplish-brown hue. Olives left to ripen on the tree to midnight-black are full of flavor but delicate. The quality of the olive oil depends on the tree variety, the minerals of the soil, and weather conditions. Some tree varieties are used for olive oil and others are for table olives. The olives each type produces vary in size, shape, color, oil content, and flavor. Crete has an ideal climate for this ostensibly strong tree.

Producing fine olive oil is like producing fine wine. Every stage of the process from cultivation, harvesting, extraction and storage must be carefully implemented and monitored. Because weather is a key factor, the quality of olive oil varies from year to year.

Extracting the Olive Oil

There are several techniques for extracting the olive oil from the olives. In all cases mechanical means are used as opposed to seed oils which are extracted by chemical means. In each mechanical process the olives are ground up to a pulp. The separation of the liquid from the solids of the pulp is done by various mechanical means usually using some warm water to aid in the separation of the olive oil from the pulp. In every case heat is generated by the process which must be carefully controlled not to exceed 86°F, otherwise the beneficial substances of the olive oil will suffer damage. Some producers may risk their oil by using higher temperatures because the production rate in quantity of the oil seperated, increases. But if the temperature threshold is exceeded at any point then the olive oil produced will irritate the pellet with a burning or itching sensation.

Physical properties of Olive oil

The physical properties of different olive oils vary. The color of olive oil varies from gold to green and the taste varies from sweet to bitter. The viscosity varies from thick to thin and the aroma can be pleasant or pungent. Acidity levels vary from neutral to the point where the olive oil is not edible and must be refined or used in industrial applications. The acidity of an olive oil can be easily measured and commercial terminology has been set using this quantifiable observable by referring to it as the virginity of the olive oil. Thus, the terms virgin olive oil means that its oleic acidic content is less then 2%, extra virgin means it is less then 1%, extra extra virgin is less then .5%. The International Olive Oil Council has set 3.3% as the limit on the acidity for an olive oil to be eatable. Some very large dealers have the means to refine olive oils by chemically removing the objectionable substance but unfortunately at the same time most beneficial substances are also removed and the product left does not have the beneficial value of the unrefined olive oil.

Cooking with Olive Oil the Cretan Way

When you have olive oil with flavor and character, it will enhance the flavor of everything you cook. People of the Mediterranean region have been cooking with olive oil for several thousand years. The recipe list is diverse and the food is fantastic.

Imagine olive oil is the only cooking oil in your kitchen. A simple pot of steamed cauliflower, broccoli, asparagus or peas can be enhanced with a few splashes of olive oil, lemon juice and fresh herbs. A whole grilled fish, sliced in half and sprinkled with olive oil and lemon is a sublime experience. That’s the key to the Cretan diet – keep it simple and let the flavors speak for themselves.