Viannos Irakliou Kritis PDO / Vorios Mylopotamos Rethymnis Kritis PDO / Peza Irakliou Kritis PDO / Arxanes Irakliou Kritis PDO / Kolymvari Chanion Kritis PDO / Messara PDO / Exeretiko Partheno Eleolado Selino Kritis PDO / Sitia Lasithiou Kritis PDO / Apokoronas Chanion Kritis PDO / Exeretiko partheno eleolado Thrapsano PDO / Chania Kritis PGI / Throumpa Ampadias Rethymnis Kritis PDO)
Olive oil is a liquid fat obtained from olives (the fruit of Oleuropein;family Oleaceae), a traditional tree crop of the Mediterranean Basin. The oil is produced by pressing whole olives. It is commonly used in cooking, whether for frying or as a salad dressing. It is also used in cosmetics, pharmaceuticals, and soaps, and as a fuel for traditional oil lamps, and has additional uses in some religions. The olive is one of three core food plants in Mediterranean cuisine; the other two are wheat and grapes.
Olive trees have been grown around the Mediterranean since the 8th millennium BC.There are several processes used in the production of virgin olive oil. From the most traditional in which a stone mill is used, the press with straining and natural decanting in pools, to the most modern, where the two-phases centrifugation process is used. All of them have in common that they use only mechanical and physical procedures.
The health benefits of olive oil are unrivaled, and research reveals more benefits nearly every day. In fact, we are only just beginning to understand the countless ways olive oil can improve our health, and our lives. Olive oil is the cornerstone of the Mediterranean diet— an essential nutritional mainstay for the world’s longest-living cultures.
PDO olive oil from Crete:
Geographical Indication: PDO olive oil from Crete is intimately tied to the island's diverse landscapes, climate, and soil. The region's varied microclimates and olive tree varieties contribute to the distinctive flavor profile of the oil.
Olive Varieties: Crete is home to several native olive varieties, such as Koroneiki and Tsounati, which are known for their exceptional oil quality and unique taste. These indigenous varieties are often used to produce PDO olive oil from Crete.
Traditional Practices: PDO olive oil from Crete often reflects the traditional olive cultivation and oil extraction methods that have been passed down through generations. These methods maintain a strong connection to the island's cultural heritage and contribute to the oil's exceptional quality.
Flavor and Aroma: PDO olive oil from Crete is renowned for its vibrant and well-balanced flavor profile. It may offer notes of ripe fruits, herbs, and a characteristic peppery finish, which are indicative of the region's olive tree varieties and climatic conditions.
Quality Standards: PDO regulations require strict adherence to quality standards throughout the entire production process. From cultivation and harvesting to pressing and bottling, each step is carefully monitored to ensure the oil meets the high standards set for PDO products.
Traceability and Labeling: PDO olive oil from Crete is traceable back to its specific origin. Its labeling includes information about the region, the olive varieties used, and the PDO designation, providing consumers with assurance of its authenticity.
Culinary Versatility: The exceptional taste of PDO olive oil from Crete makes it a prized ingredient in Mediterranean cuisine. It can be drizzled over salads, used for dipping bread, or incorporated into various dishes to enhance their flavors.
Cultural Significance: Olive cultivation has deep roots in Cretan culture and history. PDO olive oil from Crete not only preserves traditional practices but also contributes to the island's economy and cultural identity.
