The best varieties of Greek olives

A little I am often asked what is the acidity of olive oil and how to choose the right oil based on this indicator.

Unfortunately, there is no simple answer to this question, but if you are ready to spend time reading this article and finally figure out what it is, then at the same time teach you how to choose the right oil.

So, the acidity of olive oil is a measure of the oleic acid content (in grams) per 100g. product. It was invented relatively recently and 30 years ago no one was particularly interested in it, and olive oil was judged by its taste, aroma and consistency. Why is it needed? By and large, this is a formalization of quality, a standard that is easy to determine with a 5-minute test.

 

For marking the oils of the highest quality, the category Extra virgin was invented, which means that the oil was not only extracted using exclusively mechanical means (virgin), but also was grown, harvested and processed so that its acidity was not higher than 0.8 (extra). Of course, getting into this category requires from the product "excellent taste and smell", but these indicators are already purely individual.

Greece is the champion in the production of Extra virgin oil. Almost any farm product falls into this category with a decent supply, but the famous Tuscan one hardly. Actually, it was Italy who insisted that the figure be so high. Moreover, I will not reveal a secret if I say that the share of really Italian oil in the volume of Italian exports is only 4%, in the remaining 96% its share is minimal, no more than is necessary for the label "Made in Italy"

The specific acidity indicator is indicated on the package not often, but only when it can be boasted, and usually it is 0.3 or 0.2. I'll make a reservation right away that manufacturers round the number down to a lower value, that is, 0.39 will be written as 0.3. But do not be upset about this, because very few people can taste the acidity of olive oil.

And now the main thing. The acidity of the oil depends on a mass of factors, but the specificity is that it is very difficult to achieve a low indicator without the use of insecticides, therefore "pure" oil with low acidity is VERY little and it costs EXPENSIVE. If you buy oil in Greece, the European “ΒΙΟ” mark can help you buy healthier oil, but if it happens, for example, in Russia, where there is no intelligible legislation on this matter, you can easily be deceived.

So what kind of oil should you put in your salad? The answer is delicious !!! Ideally, it's best to try it. But, if you can't try, but you need to be guided by the packaging, then I would advise you to first look at the place of origin of the oil, and only then at its acidity. When I am asked to help me choose oil in a store, I follow the following algorithm: I check the region, see if the olive variety and harvest year are indicated, sometimes you can check the thickness of the oil (in the glass). If possible, other things being equal, I choose a lower acidity. The best olive oil in Greece is made in the Peloponnese, Crete and Samos.

When it comes to frying, low acidity is less preferable, as this oil has a lower combustion temperature. But by and large, this only matters for deep-frying, so do not be afraid to cook with "salad" oil.Just do not forget that it usually has a pronounced color, aroma and taste and will greatly affect the taste of your dish. For Greek cuisine, this influence is necessary and can be critical to success, but if you are preparing something neutral, then it may be worth choosing a different refined / deodorized oil. But really big Chefs know that in Greek, spicy Samos is the perfect oil for haute cuisine - it won't impress you in a salad, but it will magically enhance the flavor of the food when cooked.

According to the generally accepted legend, the tree with olives is a gift from Athena, the goddess of wisdom. Therefore, Greece is the birthplace of kalamata olives. Since those ancient times, the Greeks have been eating the fruits of this tree. And not only themselves, but also taught many other peoples to this. They also make excellent oil from olives, which has found application both in cooking and in cosmetology. And today the branch of the olive tree is the symbol of the country.

Kalamata

There are many types of olives. Only in Greece, according to experts, dozens of industrial varieties grow. Among them, the kalamata olives are probably one of the most famous in the world of culinary. They are grown near the village of Kalamata (hence the name), in the south of the Peloponnese. Harvesting lasts from November until the very Christmas holidays.

Fully ripe, kalamata olives look purple-black, have juicy and at the same time firm fleshy pulp, the thinnest skin. They are traditionally marinated: in a red sauce of wine vinegar and olive oil, which gives the dish a very original and simply inimitable piquant taste. By the way, the variety grown in California (there is a very suitable climate for this) is also called Calamata (but in the spelling the first letter is C, but there is no difference in pronunciation).

Greek olives kalamata

The product is ideal for use in the preparation of many dishes, the most famous of which are pasta and pizza. Perhaps that is why culinary experts from different countries love them so much. Kalamata olives are good for cooking lamb meat, for fish dishes, and for traditional Greek salads. They go well with cheese, garlic, herbs.

Nutritional value

The calorie content of this product is 115 kcal per 100 grams. 90% of these calories come from unsaturated fat. Other equally important components: copper and iron, calcium and vitamins, fiber, phosphorus and zinc, selenium and potassium. The product itself does not contain harmful cholesterols, is rich in sodium, and is served mainly in its canned hypostasis (included in many dishes, as an irreplaceable ingredient).

Kalamata olives: benefits

1. An irreplaceable source of beneficial unsaturated fatty acids. This makes the product beneficial for the vascular system and heart muscle. Kalamata reduce the level of harmful substances such as cholesterol in the blood, thin the blood, preventing the formation of blood clots and clots. Doctors recognize olives today as a good way to fight depression and persistent high blood pressure. It is an aid in the fight against stones in the excretory system: kidneys, liver, gall bladder.
2. The product has anti-inflammatory properties. Vitamin E, monounsaturated fats and phytonutrients are responsible for them in olives.
3. Kalamata olives are a source of antioxidants that fight free radicals in the human body, protecting cells from oxidation and damage. This food, rich in such substances, is able to protect even from cancer in the initial stages and from other diseases of an inflammatory nature.
4. Since olives contain a fairly large amount of calcium, they contribute to the proper development of bones in young people and prevent osteoporosis in the elderly.
5. As a source of fiber - kalamata olives prevent constipation, maintain metabolism at the proper level, contributing to faster stomach saturation with plant foods.

Purchase and storage of olives

If the product is preserved according to all the rules - with high quality and in compliance with technologies, it can be stored in sealed jars at room temperatures for two years from the date of conservation. Keep an open jar in the refrigerator and leave the olives in the brine. An airtight container is not very suitable as it can generate toxins. But the cling film, put on the neck of the jar - is it.

Paste

Kalamata olive paste is a popular dish of the European "intermarium". In the local culinary tradition, this talenada, an olive snack, is in great demand. Kalamata Olive Spread is a paste made from dark fermented fruits of the same name, plus capers and oregano. Traditionally, it is consumed, spreading on bread or croutons - in the morning, along with a cup of strong black coffee. And also: for freshly cut vegetables, for example, talenada will become a wonderful and harmonious sauce. In Greece, pasta can also be stuffed with fish dishes, served in a separate container for hot second dishes of meat and fish. Talenada has received the title of Mediterranean "black caviar" for its excellent and unique taste.

Greek pizza with kalamata olives

Another Greek recipe with olives worth making. You need to take a large crust of pizza dough, 150 grams of grated mozzarella, a couple of cloves of crushed garlic, one chicken breast, 150 grams of mushrooms, 150 grams of feta, half a glass of pitted kalamata olives, a pinch of dried oregano, tomato salsa.

1. Cooking salsa. To do this, take 200 grams of cherry - red and yellow, a bunch of basil, a couple of tablespoons of wine vinegar, a little olive oil and Dijon mustard, a mixture of peppers - a pinch. Mix all the ingredients in a blender until a pasty mass is obtained.
2. Put the prepared pizza base on a baking sheet, sprinkle a little with grated cheese, then garlic (or dry garlic flakes).
3. On top we put chopped and boiled breast, mushrooms, cut into slices, olives in slices. We fall asleep with oregano and at the very end - with grated feta. Bake in the oven until golden brown. Serve with tomato salsa.

Chalkidiki

- These giant green, oblong, pointed olives are grown on the Halkidiki peninsula in northern Greece. Gourmets appreciate their tender juicy pulp and large size, for which they are popularly called "gaidourolia" donkey olives.

Chalkidiki Stuffed Olives

- traditionally green olives of Halkidiki, after pitting, are stuffed with natural products that give them a unique original taste. The most common filling of olives: paprika, chili peppers, onions, garlic, capers, capers, gherkins, sun-dried tomatoes, feta cheese almonds, lemon and orange peel. Marinated in virgin olive oil with the addition of herbs and spices, these olives are truly worthy of the Gods.

Chalkidiki Oxidized olives

- these are Halkidiki olives collected in green in October, which, in the process of further processing in special containers, are saturated with a solution of oxygen and iron gluconate, as a result of which, right before our eyes, the olives artificially change their color from green to rich black. Named in the world as Black Oxidized Olives (black olives oxidized by oxygen) and only in Russia have the well-established name Olives.

Blond Chalkidiki

- Halkidiki olives harvested in November. The fruits are removed from the trees when they have already lost their bright green color and acquired a golden yellow color. After harvesting, the olives are marinated in a mild brine of sea salt and red wine vinegar, which removes the residual natural bitterness and gives this olive its characteristic flavor.

Throumbes Chalkidiki

- These sun-dried Halkidiki olives are harvested in northern Greece in December.Traditionally, they are cooked in coarse sea salt and virgin olive oil, perfectly setting off their unique natural aroma.

Kalamata

- the most famous variety of Greek olives, grown in the southern Peloponnese near the city of Kalamata. Recognized as the world's finest olives, they are harvested from mid-November until Christmas. Fully ripe on the tree, these glossy black-purple almond-shaped olives have a thin skin and firm juicy flesh. This variety of olives is traditionally prepared with the addition of olive oil and red wine vinegar, giving them a subtle wine aroma and inimitable taste.

Gold

- this rare variety of giant Greek olives is grown in the central part of the Peloponnese island in the vicinity of the ancient city of Sparta. These large olives with a juicy crunchy pulp have an oblong shape and a unique natural olive taste inherent only to them. Harvested from olive trees in November and marinated in brine of sea salt and red wine vinegar.

Throumbes Thasos

- Oily black olives dried in the hot Greek sun, January harvest, are grown on the island of Thassos and some of the Aegean islands. Dry, lightly coated with olive oil and oregano, they have a unique taste and intense olive aroma. Good as an appetizer with dry wine, cheese and fresh country bread soaked in olive oil.

Conservolea

- Typically Greek green olives, round with firm pulp, are grown in the fertile valleys of Central Greece from the Aegean to the Ionian Seas. Small quantities of green olives are harvested in October, however, these olives acquire the greatest taste when harvested in November (Blondin Conservolea) and December (Black natural olives).

Blond Conservolea

- harvested in the central regions of Greece in November. The fruits are removed from the trees when they have already lost their green color, but have not yet turned purple-black. Marinated in a mild brine of sea salt and red wine vinegar, these olives are an excellent appetizer to the traditional Greek Ouzo vodka.

Black Natural olives Conservolea

harvested from olive trees from mid-November to mid-December, when the fruits are ripe, turning purple-black. These olives, most appreciated by the Greeks, are known in the world markets under many names: Amfissa, Agrinio, Volos, Stylida black natural olives depending on the region of Greece where they were grown. Collected from the olives when they are finally ripe, these beloved olives of the Greek oracles have a juicy, tender pulp and almost melt in the mouth.

Megara-Nafplion

- harvested green in the Argo Valley in the eastern part of the Peloponnese island near the ancient capital of Greece, the city of Nafplion, and marinated by cutting or pressing under pressure. These fruits, called Moroccan-type olives, have a tart aroma and are appreciated by amateurs for their natural olive flavor inherent only to them.

Alfonso

Kalamata-type olives - These large almond-shaped purplish olives with delicate fleshy flesh are grown in South America on the Pacific coast of Chile and Peru. Traditionally prepared with the addition of red wine vinegar, which gives them a beautiful deep purple color and a delicate wine aroma.

Bella di Cerignola

- one of the best varieties of Italian olives grown in southeastern Italy on the Italian heel of the Puglia region.
These are large fleshy olives with firm flesh, the natural green color of which is enhanced by natural green or red dyes, which makes the appearance of these olives especially attractive.

Nyons

- small round black olives - noble fruits of French Provence.Collected in the province of Drome in December and January and preserved in sea salt, these wrinkled olives have a distinctive, distinct flavor and characteristic olive aroma.

Greek olive varieties

Greece is famous for its unique varieties of olives. Some of the most famous are Kalamata, Conservolia and Chalkadiki. Greek olives are known for their first-class quality and taste, and

Olives are prepared with minimal processing - only salt and water. This gives them a natural, balanced flavor and firm texture.

What are the best olives?

Generally, the smaller the pit and the denser the olive, the better it is.

Green olives should be firm, even crispy, with a texture.

Black olives should be slightly softer than green olives, but only slightly.

Natural black olives are not uniform in color and they are usually brown or brown, sometimes purple rather than black.

Growing and harvesting

800 million olive trees grow in the world, and 90% of them are in the Mediterranean region. In the spring, flowers appear on the olive trees, and in the summer, the olives become fleshy and pitted.

Collecting olives begins in the fall, with the exact time varying depending on the type of olive oil required:

Green olives: harvested on an “unripe” scene in September, these olives are firm, crunchy, and the flesh snuggles against the bone. Green olives range in color from leafy green to straw yellow.

Yellow olives: these olives are harvested in September / October. Colors range from light green to shades of light brown. These olives are strong but do not have the same bitterness as green olives.

Natural black (brown) olives: natural black olives range in color from light brown to deep chestnut, the skin is still quite hard, but the flesh is much softer and weaker attached to the pit than the green ones. These olives are harvested at the "ripe" stage.

Kalamata olives have a rich fruity flavor, meaty texture and a distinctive almond shape. Kalamata is considered the “queen” of all Greek olives. These olives should be plump with a glossy skin and have a slight color change from deep chestnut to deep purple.