Greek Olive Oil ranked the Best in World

Greek Olive Oil ranked the Best in World. Olive oil, the “Golden Liquid”, 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. 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 through centuries. Today 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. This can be recognized mainly from the fruitiness, the bitterness and the pungency, the aromas that show freshness and healthy olives.

All these extraordinary characteristics are the result of proper planting, maintenance and meticulous care in all the stages of production and harvesting.

Extra virgin is the highest quality and most expensive olive oil classification. It should have no defects and a flavor of fresh olives. It must be produced entirely by mechanical means without the use of any solvents, and under temperatures that will not degrade the oil. It’s not easy to produce extra virgin olive oil. A producer must use fresh olives in good condition and monitor every step of the process with great care. Extra virgin olive oil doesn’t stay that way: Even in perfect storage conditions, the oil will degrade over time, so it’s important to enjoy it within its two-year shelf life.