Takis Dimitrakopoulos oil Producer and member of panel test of Hellenic association of packers . CORFU 2014 Extra virgin olive oil-History

• ‘’Liquid Gold’’ called by Homer

• ‘’Great Healer’’ called by Hippocrates

PALACE OF NESTOR Jars which contained olive oil

Palace of Nestor OLIVE HARVESTING Olive oil mill Olive oil mill- Stages Extra virgin olive oil production.

1. DEFOLIATION (remove leaves and other foreign) materials) BELT ELEVATOR WITH LEAVES REMOVER

2. WASHING MACHINE (washing olive seeds) Olive oil mill- Stages Extra virgin olive oil production.

1. Crusher Is the stage of crushing the olive seeds.

4. Mollification Is this stage released olive oil from the . The duration of this process must not be more than 30 minutes because of the oxidation problem. Olive oil mill- Stages Extra virgin olive oil production.

5. Centrifugation Is the stage of taking the oil from the paste and based on the difference of specific gravity.

6. Separation Is the stage of taking separate the olive oil and the olive pomace. GREEK OLIVE VARIETIES

KORONEIKI The olive got lawlessness in the town of Koroni Messenia. From there was spread mainly by the Venetians, in many parts of Greece. It is a purely Greek olive variety with excellent features. It has a small wrist and its collection is from mid of October till mid of January.

MAUROLIA The olive Maurolia is local variety found only in the region of Pylos and Trifilia. It has a small wrist and its collection is in mid-October till beginning of November.

GREEK OLIVE VARIETIES

Lianolia (Corfu)

KALAMON (kalamata) The is a large, black olive with a smooth, meaty texture named after the city of Kalamata. Often used as a table olive, they are usually preserved in wine vinegar or olive oil. Kalamata olives have PDO status. GREEK OLIVE VARIETIES

ATHINOLIA This variety matures slowly and its collection is from end of December till beginning of January. Olive oil from Athinolia is of excellent quality with a rather low viscosity.

MANAKI This variety also matures slowly and the best time for harvesting is from end of January till beginning of February. What characterizes Manaki tree is that it can resist to high altitudes, where other varieties, except Athinolia, cannot thrive.

Extra virgin olive oil-Benefits

According to the International Olive Oil Council (IOOC) olive oil

• -Helps prevent heart disease, contributing thanks to the great content it has been in antioxidants to increase good cholesterol (HDL) and to reduce bad cholesterol.

• -Active and acts protective against certain forms of cancer (breast, endometrium, colon, prostate, etc.)

• -Helps to reduce both the high and low arterial blood pressure

• -As a key- component of a high fat diet leads to longer lasting weight loss than a diet low in fat.

Extra virgin olive oil-Benefits

According to the International Olive Oil Council (IOOC) olive oil

∙ Helps reduce the risk of rheumatoid arthritis.

•It helps in proper functioning of the entire digestive system.

•Plays a key role in fetal development during pregnancy and the lack of it can have negative effects on the development of the newborn.

•It has been found that the development of children of mothers who consumed extra virgin olive oil during pregnancy is better in that regard, height, weight, behavior and psychomotor reaction.

and finally helps maintain vitamin C in breast milk during lactation.

Basic categories of standardized olive oil

Extra virgin olive oil It is obtained solely from the fruit of the olive tree by mechanical methods only. It offers excellent aroma and taste with acidity of not more than 0.8%

Virgin olive oil It is obtained solely from the fruit of the olive tree by mechanical methods only. It offers excellent organoleptic properties and acidity of not more than 2.0%

Basic categories of standardized olive oil

Olive pomace oil It is a blend of refined and virgin olive oils fit for consumption. Its acidity is not more than 1%. This oil is obtained from the refinement of crude olive pomace

Promoting Sustainable Production and Consumption Patterns of Olive oil

 As part of sustainable agriculture, there have been developed environmental- friendly production systems such as :

. Organic farming and

. Integrated Management Systems

Organic Farming

Olive Oil from Organic farming:

• Olive oil from groves which follow the principles of organic cultivation.

• In this system the use of chemical fertilizers and any chemical product is forbidden.

• These trees go through chemical analysis to prove the lack of any chemical remains in the final product.

The European logo for all organic products.

Integrated Management System

Olive Oil from Integrated Management System:

High quality products, giving priority to safe environmental methods, minimizing the impacts from the use of pesticides, promoting the protection of the environment and the human health. Integrated Management System combines wisely cultivating, biological and chemical methods.

Olive oil of Protected Designation of Origin (PDO):

What PDO means… • It belongs to the extra virgin category. • It was produced using olives from a specific region and of a specific variety. • The cultivation methods used were environmentally friendly and safe for consumers' health. • The olives were collected by striking the tree with wooden rods or by using manual striking tools to allow the olives to drop into special nets. • During the oil production process, temperatures did not exceed 27oC (“cold pressing”) • In no case was extra virgin olive oil mixed with olive oil of a lower category.

PDO logo Olive oil from Protected Geographical Indication (PGI):

What PGI means…

• 'Geographical indication' means the name that identifies a product: • a) which comes from a particular place, region or country; • b) containing a particular quality attribute, reputation or other characteristic can be attributed mainly to its geographical origin and; • c) of which at least one stage of production takes place in the defined geographical area.

PGI logo

Quality criteria-variety Organoleptic characteristics

What is the sensory analysis (panel test)?

Is the evaluation of the olive oil for the flavor and aroma conducted by approved laboratories. An olive oil can classified in the category extra virgin olive oil-based chemical analysis (e.g acidity) but defects in flavor and aroma leading to degradation in the category ‘’lambante-virgin olive oil.’’ So…. the panel test ensures if the olive oil is classified in Extra virgin olive oil category. Quality criteria-variety Organoleptic characteristics

Positive attributes  Fruity  Bitter  Pungent

Negative attributes  Fusty/Muddy sediment  Musty/Humid  Winey-Vinegary/Acid-sour  Metallic  Rancid

The experts Quality criteria-variety Organoleptic characteristics

Positive attributes

Fruity: Range of smells characteristic of olive oil extracted from healthy and freshly-picked olives, green or ripe.

Bitter: Characteristic primary taste of olive oil extracted from green or ripening olives.

Pungent: Burning sensation, characteristic of olive oil made at the beginning of the season, mainly extracted from olives that still green. Quality criteria-variety Organoleptic characteristics

Negative attributes:

• Fusty/ Muddy sediment: Characteristic fl