ΟΙ ΕΛΙΕΣ ΚΑΙ ΤΟ ΕΛΑΙΟΛΑΔΟ ΣΤΗΝ ΕΛΛΑΔΑ
For the ancient Greeks and the modern Greeks, the olive tree and its oil have been one of the basic necessities of life and is the main essence of the food of Greece.
In some Minoan graves, archaeologists have discovered ceramic pots containing charred olive stones which shows that they were cultivated in Greece some 3,500 years ago.
The Greek poet, Homer, once described Greece’s olive oil as ‘liquid gold’ and for a long time, olive groves were protected.
Greece has about 143 million olive trees and is a huge exporter of olive oil.
There are many different types of olive trees that are cultivated in Greece which thrive in the Greek climate of long hot summers and mild winters with very little frost. The majority of trees yield ‘oil olives’ from which olive oil is extracted.
Also, there are a great number of types which are cultivated for eating. The best types of olives for oil are usually the small dark purple coloured olives.
The most famous olives and some say the tastiest olives, are those grown in the regions of Kalamata and Amphissa. However, the olives cultivated in the areas of Agrinio, Chalkidiki, Thassos and other areas are equally as good.
The black Lianolia olives from Corfu are unusual in as much as they can be eaten as well as used to make olive oil.
The Kalamata olive is almond-shaped and ranges in length from about 1/2 to 1 inch. They are a dark purple colour and have a rich, fruity flavour.
The Amfissas, round and black, have a pleasant nutty flavour. Atalanti olives are large, luscious and fruity. Ionian olives are beautifully mild and mellow. For an extra tangy flavour try Thassos olives, salty with a wrinkled black skin. Finally, the cracked green olives are the perfect Martini olive – strong and sharp.