Olive and Organic Olive Oil
Olive oil
Is an integral part of the history, economy and culture of all the Mediterranean countries, especially Greece. For the Greeks, it is a way of life and an irreplaceable food throughout the centuries. Greeks are the greatest consumers of this wonderful "natural juice," and 70% of the fats they consume are derived from olive oil. Today's' urban lifestyle, resulting in population mobility, new forms of labour, new health conditions, etc., has raised the issue of the healthy diet in developed societies. This has meant that the quality and type of our nutrition have become increasingly important matters. Science has contributed much to food technology in order to satisfy the continually increasingly demands of the population. But, these "technological" interventions are not always healthy. Olive oil is wonderfully nutritious, forming the basis for the renowned Mediterranean Diet. The Mediterranean Diet is a combination of foods that are perfectly balanced, guaranteeing long life, health and a positive psychological outlook.
Organic olive oil
The past twenty years have witnessed an effort to grow more organic foods, such as fruit, vegetables, wine, cereals, etc. Consumers believe that this produce is of a higher quality and nutritional value as no chemicals have been added. Since 1993 Greece has been in line with European Union legislation on organic farming and the appropriate legal institutional framework for the development of organic farming is now in place. In 1988 organic olive cultivation began in Mani and is spreading continuously.
According to recent calculations by the Ministry of Agriculture organic olive cultivation will soon reach 40,000 square kilometres. High quality organic olive oil is sold in dark glass bottles on which are mentioned the place of production as well as the number and inspection certification. (Warning: organic olive oil must bear the symbol of an approved certification agency).
Nutritional value of olive oil
Olive oil is a source of life, health and balance. It has a positive effect on all the stages of our growth from childhood until old age. It is a pure source of vitality with a great nutritional value. It forms the basis of the healthy Greek diet.
In relation to other vegetable and animal fats, olive oil:
- Has a lower level of triglyceride hydrolysis.
- Does not undergo much alteration when properly heated.
- Is absorbed in a satisfying way - almost the same as breast milk.
- Its oxide composition helps to avoid hyperoxide reactions and the appearance of free radicals which have a negative effect on the central nervous system and longevity
