Olive oil is like wine. There are many kinds and styles and its taste and quality are influenced by many little details and depend on the following factors:
1.Olive Tree Variety.
Messinian land is blessed with mostly koroneiki (Korona=crown) variety olives trees. Koroneiki as its name means is the ‘queen’ of all olive varieties. There are around 1000 olive varieties in the world. So the variety is one of the factors that determine the quality and type or style of olive oil. Koroneiki variety grows only in Greece and is known for its intense personality, bitterness, strongly aromatic with strong fruity flavor and high polyphenol content.
2.Harvest Date- (Olives’ maturity state)
Messinian Treasure is an Early Harvest Olive oil (Agoureleo) and has herbaceous characteristics with intense fruity flavor and spicy feeling on the throat. Its color is greenish due to its high chlorophyll content giving it a special character and making it healthier than olive oil from mature olives.
The harvest period plays a fundamental role in capturing the olive’s best qualities. Olive oil’s quality is strongly linked to the maturity of the olives at harvest time.
Dry farmed olives that are naturally watered only by rain make the process as natural as it can be.
The soil has maximum humidity absorption so the rain water gets absorbed and stays longer. Also, the soil’s mineral content is high.
The abundant sunshine in combination with the right amount of rainfall which waters the olives naturally is the ideal for the olive trees and influences the quality of the olives.
Cold extraction (27 degrees) is the ideal for producing an olive oil full of flavor and aromas and with the highest vitamin and antioxidants content.
7.The time frame between olive collection and olive oil pressing.
This is a very important factor that affects the acidity of olive oil. Most people think that acidity has to do with the taste but it has to do with the oxidation percentage. Olives are very sensitive so the more they are kept into boxes after being collected, the lower the quality of the olive oil produced.
The best is to press the olives within a few hours after having been collected to avoid oxidation as much as possible. This is what we do.
8.Location of the olive groove
The land influences the quality of olive oil in many ways. The olive grove is situated in an elevated area between 350-600 heights, protected from the winds which harm olive tree.
9.Chemical and organoleptic (flavor) standards
According to the International Olive Oil Council, extra virgin olive oil must meet both chemical and organoleptic (flavor) standards.
10.Harvesting method – hand picking
When olives are green, the fruit is still premature so it doesn’t fall with hitting as we do when the fruit is mature. Hand picking is the only method which is the most natural but also the most time consuming.
Olive oil stays in stainless steel tanks so it remains always fresh until it reaches our clients.