Casa dei Mezzo gourmet olive oil

Classifications

Olive oil is the juice of the fruit of olive trees. It is a purely natural product that is obtained either manually or with simple machinery.

Olive oil is classified using international quality standards according to the method of production, the level of acidity and the organic characteristics. A panel of experts is required to assess and grade the oil on a scale of one to nine. Extra virgin olive oil is scaled at one, but has an organoleptic assessment point of at least 6.5. Oil samples are judged on clean appearance, colour, flavour (fruity, sweet, peppery, etc.) aroma and taste. When buying olive oil, it is generally best to choose 'extra virgin'. It may be a little more expensive than other types, but it is well worth it in terms of flavour and health benefits. Try out several different kinds to find out which characteristics you like the best.

Extra virgin olive oil

This is the finest quality olive oil you can buy. It must have excellent aroma and taste, an organoleptic score of at least 6.5, and a free fatty acid level (expressed as oleic asic) of not more than one percent.

Virgin olive oil

This is a slightly lower classification than Extra Virgin. It may have lower organoleptic socre, but must be at least 5.5, with an acidity of no more than two percent.

Pure olive oil

Oils labeled as 'pure olive oil' or 'olive oil' usually consist of refined olive oil blended with one of the above two categories of virgin olive oil to improve quality. There are no set levels when it comes to blending the oils, so it is hard to know how much virgin oil has been used in the mixture.

Light or extra light olive oil

'Light' usually refers to the oil being light of colour or taste and does not refer to a reduction in calories. Don't forget that olive oil has no cholesterol in it at all.

Pomace oil

This is a lower grade oil taken from the final waste pulp. It is normally solvent extracted and is generally used for cooking.

Lampante oil

As the name implies, this lower grade oil is really only suitable for burning in oil lamps. Its acidity is over 3.3% and it would have to be refined further to make it suitable for human consumption.

Harvesting olives

Olives are native to the Mediterranean and come in many varieties. The trees grow very slowly and live for centuries, blossoming in spring and developing their fruit soon after. At first the fruit is a bright green colour, but reddens as it ripens, finally turning black. When the olives are ready to be gathered the trees are beaten with sticks and the fallen fruits are gathered in baskets. They need to be pressed quickly after being harvested – the best olive oil is pressed on the very same day as the olives are gathered.

Colour, scent and taste

Olive oil comes in a variety of colours, from green to golden yellow – sometimes, if it has not yet settled, it can even appear cloudy. The greener oils usually come from olives gathered early in the harvesting season. Although colour is not a sure indicator of quality, the scent of the oil is very important in assessing its value. The scent and taste result from the area where the olives were grown, and the way they were cultivated. The very best oils have a scent reminiscent of fruit – the product of ripe olives with well balanced characteristics. Like fine wine, olive oil comes in many flavours. However, unlike wine, it does not improve with age! To retain its natural character it should be stored in a glass bottle, preferably in a dark place and at a temperature of 10–15º Celsius. In these conditions, it can be preserved for up to several months.

Casa dei Mezzo
Touristiki Kritis A.E.
72055 Makrigialos – Sitia – Greece
Tel: +30 28430 29183
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