Focus on Greek Oil
Focus on: Greek Olive Oil
Currently Greece is the third largest producer of quality olive oil in the world, with 2.4 million acres under cultivation populated by an estimated 150 million olive trees. This accounts for approximately 17% of the world’s olive production acreage and an average annual production of between 350,000 and 415,000 metric tons of olive oil, of which 60% is exported.
Like Spain, Greece is a major supplier to blenders in Italy, who are keen to use this versatile tasting low acidity oil to balance olive oil blends before bottling for re-export to North America, Japan, China and Northern Europe.
Whilst Greece is only the third largest producer of olive oil, they produce the highest percentage of Extra Virgin Olive Oil with 75% classified as such, far greater a percentage than in Italy or Spain. According to SEVITEL, Greece is the world’s largest exporter of Extra Virgin Olive Oil exporting 135,000 metric tons each year.
The Greek olive oil industry has undergone significant change in recent years, but it is still incredibly fragmented. There are two professional bodies charged with promoting Greek olive oil these are ESVITE and SEVITEL, but for all their efforts Greece still lags behind Spain and Italy in the ability to create and promote a high quality brand perception and add value through production and direct selling to maximise profits from Extra Virgin Olive Oil production.
Greek oil is renowned for its excellent organoleptic properties and the Extra Virgin Olive Oils have a variety of aromas, tastes and styles. Overall they are characterised as well balanced with distinct, but not overpowering aromas and flavours. In a good year 95% of the Cretan harvest is classified as Extra Virgin and the area has a deserved reputation for producing oils of exceptional quality. There are around 40 different olive varieties grown throughout Greece for use in the production of oil including Koroneiki, Kalamata, Kolovi, Karydolia, Tsounati, Lianolia, Megaritiki, Adramytiani and Matolia. The most common variety used in oil production in Greece is the Koroneiki olive. This variety grows particularly well on Crete and the Extra Virgin Olive Oil produced in the mountains there is said to amongst the best in the world. Most of Crete’s oil is exported to the mainland or to Italy for blending. As a general rule olive oil made from Koroneiki variety is highly praised for its fresh taste but does not have an overpowering aroma.
Let’s take a look at some of the olive varieties that give Greek olive oil its distinctive characteristics:
Koroneiki
This cultivar originates from Koroni in the Mani Peninsular and accounts for around two-thirds of the olives grown in Greece. The olives are hard to cultivate and the fruits are very small but they ripen early and give a yield of between 20 – 27%. This variety has a high level of oleic acid and is very stable giving it an excellent shelf life. The Koroneiki olive’s high polyhenol count makes it a popular choice for Italian blenders. Whilst the oil varies from region to region it is characterised by a fruity taste, with a slight tang of apples and grass. It is well balanced with a light bitterness that mellows and softens with age.
Lianolia Kerkyras
Lianolia is another important oil producing variety, yielding excellent quality oil. It flourishes on arid, stony ground although it does have a greater demand for moisture than some cultivars. It is a late-ripening variety and the fruits are harvested late encouraging an oil yield of around 20%.
Asprolia
This variety has a yield of around 20%, and produces oil that is fruity and pungent in flavour.
Thiaki
This variety produces excellent quality oil with a fruity flavour. It is early ripening and has a yield of approximately 20%.
Matoids
This variety is spherical in shape and delivers an average to low yield of oil. It blossoms late and can be cultivated up to 1000m above sea level.
Megaritiki
This variety has a low demand for moisture and can be cultivated in dry areas. Its productivity is considered to be average and it is not high yielding unless it is well tended. It ripens relatively early in the season and can be used for both oil and table olives.
Kothreiki
This variety is tolerant to dry conditions, cold and strong winds and flourishes up to an altitude of up to 750 metres. It can be used for eating olives or in olive oil production yielding around 25%. A significant portion of the annual yield is used for table olives with the large or average-size black olives being salted to preserve their excellent quality, taste and aroma.
