Pithos Olive Oil Messinia Kalamata

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Variety of Olives

Generally

There are various varieties of olive crop. The fruit of the olive tree is drypi and its size differs depending on the variety. In the beginning of maturation the fruit has green colour, which is altered progressively during maturation in purple or black. The main components of the fruit are water and oil. During the process of maturation, the content of water is reduced and that of oil is increased. Other components are carbohydrates, which constitute the raw material for the fermentation of fruit, and the polysaccharides which constitute protection against micro-organisms and insects. Green olives (what as mentioned earlier are found in the beginning of maturation) contain less olive oil, which justifies their intense taste, their slightly bitter flavour, but also their firm flesh..

 Varieties

The varieties of edible olives are different from those used for producing olive oil. In fact, there are olives that are intended only for the production of edible olive-crop and also other varieties that are intended only for the production of olive oil:

 Koroneiki: it is also known as Psilolia and Ladolia (thin and oil olives). This variety is exceptional for the production of olive oil and is found extensively in the Prefecture of Messinia.

 Reed thicket (Kalamon): the widely known to all of us black, oblong- shaped olives. It is also known as Hondrolia (thick olives). This variety is among the best edible olives assigned as POP (trade mark registered origin). With the suitable processing (knife-cut, brine, vinegar) we have olives with intense characteristic flavour, known all over the world.

 Matsolia: it is also known as tsounati or tsakjstes. They have green colour and are edible varieties used in oil production, as well. With the suitable processing (opening of the fruit with stone or timber, treatment with water to remove the bitter taste, addition of salt and preservation in olive oil enriched with slices of orange, lemon and aromatic herbs such as throubi and cumin) we have olivesof exceptional flavour and aroma.

What we should be careful of

When we buy olives, we should know the following as consumers:

  • There should not be small holes on their surface. If so, they have been attacked by dakos(insects).
  • There should not be signs of mould, too soft flesh or discoloration of their surface.
  • They should be free from any type of foreign matter.
  • Their surface should be free from bruises or any types of spots.
  • They should be in their natural coloration without any deformities in their shape.
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