OLIVE OIL
 THE TRADITIONAL OLIVE HARVEST
Our olives are harvested in the traditional way by rapping the olive branches with long poles and letting the fruit fall onto large “pania” (tarpaulins) placed under each tree. It sounds like hail falling! The backbreaking work of sorting out the leaves and gathering up the fruit is done immediately. We don’t let the olives lie on the ground on nets for weeks to spoil like so many others do. By harvesting the olives properly and milling them right away, we ensure that we get fresh oil of very good quality, which means better taste for you.
AT THE LOCAL OLIVE OIL
MILL
The freshly picked olives are taken to the local olive oil mill. Inside this busy place the air is thick with the wonderful aroma of fresh olive oil. The milling process starts by gently sifting out the few remaining leaves and washing the olives with water. They are then “cold-extracted” which means that the temperature during processing does not exceed 27ºC and that the oil is extracted by centrifugal force from the olives. (Only the very few oils that are pressed between two heavy stones are still allowed by law to be called “cold pressed”. The new law designates the term “cold-extraction” now for Extra Virgin quality olive oils). The oil then spills into special containers like a small green waterfall. That’s it. The olive oil is ready to be eaten. You need only press an olive to release its goodness. No other edible vegetable oil is made so simply.
KNOW WHAT YOU’RE PAYING FOR
The olive oil we just described is defined as “Superior Category Olive Oil obtained directly and solely by mechanical means” [from Article 3, Regulation (EC) No. 1019/2002]. We have printed new labels to comply with the European Regulation No. 1019/2002, which came into effect as of November 2003. For those of you who are not aware of this significant change in olive oil labeling, this regulation basically states the following:
- Extra Virgin olive oil labels are required to write this statement on the front label: “Superior quality olive oil obtained directly from olives and solely by mechanical means.” (Article 3) {This means that no chemical
 processing was used to make the olive oil}.
- The labels must now write “Cold Extraction” not “First cold pressed.” (Article 5) {Only mills that use the old traditional cold pressing method can use the phrase “cold pressed” now}. Our olive mill uses the centrifugation process for the olive paste at a temperature below 27ºC.
- The Organoleptic properties of the olive oil must be tested in a panel test according to E.U. Regulation No. 2568/91 to prove the quality of the olive oil. (Article 5) We have had this test performed in Germany on our Organic and Conventional Extra Virgin Olive Oils and they were both proven to be of Extra Virgin Quality with a high level of fruitiness. The E.U. discourages the writing of the oil’s acidity level on the label because it is not an accurate way of determining its quality. We have removed the acidity level from our labels for this reason.
This is the new standard set by the European Union for Extra Virgin Olive Oil. The “mechanical means” part of this new regulation has raised some questions about what this means exactly. Well, unfortunately some companies fabricated Extra Virgin olive oil (based on acidity only) by mixing high-grade oil with low-quality seed oil. This was perfectly legal and the end result was sold as inexpensive “Extra Virgin” olive oil. This tampering seems unorthodox to us not only because we cherish the pure simplicity of olive oil but also because the customer didn’t get what he or she was expecting. That is why the law was changed- to protect the consumer. The Extra Virgin olive oil that we at Terra Aeolica produce is tested and proven to be of Extra Virgin quality, so you know exactly what you’re eating.
TASTING OLIVE OIL-MYTILENE STYLE
Tasting the fresh olive oil right after it has been milled is the best part about going to the olive oil mill. The traditional way of doing this in Lesvos is to drizzle a generous amount of oil onto a freshly grilled slice of bread. The bread is grilled on a “mangalli” which is an old-fashioned heater that slowly uses dried olive pits for heating fuel. Then you sprinkle a bit of salt on top of the warm lightly smoked bread and take a bite! Our oil has a harmonic and intense fruity character. There’s really nothing else quite so wholesomely delicious. Try this at home and you’ll taste the mastery and love that goes into making Terra Aeolica olive oil.
A TRUE GIFT OF NATURE…
Olive oil is one of those delightful foods that not only tastes good but is also good for you. It has practically no cholesterol and is mainly a monounsaturated fat (78%). The olive is also rich in vitamins A, D and E, which help children’s bones and muscles grow strong and healthy. Antioxidants found in high quantities in olive oil help slow the aging process by cleansing our bodies of toxic substances that build up over time. Young children’s food should be cooked with extra virgin olive oil to aid in preventing toxins from harming them in the first place. Almost all other fats can be replaced with olive oil in our everyday diets. By doing so, you’ll not only greatly increase the flavor of your favorite foods but you’ll also be doing something really good for yourself and your family. Balanced by its delicious taste and it high nutritional content, the olive and its oil are true gifts of nature.
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