An extra virgin olive oil with an acidity of 0.2 that comes to us from Kalamata. An excellent quality, genuine olive juice from which the intensely fruity aromas of freshly picked fruit emerge effortlessly.
It is an olive oil of the Koroneiki variety from olive trees that developed their fruits in a specific way. The ripening of the fruits took place at the correct ripening time, with a controlled method of cultivation and processing. In this way, all the necessary nutritional and organoleptic characteristics were preserved and are preserved.
HISTORY FROM GOLD BEHIND THE PRODUCT
”Amphoreus ”is called our Kalamatian olive oil and the choice of the name could not be more successful. Etymologically it comes from the adverb amfi (on both sides) and the verb fero (carry). More precisely, it is the predominantly oval vase with the double-sided handles that was filled with all the liquid products of the ancient Greek house. Unrestrained wine and oil were stored in amphoreus throughout the Mediterranean until the time of the Roman Empire, around the 16th century.
The Amphoras of Messinia were filled mainly with olive oil. And when we talk about Kalamata olive oil of low acidity (0.2%), we are referring to an olive oil with qualitative and organoleptic characteristics that are classified in the highest quality category of oil. Indicative of its quality, but more so of its purity, is the fact that through the analysis of the fatty acids, the following shocking fact was found: the monounsaturated and polyunsaturated fats in the Messinian olive oil have a ratio of 70-80% to 10%, a ratio corresponding to this of breast milk.
OIL AND MESSINIA
Of course, in the area where oil extraction has been witnessed since the time of Agamemnon and Nestor, what could be different? The written testimonies that come to us from the signs of Linear B 'that appeared in Mycenae certify the obvious. Olive oil for the Peloponnesians was intertwined with religious, commercial and handicraft activity. That is why they do not engrave only one ideogram on their plates, that of the olive tree, but essentially all the stages of the production process: olive tree ─ olive fruit ─ olive oil.
Excavations at Nestor's Palace, however, confirm this. The hills around the palace are full of olive groves that supplied the amphorae with oil and even aromatic! And it was this oil that was the main pillar of the commercial activity. Therefore, they stored it in important rooms. Next to the throne room came the "treasure", in large impressive jars. And as valuable as it was for life and their daily life, proved so punitive as the great fire that broke out and destroyed the palace in 1200 BC. it would not have spread so much without the huge quantities of olive oil stored in the warehouses.
And finally, what Strabo, the ancient Greek historian, philosopher and ... geographer, bequeathed to us! In his "Geographics" (book H, chapter 5.6), he has saved the description of Messinia by Euripides as "Kallikarpos":
"The beautiful Messinia, which is raining
from myriad running waters,
excellent pasture for sheep and oxen
nor too cold from the winter breaths
nor again extremely hot from the chariot of the sun… »
| Weight | 1,045 kg |
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