"Perielaion" is a unique extra virgin, unfiltered olive oil. It comes from olive groves in the area of eastern Messara in southern Crete. The area of Messara, in addition to the two most important archaeological sites in the world, Phaistos and Gortyna but also Matala, hosts a large plain full of olive trees. The morphology of the soil and the ideal weather conditions create the best background for the cultivation of gifted trees that give us a unique olive oil. Very fresh, golden green with wonderful taste and aroma!
Characteristics of olive oil:
- low acidity <0.3
- cold extraction
- only by mechanical methods
- fruity aroma
- spicy sensation
During the olive oil production process, the fruits are carefully selected so that they are unripe. In terms of their variety, it is exclusively Koroneiki. The olives are picked and collected in jute bags in a cool place. In this way, the freshness of the fruit is ensured until the last moment. It is ground on the same day of its collection and transported at the last minute to the olive mill. In this way, uncontrolled storage of the olive fruit is avoided.
Then, the olive oil is stored in small stainless steel tanks of 500 liters or 1000 liters. There, the oil is separated based on its quality characteristics. This process ensures top quality as production separation takes place. The taste and other characteristics are evaluated closely and during the olive harvest period.
Finally, the olive oil is not filtered, but it remains crystal clear from the precipitation, keeping all its useful elements unchanged.
HISTORY FROM GOLD BEHIND THE PRODUCT
Olive oil in Crete has a long,recorded history! November signals the beginning of the olive harvest season which lasts until mid-January. Across Crete nets were laid in olive groves, ready to catch the falling fruit as they are stripped from the trees. Men, women and children participated in this collective activity which was also a deep cohesive bond between the members of the local Minoan community. Thus,olive harvest: maintaines a centuries-old tradition and a special bond with the ‘blessed tree’.
Long sticks were used to strike the branches and knock off any stubborn olives. Nets are laid around trees by men, women and children to catch the falling olives. There, in the olive groves, the first cold pressing of the olive oil took place. Minoan containers where the oil was stored, were found in the warehouses of palaces similar to those used by modern Cretans. An entire socio-economic, religious, customary and artistic reality was created around the sacred tree.
It is said that the Minoan kings had a daily habit .They drank a spoonful of olive oil first thing in the morning. Thus, they ensured their longevity and youth as they supplied their body with valuable polyphenols, antioxidants and vitamin E.
| Weight | 0,450 kg |
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