Introduction to Kalamata Olive Oil

Kalamata in the Peloponnese region of Greece is renowned for producing the world’s finest olive oil, made from the Koroneiki olive. The Koroneiki olive is small, rich, and aromatic, and the cold extraction and slow fermentation process give the oil a unique taste. The region’s mild Mediterranean climate with extended sunshine makes it ideal for olive groves.

Harvesting Koroneiki Olives

Koroneiki olives are harvested from late October to late January, with the best oil extracted from early harvest, bright green olives. These early harvest olives are rich in polyphenols and antioxidants, making the flavor fresher and more intense. Ripe olives, on the other hand, contain more oil but have a milder flavor.

To preserve nutrients, olives are harvested quickly using two methods:

Shaking or brushing them from the tree with electric sticks
Pruning inner branches and collecting them with a machine that filters out leaves

The olives fall into a net made of breathable material to avoid compression, and then leaves and branches are removed by hand.

Olive Oil Production

Olive oil is produced from 50 kilos of olives, resulting in a fresh and high-quality oil with a distinct smell and taste. The production process involves:

Washing and weighing the olives
Grinding them into a paste
Fermenting and spinning to bring out the aromas
Extracting the oil within 24 hours

The oil extraction occurs at a temperature below 28 degrees to prevent burning and preserve antioxidants. A centrifuge is used to separate solids from liquid in 15 minutes, resulting in extra virgin olive oil with a free acidity of 0.8 percent or less, indicating high quality.

Characteristics and Storage of Extra Virgin Olive Oil

Extra virgin olive oil is more nutritious but has a shorter shelf life, and its quality can be damaged during production or storage. To preserve it, olive oil is stored in stainless steel tanks filled with nitrogen, and bottled only when needed, as light, oxygen, and temperature are its worst enemies.

A family-owned olive oil business has been producing high-quality oil since 1904, with the current owner being the fifth generation. They harvest and bottle their oil to ensure maximum freshness.

Tasting Extra Virgin Olive Oil

The Coronation variety of extra virgin olive oil has a fruitiness level of around 6-6.5, with notes of fresh cut grass. To fully experience the oil’s flavors, it should be tasted at 28 degrees. There are three key characteristics of extra virgin olive oil:

Fruitiness, which can be sensed with the nose
Spiciness, which is felt on the tongue
A third characteristic, also felt on the tongue

Messenia: The Land of Good Fruit

Messenia is described as an endless olive garden where people, once called ilotes or slaves, produced food for the area, earning it the name “cali carpo” or land of good fruit. Good quality bread and olive oil can be a blessing, and the region’s rich history and culture are reflected in its high-quality olive oil production.

Key Vocabulary

Term	Definition	Example Usage
Koroneiki Olive	A small, rich, and aromatic olive variety used for producing high-quality olive oil.	The Koroneiki olive is renowned for its distinct flavor and is primarily grown in the Peloponnese region of Greece.
Cold Extraction	A process of extracting oil from olives at a low temperature to preserve the oil’s natural flavor and nutrients.	Cold extraction is used to produce high-quality olive oil, such as the extra virgin olive oil from Kalamata.
Polyphenols	A type of antioxidant found in olives, which contributes to the oil’s flavor and nutritional value.	Early harvest Koroneiki olives are rich in polyphenols, making the resulting olive oil more flavorful and nutritious.
Extra Virgin Olive Oil	A high-quality olive oil with a free acidity of 0.8 percent or less, indicating minimal processing and preservation of natural flavors and nutrients.	Extra virgin olive oil is considered the highest quality and is often used as a finishing oil to add flavor to dishes.
Fruitiness	A characteristic of olive oil that refers to its fruity flavor and aroma, which can be sensed with the nose.	The Coronation variety of extra virgin olive oil has a fruitiness level of around 6-6.5, with notes of fresh cut grass.
Spiciness	A characteristic of olive oil that refers to its peppery or spicy flavor, which is felt on the tongue.	The spiciness of olive oil can vary depending on the variety and production methods, with some oils having a more pronounced spicy flavor.
Free Acidity	A measure of the acidity level in olive oil, with lower levels indicating higher quality and minimal processing.	Extra virgin olive oil has a free acidity of 0.8 percent or less, making it a high-quality oil with a rich flavor and nutritional value.
Centrifuge	A machine used to separate solids from liquids, often used in the production of olive oil to extract the oil from the olive paste.	A centrifuge is used to separate the oil from the solids in 15 minutes, resulting in high-quality extra virgin olive oil.
Harvesting Methods	The techniques used to collect olives from the trees, including shaking or brushing them from the tree, and pruning inner branches.	Koroneiki olives are harvested using two methods: shaking or brushing them from the tree with electric sticks, and pruning inner branches and collecting them with a machine.

Watch The Video

How Extra-Virgin Olive Oil Is Made In Greece | Regional Eats | Food Insider

Vocabulary Quiz

1. What is the primary olive variety used for producing Kalamata olive oil?

A) Koroneiki
B) Coronation
C) Messenia
D) Peloponnese

2. Which of the following is NOT a method used for harvesting Koroneiki olives?

A) Shaking or brushing them from the tree with electric sticks
B) Pruning inner branches and collecting them with a machine that filters out leaves
C) Picking them individually by hand
D) Using a net to collect fallen olives

3. What is the temperature below which oil extraction occurs to prevent burning and preserve antioxidants?

A) 20 degrees
B) 25 degrees
C) 28 degrees
D) 30 degrees

4. What is the free acidity percentage or less that indicates high-quality extra virgin olive oil?

A) 0.5 percent
B) 0.6 percent
C) 0.8 percent
D) 1.0 percent

5. What is the ideal temperature for tasting extra virgin olive oil to fully experience its flavors?

A) 20 degrees
B) 25 degrees
C) 28 degrees
D) 30 degrees

Answer Key:

1. A
2. C
3. C
4. C
5. C

Grammar Focus

Grammar Focus: The Use of the Present Simple and Present Continuous Tenses to Describe General Truths and Ongoing Processes

The present simple tense is used to describe general truths, habits, and routines, as seen in the text: “Koroneiki olives are harvested from late October to late January” and “The region’s mild Mediterranean climate with extended sunshine makes it ideal for olive groves.” On the other hand, the present continuous tense is used to describe ongoing processes or actions that are happening at the moment of speaking, as in: “The olives fall into a net made of breathable material to avoid compression.” However, in the context of the provided text, the present simple is predominantly used to describe the general processes and characteristics of olive oil production, such as “Olive oil is produced from 50 kilos of olives” and “The oil extraction occurs at a temperature below 28 degrees.” This highlights the use of the present simple to talk about general truths and habitual actions in the context of olive oil production.

Grammar Quiz:

1. Which tense is used in the sentence “Koroneiki olives are harvested from late October to late January”?

A) Present continuous
B) Present simple
C) Past simple
D) Future simple

2. The sentence “The region’s mild Mediterranean climate makes it ideal for olive groves” is an example of which of the following?

A) A general truth described using the present continuous
B) A habitual action described using the past simple
C) A general truth described using the present simple
D) An ongoing process described using the future simple

3. Why is the present simple tense used in “Olive oil is produced from 50 kilos of olives”?

A) To describe an ongoing process
B) To describe a general truth or a habitual action
C) To describe a completed action
D) To describe a future action

4. The sentence “The oil extraction occurs at a temperature below 28 degrees” is in which tense and why?

A) Present continuous, because it describes an ongoing process
B) Present simple, because it describes a general truth or habitual action
C) Past simple, because it describes a completed action
D) Future simple, because it describes a future action

5. Which of the following sentences uses the present simple to describe a general characteristic?

A) The olives are being harvested at the moment.
B) Koroneiki olives have a unique taste.
C) The region is experiencing a mild climate.
D) The oil is being extracted at a low temperature.

Answer Key:

1. B) Present simple

2. C) A general truth described using the present simple

3. B) To describe a general truth or a habitual action

4. B) Present simple, because it describes a general truth or habitual action

5. B) Koroneiki olives have a unique taste.