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

Class Plans
Featured Image

Set the Scene:

Let’s start with some engaging questions to connect your everyday life to the subject of olive oil production. Please consider the following:

  • Have you ever tasted olive oil and wondered how it’s made?
  • Do you use olive oil in your cooking, and if so, what do you like about it?
  • Have you ever visited a region known for its olive oil production, such as Greece?
  • What do you think are the key factors that contribute to the quality and taste of olive oil?
  • How does the production of olive oil impact the environment and local communities?

Featured Image Analysis & Prediction:

Look at the featured image and describe what you see. What do you think this activity will be about based on the image? Please consider the following questions:

  • What are the main elements in the image, and how do they relate to olive oil production?
  • What do you think is the significance of the location or setting in the image?
  • How does the image make you feel, and what do you think you will learn from this activity?

Introduction:

Please read the introduction to the activity, which provides an overview of Kalamata olive oil and its production in the Peloponnese region of Greece.

Video Engagement:

Watch the video How Extra-Virgin Olive Oil Is Made In Greece | Regional Eats | Food Insider and pause at the following points:

  1. When the video describes the harvesting process, pause and discuss: What are the different methods used for harvesting Koroneiki olives, and how do they impact the quality of the oil?
  2. When the video explains the production process, pause and discuss: What are the key steps involved in producing high-quality olive oil, and how do they contribute to the final product?
  3. When the video talks about the characteristics of extra virgin olive oil, pause and discuss: What are the main characteristics of high-quality olive oil, and how can you identify them?

For more information, visit the original post: https://maestrocursos.com.br/quizzed-esl-activities/how-extra-virgin-olive-oil-is-made-in-greece-regional-eats-food-insider/

Vocabulary and Grammar Focus:

Please review the key vocabulary and grammar focus sections, which provide explanations and examples of the language used in the activity.

Quizzes and Exercises:

Complete the vocabulary quiz and grammar quiz to test your understanding of the language and concepts presented in the activity.

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.