18 /02 /2015
MULTI-VARIETAL EXTRA VIRGIN OLIVE OIL: THE ART OF BLENDING, KALAMATA - CHANIA – ATHENS, JANUARY 2015
Despite the fact that the koroneiki variety is rightfully considered the “king” of single-varietal olive oil in Greece, there are other extra virgin olive oils, derived from other Greek varieties, which are worth investigating, promoting and utilizing.
Part of the program “Multi-varietal extra virgin olive oil: the art of blending” was the analysis of the flavor and aromatic features of Greek varieties, with the aim of creating new flavors and aromas in multi-varietal olive oils, as well as steadily reproducing them in every olive-growing season.
The program’s trainers were internationally acclaimed specialist multi-varietal olive oil tasters; Dr. Antonio Lauro from Italy, the primary olive oil export country, and Dr. Richard Gawel from Australia, a country of special commercial interest for Greece, with a steady increase in olive oil production.
The two-day program took place in three cities, Kalamata, Chania, and Athens, in an effort to promote the Kalamata Olive Oil Taste Laboratory. More than 60 company executives, producers, and tasting group members participated; moreover, the program in Athens was attended by Ms. Selin Ertur, a distinguished taster, and a fourth-generation olive oil producer from Turkey.
The first day was dedicated to analyzing the aromas and describing the main Greek varieties: Koroneiki, Manaki, Athinolia, Kolovi, Makri, Tsounati, Megaritiki, Amfissis, Kalamon, and Mavrolia. The second day was spent on blending multi-varietal olive oils based on specific flavor and aroma features, as well as recognizing the individual multi-varietal olive oil varieties.
The activity was supported by the International Olive Oil Council’s technical program, as well as Laboratory sponsors, and more specifically the companies “Kalamata Papadimitriou,” “AGRO.POLY,” “Sybraxi Real Estate Consultants” and the “Captain Vassilis and Carmen Constantakopoulos” Foundation, a constant supporter of the Laboratory since 2012; to all of them, we extend a warm thank-you.
Special mention is reserved for the companies that so generously offered their olive oils for the program’s needs: AGRO.POLY (Mavrolia variety), “ANATOLI” Industrial and Commercial S.A. (Tsounati variety), Anastasios Vlachopoulos (Maniaki variety), Eirini Plomariou (Kolovi variety), “CYCLOPAS S.A.” olive mill (Makri variety), Epikouros Organic Products (Koroneiki variety), Milionis Ilias & Co (Koroneiki variety), Pelion Olive Farms (Amfissis variety), Serafim Gikas (Megaritiki variety), Sotirali-Bio Pure Organic Olive Oil Products and Honey (Athinolia variety).
Part of the program “Multi-varietal extra virgin olive oil: the art of blending” was the analysis of the flavor and aromatic features of Greek varieties, with the aim of creating new flavors and aromas in multi-varietal olive oils, as well as steadily reproducing them in every olive-growing season.
The program’s trainers were internationally acclaimed specialist multi-varietal olive oil tasters; Dr. Antonio Lauro from Italy, the primary olive oil export country, and Dr. Richard Gawel from Australia, a country of special commercial interest for Greece, with a steady increase in olive oil production.
The two-day program took place in three cities, Kalamata, Chania, and Athens, in an effort to promote the Kalamata Olive Oil Taste Laboratory. More than 60 company executives, producers, and tasting group members participated; moreover, the program in Athens was attended by Ms. Selin Ertur, a distinguished taster, and a fourth-generation olive oil producer from Turkey.
The first day was dedicated to analyzing the aromas and describing the main Greek varieties: Koroneiki, Manaki, Athinolia, Kolovi, Makri, Tsounati, Megaritiki, Amfissis, Kalamon, and Mavrolia. The second day was spent on blending multi-varietal olive oils based on specific flavor and aroma features, as well as recognizing the individual multi-varietal olive oil varieties.
The activity was supported by the International Olive Oil Council’s technical program, as well as Laboratory sponsors, and more specifically the companies “Kalamata Papadimitriou,” “AGRO.POLY,” “Sybraxi Real Estate Consultants” and the “Captain Vassilis and Carmen Constantakopoulos” Foundation, a constant supporter of the Laboratory since 2012; to all of them, we extend a warm thank-you.
Special mention is reserved for the companies that so generously offered their olive oils for the program’s needs: AGRO.POLY (Mavrolia variety), “ANATOLI” Industrial and Commercial S.A. (Tsounati variety), Anastasios Vlachopoulos (Maniaki variety), Eirini Plomariou (Kolovi variety), “CYCLOPAS S.A.” olive mill (Makri variety), Epikouros Organic Products (Koroneiki variety), Milionis Ilias & Co (Koroneiki variety), Pelion Olive Farms (Amfissis variety), Serafim Gikas (Megaritiki variety), Sotirali-Bio Pure Organic Olive Oil Products and Honey (Athinolia variety).