David Fuller and Christina Ioannidis discover a deli in Plaka that offers the chance to experience an Olive Oil tasting. Guided by Erikka and Maria from Malotira, the team learn about the different varieties and the health benefits of olive oil.
Show Notes…
- The mythology of Athens and the story of Athena and the Olive Tree. A podcast by Stephen Fry (1:38)
- How to get to Malotira. (2:39)
- Olive oil is tasted with three properties in mind – Fruitiness, Spiciness and Bitterness (or pungency) (5:12)
- The first olive oil is a variety called Manaki – It is grown mainly in the on the Peloponnese in the region of Argolis. It is known for its sweetness, its milder taste and soft texture. (7:35)
- The second olive oil is made from a variety of olives called Koroneiki. A golden, green olive oil with an intense fruity aroma. Often described as soft, juicy and cool. The oil was produced in Crete – an island to the south of Greece (11:01)
- The third olive oil is also made from Koroneiki olives, but it is produced in the Peloponnese, an area to the west of Athens. (11:16)
- Next up, the ‘fancy’ olive oil in a bottle that looks like a Caribbean rum bottle from Corfu. The variety is Lianolia from a family grove. This oil has been awarded with a ‘Health Claim Certificate’ which means it has a high level of polyphenols that have health benefits. (11:50)
- The final olive oil from Crete is almost ‘medicinal’ in taste. It is a single variety oil made from Tsounati olives. This oil has a very high level of polyphenols. (12:35)
- Olive oils that have a high level of polyphenols can apply for a certificate to have a health claim. The EU study into the health effects of olive oil can be found here (19:43)
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