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 Although the olive tree, an indigenes plant of the Mediterranean region, is thought
to originate further east than the Greek peninsula, the Greeks
were the first to be involved in the full-scale cultivation of
the olive. Archaeological discoveries in Crete, place the beginnings
of olive tree cultivation some 3,500 years before the birth of
Christ. Between the 7th and 3rd centuries BC ancient philosophers,
physicians and historians wrote about the olive oil and emphasize
its curative properties. This knowledge is being "rediscovered" today and research has created an ever-increasing list of benefits to the human
health.
The love and high esteem of the Greek olive-grower for the olive
tree, is passed on from generation to generation and from family to family.
The cultivation of the tree remains unchanged and the distribution of the
land is still small family holdings. The production of the highest possible
quality of olive oil, is a matter of pride for the Greeks and this, combined
with the ideal soil and climate as well as varieties that have evolve over
the Centuries to utilize these conditions, produce the best olive oil in the
world.
WHY YOU GET DIFFERENT OLIVE OILS?
 Unfortunately you cannot judge the quality of olive oil by just looking at the
bottle, you must taste it first. If tasting is not an option,
then the price of the product, may give you an indication of its
quality. There are a lot of products in the market at a large
variety of prices and, as we have seen in the stores olive oils
labeled as "Extra virgin", actually sold for a considerably lower price than the wholesale price from
the producers, questions could be asked as for the validity of
the labeling.
Another way to eliminate the possibility of incorrectly labeled products
is to always buy Certified organic products also displaying the JAS mark,
or products with "the protected designation of origin" mark. Both these products ate strictly monitored from production through to
the retail outlet, and can be traced back to the producer.
| Olive oil is divided in three major categories because of quality. |
Virgin
olive oil |
It is the olive oil that is collected exclusively from the fruit of the olive
tree, using mechanical or natural methods, that do not alter
the organoleptic or nutritional value of the product. The temperature
of the process is not higher than 30ºC.
Virgin olive oil is divided into the following grades:
Extra virgin
olive oil |
Is the best olive oil quality! With a degree of organoleptic value of 6.5 or
higher and maximum acidity expressed in oleic acid of 0.8%. |
Virgin
olive oil
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(Also known as fine olive oil)
It is the virgin olive oil with organoleptic
value of 5.5 or higher and maximum acidity expressed in oleic acid
of 2%. |
Courante
virgin olive oil |
It is the virgin olive oil with a degree of organoleptic value of 3.5 or higher
and maximum acidity expressed in oleic acid of 3.3%. |
Deficient virgin
olive oil |
This olive oil is not suitable for human consumption without refining. It has
a degree of organoleptic value lower than 3.5 and acidity expressed
in oleic acid higher than 3.3%. |
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Refined
or pure
olive oil |
It is the result of purification and refining of deficient virgin olive oil that
has not being subjected to changes in the original structure
of triglycerides. It has no degree of organoleptic value and
maximum acidity expressed in oleic acid of 0.5%. |
| Olive oil |
It is the mixture of virgin olive oil suitable for human consumption and refined
olive oil. Mixing in varying proportion gives different types
of this particular grade. It has no degree of organoleptic
value and maximum acidity expressed in oleic acid of 1.5%.
This is usually the grade masquerading as extra virgin,
as the addition of a small percentage of high quality extra virgin olive
oil, adds some aromatic and flavor elements that can deceive the consumer. |
| producer |
Union of Agricultural Cooperatives of “Sitia” |
The Union, which was established in 1933, today totals 43 cooperatives
and 8,718 farmer-members. This represents almost all of farming families in
the province of Sitia. In the field of olive oil the Union collects the produce
of the area and brings it to the Greek and international market either in
bulk or as a packed product. The excellent quality of the olive oil is proved
by its good position in the difficult market of Italy.
| products |
Sitia 0.3 Extra virgin Olive oil (00mlL) |
| products |
Sitia 0.3 Extra virgin Olive oil (5L) |
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Green in color, intensely fruity,
with the aroma of freshly cut grass and rich
taste.
The winner of 5 gold medals.
Produced from the best-known Greek variety "Koroneiki". |
In recent months, the vertical rise in the price of oil and a strong Euro, has
triggered an upward spiralling of consumer goods prices and transport
cost in Europe and elsewhere. NOSTIMIA, has thus far managed to avoid
increasing prices in general, by reducing expenses in other areas.
However, this season's disastrous failure
in olive oil production in Spain and Italy, the two biggest producers
in the world, had put considerable demand on Greek olive oil. This resulted
in a price rise of 30% of bulk olive oil, a fact that has made it impossible
for us maintain the current price of SITIA 0.3 extra virgin olive oi.l,
It is with regret that we are obliged to raise the price of SITIA 0.3
5 litre tin by 18% to a R.R.P of 8,500 yen + Tax. and beg your understanding. |
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