Kolymvari Chanion Kritis Κολυμβάρι Χανίων Κρήτης (Kolymvari Chania Crete olive oil)

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Kolymvari Chanion Kritis Κολυμβάρι Χανίων Κρήτης

POP/ΠΟΠ Kolymvari Chanion Kritis Κολυμβάρι Χανίων Κρήτης is a Greek olive oil made with olives of the Koroneiki variety (at least 90%).

Production Method

The olive cultivation is characterised by a Mediterranean climate and a calcareous type soil. The olive gathering method is the "beating": small wooden sticks are used to make the olives fall on the nets placed at the base of the tree. Transportation takes place in plastic baskets or natural bags holding 30 kg or 50 kg. Pressing of the cleaned and selected olives takes place in classic or centrifuging oil mills, at a low temperature that never surpasses 30°C. The olive processing takes place within three days after the gathering. The olives selected for the oil production should not show any infection signs and should not contain any foreign bodies. The fight against the olive fly, its main enemy, is done with attractive substances sprayed from the soil, with biologic methods without any treatment.

Appearance and Flavour

POP/ΠΟΠ Kolymvari Chanion Kritis Κολυμβάρι Χανίων Κρήτης is an oil of average viscosity, has a green-yellow colour, a fruity scent and an aroma characteristic of ripe olives. The flavour, which is between bitter and acrid, attenuates with time until it fades away.

Production Area

The production area of the POP/ΠΟΠ Kolymvari Chanion Kritis Κολυμβάρι Χανίων Κρήτης is within the administrative boundaries of the Kolymvari area in Chania, Crete.

History

The history of the olive oil POP/ΠΟΠ Kolymvari Chanion Kritis Κολυμβάρι Χανίων Κρήτης is linked to the local tradition of the olive tree culture, which in Greece has very old roots, as evidenced in historical sources and archaeological finds.

Gastronomy

The extra virgin olive oil is an easily perishable food that needs correct preservation in order to maintain its organoleptic characteristics intact. It is thus advisable to keep it in a cool place and away from light, at a temperature between 14°C and 18°C, away from heat sources and from products that give off particular smells. It is recommendable to consume it within four to six months after the pressing, to enjoy it in the period of highest expression of its taste. POP/ΠΟΠ Kolymvari Chanion Kritis Κολυμβάρι Χανίων Κρήτης is an essential ingredient in the Mediterranean diet.

Marketing

The product is sold as POP/ΠΟΠ Kolymvari Chanion Kritis Κολυμβάρι Χανίων Κρήτης. It is marketed in glass bottles holding 500 ml, 750 ml, and 1 l, or in metal tins of 3 l to 5 l.

Distinctive Features

The olive trees from which the Kolymvari Chanion Kritis PDO is obtained are cultivated on the hills of Crete, Chania Kolimbari, at an altitude of approximately 250 m, thus exploiting the beneficial effects of the sea breeze and the mild climate. These conditions, united with the traditional care applied by the producers, allow the obtaining of a very valuable product.

Reference: The European Commission