Olympia Ολυμπία (Olympia olive oil)

From Cookipedia

Olympia Ολυμπία

PGE/ΠΓΕ Olympia Ολυμπία is a Greek extra virgin olive oil produced from the Koroneiki and Kollyreiki varieties of olive, in which the dacus oleae is treated by bait-spraying from the ground, using biological methods, or is not treated at all.

Geographical area: the administrative boundaries of the entire province of Olympia in the Prefecture of Ilia

Background: The product is produced exclusively from olives in the designated geographical area, in which the olives are also processed.

Production method: the clean olives are pressed and processed in traditional or centrifugal olive mills which provide excellent processing conditions.

Link: produced from a traditionally cultivated variety in the area, using traditional processing methods within the boundaries of the geographical area.

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. The extra-virgin olive oil PGE/ΠΓΕ Olympia Ολυμπία is an essential ingredient in the Mediterranean diet.

Reference: The European Commission