Apokoronas Chanion Kritis Αποκορώνας Χανίων Κρήτης (Apokoronas Chania Crete olive oil)

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Apokoronas Chanion Kritis Αποκορώνας Χανίων Κρήτης

POP/ΠΟΠ Apokoronas Chanion Kritis Αποκορώνας Χανίων Κρήτηςis a Greek extra virgin olive oil produced from the Koroneiki variety of olive (minimum 90%), in which the olive fruit fly is treated by ground-level spraying or by biological methods

Geographical area: The administrative boundaries of the villages of Fylaki, Armena, Alikambos, Vafi, Vrysses, Gavalokhorio, Georgiopoli, Embrosnero, Kaina, Kalami, Kalmitsio, Alexandres, Kalamitsio, Amygdalio, Karra, Kastelli, Kefala, Kokkino Khorio, Kourna, Maza, Makhairos, Melidonio, Neo Khorio, Nippo, Xirosternio, Paidokhorio, Pemonia, Plaka, Ramni, Selliä, Stylo, Tzitzifia, Fres, Kalyva, Vamos, Asi Gonia in the province of Apokoronos in the Prefecture of Khania.

Proof of origin: The olive oil is produced exclusively from olives grown in the designated geographical area, in which the olives are also processed.

Method of production: The clean olives are pressed and processed in traditional or centrifugal olive mills which provide excellent processing conditions.

Link: This highly reputed oil is produced from a variety traditionally cultivated in the area which has a favourable micro-climate. It is produced using traditional processing methods within the boundaries of the geographical area.

Gastronomy : 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 Apokoronas Chanion Kritis Αποκορώνας Χανίων Κρήτης is an essential ingredient in the Mediterranean diet.

Reference: The European Commission