Olive oil is the main cooking oil in countries surrounding the Mediterranean, and it forms one of the three staple food plants of Mediterranean cuisine, the other two being wheat (as in pasta, bread, and couscous) and the grape, used as a dessert fruit and for wine.
Extra virgin olive oil is mostly used as a salad dressing and as an ingredient in salad dressings. It is also used with foods to be eaten cold. If uncompromised by heat, the flavor is stronger. So olive oil plays an important role in our lifes.
Greece is the third largest producer of olive oil in the world and boasts a total of 16 different PDO (Protected Designation of Origin) varieties of olive oil.
Extra Virgin olive oil from the areas of Drama (Agora-Doxato),Kalamata and Western Crete are said to produce some of the best olive oil in the world thanks to the mountainous landscape which produces oil rich olives that, when pressed, make excellent olive oil.
Good Greek extra virgin olive oils can be used for a great variety of cooking requirements but are particularly good for use in Greek salads, or mixed vigorously with lemon juice to make a dressing for grilled fish. The flavours of Greek extra virgin olive oil complement these, as well as many other dishes, perfectly.
Noteworthy extra virgin olive oils can have a variety of features and styles. Overall they should be well balanced with distinct (but not overpowering) aromas and flavours. Some Greek extra virgin olive oils are considered to be amongst the finest extra virgin olive oil in the world.
Greek extra virgin olive oil
