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The
olive fruit has a bitter component (oleuropein), a low
sugar content (2.6-6%) compared with other products (12%
or more) and a high oil content (12-30%) depending on
the time of year or variety. These characteristics are
what make it a fruit that cannot be consumed directly
from the tree, since it has to undergo a series of
processes that differ considerably from region to
region, and which also can depend on variety.
Agrovim sa produces and exports all kinds of olive oil
and olives. Agrovim is based in Kamatata where one of
the best olive oil varieties is produced. Kalamata –
Greece certified P.D.O. (protected designation of
origin). In particular Agrovim produces Kalamata olive
oil and Kalamata olives as shown below:
Types of bulk olives available
•
Kalamata olives
• Black
olives
• Green
olives
•
Pitted (Black, Green, Kalamata) olives
•
Sliced (Black, Green, Kalamata) olives
•
Stuffed olives with almond, garlic, natural pepper,
pimento
KALAMATA OLIVES IN JARS OF 370g (215g N.D.W.)
A famous variation of Greek olives is the Kalamata type,
which uses olives of this variety in Greece.
The difference is that incisions are made in the fruit
to facilitate washing with water or brine, which
proceeds rapidly owing to the low oleuropein content of
the variety of the kalamata olive oil produced by
kalamata olives..
The kalamata olives are immersed in wine vinegar for one
or two days and are packed in fresh 6% or 8% brine with
pieces of lemon. Olive oil is often added to form a
surface film.
These olives are highly rated for they flavor. Kalamata
is a protected designation of origin for olives as well.
Agrovim is buying all its olives from the area of
Kalamata so they are all certified as a P.D.O. product.
KALAMATA OLIVES (KORONEIKI VARIETY)
There are many different varieties of olive trees which
produce olives that vary in color, size, composition and
taste.
This goes as well for the olive oil that they produce.
Despite the fact that there are hundreds of olive
varieties in the world, the Greek olive oil is extracted
mainly from one type of olive. The “royal” type, the
smallest variety of Kalamata olives, also known as
Koroneiki.
Some olive varieties are more recognized and awarded
than others. Among the most recognized ones we find the
koroneiki variety of olives which are grown only in
Greece and in specific areas.
Koroneiki variety produce one of the finest olive oil in
the world. Greek olives in general have a smoother
taste, than those from Tuscany, and they produce a
golden-green olive oil, that all chefs love for the
freshness and the olive flavor that gives to cooking.
The olive oil from Koroneiki variety is being highly
praised for its mild, juicy and fresh taste.
Greek Producers know that the best olive oil comes from
this variety. Kalamata Olive oil is not only a tasteful
supplement in many dishes but also the most healthy
ingredient available to people, once its preventive and
therapeutic purposes have been proved many times.
Koroneiki variety of olives is mainly present in south
Peloponnesus and in some areas of Crete. Kalamata olives
are harvested when there are still green in order to
ensure the title of “early picked” or “green” olive
oils.
What makes the seed and the olive oil coming from
Koroneiki olives different from other varieties is the
unique method of farming.
In other agricultural areas the common production of
olive oil is about 10 lt per tree, while the Koroneiki
variety produce only 1-3 lt of the purest golden-green
juice. The quantity is less but in return we get an
exceptionally high quality product. The particular
taste, the aroma and the rich composition of the olive
oil coming from the koroneiki olives are indeed really
special and unique.
Last but not least, the Greek Kalamata olive oils don’t
have the very heavy smell that we regularly meet in
other Extra Virgin Olive Oils. On the contrary, they are
characterized for their superior fresh olive taste that
reflects the sunny climate of Greece.
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