The Exeretiko Partheno Eleolado Trizinia PDO is an extra-virgin olive oil produced exclusively with olives of the Manaki variety, or with olives of the Koronéïki variety, quantitatively not surpassing 50% of the total.
Production Method
The olive gathering starts at the beginning of November, when the fruits are still slightly unripe, in order not to leave them ripening on the tree for too long, since that would lead to a loss in fruit weight and volume, and to diminished aroma and increased acidity of the oil. The gathering takes place mostly with the use of combs and, to a small extent, by hand, in order to maintain both the qualities of the olives and the health of the tree. The fruits are placed inside jute bags and are transported to the oil mill the same day. There the olives undergo weeding out of leaves, rinsing, crushing, preparing of the paste, malaxation, pressing of the paste for oil extraction, and finally to the conclusive separation. The oil is then packaged.
Appearance and Flavour
The Exeretiko Partheno Eleolado Trizinia PDO has a colour varying from yellow to greenish-yellow, according to the olives' ripeness when gathered. The flavour is pleasant, with a mild or bitter background; specifically, the bitterness gradually diminishes after a few months. The aroma is fruity, characteristic of the freshly picked fruit.
Production Area
The production area of the Exeretiko Partheno Eleolado Trizinia PDO is within the administrative boundaries of the Troezen area, specifically: the municipal area of Methana, which includes Methana and the settlements of Kounoupitsa, Kypseli and Megalochori; the municipal area of the Poros island; the municipal area of Troezen, which includes Galatas and the settlements of Ano Fanari, Dryopi, Karatzas, Taktikoupoli and Troizina, in the Peloponnese and Attica regions.
History
The history of the Exeretiko Partheno Eleolado Trizinia PDO is linked to the local tradition of the olive tree cultivation, 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. The Exeretiko Partheno Eleolado Trizinia PDO is an essential ingredient in the Mediterranean diet.
Marketing
The product is sold as Exeretiko Partheno Eleolado Trizinia PDO. It is marketed in 5 l tins and in dark glass bottles with a varying volume between 0.1 l to 1 l.
Distinctive Features
The quality of the Exeretiko Partheno Eleolado Trizinia PDO is given by the pedoclimatic conditions of the production area. All these factors contribute to giving the oil its characterising peculiarities, such as the particular colour and the delicate and pleasant flavour. The oil fluidity and the richness of aromatic substances can instead be attributed to the consistency of the slightly calcareous soil, with a neutral or slightly basic pH, and to the high concentration of phosphorus, potassium and boron, as well as other elements.
