Description
The Exeretiko Partheno Eleolado Selino Kritis PDO is extra virgin olive oil obtained by at least 60% olives from the Tsounati variety and maximum 40% of olives from the Coroneiki variety.
Production Area
The production area of Exeretiko Partheno Eleolado Selino Kritis PDO covers the province of Selinos, in the south-western district of Nomos di Chanià, and includes the administrative districts in the municipal areas of Kandanos, Pelekanos and Anatolikos Selinos.
Production Method
The extensive cultivation of Coroneiki and Tsounati varieties is made using fertilisers, irrigations and phytosanitary products. As regards the Coroneiki variety, the grounds used are located at a height of maximum 500 metres above sea level, whilst Tsounati variety is cropped at higher altitudes. The two varieties differentiate from each other due to harvesting times. The Coroneiki harvesting starts in November and ends in December, whilst Tsounati harvesting starts in December-January and ends at the arrival of cold, and then it restarts from February and ends in April. Harvesting is made either with tree beating machines or using nets where the olives fall spontaneously and are gathered. Later the olives are transported in light fabric bags or in plastic boxes to the storage rooms. The oil is extracted in the area's oil mills and then stored for one to three months in specific containers until mixing. After the removal of solid particles and the vegetable liquids deposited by means of decantation, the oil is put in a clean tank without exposing it to oxygen.
Appearance and Flavour
Exeretiko Partheno Eleolado Selino Kritis PDO has a colour spanning from dark green to green, a fruity and slightly bitter and spicy flavour, with an aroma of fruity olive.
History
Selinos is an area which is traditionally dedicated to the production of olives. And this is confirmed by the presence of dekaoktouses, monumental and millenarian olive trees, of which the trunk has a perimeter of 12.3 m and is older than 1500 years. Another confirmation is given by the mentions in the Cretan songs, called matinades. The production area, which is mostly mountainous, has favoured olive growing as a primary work of the farmer's families of the province.
Gastronomy
Extra virgin olive oil is a non durable food, therefore it needs to be stored in fresh rooms, protected from the light and heat sources, at a temperature between 14°C and 18°C, far from products releasing particular smells. In addition, it must be consumed within 4-6 months from pressing in order to taste the oil when it offers its utmost in flavour.
Marketing
The product is sold as Exeretiko Partheno Eleolado Selino Kritis PDO. It is packed in suitable packaging with the designation in Greek.
Distinctive Features
Exeretiko Partheno Eleolado Selino Kritis PDO extra virgin olive oil owes its physical-chemical and organoleptic features to the high level of sun rays, the heavy rains, the low level of humidity and the geomorphologic characteristics of the production area, which are the ideal conditions to cultivate the Coroneiki and Tsounati olive varieties.
