Description
The Exeretiko Partheno Eleolado Thrapsano PDO is an extra-virgin olive oil obtained from the olive varieties of Koroneiki and Psilolia.
Production Area
The production area of the Exeretiko Partheno Eleolado Thrapsano PDO is within the boundaries of the municipal area of Thrapsano and some neighbouring municipal areas, situated in the Pediada province, in the Heraklion prefecture on the island of Crete.
Production Method
the olive trees are pruned every four or five years and the ground is fertilized through the use of mature dung. Gathering, which takes place both with combs and by hand, starts when the olives have a colour going from pale yellow to purple, according to the ripeness level. The picked olives are placed in vegetable fibre bags and taken quickly to the oil mill, after a defoliation and rinsing treatment, and are cold pressed. A characteristic is that all olives gathered by the various farmers are first mixed and then pressed. The extracted oil is centrifuged and placed in stainless steel containers. The obtained product is placed in the commercial chain within two months after the pressing.
Appearance and Flavour
the Exeretiko Partheno Eleolado Thrapsano PDO has a light green colour with golden tonalities, a fluid character, a rich aroma and a fruity flavour.
History
The history of the Exeretiko Partheno Eleolado Thrapsano PDO is linked to the olive production in the area of Thrapsano and the island of Crete, which dates back to ancient times. The discovery of some oil jars used for the conservation of oil, which date back to the Minoan period, demonstrate the direct link existing between the cultivation of the olive tree and the territory.
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, away from light, at a temperature between 14°C and 18°C, away from heat sources and from products that give off particular smells. The Exeretiko Partheno Eleolado Thrapsano PDO can be consumed raw, as dressing for the traditional Greek salads or for the preparation of many typical Greek dishes.
Marketing
The product is sold as Exeretiko Partheno Eleolado Thrapsano PDO. It is marketed in glass bottles holding 500 ml, 750 ml, 1 l and in metal tins with volumes not surpassing 5 l.
Distinctive Features
The excellent production of the extra-virgin olive oil Exeretiko Partheno Eleolado Thrapsano PDO is the result of a harmonic fusion between the soil characteristics, the region's climate, which is particularly suitable for this production type, and the great oil tradition of the area. A peculiar characteristic is that the olives picked by the various farmers are first mixed and then set off to pressing.
