KALAMATA OLIVE OIL

Kalamata is a region in Greece, famous for its production of olive oil and olives. In particular the Kalamata olive is often known as the Greek olive, and is distinct in taste and appearance from most green and black olives. When Kalamata olives are not used for olive oil, which is a fairly common use, they are normally brined, packed in olive oil or pickled in wine vinaigrette.

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www.doloithetasteofmessinia.co.uk

The olive tree has a revered place in Ancient Greek mythology - the goddess Athena was believed to have created the first tree during her battle with Poseidon, god of the sea, for the city of Attica. Up on the Acropolis, it was decided that the one who gave the city the finest gift should become its patron. Poseidon struck the ground with his trident to create a spring, and Athena planted an olive tree. While the water in Poseidon's spring was salty, and therefore of little value, Athena's olive tree provided the people with food, oil and wood. The city was renamed Athens

Olive oils are graded and judged according to their level of acidity. Extra virgin olive oil is the product of cold pressing, a chemical-free process. This oil contains no more than 1% acid, and is considered the finest and fruitiest of all.

The health benefits of olive oil can be traced back to the creation. When Adam complained of being in pain, God is said to have sent down Gabriel with an olive tree, telling Adam to press the oil from the olives and drink it to cure any illness. Scientific research has since shown that he knew what he was talking about: olive oil is high in antioxidants and monounsaturated fats, which help to ward off cancer and heart disease.

There are over 700 different kinds of olives, ranging from the popular, dark purple kalamata olive to the pale green French picholine olive. The colour of the olive depends on its degree of ripeness: green olives, harvested early, have a high chlorophyll content, whereas olives harvested fully ripe at the end of the season are black.