올리브 기름 from 그리스

History

Olive oil has been a staple of Greek culture for over 4,000 years. Ancient Minoan and Classical civilizations cultivated olives extensively, and the crop remains deeply tied to Greek identity, rural livelihoods, and cuisine.

Production Regions

• Crete: Largest producing region, known for Koroneiki olive and organic farming.
• Peloponnese (Messinia, Lakonia, Ilia): High-volume traditional groves with premium EVOO.
• Central Greece (Etoloakarnania, Phthiotis): Mix of traditional and semi-intensive systems.
• Lesvos & Chios Islands: Aromatic oils from local varieties like Kolovi and Adramytini.
• Thassos & Halkidiki: Northern coastal regions with unique microclimates.

Growing Conditions

• Climate: Typical Mediterranean – mild, wet winters and hot, dry summers.
• Rainfall: 400 to 700 mm/year, mostly in autumn and winter.
• Soil: Loamy or calcareous soils; well-drained, often terraced.
• Irrigation: Predominantly rain-fed; some drip systems for intensive groves.

Harvesting Process

• Timing: October to January depending on the region.
• Methods: Manual picking with hand rakes; mechanical shakers in newer groves.
• Processing: Cold-pressed within hours in local family-owned or cooperative mills.
• Storage: Stainless steel tanks; inert gas atmosphere for high-grade oils.

Cultivation Methods

• Traditional Groves: Low-density planting with minimal inputs.
• Organic Farming: Expanding sector, especially in Crete and Lesvos.
• Modernization: Precision agriculture and small mechanization in progressive areas.
• PDO/PGI Designation: Strong EU geographical protection for quality and traceability.

Supply Chain

• Flow: Farmers → Local Mills → Exporters or Cooperatives → Bottlers.
• Exporters: Based in Athens, Kalamata, Heraklion.
• Bottling: Many small-scale exporters offer premium and niche-label EVOO.

Local Logistics

• Transport: Small trucks from groves to nearby mills.
• Export Ports: Piraeus, Thessaloniki, Heraklion.
• Packaging Units: Located close to production zones and ports.

Regulations and Certifications

• Oversight: Hellenic Ministry of Rural Development & Food.
• Certifications: EU PDO/PGI, Organic, ISO 22000, HACCP.
• Testing: Focus on acidity, peroxide index, and sensory panels for EVOO.

Quality Standards

• Free Acidity: ≤ 0.8% for extra virgin; often 0.2–0.5% in premium labels.
• Sensory Profile: Fruity, grassy, mildly bitter and peppery with strong aroma.
• Polyphenols: Often high, especially from Koroneiki variety.

Trade Terms

• Exports (2023 est.): 140,000–160,000 MT; about 60% sold in bulk.
• HS Code: 150910 (virgin), 150990 (refined).
• Key Buyers: Italy (for blending), Germany, US, UK, Australia, China.
• Export Formats: Bulk (flexitanks, IBCs), bottled (glass, tin).
• Pricing: Premium for organic and PDO oils; competitive for bulk.

Environmental Impact

• Terraced Landscapes: Prevent erosion and preserve biodiversity.
• Low Input Use: Particularly in dryland and organic groves.
• Agrobiodiversity: Hundreds of small farms maintain old cultivars.

Social Impact

• Rural Economy: Provides income for over 300,000 farming families.
• Cultural Link: Central to diet, health, and national pride.
• Cooperative Role: Key in promoting quality and branding globally.

Uses

• Domestic Consumption: Among the highest per capita globally.
• Culinary: Used raw and cooked in salads, stews, and baked goods.
• Cosmetic & Medicinal: Widely used in soaps, balms, and supplements.