Crete and Olive Oil
The cultivation of olives and olive oil production has been a traditional occupation in Crete since ancient times. The findings dating back to the era of King Minos of Knossos provide a good example. The temperate Mediterranean climate with its mild weather conditions, neither too cold nor too hot, and the absence of moisture made it an ideal place for growing olives.
In particular, the southernmost region in the Heraklion plain of Messara and the foothills of the Asterousia Mountains combine these elements in the best possible way. It is precisely for these reasons that the region is classified as a Protected Designation of Origin (PDO). Today, the cultivation of the top-quality Koroneiki variety is almost the exclusive occupation of the residents with an average annual production of 50,000 TN.
Unfortunately, the region’s climatic comparative advantages and the superiority of the Koroneiki variety are not reflected in the quality of the olive oil produced, since both the harvest of the fruits and olive oil production are executed in a way that refers more to an industrial product than a food, without rules and procedures that ensure quality.
The result is that the quality of olive oil both in terms of chemical characteristics (acidity, peroxides) and sensor characteristics (fruity, bitter, and spicy) suffer. The low percentage of the first and particularly the balanced high proportion of the latter are the elements that should characterize the Premium extra virgin olive oil and which establish it, when eaten raw, as an excellent dailly gastronomic delight as well as allied against several diseases such as coronary heart disease, cancer, Alzheimer’s, etc.
Besides, a very important component of the olive oil which is usually destroyed or lost due to the olive oil extraction conditions is the contained polyphenols which, pursuant to Regulation 432/2012 of the European Food Safety Agency (EFSA), contribute to the protection of blood lipids from oxidative stress if their content in the olive oil is at least 5 mg per 20 gr of oil.
And according to a study by Davis University of California, olive oils in which the levels of oleocanthal and oleancein exceed the 135 and 105 mg/Kg respectively have significant biological activity, since both have been related with anti -inflammatory, antioxidant, cardioprotective and neuroprotective activity.
Finally, it is worth pointing out that olive oils which are commercially available as extra virgin in fact may not be, because the vast majority do not have the required certification that they have no organoleptic (sensory) defect.
The current legislation (E.U Reg. 2568/1991) stipulates that an olive oil must not present any organoleptic defect in order to be considered extra virgin and that if so, its acidity should be below 0.8%, as second condition.
Olive oil which presents organoleptic defect is classified as virgin regardless if its acidity is less than 0.8%.
Emphasis on Quality
Paying particular emphasis on quality we have proceeded to categorize the extra virgin olive oil into three quality categories, Premium, Extra Superior and Superior and defined the quality requirements for the classification in each category, as depicted in the Products link.
We considered it imperative to get an order in the current regime, which provides the classification in extra virgin all olive oils that have an acidity of less than or equal to 0.8%, even those that have a defect such as rancid, mold, sludge, etc., resulting in a confusion to consumers who cannot so distinguish the excellent, the very good, the good and the defective extra virgin olive oil.
Guided by the established quality requirements we put aim to produce from our estates and market certified quality products and particularly a Premium Extra Virgin Olive Oil that stands out from the others with evidence the low acidity (≤ 0,3%), the non-detection of pesticide residues, the high polyphenols content (High Phenolic) certified by the Athens National University and excellent organoleptic characteristics (fruity, bitter, spicy).
Since 2016, when we launched our family-owned olive oil bottling company, Pasiphae by Kokkinakis Premium has been repeatedly awarded in international competitions for its excellent quality, with top distinction its awarding with one star on the internationally recognized competition Great Taste Awards 2019.
In addition, it is constantly awarded every year for the high levels of polyphenols it contains which give it enhanced health protection properties.
The family business premises of bottling and selling olive oil with the alphanumeric EL40538, are located in the village Vassiliki, Gortyna Municipality, in the southern part of Crete Heraklion, with a capacity exceeding 50,000 Kg annually in different packages.
Our olive oil’s name Pasiphaë and the photos with the bull and the labyrinth in the labels, symbolize the Cretan origin of olive oil and the respect for the art of its production which is traced back to antiquity, as evidenced by the findings in Knosos and Phaistos of ancient Crete. Pasiphae was the wife of King Minos and mother of Minotaur.
By providing our partners and our customers with all the useful information about our olive oil, including its chemical and organoleptic analyzes, we want to consistently provide them with fully guaranteed, top-quality, safe and beneficial health products.
In addition, we are in the final year of the three-year transitional phase required to certify our olive oil as organic.
Please do not hesitate to contact us if you require any further information