1Earth specifically selects and distributes oils from “Manaki” and “Koreneiki” olive fruit variety for a reason, they simply produce consumable EVOO of excellence and distinction.
Cold Pressed
Extra Virgin Olive Oil (EVOO) is olive oil that has been extracted directly from the olive fruit in its native innate condition and by means which safeguard its characteristic taste. The method behind this form of extraction is called “cold pressed” also known as “cold extracted.” It ensures the oil keeps the delicate flavors that often times become lost when exposed to high temperatures in some processing. EVOO is produced in a natural way, never treated with chemicals, foreign contaminants or otherwise refined. Growers and processors want their olive fruit “cold pressed” using a machine press within 24 hours of olive harvesting so qualities of product are reflected in its final flavor and aroma.
As there are many olive fruit varieties, there will be differences in the consumable oil end product. Color is not an indication of quality but rather EVOO is characterized primarily by its Acidity values and Delta K oxidation level.
Quality
The highest quality of EVOO is indicated by having both the lowest Delta K number and lowest Acidity levels; a universally accepted range of 0.8% or less, with the best being 0.3%. Greece is world renowned for olive oil production with 80% of all Greek olive oil falling into the category of extra virgin, keeping in mind there is inequality between them.
OUR OLIVES
Koreneiki
Koroneiki is acknowledged as one of the most hardy of the Greek varieties for oil quality and production quantity.
It demands little with regard to special soil care, protection from uncommon seasonal temperature changes or minimum annual precipitation requirements.
While grown mainly in the Peloponnese, the olive’s attractive qualities have made it the country’s most popular variety, accounting for roughly 65% of total planted area.
The olive fruit itself is relatively pear shaped. It has high levels of polyphenols and delivers EVOOs with full-bodied fruity aromas, a touch of balancing bitterness and a strong, peppery finish.
It is an outstanding variety well known for exceptional quality and being a prized reliable producer, as such Koroneiki maintains a remarkable reputation amongst growers and producers alike.
Manaki
The variety of Manaki olive is primarily grown in the eastern Peloponnese region of Argolis.
Manaki olive trees tend to mature slowly and generally prosper in higher elevations with the best harvesting period from January to early February.
Its distinguished sweetness exhibits rich savory flavor with hints of floral and citrus providing an excellent and superlative essence. The Manaki variety has a natural sugar content reducing any sharpness or bitterness characteristic in a variety of other types of olive fruit. This attribute creates EVOO best described as subtle, uniquely mellow and mild, highly appetizing on the palate and never overwhelms the natural taste of foods.
It is considered to be one of the premier and most recognizable Greek olive oils.
Greece and the Peloponnese
Greece is the second largest olive oil producing nation in the world. (Spain is first in production tons annually).
The natural geographical formations of ancient Greece helped form three distinct regions-the Peloponnese, Central Greece, and Northern Greece.
The Peloponnese is situated on the southernmost area of a peninsula. It is attached to central Greece by a small strip of land called the Isthmus of Corinth (Canal) effectively making the Peloponnese an island.
These distinct regions exhibit landscapes mostly adorned with olive groves, land plots with horticultural farming and fresh fruit trees. The specific region of Peloponnese is world renowned for the country’s finest exported olive goods that maintain their acclaimed reputation for consistency, quality and bountiful health benefits.
Olive oils are produced throughout these regions shared by more than a dozen olive fruit varieties of which categorically not all are equal in quality and taste. 1Earth has formed cooperative relationships with specific growers which produce oils from only two of the many varieties of olive fruit….”Manaki” and “Koroneiki” both of which hold up top tier ranking in EVOO production globally.