| Chemical Structure and Behavior of Lesvos Olive Oil |
Virgin olive oil is a natural substance of a complex structure, an exclusive result of the natural environment of the Mediterranean. The manner in which it is produced (crushing the olive fruit and pressing the oil from the olive pulp) allows it to carry the name 'olive juice', as it bears the taste, aroma and composition of the olive. The particular features of Lesvos olive oil have been officially recognized by the European Union and it has been registered as a product with a Geographical Indication.
In a breakdown of the composition of Lesvos virgin olive oil, it is important to make a distinction between macro-ingredients (~ 99%) and micro-ingredients (~ 1%). The macro-ingredients include fatty acids, which are mainly present in the form of triglycerides. Their composition depends on the variety of olive oil trees, the main ones cultivated in Lesvos being the kolovi and the adramytiani.
The micro-ingredients include Vitamin E, phenolic and polyphenolic compounds (coloring substances with intense antioxidant activity), sterols, alcohols, coloring agents (carotenoid substances, small quantities of chlorophyll), squalene etc.
A number of factors come into play in determining the quality of Lesvos virgin olive oil: less than 0.8% acidity for labeling it as Extra Virgin; the K270 and K232 factors (lower than 0.22 and 2.50 respectively); the number of hyper oxides (less than 20) and the degree of organoleptic value which usually ranges from 6.5 to 9.
It is worth noting that until today no sample of Lesvos virgin olive oil, wherever it may have been tasted, has shown traces of pesticicides, which is another indication of the high quality of the olive oil that is produced on our island. Chemical analyses to certify the quality of the oil, are carried out on a regular basis by all the packaging units on the island and of course by state quality control services.
The following macroscopic and organoleptic features can be found in the Olive Oil of Lesvos:
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A liquid texture (low glutinosity - smooth taste) which is due to its relatively high level of unsaturates, as can be seen in the breakdown of the fatty acids. The more saturated fats an oil contains, the thicker it is; while the higher the degree for unsaturated fats, the higher the liquidity. |
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A golden light color, which is due to the low content of chlorophyll (a green coloring agent found in vegetables). It has been established that chlorophyll speeds up the oxidation of olive oil when it is exposed to light. The low content of chlorophyll in the Olive Oil of Lesvos keeps the oil from going rancid. |
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The distinctive aroma and taste of the Aegean olive. |
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