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Spring Program This photo is from the event "Olive oil tasting." that takes place on "Thursday - Olive oil", during one of the programs of Agrion Terra Farm, in Crete. Above photo: Stelios Kaliouris, the leader of Agrion Terra farmer's group is interview by Peta Mathias for the food show of TV New Zealand, "Taste takes off".
Description of event
Did you ever use the term “grassy” to describe a food? Well… it is about time to do it! The word "grassy" seems as useful as "fruity" is when describing wine. It took generations of writers thousands of intoxicated evenings to rummage around their altered imaginations to find better words than "fruity." And it required even more hung-over mornings spent settling on which of these words could be used with a straight face. Appreciating a good olive oil starts with looking at color and consistency. Professional tasters tend to ignore the color - it can be tampered with. But for the rest of us, olive oil should not be clear or white, which indicates it is refined and not from the first pressing. The spectrum of colors displayed by quality olive oils is between a grassy yellow and a frumpy green.
Many more secrets about olive oil tasting are revealed during this session…!
| 08:00:00 Harvest your breakfast.
| 09:00:00 Breakfast
All breakfast ingredients are home made organic products. Breakfast includes: Bread, cretan rusk, two types of cheese, yoghurt, honey, two types of marmelade, butter, eggs, various vegetables, fresh orange juice, coffee. Coffee is conventionally provided.
| 09:30:00 Aromatic olive oil preparation.
Aromatic olive oil has been produced in Greece since time immemorial. It is mainly used for its medicinal, astringent and antioxidant properties, provided by the herbs and spices added to it. Scientific research has proven that many herbs contain
antioxidant substances that prevent olive oil from being oxidised and improve its flavour.
Aromatic olive oil is produced from high quality oil with subtle aromatic tones and a non-distinctive flavour, with the addition of spices, aromatic herbs or even fruit and vegetables
Spices: cardamom, coriander, cedar fruit, nutmeg, cumin seed, aniseed, cinnamon, ginger, pepper, fennel seed.
Herbs and aromatic plants: basil, bay, oregano, marjoram, mint, sage, spearmint, rosemary, tarragon, thyme, savory, fresh fennel, coriander, parsley, dill.
Vegetables: red hot peppers, red sweet peppers, sun-dried tomatoes, garlic, capers.
We get to know how olive oil gets aromatised by infusion, with red hot chilli pepper, garlic, thyme and rosemary; how to wash and dry the herbs; select proper herbs in proper quantities to give special aromas.
| 10:30:00 Free time. Midday activity preparation.
| 11:00:00 Olive oil production.
The incorporation of olive oil in the dietary habits of the Cretans dates back to ancient times. The writings in Linear A and B tablets ascertain that Minoans used it in their nutrition dating at least as far back as 1800 BC. Today, Cretans consume large quantities of virgin olive oil in all their foods. They use generous quantities in their salads, in their fried dishes (fish, potatoes, etc.), in boiled greens, in soups, in all oily dishes, in pastries and even in the preparation of pork!
Ancient Greeks believed that Virgin Olive Oil is beneficial to human health and recommended it for many afflictions. Today, the modern medicine confirms that Virgin Olive oil is beneficial for one's health and its consumption is recommended for many instances.
We follow Stelios, from Agrion Terra Farm, on his olive groves. He explains all small secrets of the life of the olive... how the olive tree grows, when it flowers, how it is pruned, harvested... We join him in the olive mill to see how the olive oil is extracted and then we are told and shown how olive oil is bottled, packed and properly stored. We experience what terms like "cold pressed", "stone milled", "extra virgin", etc mean.
| 12:30:00 Olive oil tasting.
| 13:30:00 Free time, or tailor made optional activities.
| 21:00:00 Dinner.
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Photo Gallery of this Event
Photo Gallery of this Program
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