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For six thousand years olive oil has remained an asset of countries in the Mediterranean basin. In fact, history reports that Thales, a Greek mathematician and genius from the 6th century BC, was also an amazing businessman. After one very cold winter, he effectively bought the olive oil mills of his region to rent them out to producers the following season, at premium rates! Olive oil is made with green, purple (called turning), mixed or black olives, starting in September.
It is used in cooking for its gustative, organoleptic and even medicinal qualities. The Greeks and Romans actually used it for its beneficial effects on people’s health. It has a high content of vitamin A and E, polyphenols and omega 3 and 6 and it is supposed to be quite effective in preventing cholesterol build-up and many other ailments (digestive problems, skin infections, strokes). Also used as a fuel in ancient times, it is now used in cosmetics too
Production and consumption
About 98% of world production comes from the Mediterranean basin where the olive tree grows in ideal conditions, such as a mild winter, a dry, hot summer and poor soil. Italy and Spain together produce over two thirds of the 2.7 million tons produced in the EU annually. French production is limited to the South of France and modestly totals about 4 000 tons. France has to import 95% of its consumption, which has tripled in ten years.
However, French olive oil, produced in 230 mills by ancestral and exclusively manual methods is of superior quality. Everyone has their own method and blending secrets. Between four and six kilograms of fruit are necessary to produce one litre of oil. The mentions “First cold press” and “cold press” guarantee the conformity of the pressing process; and the mentions “Virgin” or “Extra Virgin” indicate an acidity ratio of around 1%. (source: Afidol, Ifop, Ubifrance, Ministère de l’Agriculture)
At Rungis Market
Mr Georges Papakirykos, Manager of Epsilon Distribution:
“Since I started in this business, I’ve only imported one olive oil but of extraordinarily high quality, produced by a cooperative based near Sitia, on the east coast of Crete. In this hilly region, the mountainous soils make for better oils. Our oil called “03” gets its name from its very low acidity ratio of 0.3%. To achieve this kind of result, the harvest is pressed by an extractor on the same day. Its aroma is reminiscent of freshly cut grass. At home, I cook everything with olive oil and I even have some for breakfast.”
Pascal Blain
