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Photo by Kirk Kennedy
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Quality Standards: Premium Extra Virgin Lakonía Region: Optimal Climate Conditions
On the sunny, rocky coast of the Mediterranean lies our family olive grove in Lákonia, Greece. It is blessed with optimal climatic and environmental conditions that produce the highest quality olive oil. Olive oil and olives have been an integral part of the Greek culture and diet for thousands of years, and we are dedicated to keeping the tradition alive. We take exceptional pride in the cultivation of our olive trees and the production of our olive oil. In preparation for harvest, we carefully monitor and nurture our trees throughout the year. Great expertise and care go into the creation of Dáfni Extra Virgin Olive Oil. Each step of the production process is critical to create oil with superior taste, aroma, color, and low acidity. Our family is involved in every step of the process: From handpicking our olives to crafting the finished product. While Dáfni is an import, we bottle all of our olive oil locally in Saco, Maine. This is done in small batches for optimal freshness and quality. We treasure our experience with family and friends who all share a deep passion for our liquid gold. We would now like to share this well kept secret with you…
Photo by Kirk Kennedy Dáfni Greek Extra Virgin Olive Oil is an exceptional single variety, from the renowned Koroneiki olive. Our oil of the Koroneiki is never blended with other oils, thus maintaining its purity and delicate flavor. When picking our olives, timing is everything. Harvest occurs just before the olives ripen and change color, usually in early December, when the acidity is low and the fruit is at its peak. The olives must be handled carefully and are handpicked to ensure the fruit and trees are not damaged. Handpicking is very labor intensive but is essential for the highest quality oil. Family and friends gather to share the effort. Olives that have dropped off the tree are not gathered because only the undamaged, fresh olives are suitable for the finest olive oil. If an olive is bruised, the acidity level rises, decreasing the oil’s quality of flavor and shelf life. Within hours of this process, the olives are carefully gathered and brought to our local mill. Extraction must occur immediately after the harvest to avoid any chemical changes from taking place. This process is closely monitored, a critical step in producing a premium grade extra virgin olive oil.
Dáfni olive oil is pressed at our local mill in Gythio, Greece. The oil is extracted by mechanical means only, without chemical treatment. Our mill has modern malaxation tanks to ensure that the paste is enclosed with minimal air contact. Many companies claim that they press their olives the old-fashioned way, with a stone wheel and hydraulic press. This method results in greater air exposure of the olive paste which diminishes oil quality. The temperature of our malaxation and extraction process is kept below 27°C (80°F), qualifying it as cold-extracted. This is crucial to the quality of the olive oil. High temperatures increase oil oxidation and diminish the oil’s natural flavor and aroma. Essential vitamins, polyphenols, and other anti-oxidants are also lost. Many companies use heat to maximize the amount of oil extracted but at the high cost of accelerated oxidation. Temperature is a critical element in the production process, and Dáfni is always cold-extracted.
Quality Standards: Premium Extra Virgin Extra virgin is the highest grade of olive oil, simply “the best.” Dáfni is a superior category of olive oil extracted from olives solely by mechanical means. Extra virgin olive oil has a free oleic acid level of under .8%, superior taste, color, and aroma. Premium Extra Virgin designates oil that has an acidity level of under .5%. Our olive oil is tested at harvest and has been consistently between .15-.20% acidity. It is retested periodically to ensure that premium standards are maintained. In order to be labeled “extra virgin” in Europe, olive oil must meet IOOC (International Olive Oil Council) standards. In addition to chemical testing, oil must meet the approval of a taster’s panel and judged to have “perfect aroma and taste.” If it does not meet the criteria, it cannot be sold as extra virgin. Our local mill in Gythio, Greece, adheres to the IOOC standards. Trained technicians taste the olive oil and perform standardized chemical tests following each production. They determine whether our olive oil is extra virgin and considered perfect in flavor, aroma, and without defects. This is documented with a certified report.
Another factor that contributes to Dáfni’s outstanding quality is that it is completely unfiltered; it is truly olive oil in its natural state. This unfiltered, natural oil is what the Greeks have used in their everyday lives since ancient times --- for everything from cooking to healing. Olive oil connoisseurs and chefs believe unfiltered olive oil is superior to others due to its rich flavor and higher level of nutrients found in the olive fruit. Filtration diminishes some of the oil’s taste and health benefits. If sediment (harmless olive pulp) is found in the bottle, avoid shaking bottle before pouring.
Dáfni Greek Extra Virgin Olive Oil is a single variety produced from the legendary Koroneiki tree which is native to Lakonía, Greece. These trees have survived since ancient times, producing one of the world’s highest quality olive oil. Some of the trees on our farm are hundreds of years old, and are still productive. The variety originated in Crete over 5000 years ago. The particular taste, aroma, and rich composition of Koroneiki oil is very unique and special. They produce glowing golden-green color oil, which is highly acclaimed for its fresh fruity aroma, and rich peppery taste. The Koroneiki olive has a very high content of oleic acid and polyphenols making the oil very stable with superb health benefits. The oil’s therapeutic properties have been well documented. The shelf life for Koroneiki olive oil is also exceptionally long compared to other varieties. The Olivae Magazine calls the Cretian cultivators such as Koroneiki, “among the best in the world.” The chemical characteristics of Koroneiki oil are excellent. This cultivar is suitable for an early, excellent, premium olive oil. The Koroneiki olive has one of the highest oil contents (20-30% oil), yet it is very small and difficult to cultivate. The overall yield of oil per tree is still a lot lower, but its return is exceptional quality. The common production of olive oil per tree is 10 lt, while the Koroneiki variety produces only 1-3 lt of the purest gold-green juice. On average, the acidity of its extra virgin olive oil is a low .4%, and Dáfni consistently tests lower. Pressing, timeliness, and hygiene are of the utmost importance when processing these olives. They should be handpicked when they are about to ripen, and brought directly to the mill. We never blend other varieties with our Koroneiki, so you will truly experience its unique characteristics of brilliant flavor and aroma. The Koroneiki tree has short and narrow elliptical shaped leaves. The olives are small and oval, usually weighing about .3-2 grams, and 12 to 15 millimeters in length. They mature from early October to the beginning of January. These trees will start producing two to three years after planting and thrive in warmer, more humid environments then other varieties. They are also more resistant to insects and droughts. Our location on the southern tip of the Peloponnese has optimal growing conditions for the Koroneiki, producing a single variety that is unforgettable.
Dáfni Greek Extra Virgin Olive Oil offers you two options. We have an early and a late harvest. The flavor of the olive and its oil depends on the degree of ripeness when picked. Early harvested oil has a stronger, fruitier taste with robust characteristics. The oil also tends to be a deep green color with tones of gold. The olives are picked before they fully ripen and turn purple. The oil’s flavor has higher levels of pungency, bitterness, and pepper at various levels. Later harvest olives have a smoother, more delicate, mellow flavor. These olives are picked when they are almost fully ripe. Late harvest olives have a greater amount of oil in the fruit and slightly higher acidity. Consumer choice between the two is purely a matter of personal preference, both are admired in Greece. Dáfni Late Harvest:
The Lakonía Region: Optimal Climate for Olive Trees Lakonía is a Prefecture in Greece, located in the southern tip of the Peloponnese. Olive oil production in Lakonía began around 1500 BC. It has the most favorable conditions in the world for producing the finest quality olive oil. Lakonia has hot, dry summers and mild winters that have allowed olive trees to thrive since ancient times. Some of our trees are over a hundred years old, and are still producing due to the rich, unique soil composition and a rocky, mountainous terrain. In many parts of Greece, rich soil is hard to find, and the Lakonía region has some of its best. The mountains are ideal for our olive trees to gain rich exposure from the sun, while benefiting from the salty sea breezes of the Mediterranean coast. Lakonía’s geographic location and social and economic infrastructure dictate that only a small amount of the 100% natural top-shelf olive oil actually makes it to consumers outside the region. Lakonía produces some the highest quality olive oil in the world, so it is in strong demand in neighboring countries. Their extra virgin oil is purchased in bulk and blended with lower-quality oils to obtain an acidity level of less than .8% and to enhance the flavor.
Dáfni is thicker than filtered olive oil, and may be cloudy or contain sediment on the bottom. This is simply the natural pieces of the olive in your bottle. Our Koroneiki variety contains a high level of polyphenols and natural antioxidants which resist aging, and helps to keep the oil from going rancid. It is best to buy what you would consume within two to three months of opening, when it is at its peak flavor. The oil won’t turn rancid after this time, but its scent and fresh flavor will slowly fade, due to oxidation. Unfiltered extra virgin olive oil will retain its quality and flavor a year and half after harvest, and if stored properly, it could last up to two years or more. Do not shake your bottle before pouring, and make sure it is always tightly sealed. Lakonía guarantees that your bottle will be fresh upon purchase, because we bottle our olive oil in small batches.
Storage at Lakonía Greek Products Of all the edible oils, olive oil has the longest shelf life. It has four enemies: light, air, heat, and time. All of these factors affect the quality and shelf life of olive oil. Proper storage is critical in conserving the oil’s flavor and nutritional properties. The best containers for storage are tinted glass, porcelain, or non-reactive metals such as stainless steel. We store our olive oil in airtight, stainless steel tanks, in our cool, dark, dry cellar. It has an air tight floating lid that seals the olive oil as it is drawn from the tank. Olive oil is best stored in bulk and bottled as needed. Maine is an ideal place to store olive oil, because we don’t have to worry about heat most of the year!
Light increases the rate of oxidation, causing olive oil to go rancid more quickly. For this reason, Dáfni’s larger sizes are packaged in tinted bottles. Our smaller sizes are in clear bottles, and best stored in a cool, dark, dry place in between use to retain quality. It is not recommended to refrigerate Dáfni. It will crystallize and solidify, but return to its natural state at room temperature. Refrigeration extends the shelf life without harming the oil, but condensation may develop in the bottle, affecting its fine flavor. A kitchen cabinet is fine, as long as it is away from a heat source, such as a stove. A fairly consistent temperature of 70°F works well as long as it’s stored in a dark place. A wine cellar is a great place for storing olive oil because it is dark, and has a cool constant temperature. |
LAKONÍA GREEK PRODUCTS - 575 MAIN ST., STE 1 (RTE. 1) - SACO, ME 04072 - (207) 282-4002
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