Description
The virgin olive oil Agios Mattheos Kerkyras PGI is produced with the olive variety Koroneiki, while the olive tree belongs to the family of the Oleaceae and the genus Olea. The cultivated olive tree corresponds to the species Olea europea sativa, which in turn includes a large amount of improved varieties, using vegetative propagation.
Production Area
The production area of the virgin olive oil Agios Mattheos Kerkyras PGI is located in the settlement of Agios Matthaios, in the municipal area of Meliteieis, in the prefecture of Corfu, in the Ionian Islands.
Production Method
The gathering of olives takes place by beating, starting gradually in the month of November, when the fruits start achieving maturity. Successively, the olives are placed inside bags of 50 kg or in plastic crates to be transported to oil mills for pressing. After the elimination of the foreign elements, the olives are washed, crushed and kneaded at a low temperature for 30 minutes. Following is the oil extraction, which takes place through centrifuging in the respectively equipped oil mills, and through pressure in the classic mills. Finally, the oil is placed in stainless steel containers that remain covered until marketed.
Appearance and Flavour
The virgin olive oil Agios Mattheos Kerkyras PGI is very transparent; its colour varies from green to yellowish-green, according to the level of fruit ripening. Finally the aroma is fruity, especially if the oil is fresh.
History
The history of the Agios Mattheos Kerkyras PGI virgin olive oil is linked to the long tradition of olive oil culture in Greece, known since ancient times, as evidenced by historical sources and archaeological finds. Specifically, during the excavations of Phaistos, olive stones dating back to Minoan Age were retrieved, placeable in 2000-1800 B.C. The olive tree culture in Corfu, also known as the island of the Phaiakians, is cited by Homer; at that time, though, it was not practiced in a systematic manner. After the domination by the Most Serene Republic of Venice, the cultivation became systematic, thanks to a series of decrees, with which the residents were motivated to abandon viticulture for olive-growing. From then on to the present, olivegrowing constitutes the main activity of Corfu's agricultural population, especially of the residents of the municipal area of Agios Matthaios.
Gastronomy
The virgin olive oil is an easily perishable food that needs correct preservation in order to maintain its organoleptic characteristics intact. It is thus advisable to keep it in a cool place and away from light, at a temperature between 14°C and 18°C, away from heat sources and from products that give off particular smells. It is recommendable to consume it within four to six months after the pressing, to enjoy it in the period of highest expression of its taste. The virgin olive oil Agios Mattheos Kerkyras PGI is an essential ingredient in the Mediterranean diet.
Marketing
The product is sold as Agios Mattheos Kerkyras PGI. It is marketed in suitable packs carrying the name of the product Agios Mattheos Kerkyras PGI.
Distinctive Features
The variety of the Koroneiki olives, from which the virgin olive oil Agios Mattheos Kerkyras PGI is made, is considered one of the best Greek olive varieties. The oil owes its characteristics to the mild climate, as well as to the fact that the olive trees are cultivated on hills with a terrain of medium fertility.
