Description
The extra-virgin olive oil Finiki Lakonias PDO is obtained from the combination of three olive varieties. The main varieties, cultivated in the area of Finiki and used for the production of this oil, are the Koroneiki (70%), the Athinolia (25%) and the Asprolia (5%).
Production Area
The production area of the extra-virgin olive oil Finiki Lakonias PDO is within the boundaries of the former municipal area of Finiki, in the Laconia prefecture, inside the Peloponnese administrative region.
Production Method
The gathering takes place both with combs as well as manually, and starts when the olives are very ripe, i.e., when they change from a yellowish-green colour to purple. The olives are then transported to the oil mill inside jute bags and stored for a maximum of 24 hours in covered and well ventilated places, protected from sun and rain. After the defoliation and rinsing, the olives are submitted to the first processing phases: crushing and pressing. The oil is finally extracted through centrifuging and left to decant using two or threestroke separators.
Appearance and Flavour
The extra-virgin olive oil Finiki Lakonias PDO has a greenish-yellow colour with a golden tonality, a fluid character, a rich aroma and a sour flavour.
History
The olive production in the Finika area dates back to ancient times and its importance regarding the economy has been documented for approximately two centuries. According to some agricultural statistics carried out by the Athens Academy in October of 1828, there were 2,122 trees on the stateowned land and five public oil mills. Olive-growing remained the most important economic sector in the region, and has a vital importance for the subsistence of those participating in the production, processing and commercialisation of the Finiki Lakonias PDO extra-virgin olive oil. The olive trees amount to 117,190 and these extend over approximately 650 hectares, which equal approximately 1% of the overall olive tree surface in the prefecture.
Gastronomy
The extra-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 extra-virgin olive oil Finiki Lakonias PDO can be consumed raw, as dressing for the traditional Greek salads or for the preparation of many typical Greek dishes.
Marketing
The product is sold as Finiki Lakonias PDO. It is marketed in packages destined for consumption, which should be of non-tarnishing material and should not surpass the capacity of 5 l.
Distinctive Features
The particular organoleptic characteristics of the extra-virgin olive oil Finiki Lakonias PDO are due to the specific kind of soil of the area, which is calcareous, rich in minerals and well-drained, and a climate characterised by rainy winters and cool and sunny summers. The mountainous character of the production area, which also includes hilly grounds, lends the oil a particularly pleasant taste and makes it especially fluid and rich in aromatic substances.
