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Green Land Products
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Production and sale of extra virgin olive oil and kalamatas table olives.
Production and sale of extra virgin olive oil and kalamatas table olives.

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Where our products can be found

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Where can our products be found

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Production and sale of extra virgin olive oil and kalamatas table olives.

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Euripides called Messinia “the land of the good fruit” for its beauty and its fertile rich earth. Messinia, the land of the Olive Tree and of the Olive Oil, yields the world famous Kalamata Olives and Kalamata Olive Oil, particularly the Messinia Olive Oil, a 100% pure and natural fruit juice of the highest quality and of unique nutritional value, which has been ranked in the category of Extra Virgin Olive Oil after a series of chemical analyses. The olive tree, a sacred tree, has been cultivated in Messinia since the 12th century BC. Archaeological excavations in the palace of Nestor, the ancient king of Messinia, have brought to light evidence that show the enormous importance of the juice of the olive tree for the society of the time. 

All of Messinia is a vast Olive Grove. Propitious climate, sunshine and small holding, which allows each grower to take loving care of each olive tree and to pick the olive fruit when it is mature enough yet not too mature, are responsible for the superior quality of the fruit itself. A large number of modern olive presses run by people who have a deep knowledge of the secrets of the production of olive oil lead to the creation of a superior olive oil. — at the town Stérna, Messinia.
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The table (edible) olives are bigger than the olives for production of olive oil.
The most famous edible olives in the world are from Kalamata. 
Kalamatas Greek olives named for their geographic region of production. They are great for both eating and cooking.
This specific variety of olives offer many health benefits. Firstly is an excellent source of monounsaturated fats. Consuming this type of fat may help lower your cholesterol levels. You can also benefit from the Vitamin E acts as an antioxidant by reducing the effect of harmful free radicals in your body, and helps protect your heart and joints. 
Our Olives are in whole form, a large almond shaped olive, purple-black in color with a strong distinct flavor. These olives are tree ripened to develop their best characteristic flavor. Our olives are free from artificial color and artificial flavor. 
Olives from the most famous olive-producing region of Greece! Their naturally black colour and the slight softness in their texture is the proof that they naturally mature on the olive tree and no chemical methods are used to change their colour.
Kalamata is a protected designation of origin for olives as well

KALAMATA OLIVES 
VARIETY “KORONEIKI”

There are many different varieties of olive trees which produce olives that vary in color, size, composition and taste.
This goes as well for the olive oil that they produce. Despite the fact that there are hundreds of olive varieties in the world, the Greek olive oil is extracted mainly from one type of olive. The “royal” type, the smallest variety of Kalamata olives, also known as Koroneiki. 

Some olive varieties are more recognized and awarded than others. Among the most recognized ones we find the koroneiki variety of olives which are grown only in Greece and in specific areas.

Koroneiki variety produce one of the finest olive oil in the world. Greek olives in general have a smoother taste, than those from Tuscany, and they produce a golden-green olive oil, that all chefs love for the freshness and the olive flavor that gives to cooking. The olive oil from Koroneiki variety is being highly praised for its mild, juicy and fresh taste.

Greek Producers know that the best olive oil comes from this variety. Kalamata Olive oil is not only a tasteful supplement in many dishes but also the most healthy ingredient available to people, once its preventive and therapeutic purposes have been proved many times. 

Koroneiki variety of olives is mainly present in south Peloponnesus and in some areas of Crete. Kalamata olives are harvested when there are still green in order to ensure the title of “early picked” or “green” olive oils.

What makes the seed and the olive oil coming from Koroneiki olives different from other varieties is the unique method of farming.

In other agricultural areas the common production of olive oil is about 10 lt per tree, while the Koroneiki variety produce only 1-3 lt of the purest golden-green juice. The quantity is less but in return we get an exceptionally high quality product. The particular taste, the aroma and the rich composition of the olive oil coming from the koroneiki olives are indeed really special and unique.

Last but not least, the Greek Kalamata olive oils don’t have the very heavy smell that we regularly meet in other Extra Virgin Olive Oils. On the contrary, they are characterized for their superior fresh olive taste that reflects the sunny climate of Greece. — στην πόλη Stérna, Messinia.
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Extra virgin Olive Oil (10 φωτογραφίες)
The basic criteria for the evaluation of olive oil as set by the International Olive Council are based on three fundamental factors: acidity, oxidation and organoleptic characteristics such as (scent, color, flavor).

The olives we grow are, exclusively, of Koroneiki variety. This particular variety is considered to be the top one and its homeland is West Messinia. The oil produced there is of deep green color and is distinguished for its slightly spicy flavor and fruit scent.

Depending on its acidity, olive oil is classified in various categories. Extra virgin olive oil is the oil of a maximum acidity degree 0,5gr per 100gr of olive oil or 0,5%. It is considered to be the best oil in terms of quality and is taken from the olive fruits by mechanical means, always under low temperature conditions.

The olive oil we produce is extra virgin and its acidity is, principally, much lower than 0,5%. Its unique ingredients render it an olive oil with very high nutritional value and beneficial properties that are scientifically proven.

According to a research conducted by Athens University regarding the beneficial properties of olive oil, among 150 samples from various regions of Greece and 10 of from California, the variety with the greatest production potential was proved to be the Koroneiki variety and, especially, the samples of Messinia Municipality. — at the town Stérna, Messinia.
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Virgin Olive Oil
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