Students from the Vocational School of Ierapetra have made this slideshare for the eTwinning project " on a tasty European trail".

1. 1st EPAL Ierapetra’s

2.  Extra virgin olive oil is the oil extracted entirely by
mechanical means from the first pressing. It is the best
category olive oil, with wonderful flavours and rich in
monounsaturated fats and antioxidant compounds.
Compared to extra virgin olive oil, virgin olive oil and other
types of olive oil have few of the beneficial properties. Often
extra virgin olive oils are labelled “first cold pressing” and
“cold extraction”. In both cases the olive oil is obtained at a
temperature of less than 27oC; in the former a traditional
hydraulic press is used and in the latter the oil is extracted
by centrifugation.

3.  "Extra" is the highest grade for olive oil, the best you can
buy.The virgin oil produced from the mechanical pressing
may be called "extra" if it has less than 1% free oleic acid,
and if it exhibits superior taste, color and aroma.
 Ordinary "olive oil" is actually a blended oil product. Olive
oil producers start with low quality virgin olive oils. For
these oils to be fit for consumption, they must be refined
using mechanical, thermal and/or chemical processes.The
resulting "refined olive oil" is largely colorless and
tasteless. Before the resulting product is sold as "olive oil,"
the producer blends into the refined olive oil a percentage
of quality virgin olive oil to provide color and taste.

4.  Place a small quantity of the oil in a glass bowl and
refrigerate it for a few days.
If it becomes crystalline, the chances are good that it is a
true extra-virgin olive oil.
If it forms a block, it is most likely chemically refined oil
that has had some first-pressed oil added to it.

5. 1.In the factory,
after the oil has
been pressed, the
acidity is
measured.
2.They put a small
quantity of olive oil
in a test tube.
3.They drop a special
solution (NaOH 10N)
into the olive oil.When
its colour changes into
pink the acidity is
determined.

6. The best olive oil is the
one with the lowest
acidity.
In the area of Ierapetra
the quality of olive oil is
excellent.The olive trees
are from the family
“Koroneiki”, (Olea
Europea var. microcarpa
alba), the olives are small
like peas and are picked
exclusively for making oil.

7. Presentation by
students from
1st EPAL Ierapetra’s
Sources:
http://www.chefdepot.net/oliveoilfacts.htm
http://en.wikipedia.org/wiki/Olive_oil
http://www.curezone.org/cleanse/liver/oliveoil.
asp
http://www.ekdimia.com/extra-virgin-olive-oil
2014-2015
2014-2015