On the Greeek coast Laconia created a special olive oil …
Whether Spain, Portugal, Italy or Greece. The southern climes of Europe are estimated internationally for the cultivation of high-quality olive oil products and spices.
Therefore, you will find our estate LAKUDIA around 300m above sea level, on the sund-drenched coast of Laconia (Greece). There, the air creates arguably is the world’s best growing conditions for olive oil in top quality. At the surrounding small olive estates the region ar high quality custom olive olis produced by family farms. The oil obtained is of bright greenish color, intense and fruity in the taste and with a noble bitter note.
Only selected olive oils from controlled cultivation is used by us. The olive oils generally come from a cultivation location, are not blended with other olive oils and also not filtered. Our clear olive oils are poured off just gently; the naturally cloudy oils contain with the flesh the full force and flavor of the Olive. Foodies, gourmets and hobby cooks are in agreement: the Lakudia products are unique in preparation, taste and price. Not least for this reason, the LAKUDIA portfolio has been repeatedly awarded with „Gourmet Awards“ and comparison test victories.
Especially the extremely low fatty acid content of only 0.3 to 0.6%
emphasizes the extraordinary quality of this mountain olive oil.
[one_half]
Lakudia Olive oil
- Extra virgin olive oil
- First cold pressing
- Unmixed oil of Athinioolive
- Pure vintage oil
- unfiltered – acidity <0.6%
[/one_half][one_half_last]
Tips for usage
- For cooking, roasting and frying.
- Olive oil can withstand very high temperatures, up to about 210 ° C, more than other oils.
- For conserving vegetables, meat and cheese.
- As Pesto Sauce or pure herbs to all pasta dishes, a pleasure!
- Olive oil is an excellent massage oil, body oil (baby oil) for oil pulling cures and hair care.
- A tablespoon of olive oil before a larger consumption of alcohol works wonders.
[/one_half_last] [embedyt]https://www.youtube.com/watch?v=qe0zUxzPR28[/embedyt]
[quote] Store Your olive oil tightly closed in a dark, cool but frost-free place. If olive oil has been stored in the refrigerator, it will be flaky. This effect dissolves even at room temperature again.[/quote]
Olive oil – FRUIT JUICE OF THE GODS
This status is reached today only very few oils. The edible oil today’s mass production is frightening away much of the designation „fruit juices of the gods„.The EG standard also allows inferior oils that designation „Extra Virgin“ and does not guarantee high-quality and tasty oil. The decline in quality is due to the following methods.
The result is products in absolute low-price segment, which are only competitive prices for unsuspecting customers received. It is not without a reason – Food Matters.
Our Tipp: Do not skimp on price and shipping costs if the product it is a lower quality. Frightening is: these oils are often still called „Extra Virgin“ and sold commercially ??.
Olive harvest at Lakudia olive oil – cost intensive and time-consuming
[one_half]
Depending on the region, the most diverse harvesting methods have proven: In steep terrain the fruit,even today, must be harvst by hand. There you can use any machine, so populate hundreds of men and women for weeks the Greek olive groves.
At shallower areas compared with that help harvesting equipment at work: In many places electric vibrators shake the trees, the olives fall into nets that are held by men, or spread on the ground. In other areas the fruits are carefully picked from the ground by means of a movable device.At younger series plantations the trees are mechanically shaken and at the same time collected the fruits in containers.
[/one_half] [one_half_last]
[/one_half_last]
At the olive harvest speed and careful treatment of the fruit are decisive.
Once the skin has been injured or the natural degradation process of olives started that affects the quality of the oil considerable. That is why the olives must reach the press as soon as possible after picking, so that the best quality can be obtained. Very decisive for the quality of the oil is also transport and storage before pressing. Ideal are air-permeable bags or boxes, disastrous, however the storage at large pile outdoors or transport on truck beds. In case of incorrect and long storage can arise for olive oil typical taste errors.
[one_half]
The production of olive oil Lakudia – washing, grinding and pressing
To win the contained oil in the olives, the olives must be prepared accordingly. The very early and harvested green Athinio olives are processed within a few hours after the harvest in the mill. Only then can the LAKUDIA top quality can be achieved.Only in this way the oil is actually „vergine“. In the mill they subsequently remove by hand and by machine even leaves and small wood residues. After that the washing and crushing the fruits takes place together with the core. At the classical method, the olives come to the pug mill. This is a kind of giant bowl of upended, rotating stones. In the pug mill creates a Fruit flesh mush that needs to be pressed now to win the oil. We now use mostly the continuous process in which the olives are ground finely with core and then press or the resulting olive mash in the stirring screw on. Centrifuging temperature is heated.
Cold pressed or cold centrifuged means that the olive mash is processed in less than 28 ° Celsius. The temperature control is requierd so that the oil and water separate from the mash clean. For centuries in classical pressing method nothing has changed. It is a purely mechanical process. Also when at the classic extraction used different equipment and different methods are used, they follow all the same mechanical process, which in a single cold pressing olive oil is gained. This results in mechanical pressing olive oil in different qualities and flavors, depending on the country, climate, location, type and ripeness of the fruit, just like the wine.
Olive mash, from which the olive oil is gained
[/one_half] [one_half_last]
[/one_half_last] Lakudia works almost exclusively with the continuous process method described above. After tempering the mash, the virgin olive oil is gained directly in the small centrifuge and flows from this directly into the oil catch tank and is subjected to further treatment. Now the oil is stored in stainless steel tanks and our need to rest up in the spring, mature and self-cleared, where the suspended solids settle and the oil is clear. Before bottling the LAKUDIA- oil is pulled gently from oil set and is thus very evident or has a very slight haze, but is guaranteed unfiltered.
[one_half]
The quality of a gourmet olive oil
For the quality of olive oil, there are precise definitions of the Commission of the European Community. Strict controls watch over it. The value-determining factors are of impeccable taste, smell and color as well as the free fatty acid content, expressed as oleic acid, among many other parameters. This applies in particular for the extra virgin olive oils.
Decisive for the quality is the fruit flavor, since olive oil intend to taste like olive and like strawberry jam to taste like strawberries. This includes ensuring that the olives taste is impeccable. This can be checked by experts nowadays. Also, a certain bitterness and some sharpness are among the positive flavor characteristics.
If the oil is due to an objectionable taste or high acid levels, which can taste it scratchy, not flawlessly, it must not come as a virgin and thus excellent olive oil on the market. The same applies to bad odor or color. The oleic acid is ascertained, of course, always only after pressing.
In the food trade, the following three main grades are mainly offered:
Extra virgin olive oil, virgin olive oil and olive oil.
Appraisals of the Austrian Agency for Health and Food Safety, A-Innsbruck.
Lakudia olive oil – great manifold of tastes
The Lakudia olive groves provide an unrivaled quality!
[/one_half] [one_half_last]
Clean olive oil production
[/one_half_last]
Durability, stability and storage of olive oil
Even in the earliest times of olive cultivation the people knew, how they kept the olive oil a long time fresh . They stored it in large earthenware jars that were in a dark room or even dug deep into the earth.
Olive oil is very long durable, because ist very stable. The reason for this is in of the natural composition of olive oil, especially in its high content of monounsaturated fatty acids and in the large number of natural antioxidants. The pigment chlorophyll, abundant available in olive oil, reinforced in the dark, the effect of the remaining antioxidants. Too much light and heat on the other hand would speed up their decomposition. It is important to place olives dark, at temperatures not higher than 16°C and kept sealed. Then it holds at least 18 months. Accurate information gives the expiration date on the bottle or can. Because of the beautiful color most olive oils are bottled in glass bottles. Dark storage is especially important.
If olive oil has been stored in the refrigerator, it will be flaky. This effect dissolves even at room temperature again. The oil gets beacuse of that no harm. In some households, it may be difficult, to find the ideal temperature for olive oil. Then it is advisable to keep a portion of the oil in a clay pot or a dark bottle in the kitchen and the rest in the coolest area of the apartment (perhaps in the basement). In any case, you have the greatest pleasure to the freshness of olive oil, the better you consider the storage instructions.
[one_half]
History of the olive tree and olive oil
What the Mediterranean residents for millennia enjoy abundant, many German consumers know until they met it in the holidays: The tasty and healthy olive oil. And who has come on the taste in the holiday region , will not want to miss it at home.
The Consumption has become in the past 9 years more than tripled, compared with other countries it is still modest. But the interest in the product with the incomparable taste is strongly growing. Consumers want to eat healthier and but at the same time rich flavours. Many scientific findings underscore the nutritional values of olive oil at ever increasing acceptance of the typical olive oil taste.
[/one_half] [one_half_last] 
[/one_half_last] The benefits of olive oil do not reveal themselves to each consumer at first glance, since the label says a bit about the taste. Trade can and should therefore customers comprehensive information about the rich flavoring oil. But that presupposes knowledge. In this „site„ you will find everything about olive oil and moreover many tips and suggestions.
[one_half]
The olive tree means life and peace
[/one_half][one_half_last] 
[/one_half_last] In Olympia the olive tree graced the competition venue, and the winners waved a wreath of olive branches. Before the fight somebody massaged the athletes with olive oil, the winner got an amphora with oil. In addition to using it in almost all food, olive oil had a high importance as anointing oil and was used as a remedy for many ailments. The olive branch is still valid as a peace symbol and with olive oil the fire for the Olympic Games in Greece will be each inflamed. So today still acts the great devotion that the olive tree once enjoyed. [one_half]
Old, gnarled and evergreen
The olive tree is considered as one of the oldest cultivated plants in the world. Its origin lies in the area of the Eastern Mediterranean. From there it spread around the world. While he was at the time of the millennium turn was home already in the Mediterranean,he came in the 16th century according to Central and South America. Today he is growing worldwide between the 25th parallel south and 45th parallel north. But still is the Mediterranean the classic growing region, where over 75% of world olive oil production takes place.
An olive tree can be up to 1000 years old and up to 20 meters high. He loves the climatically favorable zones of the Mediterranean area with lots of sunshine, moderate rain and a few frosty days. On the ground it does not have many requriements and thrives both in the plane and on the hills up to an altitude of about 600 m. Furthermore it is too rough and too cold in winter.
[/one_half][one_half_last] 
[/one_half_last]There are about 150 species of olive trees, fruits of different sizes and shapes bring forth. Under good conditions, the evergreen plants bloom after five years for the first time. The small whitish-yellow flowers exude a pleasant scent. After dusting through the wind are formed during the summer months the fruits. They are first light green and then ripens to dark purple olives. Depending on the species the erning begins after 7 to 15 years.
Newer olive tree crops keep the trees bushy and lower because thereby consuming crop is economically. Irrigation systems equalize natural water deficiencies to cater and a more even fruit quality. Nevertheless the harvest is not the same luxuriant every year. This so called „Wechseljährigkeit production“ required the tree so that it is capable of maximum yields again. Important and laborious is also taking care of the trees, because the strength of the sun shall reach all the olives.So can a circumcised tree carry up to 20 kg of olives each year.
OLIVE OIL IN ANCIENT TIMES
Since ancient times, the culture of the olive tree is in full flower. Even Egyptian documents mention the olive oil. In Greece, Homer, the olive tree was valued and inviolable. The Roman travelers Pausanias described already in the third century. A. Chr. The olive groves of Laconia along the path of Krokees after Nomia, home of Lakudiaoils.
INSIDER INFORMATION FOR OLIVE OIL
Our olive groves are located directly on the coast and thus enjoy the trees always the influence of salty sea air.
Because the geographical location and the economic and social structure achieve pure, only very few of the above-described valuable olive oils Laconia and directly to end users here with us.
The reason: The high-quality olive oils of the region are bought by the neighboring producer countries in a big way for the refinement of less valuable oils and to achieve acidity <0.8%.
HEALTH
In olive oil simply dominate unsaturated fatty acids, which can have a protective effect on the blood. The total value of cholesterol can descend. Some tablespoons already can improve the blood count and have a hypotensive action. Olive oil acts cholagogue, liver and bowel cleansing, detoxification is promoting and supporting bone growth for small children
For rheumatic disorders, inflammation and skin problems inunction can help with olive oil. Extra virgin olive oil is rich in chlorophyll, carotene, lecithin, polyphenols and vitamins A, D and E.