"Olive Greece"
Blog post #3
April 18, 2015
Maddy O'Donnell
Olive oil is the most popular ingredient in Greek cooking. It is used in almost every dish and Greeks have the highest consumption of olive oil in the world, which also makes Greece the 3rd largest producer of olive oil. Olive oil is not technically good or bad for you. It is a monounsaturated fat, which is better than a saturated fat, that has a lower cholesterol level and is said to cut a person's chances of getting a heart attack. It has been recorded that the Greeks have been harvesting olive oil for almost 60,000 years. Greece has also preserved 60% of its refined land to exclusively harvest olives. Since olive oil is a prominent dish in Greek cuisine, Greek people get most of their daily fat from this delicious ingredient. There is also a big difference between Greek olive oil and Italian olive oil. First the color between the two oils are different. Italian olive oil is a dark green color while Greek olive oil has a lighter green color. Italian olive oil also has a very earthy aroma and a strong grassy flavor that gives it a very distinct taste. Greek olive oil is sweeter and much more smoother. The distinct flavors from the two oils comes from the regions and trees there grown on and the soil that is used to harvest them. Olive oil has also helped Greece's economy because its production and consumption has increased considerably, making olive oil Greece's top seller in the agriculture business. Olive oil's popular status is what could help dig Greece out of its financial difficulties and could eventually take Greece out of the black whole known as the Euro-Zone. Olive oil is used in Greek cuisine to saute vegetables, grill fish and meats, dip bread in, and many other dishes. It is not only a tasty treat, it is very beneficial towards Greece's economy and trade market.
Video: "Olive Oil Becomes Bright Spot Amid
Greece's Grim Economic Track Record"
Chart: Consumption of Greek Olive Oil in the U.S.
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