Before You Greek Olive Oils

You've already had Greek olive oil - even if you've never bought a bottle of it. It's frequently included in oils that are "bottled in" Italy or elsewhere. If the manufacturer is honest, you'll see a hard-to-read imprint that says the olive oils come from Greece and other countries - sometimes just abbreviated to a GR.

The truth is that Greek olive oils are arguably the best in the world - and olive oil culture may have begun in ancient Minoan Crete and elsewhere in Greece.

Greek Olive Oil Freshness - Does it Matter?

If you're an aficionado of olive oil, the quick answer is yes - freshness does matter. And if you want to get the full health benefits of olive oil, fresh oil is the way to go. If you're buying pre-canned or bottled, check the expiration dates. You want at least two good years left on the bottle.

Some small providers will pour your olive oil from a barrel into a tin or bottle. For travel, I like the tightly-sealed, hard to break tins. Remember, of course, that they must go into your checked baggage for the trip home. Most countries require that you declare olive oil as a food product, but there are few if any restrictions on bringing it home with you.

Greek Olive Oil Color - What Should You Look For?

Olive oil color does matter. Generally, olive oils pressed from still-green olives will have a greener color. Olive oil pressed from ripe olives or olive oil which has aged in the bottle will have a more golden tone. Golden oils tend to have a more mellow taste, while green-colored oils will have a brighter, peppery snap.

But ... less scrupulous producers have found chemcial additives, some of them rather nasty, which can give any olive oil that nice green color. While this kind of adulteration is not common in Greece, it is in some other countries. To be safe, a bright green color alone should never be the reason you buy an oil.

Taste Your Greek Olive Oil

The best way to find an olive oil you like is to pay attention when you are served a Greek olive oil you enjoy, and ask where it came from. It often will be from the proprietor's own trees, and he or she may be willing to sell you a bottle. Don't be surprised if it comes out in a recycled water bottle in this situation.

Are the taverna owners a bit cagey about the source of the olive oil? I hate to say it - but you may have just really enjoyed a sunflower or safflower oil passed off as "olive oil". Not every Greek restaurant uses real olive oil. And if "but they're fried in olive oil" is why you've been enjoying those fried potatoes so much, you may not even want to know the truth. Increasinbly, Greek restaurants are announcing on the menu that they use 100% Greek olive oil, and that claim is usually valid.