10 minutes to become insufferable about olive oil at dinner parties.
In Androusa, in the Kalamata region of Messinia, in the Peloponnese, Greece. This region produces what is considered to be the finest olive oil in the world. It's made from the Koroneiki olive, it is a very small olive, but also very rich and aromatic. Together with a cold extraction and a slow fermentation process, Koroneiki olive oil tastes like no other, a true nectar of the gods. This is the land of ancient myths and heroes, after all. Lets decover it with Dimitra Mathiopoulou, Oliver Oil Taster, University of Peloponnese Olive Oil Tasting Panel, Co-founder of "The Olive Routes" with her husband as the fifht-generation owner of the olive oil mill. They create and market Messiniako Organic Extra Virgin Olive Oil (ΔΗΩ Certification), with PDO Kalamata label. Documentary from: Food Insider | Regional Eats
Cinematography
Golden liquid pornography. You'll thirst for oil.
Production
Food Insider knows we want pretty, not gritty.
Director
Claudia Romeo
Trivia, insights & behind the scenes
Koroneiki olives are nicknamed 'the queen of olives' but they're literally the size of blueberries—small fruit, massive attitude.
PDO Kalamata certification is EU law protecting regional identity; Greece has fought legal battles against 'Kalamata' olive imposters like it's international espionage.
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