Crete tourist guide

The best Polish website dedicated to the Greek island Crete and to a small extent of continental Greece. You will find useful information related to visiting Crete that goes beyond the offer of optional tours. On the website you will also find descriptions of the most interesting places that we visited by visiting this largest Greek island. The content complements the current news, photographs and recipes of Greek cuisine.

The effect of the antioxidants on the content of antioxidants

On the Internet you will find a lot of articles about the quality of oil and its health properties. This is a topic that has been very well developed by many researchers. Recently, however, Greek and American scientists have decided to devote more attention to olives themselves, ie the fruit of the Olea europe tree. The results of their research show that, depending on the method of processing used, olives retain different levels of valuable antioxidants.

Have you ever tried to eat olives straight from the tree? If so, you certainly remember her very bitter taste, which prevents eating raw fruit. The characteristic bitterness of fresh olives is due to the content of various phenolic compounds. For olives to be edible, one must partially get rid of this bitter taste by processing them.

Olives on the tree

Methods of processing olives

Three types of olive processing are currently used in industrial production. Which one is used depends on the region of the world, cultivated varieties and the moment when the fruit was harvested from trees.

It stands out therefore:

  • green olives in the Spanish style (collected after reaching the normal size but before changing the color),
  • black, California-style olives ripening (harvested as half-ripe before reaching full maturity)
  • naturally fermented black olives in the Greek style (harvested when the fruit approaches full maturity, after reaching the color and oil content corresponding to individual varieties)

In Greece, one more method is used to prepare overripe olives in dry salt, but it is used for local needs. These olives did not participate in the study, but we put information about this preparation into order. You can read about these olives in another article: Olives in salt from Palechory .

The names of the above methods are less related to the country of origin of the method, although they are obviously related to it, they currently symbolize the type of processing used.

In the Spanish and Californian style, in order to get rid of some of the bitter substances, several times the olive oil is dipped in a solution of sodium hydroxide (lye) and then in brine. This process takes up to several days and may affect the final color of the olives. Therefore, at this stage of production, ferrous gluconate (E579) is added to deepen the color of the fruit.

In the Greek style, sodium chloride (salt) is used, in a concentrated solution immersed in olives. This process is much longer than in the previous two methods and takes between 6 and 9 months. During its lifetime, fermentation processes occur that affect the overall taste of the olives. During this process, the color of the olives also changes, but is usually corrected by aerating the fruit for 2-3 days.

Each of these methods is designed to remove oleuropein , a bitter phenol compound. It is an antioxidant, an outstanding nutrient with a strong anti-inflammatory potential. It occurs only in olives and acts comprehensively on our organisms. Unfortunately, its large amount in olives makes them taste very bitter, making it unadulterated in raw form.

The task of the whole process is therefore to keep as many healthy Oleuropein as possible and simultaneously to bring the olives to such an extent that they become edible. Other key factors contributing to the formation of olive bittern are ligstroside and related hydrolysis products ( oleicin , oleocanthal , hydroxyterozoic glycoside , oligastril aglycon and oleuropein aglycon ), which are also involved in the prevention of age-related diseases.

Olives with chilli

The way of processing and the content of polyphenols in olives

As it turns out, the method of processing olives has a significant impact on the content of the above nutrients and the taste of the fruit. The scientists from the University of California and the University of Athens have just caught up with these differences. Olives processed with three methods described above, from three different producers were analyzed. Tandem mass spectrometry, an analytical technique allowing to determine the structure and chemical properties of the test compound was used for the tests.

The results of these analyzes showed that the olives processed in the Greek style were characterized by the highest concentration of all phenols (antioxidants), with the exception of oleocantal , the most of which was in green olives prepared in Spanish style.

Olives processed in the Californian style had the lowest level of most measured compounds. In the case of hydroxytyrosol , associated with cancer prevention and prevention of osteoporosis, its level in olives in the Greek and Spanish style was at a similar level, while in California style olives its concentration was significantly lower than in the other two.

According to the researchers, the liquors used at the stage of processing olives in the Spanish and Californian methods break down many valuable phenolic compounds that are irretrievably lost. Researchers hope that the results of their analysis will help processors find other, more natural ways of processing olives to maintain a high level of these antioxidants.

What to look for on labels

So how to use this knowledge in practice and consciously buy good olives? Read first of all the compositions on packaging. Olives processed with sodium hydroxide at a later stage have added deepening color of ferrous gluconate (E579), preservatives (eg potassium sorbate ). Often acidity regulators ( citric acid, lactic acid ), antioxidants ( ascorbic acid ) are also added, there are also thickeners (e.g., modified corn starch, also known as acetylated distarch adipate - E1422) and sometimes flavor enhancers ( monosodium glutamate - E621 ) . Theoretically, these are not harmful substances (when consumed in small quantities), however, their addition indicates the processing technology and, consequently, in the light of the described research on the content of beneficial substances in olives.

Meanwhile, if only the salt solution is used for processing the olives and water, you should only find brine in the composition, sometimes extra virgin olive oil or vinegar, herbs, sea salt. In this case, the old rule will prove that the shorter the composition the better.

Examples of three different olives with a good composition
In the photo above you can see examples of olives from Greece,
whose list of ingredients is kept to a minimum

Data publikacji:
Data modyfikacji:
Średnia: NAN
Liczba ocen: 0
  • 0.5
  • 1.0
  • 1.5
  • 2.0
  • 2.5
  • 3.0
  • 3.5
  • 4.0
  • 4.5
  • 5.0
 
 
Oceniłeś na:
 
Wszystkie treści i zdjęcia występujące w serwisie są naszą własnością.
Wykorzystanie ich w dowolnej formie wymaga pisemnej zgody autorów.

Komentarze

 Walentyna Swietochowska
Walentyna Swietochowska
2018-04-15 18:31:32

Pyszne! Mam oliwki z Krety czarne i zielone.

2
 CRETE - Kreta
CRETE - Kreta
2018-04-15 18:43:39

W obu wersjach naszym zdaniem smakowite :)

1
 Jerzy Tkaczyk
Jerzy Tkaczyk
2018-04-16 08:28:52

Trochę zostaw przekonam się czy nie kłamiesz co do smaku.

1
 Kasia Kłodowska
Kasia Kłodowska
2018-04-15 22:12:33

W sierpniu kierunek ➡️ Kreta ☀️ Uwielbiamy oliwki więc na pewno będzie to nasz przysmak

1
 Weronika Komosa
Weronika Komosa
2018-04-16 07:40:04

Powtórka z botaniki, bardzo wartościowy artykuł

1

Wypełnij poniższy formularz aby dodać komentarz

lub kliknij w poniższy link aby skorzystać z możliwosci komentowania przez facebooka:
https://www.facebook.com/crete.poland/posts/10155336343442551

Nazwa użytkownika:

Adres e-mail:

Tytuł:

Treść:

Przepisz kod z obrazka:
Kod obrazka

Wpisanie prawidowego kodu oznacza zgodę na przetwarzanie danych w celu wyświetlania komentarza.
Kontakt Administratorem Danych Osobowych zgromadzonych na stronie możliwy jest pod adresem mailowym [email protected]

Zapisz komentarz
Zapisz komentarz

Inne strony tej kategorii

Dried herbs from Crete

Dried herbs from Crete

If you are going to Crete for the first time, be prepared for the explosion of real flavors and aromas. Cretan vegetables and fruits are fresh and full of flavor, while wild herbs that smell in the air, emphasize the taste of simple dishes with their intense aromas.

Atrapos - dried plums and Amfissa olives dried in the oven

Atrapos - dried plums and Amfissa olives dried in the oven

During our culinary experiments and during the preparation of our everyday meals, we try to reach for unique products from Crete or Greece as often as possible. Many of them permanently fit into our menu and systematically reach our shopping lists. For some time, dried plums and black olives from the Greek company Atrapos have joined the group of this type of products. At the outset, it is worth emphasizing that both products are virtually in the permanent offer of the online store kreta24.pl.

Oregano

Oregano

In every Greek kitchen you will find large jars with dried oregano and mountain oregano. It is sometimes called spice, but oregano is an herb that is an important ingredient in the Greek diet. Greeks add them to almost everything: salads, feta, meat, fish, potatoes and legumes.

Booking.com

Polecamy:

Oliwa i kosmetyki organiczne Olivaloe

Najnowsze komentarze:

Adaś Es: Mimo, że nie pale to jednak widząc pana z papierosem na stacji paliw wywierał na mojej twarzy uśmiech
Łukasz Polański: Wszędzie powinien wejść ten przepis, lato ciepło, sama przyjemność zjeść kolację czy obiad na świeżym powietrzu, ale się nie da bo Ci usiądzie obok dziad z baba co dosłownie palą na zmianę on kończy ona zaczyna i gdzie tu przyjemność z jedzenia w takich sytuacjach :/
Krzysztof Klamann: Grecy kochają palić, musiało boleć. Ale faktycznie jarają wszedzie I niepalacym trochę tam ciężko.
Mariola Dudzinska: W końcu coś się dzieje zakaz palenia
Anne Passera: Belle chapelle bien placée il faut la mériter pour y arriver
Joanna Tissaoui: To miejsce odmieniło moje zycie
Viola Viola Viola: 
Katarzyna Pakos: 
Edyta Szulik: Moje ukochane Georgioupolis
Magdalena Mk: Piękne miejsca w około jezioro słodkowodne i żółwie... Plaże piaszczyste..w drodzę na jeziorko piękne widoki....
Teresa Malada: Jeszcze tam wrócę.kocham to miasteczko
Teresa Malada: Cudowne miejsce.
Przemysław Przybylak: Byliśmy i polecam piękne miejsce jak i cała Kreta
Ola Grzelewska: Cudowne miejsce, droga do kapliczki pełna
Bo Kub: Super miejsce na odpoczynek
Marzanna Młynarczuk: Cudne miejsce... Byłam, widziałam
Jola Ostraszewska: Wrócę
Mirosława Nagła: Wspaniale miejsce, hardcorowa droga, cudowne wspomnienia❤️❤️❤️❤️❤️❤️❤️
Paweł Świecicki: Super miejsce
Paulina Zajkowska: Oj tak
Dorota Sikorska: Od przyszłego roku spędzam zimę na Krecie
gość PiotrWie: No to wygląda że w czasie wyjazdu w drugim i trzecim tygodniu maja plany chodzenia w Górach Białych trzeba będzie sobie darować - chyba że przyjdzie znaczne ocieplenie i duże deszcze w górach w marcu, ale to raczej mało prawdopodobne. (...)
Ewa Szumowska: A u mnie grama śniegu jeszcze nie było
Piotr Beling : Witam. Chciałbym z rodziną przeprowadzić się na Kretę. Miało to by nastąpić za ok 3,5 roku(szkoła córki). Moim celem jest prowadzenie spokojnego, zdrowego  zycia wśród dobrych ludzi , pięknej czystej przyrody. Z racji naszego młodego :) wieku 48 lat chcielibyśmy prowadzić jeszcze życie zawodowe, nie mamy mocnej presji finansowej.Pierwszym etapem będzie pokazanie i oswojenie się z inną kulturą i realiami zycia na wyspie. (...)
Michał Jeleń: przy okazji - jak idzie remont hali targowej?

Ciekawe miejsca na Krecie

CRETE Copyright © 2009-20 Linki | Kontakt