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: 5
Liczba ocen: 1
  • 0.5
  • 1.0
  • 1.5
  • 2.0
  • 2.5
  • 3.0
  • 3.5
  • 4.0
  • 4.5
  • 5.0
 
 
Oceniłeś na:
 
Kreta informacje 5 na 5 (0) liczba ocen 1
Wszystkie treści i zdjęcia występujące w serwisie są naszą własnością.
Wykorzystanie ich w dowolnej formie wymaga pisemnej zgody autorów.

Komentarze

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
2018-04-16 08:28:52

Trochę zostaw przekonam się czy nie kłamiesz co do smaku.

1
2018-04-15 22:12:33

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

1
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

Olive Eliam

Olive Eliam

Customers of the kreta24.pl store know that they can find here excellent Cretan and Greek oils and many other organic products. We have already written about a very high quality assortment of this store many times. This time we would like to draw your attention to the very high quality of Eliama oil produced by Elli's farm in Agia Barbara in Crete.

Polyphenol oils

Polyphenol oils

Today we have prepared an article for you about polyphenol oils, which are still relatively unknown products on our market. You will also find there the reviews of two excellent oils of this type: Bio Green and Crown.

About Cretan honey and its quality

About Cretan honey and its quality

Since 2000, the Institute of Mediterranean Agriculture in Chania has conducted regular research, the main purpose of which is to determine the quality of honey produced in Crete. Currently, the amount of honey examined has been increased to around 500 samples, the vast majority of which comes from Crete.

Booking.com

Polecamy:

Oliwa i kosmetyki organiczne Olivaloe


Parklot

Najnowsze komentarze:

Byłam
Gosia | crete.pl : Cześć, tak Samaria jest czynna codziennie. Wyjątkiem są sytuacje gdy z powodu wysokiego zagrożenia pożarem lub ulewnymi deszczami wąwóz może być czasowo wyłączony. Bilety na prom można kupić w kasie w Agia Roumeli. Na pewno na nią trafisz, a jeśli nie to zapytaj w pierwszym lepszym sklepie czy tawernie.
Powinno zostać tak jak jest. Nie można wszystkiego skomercjalizować. Zwłaszcza miejsc o takiej historii.
Magiczne miejsce ♥️
gość Agata: Dzień dobry, bardzo dziękuje za świetny artykuł. Mam jednak 2 pytania: czy wąwóz jest czynny codziennie w wakacje ? Gdzie możemy kupić bilety na prom ?   
Piotrek | www.crete.pl : Ale ten remont nie będzie trwał pół roku. Jestem nawet skłonny napisać, że będzie trwał więcej niż rok. Zresztą to co widzisz to właśnie efekty rozpoczęcia prac w zimie.
gość dodekanezowiec: Na ich miejscu to raczej w zimie taki remont lepszy.  
A wiecie może, gdzie są sprzedawcy? Bo przydałyby mi się oliwki "bobki", które prawie tylko tam można było kupić.
Coś czuję, że ten remont pozbawi Agorę dawnego klimatu
Gosia | crete.pl : Poszukaj czegoś przez AirBNB. Komunikacji brak.
Rozkopana na max od góry
gość miłośnik CRETY: witam mam pytani czy są w tym miasteczku kwatery do wynajęcia? czy kursuje tam komunikacja?
Super i fajny podkład dźwiękowy :)
Fajny filmik,ale się rozmarzyłam
super film
po prostu.......:( zanik mózgu ...
gość PiotrWie: Jak we wschodniej to trochę zależy gdzie będziesz - jak w okolicy Agios Nikolaos to wąwóz Kritsa, koło Irapetry jest wąwóz Pefki czy Moni Kapsa, ew. trudniejszy Sarakiniko , jak całkiem na wschodzie to Zakres czy Xerocampos.
To nie jest nietrudny wąwóz. Przeszłam ich tu kilka i ten był całkiem wymagający, w dwie strony można się zmęczyć. Dodatkowo słońca i brak wody do uzupełnienia. Respekt przed dziką Kretą!
Nieodpowiedzialni ...Wczoraj widzialam film z trekkingu na YT. Na szczęście skończyło się na obiciach,potłuczeniach,wymęczeniu..gość zyje .. Poszedł sam na szlak Agia Roumeli - Sougia ..Przeszedł część...Bezzapasu wody,prowiantu,map,przygotowania,informacji w hotelu...Skrajna nieodpowiedzialność...Potem znajdują kości takich na szlaku...
kali orexi
Bzdura
Pod tym wzgledem Lefkada jest całkiem inna wyspa tutaj tawerny pełne turystów od śniadania do nocnych biesiad ale to pewnie dlatego ze tutaj nie mamy hoteli na All inclusice
"turyści oszczędzają na jedzeniu w tawernach".....
Jedziemy za dwa tygodnie pierwszy raz, jakie knajpy polecacie? Nawet nie pytam o konkretne miejsca, raczej na ci zwracać uwagę przy wyborze miejsca, w którym zatrzymamy się na posiłek.
Parklot

Ciekawe miejsca na Krecie

CRETE Copyright © 2009-22 Linki | Kontakt | Polityka prywatności | Kontakt | Newsletter
ukryj
Zapisz się do
Newslettera