Extra Virgin of Messini More than Liquid Gold
A research team from Athens University found that Koroneiki variety olive oil from the municipality of Messini, near Kalamata, contained the highest levels of anti-inflammatory substances, attributing the quality to specific climate conditions and cultivation methods. The report highlighted the antioxidant, neuro-protective, and heart-benefiting ingredients in extra virgin olive oil, emphasizing the need for further investigation to determine the exact reasons for the superior quality and potential for improvement.
A new report of a research team of Athens University describes what quality controls of extra virgin olive oil have revealed: among the 150 tested olive oil specimens from various areas of Greece and also from California, samples containing the largest quantities of the well-known oleocanthal and other anti-inflammatory substances were the Koroneiki variety — and especially the oils made from olives of the municipality of Messini, near Kalamata.
The report restated the fact that extra virgin olive oil contains antioxidant, neuro-protective and heart-benefiting ingredients.
The researchers attributed the extra qualities of the Messini oil to the particular climate conditions of the area, the ground morphology, and the care of farmers and oil mill owners. More specifically, it seemed that when the trees did not get any water during the florescence period (‘xerophytic’ cultivation), and if the olive fruits were processed in an early stage before full maturity and the cold two-phase oil extraction process was used, then the results were outstanding. Still, researchers said a more thorough investigation was needed to highlight the exact reasons for the superior quality and to allow for further improvement.