Samos Σάμος (Samos olive oil)
PGE/ΠΓΕ Samos Σάμος is a virgin olive oil produced from the Throubolia (90%) and Koroneiki (10%) varieties of olive. Dacits oleae is treated by bait-spraying from the ground, or is not treated at all.
Geographical area: The administrative boundaries of the Greek islands of Samos and Ikaria
Proof of origin: The product is produced exclusively from olives in the designated geographical area, in which the olives are also processed.
Method of production: The clean olives are pressed and processed in traditional or centrifugal olive mills which provide excellent processing conditions.
Link: Produced from a variety traditionally cultivated in the area, using traditional processing methods within the boundaries of the geographical area. It has an exceptionally high reputation.
Gastronomy: The extra-virgin olive oil is an easily perishable food that needs correct preservation in order to maintain its organoleptic characteristics intact. It is thus advisable to keep it in a cool place and away from light, at a temperature between 14°C and 18°C, away from heat sources and from products that give off particular smells. It is recommendable to consume it within four to six months after the pressing, to enjoy it in the period of highest expression of its taste. The virgin olive oil PGE/ΠΓΕ Samos Σάμος is an essential ingredient in the Mediterranean diet.
Reference: The European Commission