Newsletter October 2021
10+1 reasons why KUKUZI is great*
*and there are many more than these
It is a multi-awarded extra virgin olive oil
The olive fruit is picked by the hand
The use of machines in order to collect the olives from the tree is very common, because it’s practical for the producer. However, this damages the fruit. We like to pick the olives with the hand. It requires more time and effort, but we think it’s worth it 😉
The olives are stored in plastic crates
After being collected from the tree, the olives are stored in plastic crates and not plastic or even cloth bags as most producers unfortunately do. The olives need to be ventilated and should not be squeezed in their storage case. Storing them in fabric or plastic bags (often for a few days) before taking them to the olive mill is fatal for the olive oil production.
The olive oil is produced at the olive mill on the exact same day of the harvest
The olives should NOT be stored after the harvest. The storage of olives even for hours leads to increased temperature due to transpiration, then development of fungus and finally poor quality olive oil.
The olive oil is cold extracted, in two-phase olive mills
By being cold extracted, the olive oil preserves its’ quality. This practically means that the extraction and kneading of the olive oil happens at a temperature lower than 27 degrees Celcius. Two phase olive mills assure that the waste from this procedure is 100% solid (and not liquid which is fatal for the environment). The solid waste can then be used as a biomass source to create alternative forms of energy (biofuels, pellets etc.)
The olive trees are planted at well-drained soil and are always under the sun
The microclimate of the olive growing area greatly affects the organoleptic characteristics of olive oil. Olive oil produced from olive trees grown in mountainous and semi-mountainous areas shows better and more intense organoleptic characteristics than those of lowland areas. The sunshine in a region increases the aromatic components of the fruit, as well as dry and calcareous soils are ideal for good quality olive oil, as well as soils rich in phosphorus, potassium and boron.
The olive trees are not watered
The olives grow without the use of chemicals and pesticides
We like organic type of farming. Better for the plants, better for the environment, better for the product itself.