Presentation on theme: "The Mediterranean Diet from a Greek Point of View Panos Manuelides Managing Director Odysea Ltd."— Presentation transcript:
The Mediterranean Diet from a Greek Point of View Panos Manuelides Managing Director Odysea Ltd.
Diet Derives from the Greek world Δίαιτα (Dee-eh-ta): Way of life in regards to nutrition, clothing and living standards
Mediterranean Diet It is not just about food A lifestyle that encompasses culture, history and people Less stress, closer to nature, regular, simpler meals and physical activity Food is a social relations tool: Preparation, Sharing, Hospitality
Mediterranean Diet The Cretan Study proved to be a cultural model for healthy eating during the ‘50s and ‘60s. People back then had a lifestyle based in minimum stress, exercising due to manual work, and strong family bonds. The everyday life of Cretans contributed to their well being and longevity Consumption of what we now call Mediterranean food, was the main characteristic of their diet. This model inspired the contemporary “Mediterranean Diet”
Cretan Lifestyle Mediterranean Diet or Mediterranean Lifestyle? Study* showed that, compared to the other countries, the Cretan men had the lowest percentage of deaths caused by heart disease and various forms of cancer. The study also showed that the Cretan population lived the longest. * Seven Countries Study
* Nutritional and Lifestyle Habits in Greece The most important characteristic of Greek food is that it follows the seasons. In the homes, cooks don’t make stuffed tomatoes and peppers or Aubergine salad in the winter, even though these vegetables are now available all year round. The Greeks have learned to combine simple produce to create dishes that dietitians now use as models for the famed healthy Mediterranean diet. * Aglaia Kremezi
Nutritional and Lifestyle Habits in Greece Meat WAS a rare, festive dish consumed on Sundays, at Easter and Christmas, and during important family feasts. The traditional diet is, in fact, based on regional, seasonal produce; garden vegetables and leafy greens that grow in the wild. Sharing of food (commensality), food preparations and cooking in communal ovens are used as tools for social bonding amongst, families, neighbours friends and strangers.
Mediterranean Diet and Religion in Greece Mediterranean Diet (with an emphasis on fish, vegetables, fruit and unprocessed grains, eating red meat in moderation) links to religious cycles of: Fasting (changes in consumption patterns – abstinence – no red meat) Feasting (Food is pivotal in reaffirming social relations through the sharing of food)
Olive Oil The natural juice of olives. Why olive oil? Which olive oil Extra Virgin or “Extra Virgin”?
PDO (Protected Designation of Origin) Are all Extra Virgins The Same? A PDO (Protected Designation of Origin) olive oil covers the term used to describe those which are produced, processed and prepared in a given geographical area using recognized know-how. Blends Vs National Vs PDO There are 16 different PDO Olive Oils in Greece Main Olive oil Variety is Coroneiki What does that mean?
Olive Oil Production Olive oil is possibly the single globally consumed and traded product most closely linked to the Mediterranean; non- Mediterranean countries account for less than 2.5 per cent of world production.
Olive Oil Consumption per Capita
* Lifestyle Habits in Greece It is common for Greek families to produce the olive oil they consume – Well over 20 kilos per person a year are consumed in Greece! A whole family of dishes called “Ladera” which means “braised with a generous amount of olive oil”. In Olive oil Producing areas Greeks still fry their Chips in EVOO
Italy 64,800,000 kg Greece 109,300,000 kgSpain 498,200,000 kg France 1,500,000 kg Average annual olive production in Europe Portugal 12,900,000 kg
UK 0.47kg Italy 2.28kg Greece 2.39kg Spain 4.06kg France 0.84kg Germany 0.56kg Average olive consumption per person - per year USA 0.70kg
A few interesting notes *‘The olive could soon overtake the peanut’ The Telegraph Jan
Olives Imports to the UK 1,000 Tons Year
Olives The EU is the biggest producer of table olives (688,000 tons) This is 40% of the worldwide production The biggest consumption is in the Mediterranean countries (330,000 tons – 35.7% worldwide consumption Source: IOOC
Olive Growth May Trees blossom September Green olives October Olives turn from green to blonde and black November Olives continue to ripen from blonde to black December Black olives shrivel in cold weather & will swell again in March if still on the tree
Olive ripening times depend on the variety of olive and is also influenced by weather conditions
Natural olives in brine (known as Greek type) NaOH Treated olives in brine (known as Spanish style) Olives darkened by oxidisation (know as Californian type) Dehydrated and / or shriveled olives Basic trade preparations
Olives - Natural Vs NaOH Treated
What do we mean by “Naturally Cured Olives”?
Olive Processing - Greece September Green olives harvested Store Nov – Dec Ready to eat Naturally cured in brine Oct – Nov – Dec Black olives harvested daily Lactic fermentation Caustic soda treated May – ready to eat or store Dry Salted Ready to eat by January
Olive Processing - Spain September ALL olives harvested Store Nov – Dec Ready to eat Green & green ripening (turning colour ) Placed in vinegar to stop fermentation Green olives caustic soda treated Remove when needed. Treat with caustic soda oxidise & sterilise
Fresh olives The ‘fresh’ olive is a misconception there is no such thing as a ‘fresh’ olive All olives are cured
Olives in Greece Annual consumption: tons Natural Black Olives: 73% of total consumption Green Olives: 20% of total consumption Blond Olives: 7% of total consumption
Maslinic Acid A triterpenoid compound isolated from olive skin pomace. Results in a significant inhibition of cell proliferation and causes apoptotic death of colon-cancer cells. Results suggest that maslinic acid has the potential to provide significant natural defense against colon- cancer.
Low concentrations of maslinic acid are to be found in plants with medicinal properties, but its concentration in the waxy skin of olives can be as high as 80%
Results of initial university studies Naturally Cured Olives and especially dry salted retain high amounts of Maslinic acid NaOH Treated loose a large amount of the maslinic acid Heat processing (pasteurisation) reduces the amount of maslinic acid in the olive.
Other Benefits of Naturally cured olives Natural Olives production has no water waste while in caustic soda olive production for every kilo of green olives we spent 2.5 kilos of water waste. “This year we collected a total of 400 tones of green organic olives, If these olives were conventional we would have in September – October 2010, 1000 tons of waste waters for the processing, now that these olives are organic we have 0 (zero) waste waters”. (Agricultural Cooperative of Rovies)