Olive oil, it’s a key component of the healthy world-renowned Mediterranean Diet, and an irreplaceable staple in Greek cooking, but did you ever wonder about its journey from the olive branch to the bottle on your table? Here’s your chance to find out!
Mentis Estate, now available in the U.S. (as well as in Europe), graciously opened its doors to Kukla’s Kouzina to give us a first-hand look at how it’s done. Come with us as we visit one of our favorite olive-oil producers.
Mentis Estate, now available in the U.S. (as well as in Europe), graciously opened its doors to Kukla’s Kouzina to give us a first-hand look at how it’s done. Come with us as we visit one of our favorite olive-oil producers.
Laconia
Rich in history, Laconia (in southern Peloponnese) formed part of the Byzantine Empire in medieval times, and in ancient Greece it was the principal region of Sparta. This is the home of family-owned Mentis Estate, located in the village of Neapolis, where it has been producing some of the finest extra-virgin olive oil for three generations. Laconia’s microclimate surrounds the trees that yield the Athenolia olive variety, offering fertile soil and the ideal Mediterranean climate. At the time of harvest, the olives are hand picked and carefully pressed by local artisans.
The origin of Athenolia olives
In mythology, the goddess Athena offered the gift of olives (from Laconia) to the Athenians, giving the name Athenolia to this variety of olives.
As the mythological story goes, King Cercops set up a competition between Poseidon and Athena to win over his city in Greece which resulted in a showdown as to who could spawn the best gift for his citizens—Poseidon’s creation of a well and spring versus Athena’s planting of the first domesticated olive tree. Poseidon’s spring turned out to be salty and was of little use. When Athena explained to the king that the olive tree would provide food, oil, and wood, commodities that could be traded throughout the Aegean, she won hands down and the city was named Athena (Athens).
As the mythological story goes, King Cercops set up a competition between Poseidon and Athena to win over his city in Greece which resulted in a showdown as to who could spawn the best gift for his citizens—Poseidon’s creation of a well and spring versus Athena’s planting of the first domesticated olive tree. Poseidon’s spring turned out to be salty and was of little use. When Athena explained to the king that the olive tree would provide food, oil, and wood, commodities that could be traded throughout the Aegean, she won hands down and the city was named Athena (Athens).
The origin of Mentis Estate
Established as a brand in 2013 by Anastassios Mentis, Mentis Estate was born as a result of the recent economic crisis in Greece and Anastassios’ deep-seated need to help revitalize the country’s economy. Anastassios carries out the tradition started by the paternal grandfather he was named after.
In the 1930s, Anastassios Mentis (senior) had one of the first olive oil factories in the area that operated until the 1980s, and it still stands today (adjacent to Mentis Estate) as a reminder of the family's roots. Originally selling the oil under a generic brand to his homeland and Italy for about 85 years (some of today’s trees are that old!), the elder Anastassios passed on the tradition to his sons, Panagiotis and Polixronis, who together worked their father’s land and factory.
In the 1930s, Anastassios Mentis (senior) had one of the first olive oil factories in the area that operated until the 1980s, and it still stands today (adjacent to Mentis Estate) as a reminder of the family's roots. Originally selling the oil under a generic brand to his homeland and Italy for about 85 years (some of today’s trees are that old!), the elder Anastassios passed on the tradition to his sons, Panagiotis and Polixronis, who together worked their father’s land and factory.
Today, in the capable and passionate hands of Panagiotis’ son, the younger Anastassios, this exquisite olive oil has been christened and labeled Mentis Estate, exporting from Greece to Europe and the U.S. With harvest production being supervised by Anastassios’ mother, Eleni (a.k.a. “the boss”), the family business thrives.
The following slideshows will give you an inside look at the Mentis-Estate process from the family's olive groves to their factory.
The following slideshows will give you an inside look at the Mentis-Estate process from the family's olive groves to their factory.
Part One: Harvesting the Olives by Hand
Part Two: From the Olives to the Bottle
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A pure unblended olive oil, with an acidity of 0.3%, Mentis Estate produces an aromatic and fruity nectar. Well-balanced characteristics described as pine, floral, nutty, buttery, and pungent, with a hint of artichoke, make up this extra-virgin oil. |
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Mentis Estate olive oil is now available in the U.S. in limited quantities to preserve the integrity of this superb product.
To taste this distinct, flavorful extra-virgin olive oil, from the Mentis family to yours, click here!
Our thanks to Anastassios Mentis for welcoming us into his olive-oil home and for sharing his brilliant photography which is displayed throughout this blog!
I hope you enjoyed our olive branch-to-bottle journey. For more on olive oil go to our blog: Olive Oil Odyssey. Stay tuned for more Greek foodie expeditions in upcoming blogs.
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Until then~
Kali orexi! Good appetite!
Kelly
Copyright © Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!
All images © Anastassios Mentis Photography
Web design by Kelly Salonica Staikopoulos
All images © Anastassios Mentis Photography
Web design by Kelly Salonica Staikopoulos
