Panoramic Magazine by Isabella Eisenmann

PANORAMIC May 2016

THE MEDITERRANEAN

GREECE

The Wanderlust Gene: Why Some People Are Born to Travel Ashley Issacz World Traveler Fodorâ&#x20AC;&#x2122;s Travel What to Eat & Where

CONTENTS 01

Letters to the editor Experiences from people around the world

21 Interview to Ashley Issacz Her experience in the Greek Islands

Editorâ&#x20AC;&#x2122;s Letter

Guiding you all

The Greek Olive Infographic Its background and some facts

The Wanderlust Gene Why Some People are Born to Travel

Contributors Know a little about them

What to Eat and Where Tips from Fodorâ&#x20AC;&#x2122;s Travel book.

CONTRIBUTORS EDITORIAL DIRECTOR Nickie Eisenmann CREATIVE DIRECTOR Marcos Cavassuto DESIGNER Isabella Eisenmann

Dan Scotti

DESIGN PRODUCTION Mona Lisa Garcia

Dan Scotti holds down the role of a Lifestyle Writer at Elite Daily. He was born in Long Island, where he learned to avoid small talk, and graduated from Binghamton. He is an editor for Elite Daily itself and has written around 150 articles for the magazine. Twitter: @scottipippen

CONTRIBUTORS Dan Scotti Douglas Stallins Ashley Isaacs Ganz Kenton & Jane

Douglas Stallins

PHOTOGRAPHER Isabella Eisenmann

A native Kansan, who moved to New York City after college. He found a job through thr Village Voice, and realized that he was a city person. He lives on the Upper East Side Douglas is a senior editor for Fodors Travel. Twitter: @doug_stallings

PANORAMIC

Ashley Isaacs Ganz Ashley Isaacs Ganz is the founder of Artisans of Leisure. She has spent the past few summers touring in the Mediterranian, incluiding Greece and Turkey. In her interview with us she shared her favorite places and experiences. Twitter: @ArtisansLeisure Instagram: @artisansofleisure

Kenton & Jane Kenton and Jane are a couple who share a blog. Therey document their exploration into Greek Mediterranean cuisine, culture, and Greek inspired dishes. In the blog they share everything they know and learn. Blog: www.lemonandolives.com/about/

View of the ocean in Mykonos

EDITOR’S LETTER

Follow me @isabellaeh on Twitter @isabellae21 on Instagram Follow Panoramic @PanoramicMag

Greetings and welcome to our first issue of Conquer Magazine. We couldn’t be more excited to have made it to this point. Please take some time to get to know the layout of our magazine. You will notice that each year we select a region of the world and every month we explore one country. What you will find in Conquer Magazine is a collection of articles inspired by real and sincere people who enjoy learning by first hand experiences with different cultures and languages. These articles will most likely talk about the experience of traveling as well as interviews with those who visited the featured country. Also, you will discover places to go and visit, restaurants to go eat the best food, some popular and new venues, tours and events to attend, such as concerts or parties. One thing we do enjoy enormously is sharing amazing pictures about each place since “a picture can say more than a thousand words.” With that being said, this magazine will be picture heavy and will include a beautiful poster of the cover picture that is yours to keep. As a part of a personal experience and an addition to being part of this magazine, I have promised myself to go to each place featured by the magazine. The pictures showed in this magazine are all taking from my own camera and my fathers’, who is my loyal companion in my trips, as well as my mother. I hope that this magazine, the articles, the pictures and everything in it, will inspire you to fo ahead and do the same. Go out and enjoy life, get to know it all. There is no better way to learn about it. We are honored to share the life experiences and work of many talented people. Finally I would like to say a big thank you to you our readers for all your incredible support and are so happy to have you as a reader of PANORAMIC Magazine. We hope we’ll inspire you to pack your bag and travel the world. Our upcoming issue will be on Turkey. Every month we add your comments and/or stories about the country selected into our “letters to the editor” section of the magazine. I already visited and am so excited to hear what you guys think of it, the places you loved the most, the best hotels and restaurants or anything! Turkey is definitely on my top 10 list. Please write to me anything you would like at editor@panoramicmag.com and you will most likely be featured. With warmest thanks,

Isabella Eisenmann Editor-in-Chief

LETTERS TO THE EDITOR Mrs. Isabella Eisenmann, Greece is my favorite place in the whole wide world. I am a photographer and journalist in process; I devote my vacations to traveling and publish everything in my personal blog www.lifeinaplane.com. The food, the people, the colors, the view and the peace Iâ&#x20AC;&#x2122;ve found in the Greek Islands each time I visit, is surreal. I am so excited to find more about this amazing place while reading this issue of Panoramic Magazine. Much appreciated, Lina Stagaropulos

Mrs. Eisenmann, On behalf of my family, I would like to congratulate Panoramic Magazine on all the amazing issues; we are supporters of all the work. We are travelers at heart and love to see one of our favorite places being featured. The Greek Islands stole our hearts and the food did more than that. Congratulations and wish all the best. Sincerely, Ron White

Dear Mrs. Eisenmann, When reading your last issue of Panoramic Magazine, I read that the next one would be on Greece and decided to share a story of my own with you guys. Last June of 2014, I went with my family to the Mediterranean in a cruise from Crystal Cruises. We spent three days around the Greek Islands. We got to the Santorini and when up riding the famous donkeys. I had heard terrible things about this and how the owners of the donkeys treated them poorly, nonetheless I never saw proof of any of that and did it anyways. I was frightened at the beginning but it was a once in a lifetime opportunity and I felt I had to do it. Going up an old cliff with an old road and very slim trails with very fast donkeys running up and bumping into each other, will be something I will recall forever. For sure it was the most exciting thing I did there. Thanks again to Panoramic Magazine for letting me reminisce on such fun times and great travels. I am looking forward on your future issues and in discovering new parts of the world to go visit. Best wishes, Emma Ransik Lue

Oia, Santorini

How to reach us: Email your letter to the editor to editor@panoramicmag.com. We have the right to print all letters and emails submitted to Panoramic Magazine. We reserve the right to edit for clarity and brevity. You are also welcome to sumbit photographs.

The

Wanderlust Gene Why Some People are Born to Travel According to Dobbs, the mutant form of the DRD4 gene, 7r, results in people who are “more likely to take risks; explore new places, ideas, foods, relationships, drugs, or sexual opportunities,” he went on to say that bearers of this gene, “generally embrace movement, change, and adventure.”

There are some people who never feel the urge to leave the house. They’re content to stay in the city they came from, the couch they sit on, and the 360 degrees that immediately surround them. Then there’s the rest of us: the people who can’t sit still, perhaps meditate to Anthony Bourdain, and always keep their passports on them – just in case. Whether you call it wanderlust, a love of travel or regular old curiosity – the fact remains the same: Your hunger to explore simply cannot be quenched, no matter how many vacations or journeys you take. For you, there’s always something new to see, something different than you’re used to. You enjoy day trips, but you also realize there’s only so much you can see in 24 hours. You’re into one-way flights and trips without a destination. Destinations require plans, and you’re not into the whole planning thing. Plans insinuate an underlying purpose, and from your experience, traveling without one always leads to more excitement. You’ve been this way for as long as you can remember – which probably dates back to your first few trips growing up, boarding that plane to Disney World every few winters, as a child. According to recent scientific claims, it may have

been embedded in your DNA, even before that. As told on one psychology blog, the inherent urge to travel can be traced back to one gene, which is a genetic derivative of the gene DRD4, which is associated with the dopamine levels in the brain. The gene itself, which is identified as DRD4-7R, has been dubbed the “wanderlust gene,” because of its correlation with increased levels of curiosity and restlessness, for the most part. In reality, however, those who carry this genetic information typically share one common theme, a history of traveling. The gene is not all too common; in fact, it’s only possessed by about 20 percent of the population. Having said that, there is a much higher prevalence of this gene in regions of the globe where travel has been encouraged in its past. Assuming that all forms of human life originated in Africa, Chaunsheng, who conducted a study in 1999, supported the premise that “the DRD4-7r form of the gene [is] more likely to occur in modern day societies where people migrated longer differences from where we first originated in Africa many thousands of years ago.”

“Those who carry this genetic information typically share one common theme, a history of traveling”

A building with the typical red or blue tops. Previous page: The view of a church in Mykonos next to the ocean.

In short, Chen implies that civilizations that have diverged further from Africa, the theoretical origin of mankind, are allegedly more susceptible to being carriers of this mutant DRD4-7r gene that is linked to “curiosity and restless.” A separate study done by David Dobbs of National Geographic supported these findings – and provided reason not to just draw the link to curiosity and restlessness, but specifically a passion for travel. According to Dobbs, the mutant form of the DRD4 gene, 7r, results in people who are “more likely to take risks; explore new places, ideas, foods, opportunities,” he went on to say that bearers of this gene, “generally embrace movement, change, and adventure.” In line with Chan, Dobbs also linked the 7r mutation of the DRD4 gene to human migration. When compared to sedentary populations, or those who have stayed in the same region for most of their existence, members of present day migratory populations – those with a history of relocating, over time – tend to carry the 7r gene much more commonly. Dobbs goes on to highlight a more statistically sound study, conducted a little over a decade later, which supports the notion that 7r, in conjunction with a second genetic variant (2r), “tends to be found more frequently than you would expect by chance in populations whose ancestors migrated longer distances after they moved out of Africa.”

With that said, there still is reason to doubt this “travel gene,” at least in the mind of Kenneth Kidd of Yale University. According to Kidd, it’s a little bit more complicated than others might be alluding to. “Genetics doesn’t work that way,” Kidd suggests, “You just can’t reduce something as complex as human exploration to a single gene.” In response, Dobbs consulted with evolutionary geneticist Jim Noonan to gain a better understanding of the matter. In the most simplistic form, Dobbs quotes Noonan stating how the human ability to explore rests within the function of two systems: limbs and brains. Noonan explains how each species has a different, unique set of variances within these two systems, which allows them to be predisposed to different behaviors. With regard to humans, there are a few differences within our limbs and brains that can be distinguished from our most common ancestors, the apes – “such as legs and hips that let us walk long distances; clever, clever hands; and an even cleverer brain that grows far more slowly but much larger than other ape brains,” explains Dobbs.

The typical Greek blue and white tones, Mykonos. Right: a balcony with flowers coming out, Mykonos, wild grapes growing next to a restaurant, sunset in Mykonos

While these differences allow us, as a species, to be better suited to travel long distances and explore creatively – our genetic makeup is still almost identical to that of apes, despite the visual differences in our anatomy. Dobbs notes that these differences arise from a divergence in feedback cues, relayed by the developmental genes. Following this logic, those who carry the 7r gene will also likely follow a slightly variant schedule, with regard to developmental genetics, in comparison to those who carry the regular DRD4 gene in them. These differences could also, theoretically, result in a slightly different – or more curiously-suited – limb and brain composition, which could be the reason these people feel a greater urge to travel.

At the same time, it’s definitely important to consider this study done by Garret LoPorto of Huffington Post. While this mutant gene DRD4-7r might carry a ton of positive, exploratory, character traits with it – this gene might also be linked with general Neanderthalic behavior. According to LoPorto, while carriers of this genetic variant might be “incredibly resourceful, pioneering, creative,” and more predisposed for wanderlust, they also might be “utterly out of control.” So, while you might have the urge to quit work and travel for the next few months – stop and make sure you’re thinking rationally. Although remember, like I said, traveling is always more fun without a plan.

“Like I said, traveling is always more fun without a plan” On the left: One of the famous “mascot” or pelican (petros) from Mykonos island. This one was called Peter.

Greeks are increasingly eating on the run, since theyâ&#x20AC;&#x2122;re working longer (right through the afternoon siesta that used to be a mainstay) and happy that eateries have adapted to this lifestyle change.

RESTAURANT REVIEWS METAXI MAS $

CAPRICE SEA MARKET $$$

On a lane by the harbor, Euripides & Marygo Tatsionas’s restaurant, the best in Tinos, turns out to be no more expensive than a taverna. The name means “between us,” and a friendly air prevails. The decor is traditional, pale stone walls and high stone arches, and the staff is welcoming. From starters to desserts, the food is homemade, but with an Athenian flair. For a starter try local artichokes in vinegar sauce or hot eggplant slices wrapped around cheese, mint, and green pepper. Among the main dishes, the spicy lamb cooked in paper is especially succulent; the calamari stuffed with cheese, tomatoes, and peppers is also exceptional. For dessert daughter Argyro’s mille-feuille is light and rich. With a fireplace in winter and an ac for summer, it stays open year-round.

If the wind is up, the waves sing at this magical spot, set on a far tip of land below the famous windmills of Mykonos. Preferred place for the Greek shipowners, this restaurant sprawls out onto a seaside terrace and even onto the sand of the beach bordering Little Venice. When it comes to fish, prices vary according to weight. Shellfish is a specialty, and everything is beautifully presented. In summer, live music and dancing add to the liveliness of this restaurant!

Kontogiorgi alley / 22830-25945 / www.metaximastinos.gr.

On seaside under windmills, Little Venice / 22890-24676 / www.caprice.gr / Reservations are required

EAT LIKE A GREEK. Hailed for its healthfullness, and ecletic spicing, Greek cuisine remains one of the country’s greatest gifts to visitors. From gyros to galaktoboureko, moussaka to myzthira, and snails to soutzoukakia, food in Greece is rich, exotic, and revelatory. To really enjoy communal meals of fresh fish, casseroles, flovorful salads, house wine, and great conversation.

ORDER LIKE A NATIVE Go for ‘tis oras’ (fresh grilled fish and meat) or ‘piato tis imeras’ (plate of the day, often stews, casseroles and pastas). Remember that fish is always expensive, but avoid frozen selections and go for the freshest variety by asking the waitstaff what the day’s catch is (you can often inspect it in the kitchen). Note that waiters in Greece tend to be impatient — so don’t waffle while you’re ordering.

WHILE IN GREECE YOU MUST EAT THESE Feta cheese

crumbly aged sheep or goat cheese

Greek salad

country salad with feta and seasoning

Moussaka

layered eggplant, potato, & ground meat, topped with bechamel

Fava

a traditional Santorini dip made of pureed yellow split peas

Pita me gyro

split-roasted meat, wrapped in pita with tomatoes, onions and tzatziki

Lamb kleftiko

slow-roasted leg of lamb wrapped in baking paper

Fried feta cheese

combination of juicy, salty fried feta covered with crispy, sesame seeds with sweet honey sauce

Fried calamari

always fresh and crispy with a tomato sauce on the side

Baklava

layers of crispy phyllo, filled with chopped nuts and garnished with lemon scented syrup (what you can see in the picture)

INTERVIEW Ashley Isaacs on Greece & Turkey Artisans of Leisure founder Ashley Isaacs has spent the past few summers of her life touring in the Mediterranean region, including Greece and Turkey. Here are a few of her favorite places and experiences.

“SANTORINI IS A MUST FOR ITS QUINTESSENTIAL GREEK SCENES: WHITEWASHED VILLAGES, BLUE-ROOFED CHURCHES, THE DEEP BLUE SEA” Q: What’s the one place in Turkey that every visitor should see? I never tire of Istanbul. It’s one of the great cities of the world: layers and layers of history, one of the world’s best dining scenes, great shopping, great people, and fantastic hotels. For most travelers, Istanbul needs 4-5 days.

Q: What do you like to buy in Greece? I love browsing antiques shops in Athens to find old paintings, especially of boats, which are a staple of Greek folk art. Paintings of water scenes appear everywhere. I also really like buying pomegranate objects and antique paintings featuring pomegranates.

Q: How about a favorite place in the Greek Islands? The visual stimulation is hard to beat! Walking around the its narrow spaces and perfect quiet areas is just amazing. Q: What if travelers don’t have time to visit the Greek Islands? There are great luxury resorts just outside of Athens–these properties are ideal for families who want a proper resort experience and to do cultural touring in Athens.

Q: What’s one of your favorite lesser-visited locations in Greece? The island of Rhodes is extremely worthwhile–it’s one of my favorite places in Greece for cultural touring. The main city, also called Rhodes, has a wonderful Old Town filled with Venetian architecture, an old Jewish quarter, and a cosmopolitan feel among its courtyard cafes and small shops. Other highlights of Rhodes are interesting ruins, great beaches and the picturesque whitewashed town of Lindos.

Q: What are some of your favorite experiences in Athens? I love the museums, especially the Acropolis Museum and Benaki Museum. I also really like to walk through the ruins of the Agora. And it’s always memorable to dine with the Acropolis as a backdrop.

Q: What is your favorite hotel in the entire region? I love the Four Seasons Hotel Istanbul at the Bosphorus–especially in the summer. It’s a true resort and a great place to relax by the pool or enjoy a meal while watching life go by on the Bosphorus.

Q: What do you like to buy in Turkey? Istanbul is a shopper’s dream. Markets and upscale boutiques overflow with local products such as clothing, kilims, art, jewelry, textiles and tilework.

Previous page: Santorini One of the many famous mills in Mykonos

Q: What’s the one must-see archaeological site? The ruins at Ephesus in Turkey are spectacular. Q: What’s a hands-on activity for kids? A glass-blowing lesson to learn to make an eye-shaped glass amulet, a popular symbol throughout Greece and Turkey that is believed to ward off evil. Q: Which one of all is your favorite market in Istanbul? The Spice Bazaar is one of the best markets anywhere. It’s a highlight for photographers and anyone who wants to see where locals find the best spices, the freshest produce and the best quality Turkish delight. Q: What are some of your most memorable meals? Long, beachside lunches anywhere in the Greek Islands are a highlight of summers in Greece. Crete, in particular, has delicious fresh seafood, Greek salads with rusk bread, grilled halloumi cheese, marinated vegetables, and zucchini fritters. In Turkey, I’ve never had a bad meal, but I always love having dinner at the Four Seasons Bosphorus during Ramadan, when the city’s affluent come out for the nightly break-the-fast meal. It’s an enormous buffet that features rich vegetable dishes and a variety of Turkish sweets, among other things. I also have had memorable meals near Ephesus at restaurants where the incredibly fresh and varied produce is grown on site and the bread is brought out of the ovens as you dine.

Q: Where do you recommend experiencing a Turkish hammam (bath)? The hotels offer great hammam experiences, but for a special experience, I recommend the historic Hurrem Sultan at Ayasofya in Istanbul. Q: Many travelers are surprised to discover that Istanbul has a thriving contemporary art and design scene. What are your favorite spots? Istanbul Modern is one of the best museums for seeing interesting contemporary art. I also love exploring Istanbul’s sophisticated design districts, restaurants, and smaller museums. Q: Istanbul has so many palaces. What are your favorites? Topkapi Palace is a must, especially the tilework in the harem. I also love Dolmabahce Palace and its beautiful surrounding gardens. Q: What’s a quintessential Istanbul experience that really captures the atmosphere of the entire city? A private boat ride on the Bosphorus to see the beautiful homes, waterside villages, and the gorgeous skyline. It’s an experience that will be with me forever and I think that no one will trully understand until he/she has done it.

A building in Mykonos

http://www.oreon-olives.gr/images/olive-trees.jpg

You know they are good. Now learn where the best olives are produced.

Did you know that in the Greek islands they have found fossilized olive leaves dating back 50-60,000 years old! The Greeks have been harvesting olives for quite some time. It is said that Greece devotes around 60% of its cultivated land to exclusively growing olives. It is no surprise then that Greece is the third largest exporter of olive oil, and one of the biggest consumers of it. They are

one of the largest exporters to Italy. So next time you have some Italian olive oil, the chances of it containing Greek olives are actually quite high. Olive oil is a huge part of Greek cooking and culture. It is used to dress pans before cooking and poured over Greek salads and cheeses to eat. Most Greeks get a majority of their daily fat from this healthy source.

90% of olive oil from Crete is extra virgin

60% of Greece’s cultivated land is devoted to olives

80% of production is based on extra virgin oil

Souvloelia

Its name comes from the Greek word “Souvli”which means spear. It’s mostly cultivated in Epirus and the Ionian islands. From: Ioannina, Epirus Region

Korforelia

It comes from Corfu island and it is cultivated extensively in Epirus. Its olive oil is fragnant. From: Corfu, Epirus Region

WHICH OLIVE OILS DOES GREECE PRODUCE?

Prevezis

Prefered mostly for its oil. It is believed that it’s directly related to the Corfu variety, “Lianoelia”. From: Preveza, Epirus Region

Kalamata Olive Oil

Extra virgin olive oil is what is served most in Greece and anywhere in the world. It is of top quality, aroma and taste. This type of olive oil can have an acidity percentage up to 0.8% per 100g. Anything beyond this, and it cannot be called extra virgin.

This olive oil is derived from the city in which it gets its name: Kalamata (it’s also where my family is from!). The city itself is beautiful, and I really do think it’s one of Greece’s, “hidden gems.”

With acidity levels, it is normally the lower the better. Some of the best extra olive oil I have had came from Crete, Crete Olive Oil, and it was .02%. It is an olive oil you do not cook with, but instead eat raw.

Agriniou

This belongs to the general variety of Conservolia. It is harvested from the beginningof September till the end of January. From: Agrinion, Epirus Region

Koroneiki

The most widely known for its olive oil. It is known for its sweet taste and it extremely tough to adverse weather conditions. From: Messina, Peloponese

Cretan Olive Oil Megaritiki

Amfissis

Lianoelia

Also a Consevolia variety. It is a classic table olive, usually black or dark brown. It is harvested from the end of October to the end of November. From: Amfissa, Attica

Mostly used to produce olive oil. It is cultivated in most of the Ionian islands. From: Zakynthos

Kalamon

The most widely known table olive. It’s normally characterised as DOP and it is cultivated throughout Greece. From: Kalamata, Peloponese

Extra Virgin Olive Oil

It is a widely known olive, native to the Attica region. These olives grow faster than the rest. It gives oil and can be eaten as well. From: Athens, Attica

Mytilinis

This variety is known throughout the North Aegean, and as in Megaritiki, it gives oil and can be eaten as is. It is medium sized and grows relatively slower than the rest. From: Lesvos

What makes olives from Crete so amazing is the islands geographical location and layout. The weather is always perfect and the mix of rich soil and Aegean Sea give birth to a wonderful small greenish looking olive. The history of the olive in Crete is inspiring as well. The fruit has been growing in Crete for over 3,500 years. 90% of the olive oil that is shipped from Crete is extra virgin. Also, there have been many studies done on Cretan olive oil and the Cretan diet. The people of Crete have one of the longest life spans and one of the lowest risks of heart disease than any other place in the world.

Kalamata olives are world-known, one may argue they are the best-known olives in the world. Kalamata is a port town, and located on the southern coast of the Peloponnese, about 150 (239km) southwest of Athens. Kalamata olives distinctive, almond shape, low acidity, and dark almost reddish brown color make up its character. While you may find them pitted, traditionally, they are found with a hard seed within—so be careful! Like with Crete, the geographical location plays an important part of why Kalamata olives are so wonderful. The temperature and soil is top notch and perfect all year around.

THE OLIVE TREE AND THE OLIVE OIL Greece is full of olive groves. The Olive Tree, â&#x20AC;&#x153;the tree that feeds the childrenâ&#x20AC;? according to Sophocles, is encharge of the nature and history as olive oil is the protagonist of the Greek diet. The indigenous olive tree first appeared in the eastern Mediterranean but it was in Greece that it was first cultivated. Since then, the presence of the olive tree in the Greek region has been uninterrupted and closely connected with the traditions and the culture of the Greek people. Olive oil, as it is testified by the fossilised olive trees which are 50,000-60,000 thousand years old and were found in the volcanic rocks of Santorini, has always been a distinctive element of the country. Its systematic cultivation started in the prehistoric times: the Stone and Bronze Age. Olive oil production held a prominent position in the Cretan Minoan and the Mycenaean society and economy as is shown by excavations and findings (earthenware jars, recordings on tablets, remains of oil mills). During the Minoan Period, olives were treated and oil was produced which in turn was stored in earthenware jars and amphorae. Quite often it was exported to the Aegean islands and mainland Greece. Apart from the financial gains, though, the olive tree was worshipped as sacred and its oil, besides being offered to the Gods and the dead, was also used in the production of perfumes, medicine and in daily life as a basic product in diet, lighting and heating.

The olive tree, even when free increase is unchecked by pruning, is of very slow growth; but, where allowed for ages its natural development, the trunk sometimes attains a considerable diameter. The olives in the East often receive little attention, the branches being allowed to grow freely and without curtailment by the pruning knife; water, however, must be supplied in long droughts to ensure a crop; with this neglectful culture the trees bear abundantly only at intervals of three or four years; thus, although wild growth is favorable to the picturesque aspect of the plantation, it is not to be recommended on economic grounds. Where the olive is carefully cultivated, as in Crete, it is planted in rows at regular intervals, the distance between the trees varying in different olivettes, according to the variety grown. Careful pruning is practiced, the object being to preserve the flowerbearing shoots of the preceding year, while keeping the head of the tree low, so as to allow the easy gathering of the fruit; a dome or rounded form is generally the aim of the pruner. The spaces between the trees are occasionally manured with rotten dung or other nitrogenous matter. The fruit when ripe is, by the careful grower, picked by hand and deposited in cloths or baskets for conveyance to the mill; but in many parts of Spain and Greece, and generally in Asia, the olives are beaten down by poles or by shaking the boughs, or even allowed to drop naturally. In Crete the olives are collected in nets, lying on the ground. In southern Europe the olive harvest is in the winter months, continuing for several weeks.

350,000 FAMILIES

earn their living frrom the production of olive oil itself

300,000 TONS

of olive oil is produced annualy (18% of world’s production

3,000

WIND MILLS

are part of Greece and used for the production

AVAILABLE GRADES

WORLDWIDE MAJOR PRODUCERS

EXTRA VIRGIN

The European Union produces 78.2% of the world’s olive oil. Greece is the 3rd largest producer of olive oil worldwide. However, of its production, roughly 80% is of extra virgin olive oil quality as outlined by the International Olive Council standarts. Greece is the founding member of the IOC.

Comes frorm virgin oil production only. Contains no more than 0.8% acidity, and it is judged to have a good taste. Use: dressing in salads or cold dishes

VIRGIN Comes frorm virgin oil production only. Has an acidity less than 1.5%, and it is judged to have a superior taste. Use: drizzled in cold dishes

PURE

LITERS

of olive oil are said to be consumed per person in Greece, making them the largest per capita consumers

220

BOTTLING CO. 30% is produced in Crete 26% in the Peloponnisos 10% in Lesbos 10% in the Ionian Islands 24% is scattered around

Oils labeled as “pure olive oil” or “olive oil” are usually a blend of refined and virgin production oil. Use: great for cooking and frying

OLIVE OIL A blend of virgin and refined production oil, of no more than 2.0% acidity. This oil commonly lacks a strong flavor. Use: sautéing, grilling and frying

OLIVE POMACE Refined olive pomace oil is often blended with some virgin oil. It is fit for consuption, but may not be described simply as olive oil. Use: deep frying

SPAIN 49.4% Is the largest producer of olive oil worldwide with 49.4% The most popular cultivated varieties are Arbequina, Hojiblanca, Manzanillo, and Picual.

ITALY 29.3% Is the second largest producer of olive oil worldwide with 29.3% The most popular cultivated varieties are Frantoio, Lecciono and Maraiolo.

GREECE 19.4% Is the third largest producer of olive oil worldwide with 19.4% The most popular cultivated varieties are Amfissa, Kalamata, and Koroneiki.

GREECE GALLERY Enjoy our gallery of pictures from The Greek Islands from this issue of PANORAMIC Magazine. If you wish submit your own pictures and see them in our magazine, email us at photo@panoramicmag.com for a possible submission in our next issue. The next place that we will be visiting will be Turkey, so send us what you have! Send your photographs in the highest quality with your name, date and contact information. Photographs: Isabella Eisenmann