{"id":1046,"date":"2024-09-11T16:06:59","date_gmt":"2024-09-11T16:06:59","guid":{"rendered":"https:\/\/stage1.critida.com\/greek-table-olives-21-varieties-of-greek-table-olives-rank-best-50-worldwide\/"},"modified":"2026-10-27T06:23:33","modified_gmt":"2026-10-27T06:23:33","slug":"greek-table-olives-21-varieties-of-greek-table-olives-rank-best-50-worldwide","status":"publish","type":"post","link":"https:\/\/critida.com\/cs\/greek-table-olives-21-varieties-of-greek-table-olives-rank-best-50-worldwide\/","title":{"rendered":"\u0158eck\u00e9 stoln\u00ed olivy \u2013 ATLAS CHUTI: 21 odr\u016fd \u0159eck\u00fdch stoln\u00edch oliv se \u0159ad\u00ed mezi 50 nejlep\u0161\u00edch na sv\u011bt\u011b"},"content":{"rendered":"
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21 odr\u016fd \u0159eck\u00fdch stoln\u00edch oliv se \u0159ad\u00ed mezi nejlep\u0161\u00ed na sv\u011bt\u011b<\/h2>\n

21 z 50 nejlep\u0161\u00edch stoln\u00edch oliv na sv\u011bt\u011b se p\u011bstuje v \u0158ecku \u2013 8 \u0159eck\u00fdch stoln\u00edch oliv se \u0159ad\u00ed mezi 10 nejlep\u0161\u00edch stoln\u00edch oliv<\/h3>\n

Podle nejnov\u011bj\u0161\u00ed online sout\u011b\u017ee po\u0159\u00e1dan\u00e9 renomovanou spole\u010dnost\u00ed\u00a0ATLAS CHUTI<\/a>\u00a0V\u011bt\u0161ina odr\u016fd stoln\u00edch oliv na cel\u00e9m sv\u011bt\u011b, kter\u00e9 se um\u00edstily v prvn\u00ed 50, byly \u0159eck\u00e9 odr\u016fdy stoln\u00edch oliv.<\/p>\n

\u0158eck\u00e9 stoln\u00ed olivy<\/h3>\n

Zem\u011bd\u011blsk\u00e9 produkty, v nich\u017e \u0158ecko vynik\u00e1 po cel\u00e9m sv\u011bt\u011b, jsou extra panensk\u00fd olivov\u00fd olej a tak\u00e9 \u0159eck\u00e9 stoln\u00ed olivy (vedle s\u00fdra feta a dal\u0161\u00edch druh\u016f ml\u00e9\u010dn\u00fdch v\u00fdrobk\u016f). Stoln\u00ed olivy jsou bohat\u00e9 na mikro\u017eiviny a siln\u00e9 antioxidanty \u2013 jejich jedine\u010dn\u00e9 organoleptick\u00e9 vlastnosti a vysok\u00e1 nutri\u010dn\u00ed hodnota zv\u00fd\u0161ily spot\u0159ebu stoln\u00edch oliv po cel\u00e9m sv\u011bt\u011b.<\/p>\n

Jak\u00e9 jsou nejzn\u00e1m\u011bj\u0161\u00ed produkty \u0158ecka, kter\u00e9 mu d\u00e1vaj\u00ed glob\u00e1ln\u00ed strategickou v\u00fdhodu? S\u00fdr feta a \u0159eck\u00fd extra panensk\u00fd olivov\u00fd olej. Tyto dva jsou dominantn\u00edmi exportn\u00edmi produkty, tak\u017ee v... Seznam nejlep\u0161\u00edch oliv na sv\u011bt\u011b od Taste Atlas<\/strong>, \u0158ecko dominuje.<\/p>\n

Z 50 nejlep\u0161\u00edch odr\u016fd stoln\u00edch oliv uveden\u00fdch v seznamu, 21 stanovisek se t\u00fdk\u00e1 stoln\u00edch oliv produkovan\u00fdch v \u0158ecku<\/strong> a zb\u00fdvaj\u00edc\u00edch 29 se vyskytuje na evropsk\u00e9m jihu, s jedinou v\u00fdjimkou jedn\u00e9 olivy vyp\u011bstovan\u00e9 v Peru. Dal\u0161\u00edch 10 jedl\u00fdch oliv poch\u00e1z\u00ed ze \u0160pan\u011blska, 8 z It\u00e1lie, 6 z Francie, 3 z Portugalska a jedna z \u010cern\u00e9 Hory.<\/p>\n

Pokud by se tento seznam nejlep\u0161\u00edch odr\u016fd stoln\u00edch oliv roz\u0161\u00ed\u0159il na 100 odr\u016fd, pak by se mezi produk\u010dn\u00edmi odr\u016fdami \u0159eck\u00fdch stoln\u00edch oliv snadno nach\u00e1zela polovina z nich.<\/p>\n

Fakta a \u010d\u00edsla o v\u00fdvozu \u0159eck\u00fdch stoln\u00edch oliv<\/strong>Podle odhad\u016f pro hospod\u00e1\u0159sk\u00fd rok 2020\/2021 dos\u00e1hl v\u00fdvoz stoln\u00edch oliv mimo EU 320 829 tun v odhadovan\u00e9 hodnot\u011b 868,1 milionu EUR (+8,6 %, respektive +4,6 % ve srovn\u00e1n\u00ed s p\u0159edchoz\u00edm hospod\u00e1\u0159sk\u00fdm rokem). V listopadu hospod\u00e1\u0159sk\u00e9ho roku 2021\/2022 \u010dinila jednotkov\u00e1 hodnota v\u00fdvozu mimo EU 281 EUR na 100 kg (+2,4 % ve srovn\u00e1n\u00ed s p\u0159edchoz\u00edm m\u011bs\u00edcem).<\/p>\n

\u0158eck\u00fd v\u00fdvoz stoln\u00edch oliv dos\u00e1hl 191 965 tun v hodnot\u011b 551,4 milionu eur. \u00daDAJE O V\u00ddVOZU STOLN\u00cdCH OLIV V EU-27<\/a><\/p>\n

\u0158ecko dnes vyv\u00e1\u017e\u00ed p\u0159ibli\u017en\u011b 90 % sv\u00e9 produkce stoln\u00edch oliv<\/p>\n

\"\u0158eck\u00e9\n
\u0158eck\u00e9 stoln\u00ed olivy \u2013 stoln\u00ed olivy Kalamata<\/figcaption>\n<\/figure>\n

Z 10 nejlep\u0161\u00edch stoln\u00edch oliv na sv\u011bt\u011b je 8 \u0159eck\u00fdch stoln\u00edch oliv \u2013 21 z 50 nejlep\u0161\u00edch stoln\u00edch oliv na sv\u011bt\u011b se p\u011bstuje v \u0158ecku.<\/h2>\n

Toto je kompletn\u00ed seznam a po\u0159ad\u00ed nejlep\u0161\u00edch odr\u016fd \u0159eck\u00fdch stoln\u00edch oliv, kter\u00e9 pat\u0159\u00ed mezi 50 nejlep\u0161\u00edch stoln\u00edch oliv na sv\u011bt\u011b.<\/h3>\n

Podrobn\u011b \u0159e\u010deno, odr\u016fdy \u0159eck\u00fdch stoln\u00edch oliv se vyr\u00e1b\u011bj\u00ed v \u0158ecku a nach\u00e1zej\u00ed se na Nejlep\u0161\u00ed odr\u016fdy stoln\u00edch oliv TasteAtlas <\/b>seznam je:<\/p>\n

1. Stoln\u00ed olivy Kalamata<\/a>\u00a0<\/strong>\u2013 ten\/ta\/to nejslavn\u011bj\u0161\u00ed<\/strong> a popul\u00e1rn\u00ed<\/strong> stoln\u00edch oliv po cel\u00e9m sv\u011bt\u011b. Olivy Kalamata jsou velk\u00e9, tmav\u00e9 a \u0161\u0165avnat\u00e9, s jemnou chut\u00ed, kter\u00e1 vylep\u0161\u00ed \u0161irokou \u0161k\u00e1lu pokrm\u016f. Obvykle se konzervuj\u00ed v \u010derven\u00e9m vinn\u00e9m oct\u011b, \u010derven\u00e9m v\u00edn\u011b a\/nebo olivov\u00e9m oleji pro v\u00fdraznou bohatou, kou\u0159ovou, ovocnou chu\u0165. Olivy Kalamata jsou ide\u00e1ln\u00ed do sal\u00e1t\u016f, p\u0159edkrm\u016f a jako poleva na pizzu. Tyto jedl\u00e9 olivy se p\u011bstuj\u00ed p\u0159ev\u00e1\u017en\u011b v oblastech Mess\u00e9nie<\/strong> a Lakonie<\/strong> v Pelopon\u00e9s<\/strong>, \u0158ecko.<\/p>\n

\"Stoln\u00ed

Stoln\u00ed olivy Kalamata \u2013 olivy Kalamon<\/p><\/div>\n

2. Zelen\u00e9 olivy z Chalkidiki (Chalkidiki) <\/strong>\u2013 p\u016fvodem z oblasti Chalkidiki severn\u00ed \u0158ecko<\/strong> (oblast Makedonie<\/strong>), zelen\u00e9 stoln\u00ed olivy na Chalkidik\u00e1ch jsou proslul\u00e9 sv\u00fdmi velk\u00e1 velikost, pevn\u00e1 textura a z\u00e1\u0159iv\u011b zelen\u00e1 barva<\/strong>. Tyto olivy se skl\u00edzej\u00ed ru\u010dn\u011b, dokud jsou je\u0161t\u011b nezral\u00e9, a maj\u00ed v\u00fdraznou, m\u00edrn\u011b pikantn\u00ed chu\u0165 s jemn\u00fdm n\u00e1znakem ho\u0159kosti. Chalkidiksk\u00e9 olivy jsou bohat\u00e9 na antioxidanty, jsou cen\u011bny pro sv\u00e9 zdravotn\u00ed p\u0159\u00ednosy a b\u011b\u017en\u011b se pod\u00e1vaj\u00ed ve st\u0159edomo\u0159sk\u00fdch pokrmech, sal\u00e1tech nebo jednodu\u0161e jako sva\u010dina. Jejich v\u00fdjime\u010dn\u00e1 kvalita z nich d\u011bl\u00e1 jednu z nejzn\u00e1m\u011bj\u0161\u00edch jedl\u00fdch odr\u016fd oliv v \u0158ecku. Jejich plnost a masit\u00e1 chu\u0165 s ovocnou, slanou, m\u00e1slovou a p\u0159\u00edjemn\u011b kyselou chut\u00ed z nich d\u011bl\u00e1 skv\u011bl\u00e9 stoln\u00ed olivy.<\/p>\n

\"Zelen\u00e9

Zelen\u00e9 stoln\u00ed olivy Chalkidiki<\/p><\/div>\n

3. Trompa Thassos <\/strong>\u2013 tradi\u010dn\u00ed \u0159eck\u00e1 odr\u016fda poch\u00e1zej\u00edc\u00ed z ostrova Thassos. Tyto mal\u00e9, vr\u00e1s\u010dit\u00e9 \u010dern\u00e9 olivy se p\u0159irozen\u011b su\u0161\u00ed na slunci p\u0159\u00edmo na strom\u011b, co\u017e jim dod\u00e1v\u00e1 bohatou, v\u00fdraznou chu\u0165 s lehce sladk\u00fdm a slan\u00fdm profilem. Jsou zn\u00e1m\u00e9 pro svou vysokou nutri\u010dn\u00ed hodnotu a \u010dasto se konzumuj\u00ed jako sou\u010d\u00e1st st\u0159edomo\u0159sk\u00e9 stravy. Olivy Thrompa Thassos jsou oslavov\u00e1ny pro svou jedine\u010dnou texturu a hlubokou, zemitou chu\u0165, co\u017e z nich d\u011bl\u00e1 lah\u016fdku \u0159eck\u00e9 kuchyn\u011b.<\/p>\n

4. Koroneiki \u2013 <\/strong>zn\u00e1m\u00fd jako \u201ckr\u00e1lovna\u201d olejov\u00fdch oliv<\/strong>, Olivy Koroneiki jsou mal\u00e9, ale pln\u00e9 chuti. Maj\u00ed sv\u011b\u017e\u00ed, ovocn\u00e1 chu\u0165<\/strong> a jsou kl\u00ed\u010dovou slo\u017ekou zhruba t\u0159etiny v\u0161ech \u0159eck\u00fdch olivov\u00fdch olej\u016f. Tyto olivy, bohat\u00e9 na zdrav\u00e9 mastn\u00e9 kyseliny, se p\u011bstuj\u00ed p\u0159edev\u0161\u00edm v ji\u017en\u00ed Pelopon\u00e9s<\/strong> a d\u00e1le Kr\u00e9ta<\/strong>.<\/p>\n

\"Stoln\u00ed

Stoln\u00ed olivy Koroneiki z \u0158ecka<\/p><\/div>\n

5. Tsunatti <\/strong>\u2013 Stoln\u00ed olivy Tsunati jsou oslavovanou \u0159eckou odr\u016fdou p\u011bstovanou p\u0159ev\u00e1\u017en\u011b na Kr\u00e9t\u011b. Tyto olivy jsou st\u0159edn\u011b velk\u00e9 a\u017e velk\u00e9, maj\u00ed bohatou, tmavou barvu a hladkou, lehce olejovitou texturu. Olivy Tsunati, zn\u00e1m\u00e9 pro svou jemnou, ovocnou chu\u0165 s n\u00e1dechem ho\u0159kosti, se \u010dasto pou\u017e\u00edvaj\u00ed jak k j\u00eddlu, tak k v\u00fdrob\u011b vysoce kvalitn\u00edho olivov\u00e9ho oleje. Jejich v\u0161estrannost a v\u00fdrazn\u00e1 chu\u0165 z nich d\u011blaj\u00ed st\u00e1lici \u0159eck\u00e9 kuchyn\u011b.<\/p>\n

6. Patrinia <\/strong>\u2013 Stoln\u00ed olivy Patrinia, poch\u00e1zej\u00edc\u00ed z oblasti kolem Patry v \u0158ecku, jsou cen\u011bny pro svou hladkou texturu a bohatou zemitou chu\u0165. Tyto st\u0159edn\u011b velk\u00e9 olivy maj\u00ed obvykle tmavou barvu a vyv\u00e1\u017eenou chu\u0165, kter\u00e1 kombinuje m\u00edrnou ho\u0159kost s jemnou sladkost\u00ed. \u010casto se pod\u00e1vaj\u00ed v sal\u00e1tech, p\u0159edkrmech nebo jako sva\u010dina.\u00a0<\/p>\n

7. Kolovi<\/strong> \u2013 Stoln\u00ed olivy Kolovi, p\u016fvodem z ostrova Lesbos v \u0158ecku, p\u011bstovan\u00e9 v jedine\u010dn\u00e9m klimatu ostrova. Olivy Kolovi jsou cen\u011bnou odr\u016fdou zn\u00e1mou pro svou st\u0159edn\u00ed velikost a pevnou texturu. Tyto jedl\u00e9 olivy, typicky tmav\u00e9 barvy, maj\u00ed bohatou, lehce ovocnou chu\u0165 s n\u00e1dechem ho\u0159kosti. Jsou obl\u00edbenou volbou jak pro konzumaci, tak pro v\u00fdrobu olivov\u00e9ho oleje.<\/p>\n

9. Thoumpa<\/strong> \u2013 oliva Thrumpa je rustik\u00e1ln\u00ed klenot z \u0158ecka s vr\u00e1s\u010ditou, sluncem vysu\u0161enou slupkou a hlubokou, zemitou chut\u00ed, kter\u00e1 p\u0159ipom\u00edn\u00e1 spojen\u00ed se starov\u011bkem. Na rozd\u00edl od jemn\u011bj\u0161\u00edch odr\u016fd proch\u00e1zej\u00ed olivy Thrumpa p\u0159irozen\u00fdm procesem zr\u00e1n\u00ed na strom\u011b a absorbuj\u00ed esenci egejsk\u00e9ho klimatu. Jejich jedine\u010dn\u00e1 textura \u2013 t\u00e9m\u011b\u0159 ko\u017eovit\u00e1 \u2013 v kombinaci s pikantn\u00ed, jemnou chut\u00ed je odli\u0161uje od ostatn\u00edch oliv nalo\u017een\u00fdch v n\u00e1levu. Ide\u00e1ln\u00ed pro ty, kte\u0159\u00ed oce\u0148uj\u00ed chu\u0165 s histori\u00ed a charakterem.<\/p>\n

11. Thumpa z Chiosu <\/strong>\u2013 Oliva Thrumpa z Chiosu je unik\u00e1tn\u00ed odr\u016fda \u0159eck\u00fdch stoln\u00edch oliv, kter\u00e1 se p\u0159irozen\u011b su\u0161\u00ed na strom\u011b, co\u017e j\u00ed dod\u00e1v\u00e1 charakteristicky vr\u00e1s\u010ditou texturu a bohatou, koncentrovanou chu\u0165. Tyto olivy, p\u011bstovan\u00e9 v p\u016fd\u011b bohat\u00e9 na \u017eiviny, \u010dern\u00e9 olivy<\/strong> nab\u00edzej\u00ed v\u00fdraznou, lehce slanou chu\u0165 se zemit\u00fdmi podt\u00f3ny. Jsou zn\u00e1m\u00e9 pro svou tradi\u010dn\u00ed metodu nakl\u00e1d\u00e1n\u00ed a jsou z\u00e1kladem kulin\u00e1\u0159sk\u00e9 kultury ostrova Chios. P\u011bstuj\u00ed se v P\u016fda ostrova Chios bohat\u00e1 na miner\u00e1ly<\/strong>, tyto olivy z\u00edsk\u00e1vaj\u00ed sytou, slanou intenzitu, jakmile such\u00fd na strom\u011b<\/strong>, ... a vytv\u00e1\u0159ej\u00ed tak v\u00fdraznou chu\u0165, kter\u00e1 je z\u00e1rove\u0148 rustik\u00e1ln\u00ed i rafinovan\u00e1. Jejich pevn\u00e1, t\u00e9m\u011b\u0159 \u017ev\u00fdkav\u00e1 textura se kr\u00e1sn\u011b hod\u00ed k bohat\u00fdm s\u00fdr\u016fm a rustik\u00e1ln\u00edmu chlebu a nab\u00edz\u00ed nefiltrovanou chu\u0165 egejsk\u00e9 krajiny.<\/p>\n

13. Kollyreiki<\/strong> \u2013 Stoln\u00ed olivy Kollyreiki, p\u016fvodem z Pelopon\u00e9s<\/strong> oblast \u0158ecka, jsou m\u00e9n\u011b zn\u00e1mou, ale cen\u011bnou odr\u016fdou. Tyto st\u0159edn\u011b velk\u00e9 olivy se vyzna\u010duj\u00ed hladkou slupkou a vyv\u00e1\u017eenou chut\u00ed, kter\u00e1 kombinuje m\u00edrnou ho\u0159kost s n\u00e1dechem sladkosti.<\/p>\n

14. Asprolia<\/strong> \u2013 Stoln\u00ed olivy Asprolia, poch\u00e1zej\u00edc\u00ed z \u0158ecka, jsou vz\u00e1cnou a delik\u00e1tn\u00ed odr\u016fdou zn\u00e1mou pro svou sv\u011btle zelenou barvu a jemnou m\u00e1slovou chu\u0165. Tyto olivy jsou vybral brzy<\/strong>, ..., kter\u00e9 zachycuj\u00ed jemnou sladkost a n\u00edzkou ho\u0159kost, je\u017e je odli\u0161uje od robustn\u011bj\u0161\u00edch odr\u016fd. Olivy Asprolia se \u010dasto konzumuj\u00ed v sal\u00e1tech nebo jako sva\u010dina.<\/p>\n

15. Dopia<\/strong> \u2013 stoln\u00ed oliva Dopia je cen\u011bn\u00e1 odr\u016fda stoln\u00edch oliv<\/strong> p\u011bstuje se v \u0158ecku, zejm\u00e9na v oblastech Argolis<\/strong> a Ark\u00e1die<\/strong>. Oliva Dopia, zn\u00e1m\u00e1 pro svou velkou velikost a masitou texturu, se \u010dasto konzumuje jako stoln\u00ed oliva. M\u00e1 jemnou, lehce sladkou chu\u0165 s n\u00edzkou ho\u0159kost\u00ed, d\u00edky \u010demu\u017e oslovuje \u0161irokou \u0161k\u00e1lu labu\u017en\u00edk\u016f. Oliva Dopia se obvykle skl\u00edz\u00ed, kdy\u017e je pln\u011b zral\u00e1, co\u017e m\u00e1 za n\u00e1sledek... tmav\u011b fialov\u00e1 a\u017e \u010dern\u00e1 barva<\/strong> a \u010dasto uzen\u00e9 v n\u00e1levu<\/strong>.<\/p>\n

16. Agouromanako \u2013 t<\/strong>Tyto pln\u00e9, ru\u010dn\u011b sb\u00edran\u00e9 drahokamy se py\u0161n\u00ed bohatou m\u00e1slovou chut\u00ed s jemn\u00fdm n\u00e1znakem slan\u00e9ho n\u00e1levu, dokonale vyva\u017euj\u00edc\u00ed slan\u00e9 a pikantn\u00ed t\u00f3ny.<\/p>\n

18. Konzervato\u0159 v Rovii <\/strong>\u2013 olivy Conservolia Rovia, zasazen\u00e9 do sluncem zalit\u00fdch h\u00e1j\u016f Rovie, jsou d\u016fkazem stalet\u00e9 tradice a bezkonkuren\u010dn\u00ed chuti. Tyto pln\u00e9, smaragdov\u00e9 skvosty se py\u0161n\u00ed delik\u00e1tn\u00ed rovnov\u00e1hou slan\u00e9ho n\u00e1levu a ovocnosti s jemn\u00fdmi t\u00f3ny bylin, kter\u00e9 tan\u010d\u00ed na pat\u0159e. Ka\u017ed\u00e1 oliva, pe\u010dliv\u011b ru\u010dn\u011b sb\u00edran\u00e1 a su\u0161en\u00e1 pomoc\u00ed osv\u011bd\u010den\u00fdch metod, zt\u011bles\u0148uje bohat\u00e9 kulin\u00e1\u0159sk\u00e9 d\u011bdictv\u00ed regionu.<\/p>\n

19. Lianolia na Korfu<\/strong> \u2013 Lianolia oliva, p\u016fvodem z \u0158ecka ostrov Korfu<\/strong>, je v\u0161estrann\u00e1 odr\u016fda pou\u017e\u00edvan\u00e1 jak pro v\u00fdrobu oleje, tak i jako stoln\u00ed olivy. Jako stoln\u00ed oliva je Lianolia zn\u00e1m\u00e1 pro svou malou a\u017e st\u0159edn\u00ed velikost a charakteristick\u00fd ov\u00e1ln\u00fd tvar. Nab\u00edz\u00ed vyv\u00e1\u017een\u00fd chu\u0165ov\u00fd profil s m\u00edrnou ovocnost\u00ed a n\u00e1dechem ho\u0159kosti. Obvykle se skl\u00edz\u00ed, kdy\u017e pln\u011b zral\u00e9<\/strong>, Stoln\u00ed olivy Lianolia maj\u00ed barvu od tmav\u011b fialov\u00e9 po \u010dernou a su\u0161\u00ed se v n\u00e1levu.\u00a0<\/p>\n

20. Konzervolia Stylidas<\/strong> \u2013 Stoln\u00ed olivy Conservolia Stylidas vynikaj\u00ed sv\u00fdmi jedine\u010dn\u00fdmi organoleptick\u00fdmi vlastnostmi, kter\u00e9 jsou umocn\u011bny ide\u00e1ln\u00edmi klimatick\u00fdmi podm\u00ednkami regionu. P\u011bstuj\u00ed se p\u0159ev\u00e1\u017en\u011b v St\u0159edn\u00ed \u0158ecko<\/strong>, Tyto olivy vykazuj\u00ed bohatou, ovocnou chu\u0165 s n\u00e1znaky \u010derven\u00e9ho v\u00edna, kter\u00e1 se p\u0159ipisuje p\u0159irozen\u00fdm kvasink\u00e1m na jejich slupce b\u011bhem zpracov\u00e1n\u00ed v mo\u0159sk\u00e9m n\u00e1levu. Olivy jsou velk\u00e9 a ov\u00e1ln\u00e9ho tvaru, s pevnou, ale k\u0159ehkou du\u017einou, kter\u00e1 se snadno odd\u011bluje od pecky, co\u017e je \u010din\u00ed obzvl\u00e1\u0161t\u011b atraktivn\u00edmi pro stoln\u00ed pou\u017eit\u00ed. V\u0161estrannost oliv nav\u00edc umo\u017e\u0148uje jejich zpracov\u00e1n\u00ed v zelen\u00e9 i \u010dern\u00e9 variant\u011b, co\u017e umo\u017e\u0148uje \u0161irok\u00e9 vyu\u017eit\u00ed v kulin\u00e1\u0159stv\u00ed. Jejich odolnost v\u016f\u010di scvrknut\u00ed a specifick\u00e9 techniky sklizn\u011b<\/strong> pou\u017eit\u00e9 d\u00e1le p\u0159isp\u00edvaj\u00ed k jejich v\u00fdrazn\u00e9 kvalit\u011b a chu\u0165ov\u00e9mu profilu.<\/p>\n

21. Konzervolia Atalantis<\/strong> \u2013 stoln\u00ed oliva Conservolia Atalantis se p\u011bstuje p\u0159edev\u0161\u00edm v oblasti Atalanti<\/strong>, \u0158ecko<\/strong>, kde se j\u00ed da\u0159\u00ed ve st\u0159edomo\u0159sk\u00e9m klimatu. P\u011bstebn\u00ed metody obvykle zahrnuj\u00ed tradi\u010dn\u00ed zem\u011bd\u011blsk\u00e9 postupy, v\u010detn\u011b ru\u010dn\u00edho sb\u011bru oliv v nejvy\u0161\u0161\u00ed zralosti. Tato odr\u016fda oliv se vyzna\u010duje ov\u00e1ln\u00fdm tvarem, tmav\u011b fialovou a\u017e \u010dernou barvou, pevnou texturou a jemnou o\u0159\u00ed\u0161kovou chut\u00ed. D\u00edky n\u00edzk\u00e9 ho\u0159kosti a vysok\u00e9mu obsahu oleje je velmi v\u0161estrann\u00e1 jak pro stoln\u00ed konzumaci, tak pro extrakci oleje. V kulin\u00e1\u0159stv\u00ed se olivy Conservolia Atalantis \u010dasto konzumuj\u00ed tak\u00e9 jako samostatn\u00e1 sva\u010dina, krom\u011b pou\u017eit\u00ed v r\u016fzn\u00fdch pokrmech. Stoln\u00ed olivy Conservolia Atalantis jsou v\u00fdjime\u010dn\u00e9 sv\u00fdm jedine\u010dn\u00fdm chu\u0165ov\u00fdm profilem, vysok\u00fdm obsahem oleje a tradi\u010dn\u00edmi p\u011bstitelsk\u00fdmi metodami, co\u017e v\u0161e p\u0159isp\u00edv\u00e1 k jejich v\u00fdjime\u010dn\u00e9 chuti a kulin\u00e1\u0159sk\u00e9 v\u0161estrannosti.<\/p>\n

33. Conservolia Artas<\/strong> \u2013 Stoln\u00ed oliva Conservolia Artas je odr\u016fda zn\u00e1m\u00e1 pro svou bohatou, masitou texturu a z\u00e1\u0159ivou chu\u0165. P\u011bstuje se p\u0159ev\u00e1\u017en\u011b v oblasti Artas<\/strong>, \u0158ecko, jsou tyto olivy uct\u00edv\u00e1ny pro svou jedine\u010dnou chu\u0165 a v\u0161estrannost. D\u00edky tmav\u011b fialov\u00e9mu odst\u00ednu se \u010dasto pod\u00e1vaj\u00ed jako samostatn\u00e1 sva\u010dina, nebo se p\u0159id\u00e1vaj\u00ed do sal\u00e1t\u016f, dip\u016f nebo jako poleva na pizzu a sendvi\u010de. Olivy Conservolia Artas se tak\u00e9 b\u011b\u017en\u011b pou\u017e\u00edvaj\u00ed k v\u00fdrob\u011b vysoce kvalitn\u00edho olivov\u00e9ho oleje. Stoln\u00ed olivy Conservolia Atalantis jsou zn\u00e1m\u00e9 sv\u00fdm v\u00fdrazn\u00fdm ov\u00e1ln\u00fdm tvarem a jemnou, lehce o\u0159\u00ed\u0161kovou chut\u00ed a jejich slupka m\u00e1 kr\u00e1snou tmav\u011b fialovou a\u017e \u010dernou barvu. Tyto olivy jsou cen\u011bny pro svou n\u00edzkou ho\u0159kost a vysok\u00fd obsah oleje, d\u00edky \u010demu\u017e jsou ide\u00e1ln\u00ed jak pro stoln\u00ed konzumaci, tak pro extrakci oleje. Odr\u016fda Conservolia Atalantis se obvykle skl\u00edz\u00ed koncem podzimu a\u017e za\u010d\u00e1tkem zimy.<\/p>\n

34. Conservolia z Pelionu<\/strong> \u2013 S rostouc\u00edm z\u00e1jmem o gurm\u00e1nsk\u00e9 ingredience se stoln\u00ed oliva Conservolia of Pelion st\u00e1v\u00e1 nezbytnost\u00ed pro v\u0161echny gurm\u00e1nsk\u00e9 nad\u0161ence. Conservolia of Pelion je pozoruhodn\u00fd kultivar stoln\u00edch oliv zn\u00e1m\u00fd sv\u00fdm siln\u00fdm r\u016fstem a vysokou hmotnost\u00ed plod\u016f, kter\u00e1 dosahuje pr\u016fm\u011brn\u011b 4,63 gramu na olivu. Tento kultivar se vyzna\u010duje kulovit\u00fdm tvarem a zna\u010dn\u00fdm po\u010dtem \u0161pi\u010dat\u00fdch ov\u00e1ln\u00fdch r\u00fdh na povrchu plodu. Da\u0159\u00ed se mu v de\u0161\u0165ov\u00fdch podm\u00ednk\u00e1ch a vykazuje hierarchick\u00fd vzorec r\u016fstu. P\u0159esto\u017ee je obsah oleje v porovn\u00e1n\u00ed s n\u011bkter\u00fdmi jin\u00fdmi odr\u016fdami relativn\u011b ni\u017e\u0161\u00ed, je stoln\u00ed oliva Conservolia obzvl\u00e1\u0161t\u011b cen\u011bna pro sv\u00e9 kulin\u00e1\u0159sk\u00e9 vyu\u017eit\u00ed d\u00edky sv\u00e9 v\u00fdrazn\u00e9 chuti a textu\u0159e, co\u017e z n\u00ed \u010din\u00ed preferovanou volbu pro stoln\u00ed olivy.<\/p>\n

35. Conservolia z Afissy \u2013 <\/strong>\u010dasto ozna\u010dovan\u00fd jako Amfissa<\/strong> Olivy, olivy odr\u016fdy Konservolia, jsou st\u00e1lic\u00ed na \u0159eck\u00fdch stolech. I kdy\u017e se z\u0159\u00eddka pou\u017e\u00edvaj\u00ed na olej, jsou cen\u011bny pro svou k\u0159upavou a \u0161\u0165avnatou texturu. Tyto olivy se p\u011bstuj\u00ed ve st\u0159edn\u00edm \u0158ecku a severn\u00ed oblasti Epiru, stejn\u011b jako na n\u011bkolika \u0159eck\u00fdch ostrovech. V z\u00e1vislosti na dob\u011b sklizn\u011b a zralosti mohou b\u00fdt zelen\u00e9, p\u0159echodn\u00e9 nebo \u010dern\u00e9. Utrh\u00e1vaj\u00ed se z v\u011btv\u00ed, kdy\u017e jsou velmi zral\u00e9, a pomalu se nakl\u00e1daj\u00ed do soln\u00e9ho n\u00e1levu, aby se z nich dostala jemn\u00e1 ovocn\u00e1 chu\u0165 a m\u011bkkost, kter\u00e1 se rozpl\u00fdv\u00e1 v \u00fastech. \u0158ecko, stoln\u00ed olivy z Amfissy se \u010dasto pod\u00e1vaj\u00ed v pol\u00e9vk\u00e1ch nebo du\u0161en\u00fdch pokrmech, ale jsou tak\u00e9 skv\u011bl\u00e9 vedle s\u00fdr\u016f a uzen\u00fdch mas.<\/strong>.<\/p>\n

40. Thoumpa z Ambadia z Rethymnu<\/strong> \u2013 stoln\u00ed olivy Thoumpov\u00e9 z Ambadie, oblasti v Rethymno<\/strong>, Kr\u00e9ta<\/strong>, je unik\u00e1tn\u00ed odr\u016fda oslavovan\u00e1 pro sv\u016fj p\u0159irozen\u011b su\u0161en\u00fd, vr\u00e1s\u010dit\u00fd vzhled a hlubokou, robustn\u00ed chu\u0165. Tyto olivy, p\u011bstovan\u00e9 v drsn\u00e9 krajin\u011b Ambadie, jsou bohat\u00e9 na zemit\u00e9, slan\u00e9 t\u00f3ny s lehce sladkou dochut\u00ed, kter\u00e1 vypov\u00edd\u00e1 o tradi\u010dn\u00edm procesu zr\u00e1n\u00ed na strom\u011b. Olivy Thoumpa jsou skute\u010dn\u00fdm odrazem zem\u011bd\u011blsk\u00e9ho d\u011bdictv\u00ed Kr\u00e9ty a v\u00fdrazn\u00fdch chut\u00ed a \u010dasto se pou\u017e\u00edvaj\u00ed v m\u00edstn\u00edch pokrmech nebo se pod\u00e1vaj\u00ed s chlebem a s\u00fdrem.<\/p>\n

V\u0161e <\/a> Odr\u016fdy oliv <\/a><\/p>\n

\u0158ecko je domovem n\u011bkolika dal\u0161\u00edch zn\u00e1m\u00fdch odr\u016fd oliv, z nich\u017e ka\u017ed\u00e1 m\u00e1 sv\u00e9 vlastn\u00ed charakteristick\u00e9 rysy.<\/p>\n

\"TasteAtlas <\/a><\/p>\n

TasteAtlas<\/strong> je z\u00e1\u017eitkov\u00fd online pr\u016fvodce po tradi\u010dn\u00edch pokrmech<\/a> kter\u00e1 shroma\u017e\u010fuje autentick\u00e9 recepty, recenze potravinov\u00fdch kritik\u016f a v\u00fdzkumn\u00e9 \u010dl\u00e1nky o obl\u00edben\u00fdch ingredienc\u00edch a pokrmech. Popisuj\u00edc\u00ed se jako \u201csv\u011btov\u00fd atlas tradi\u010dn\u00edch pokrm\u016f, m\u00edstn\u00edch surovin a autentick\u00fdch restaurac\u00ed\u201d, nab\u00edz\u00ed interaktivn\u00ed mapu glob\u00e1ln\u00edho j\u00eddla s ikonami pokrm\u016f zobrazen\u00fdmi v p\u0159\u00edslu\u0161n\u00fdch regionech a \u00fadajn\u011b obsahuje t\u00e9m\u011b\u0159 10 000 pokrm\u016f, n\u00e1poj\u016f a ingredienc\u00ed, stejn\u011b jako 9 000 restaurac\u00ed (ZDROJ: Wikipedie<\/a>)<\/p>\n

\"olivovn\u00edk\"<\/p>\n

Rozd\u00edly a pou\u017eit\u00ed mezi zelen\u00fdmi stoln\u00edmi olivami a \u010dern\u00fdmi olivami<\/h4>\n

Stoln\u00ed olivy se dod\u00e1vaj\u00ed v r\u016fzn\u00fdch druz\u00edch, z nich\u017e ka\u017ed\u00fd m\u00e1 odli\u0161n\u00e9 vlastnosti. Pod\u00edvejte se, jak se li\u0161\u00ed zelen\u00e9 a \u010dern\u00e9 olivy.<\/p>\n

Co jsou zelen\u00e9 stoln\u00ed olivy?<\/strong><\/p>\n

Zelen\u00e9 olivy jsou nezral\u00e9 plody olivovn\u00edk\u016f skl\u00edzen\u00e9 p\u0159ed zr\u00e1n\u00edm. Aby se odstranila jejich p\u0159irozen\u00e1 ho\u0159kost, p\u0159ed nakl\u00e1d\u00e1n\u00edm se nam\u00e1\u010dej\u00ed v louhu. Jsou bohat\u00e9 na antioxidanty, zdrav\u00e9 tuky a vitam\u00edny A a E. Mezi b\u011b\u017en\u00e9 druhy zelen\u00fdch oliv pat\u0159\u00ed Chalkidiki, Manzanilla a Picholine. Tyto olivy jsou \u010dasto vypeckovan\u00e9 a mohou b\u00fdt pln\u011bny ingrediencemi, jako je s\u00fdr, papriky, jalape\u00f1os, kapary, an\u010dovi\u010dky nebo o\u0159echy.<\/p>\n

Pou\u017eit\u00ed zelen\u00fdch oliv<\/strong><\/p>\n

Zelen\u00e9 olivy jsou kv\u016fli vysok\u00e9mu obsahu sod\u00edku pom\u011brn\u011b slan\u00e9, co\u017e z nich d\u011bl\u00e1 pikantn\u00ed dopln\u011bk mnoha pokrm\u016f. Mohou se j\u00edst samotn\u00e9, p\u0159id\u00e1vat do sal\u00e1t\u016f nebo t\u011bstovin, p\u0159ipravovat z nich tapen\u00e1du nebo je pou\u017e\u00edvat jako ozdobu do martini. Zelen\u00e9 stoln\u00ed olivy z Chalkidiki jsou nejobl\u00edben\u011bj\u0161\u00edmi jedl\u00fdmi zelen\u00fdmi olivami v \u0158ecku a pat\u0159\u00ed k nejobl\u00edben\u011bj\u0161\u00edm na cel\u00e9m sv\u011bt\u011b.<\/p>\n

Co jsou \u010dern\u00e9 stoln\u00ed olivy?<\/strong><\/p>\n

\u010cern\u00e9 olivy jsou p\u0159i sklizni pln\u011b zral\u00e9 a jejich barva se m\u011bn\u00ed ze zelen\u00e9 na tmav\u011b hn\u011bdou nebo \u010dernou. Po sklizni se nakl\u00e1daj\u00ed, co\u017e m\u016f\u017ee jejich barvu d\u00e1le ztmavit. Stejn\u011b jako zelen\u00e9 olivy jsou i \u010dern\u00e9 olivy bohat\u00e9 na mononenasycen\u00e9 tuky, v\u00e1pn\u00edk, drasl\u00edk a vitam\u00edny E a A. Mezi obl\u00edben\u00e9 odr\u016fdy \u010dern\u00fdch oliv pat\u0159\u00ed Kalamata (\u0159eck\u00e9 olivy s jemnou chut\u00ed a fialovohn\u011bd\u00fdm odst\u00ednem) a Gaeta (italsk\u00e9 olivy s jemn\u011bj\u0161\u00ed chut\u00ed, \u010dasto zam\u011b\u0148ovan\u00e9 s Kalamatas). Stoln\u00ed olivy Kalamata (pojmenovan\u00e9 podle m\u011bsta Kalamata na ji\u017en\u00edm Pelopon\u00e9su v \u0158ecku) pat\u0159\u00ed mezi nejobl\u00edben\u011bj\u0161\u00ed a nejcen\u011bn\u011bj\u0161\u00ed stoln\u00ed olivy na sv\u011bt\u011b a maj\u00ed jemnou chu\u0165 a fialovohn\u011bd\u00fd odst\u00edn.<\/p>\n

Pou\u017eit\u00ed \u010dern\u00fdch oliv<\/strong><\/p>\n

\u010cern\u00e9 olivy se b\u011b\u017en\u011b pod\u00e1vaj\u00ed jako sva\u010dina nebo p\u0159edkrm a skv\u011ble se hod\u00ed k s\u00fdrov\u00fdm tal\u00ed\u0159\u016fm a tal\u00ed\u0159\u016fm s uzeninami. \u010casto se pou\u017e\u00edvaj\u00ed jako poleva na pizzu a dod\u00e1vaj\u00ed pikantn\u00ed chu\u0165 sal\u00e1t\u016fm a t\u011bstovin\u00e1m. \u010cern\u00e9 olivy se v\u017edy pou\u017e\u00edvaj\u00ed do \u0159eck\u00e9ho sal\u00e1tu.<\/p>\n

Zelen\u00e9 vs. \u010dern\u00e9 olivy: Kl\u00ed\u010dov\u00e9 rozd\u00edly<\/strong><\/p>\n

Zelen\u00e9 olivy od \u010dern\u00fdch se li\u0161\u00ed n\u011bkolika faktory:<\/p>\n

\u2022 Barva<\/strong>Zelen\u00e9 olivy jsou zelen\u00e9, zat\u00edmco \u010dern\u00e9 olivy mohou m\u00edt barvu od sv\u011btle hn\u011bd\u00e9 a\u017e po tmav\u011b \u010dernou, n\u011bkdy s fialov\u00fdmi nebo hn\u011bd\u00fdmi odst\u00edny.
\u2022 Chu\u0165<\/strong>Zelen\u00e9 olivy obsahuj\u00ed v\u00edce sod\u00edku, tak\u017ee jsou slan\u011bj\u0161\u00ed a ho\u0159\u010d\u00ed ve srovn\u00e1n\u00ed s m\u00edrn\u011bj\u0161\u00edmi \u010dern\u00fdmi olivami.
\u2022 Zralost<\/strong>Zelen\u00e9 olivy jsou p\u0159i sklizni nezral\u00e9, zat\u00edmco \u010dern\u00e9 olivy se skl\u00edzej\u00ed po dozr\u00e1n\u00ed.
\u2022 Zpracov\u00e1n\u00ed<\/strong>Zelen\u00e9 olivy proch\u00e1zej\u00ed p\u0159ed nalo\u017een\u00edm do soln\u00e9ho roztoku fermentac\u00ed v louhu, zat\u00edmco \u010dern\u00e9 olivy se ihned zraj\u00ed.
\u2022 Nutri\u010dn\u00ed hodnota<\/strong>Oba druhy jsou v\u00fd\u017eivn\u00e9, ale zelen\u00e9 olivy obsahuj\u00ed o n\u011bco v\u00edce polyfenol\u016f, kter\u00e9 poskytuj\u00ed extra antioxida\u010dn\u00ed a protiz\u00e1n\u011btliv\u00e9 \u00fa\u010dinky.<\/p>\n

M\u016f\u017eete nahradit jedno druh\u00fdm?<\/strong><\/p>\n

Vzhledem k rozd\u00edl\u016fm v chuti nejsou zelen\u00e9 a \u010dern\u00e9 olivy v\u017edy zam\u011bniteln\u00e9. Pokud pou\u017e\u00edv\u00e1te olivy jako sva\u010dinu, v\u00fdm\u011bna jedn\u011bch za druh\u00e9 funguje dob\u0159e. Pokud v\u0161ak recept vy\u017eaduje konkr\u00e9tn\u00ed druh, je nejlep\u0161\u00ed pou\u017e\u00edt tuto odr\u016fdu pro jej\u00ed specifickou chu\u0165. Nap\u0159\u00edklad p\u0159i nahrazov\u00e1n\u00ed zelen\u00fdch oliv \u010dern\u00fdmi je nep\u0159eva\u0159ujte, aby se zachovala jejich chu\u0165. Podobn\u011b lze zelen\u00e9 olivy va\u0159it, aby se sn\u00ed\u017eila ho\u0159kost, ale dbejte na \u00fapravu hladiny soli v pokrmu.<\/p>\n

SV\u011aTOV\u00dd TRH S OLIVOV\u00ddM OLEJEM A STOLN\u00cdMI OLIVAMI \u2013 \u00daDAJE ZE SRPNA 2024<\/h3>\n

Situace na trhu se stoln\u00edmi olivami (data: SRPEN 2024)<\/strong><\/p>\n

\"Stoln\u00ed

Stoln\u00ed olivy \u2013 \u00fadaje o mezin\u00e1rodn\u00edm dovozu a v\u00fdvozu \u2013 2024<\/p><\/div>\n

Dovoz stoln\u00edch oliv na hlavn\u00edch trz\u00edch se od za\u010d\u00e1tku aktu\u00e1ln\u00edho skliz\u0148ov\u00e9ho roku (z\u00e1\u0159\u00ed 2023 a\u017e \u010derven 2024) zv\u00fd\u0161il o 12,3 %. Dovoz ze Spojen\u00fdch st\u00e1t\u016f klesl o 2,7 %, zat\u00edmco dovoz z Braz\u00edlie vzrostl o 3,6 %.<\/p>\n

Spojen\u00e9 st\u00e1ty americk\u00e9 (USA) dov\u00e1\u017eej\u00ed v pr\u016fm\u011bru v\u00edce ne\u017e 150 000 tun stoln\u00edch oliv za sklize\u0148. Hlavn\u00edmi dodavateli stoln\u00edch oliv do USA jsou \u0160pan\u011blsko (39 %), \u0158ecko (25 %)<\/strong> a Maroko (10 %).<\/p>\n

ZDROJ: Mezin\u00e1rodn\u00ed rada pro olivy \u2013 https:\/\/www.internationaloliveoil.org\/world-market-of-olive-oil-and-table-olives-data-from-august-2024\/<\/a><\/p>\n

\"Stoln\u00ed<\/p>\n

Stoln\u00ed olivy a zdrav\u00ed: p\u0159ehled<\/h3>\n

Ten\/Ta\/To konzumace stoln\u00edch oliv<\/strong> v m\u00edrn\u00e9m mno\u017estv\u00ed by m\u011blo b\u00fdt podporov\u00e1no v kontextu zdrav\u00fd stravovac\u00ed re\u017eim<\/strong>, jako sva\u010dinu nebo p\u0159edkrm. Stoln\u00ed olivy<\/strong> m\u00edt d\u016fle\u017eit\u00e1 nutri\u010dn\u00ed hodnota<\/strong> d\u00edky jejich bohat\u00e9mu obsahu mononenasycen\u00fdch mastn\u00fdch kyselin, vl\u00e1kniny, vitam\u00ednu E a fenolick\u00fdch slou\u010denin.<\/p>\n

\u201cStoln\u00ed olivy, produkt olivovn\u00edku (Olea europaea L.), jsou d\u016fle\u017eit\u00fdm fermentovan\u00fdm produktem st\u0159edomo\u0159sk\u00e9 stravy. Agronomick\u00e9 faktory, zejm\u00e9na kultivar, f\u00e1ze zr\u00e1n\u00ed a pou\u017eit\u00e1 metoda zpracov\u00e1n\u00ed, jsou hlavn\u00edmi faktory ovliv\u0148uj\u00edc\u00edmi nutri\u010dn\u00ed a nenutri\u010dn\u00ed slo\u017een\u00ed stoln\u00edch oliv a jejich organoleptick\u00e9 vlastnosti. D\u016fle\u017eit\u00e1 nutri\u010dn\u00ed hodnota tohoto produktu je d\u00e1na jeho bohatstv\u00edm na mononenasycen\u00e9 tuky (MUFA), zejm\u00e9na kyselinu olejovou, vl\u00e1kninu a vitamin E, spolu s p\u0159\u00edtomnost\u00ed n\u011bkolika fytochemik\u00e1li\u00ed. Mezi nimi je hydroxytyrosol (HT) hlavn\u00ed fenolickou slou\u010deninou p\u0159\u00edtomnou ve v\u0161ech druz\u00edch stoln\u00edch oliv. Studi\u00ed in vitro, in vivo a na lidech t\u00fdkaj\u00edc\u00edch se stoln\u00edch oliv je nedostatek. Tato studie se komplexn\u011b zam\u011b\u0159ila na obsah \u017eivin a bioaktivn\u00edch l\u00e1tek, jako\u017e i na zdravotn\u00ed p\u0159\u00ednosy p\u0159ipisovan\u00e9 stoln\u00edm oliv\u00e1m. P\u0159edpokl\u00e1d\u00e1 se, \u017ee mo\u017en\u00e9 zdravotn\u00ed p\u0159\u00ednosy spojen\u00e9 s jejich konzumac\u00ed souvisej\u00ed p\u0159edev\u0161\u00edm s \u00fa\u010dinky MUFA na kardiovaskul\u00e1rn\u00ed zdrav\u00ed, antioxida\u010dn\u00ed (AO) kapacitou vitaminu E a jeho rol\u00ed v ochran\u011b t\u011bla p\u0159ed oxida\u010dn\u00edm po\u0161kozen\u00edm a protiz\u00e1n\u011btliv\u00fdmi a AO aktivitami HT.\u201d<\/p>\n

ZDROJ: N\u00e1rodn\u00ed l\u00e9ka\u0159sk\u00e1 knihovna<\/strong> > Stoln\u00ed olivy a zdrav\u00ed<\/a><\/strong> \u010cl\u00e1nek z \u010casopis pro nutri\u010dn\u00ed v\u011bdu<\/strong> \u2013 s laskav\u00fdm svolen\u00edm Nakladatelstv\u00ed Cambridge University<\/strong><\/p>\n

NIH<\/strong> (N\u00e1rodn\u00ed instituty zdrav\u00ed) > NCBI<\/strong> (N\u00e1rodn\u00ed centrum pro biotechnologick\u00e9 informace: podporuje v\u011bdu a zdrav\u00ed t\u00edm, \u017ee poskytuje p\u0159\u00edstup k biomedic\u00ednsk\u00fdm a genomick\u00fdm informac\u00edm)<\/p>\n

VIZ TAK\u00c9: Spot\u0159eba olivov\u00e9ho oleje a lidsk\u00e9 zdrav\u00ed<\/strong><\/a>: Narativn\u00ed recenze<\/p>\n

\u0158eck\u00e9 stoln\u00ed olivy a jejich funk\u010dn\u00ed hodnota<\/h3>\n

\u201cJednou z nejd\u016fle\u017eit\u011bj\u0161\u00edch komer\u010dn\u00edch \u00faprav stoln\u00edch oliv na mezin\u00e1rodn\u00edm trhu jsou p\u0159\u00edrodn\u00ed \u010dern\u00e9 olivy v n\u00e1levu. Stoln\u00ed olivy jsou plody s vysokou nutri\u010dn\u00ed a funk\u010dn\u00ed hodnotou. Krom\u011b sv\u00e9 nutri\u010dn\u00ed hodnoty obsahuj\u00ed olivy tak\u00e9 sekund\u00e1rn\u00ed slou\u010deniny, jako jsou fenoly, tokoferoly a triterpeny, kter\u00fdm se \u010dasto p\u0159ipisuj\u00ed funk\u010dn\u00ed vlastnosti. Tato kapitola pojedn\u00e1v\u00e1 o \u0159ad\u011b studi\u00ed zam\u011b\u0159en\u00fdch na obsah t\u011bchto slo\u017eek ve stoln\u00edch oliv\u00e1ch \u0159eck\u00fdch kultivar\u016f oliv. Fenoly jsou hlavn\u00ed kategori\u00ed slo\u017eek s d\u016fle\u017eit\u00fdmi biologick\u00fdmi vlastnostmi p\u0159\u00edtomn\u00fdmi v peckovic\u00edch oliv. Krom\u011b sv\u00e9ho p\u0159\u00ednosu k senzorick\u00fdm a aromatick\u00fdm vlastnostem oliv jsou tak\u00e9 pova\u017eov\u00e1ny za p\u0159\u00edrodn\u00ed antioxidanty d\u00edky sv\u00fdm reduk\u010dn\u00edm vlastnostem jako\u017eto donor\u016f vod\u00edku nebo elektron\u016f.\u201d<\/p>\n

Online knihovna WILLEY: \u0158eck\u00e9 stoln\u00ed olivy a jejich funk\u010dn\u00ed hodnota<\/a><\/p>\n

\"Stoln\u00ed<\/p>\n

\u0158eck\u00e9 cestovn\u00ed j\u00eddlo: \u0158eck\u00e9 stoln\u00ed olivy a jak je p\u0159ipravit na st\u016fl<\/h3>\n

https:\/\/www.youtube.com\/watch?v=msqlrsPTV2YKan\u00e1l Greekosophy: zve\u0159ej\u0148uje videa o \u0158ecku. Prav\u00e9m, autentick\u00e9m, tradi\u010dn\u00edm \u0158ecku. Neslibuje v\u00e1m dokonal\u00e1 a profesion\u00e1ln\u011b nato\u010den\u00e1 videa, sna\u017e\u00ed se v\u00e1m v\u017edy uk\u00e1zat tradi\u010dn\u00ed \u0158ecko a nab\u00eddnout sv\u00e9 up\u0159\u00edmn\u00e9 recenze, zp\u011btnou vazbu a informace.<\/p>\n

\u010cl\u00e1nky souvisej\u00edc\u00ed s \u0159eck\u00fdmi stoln\u00edmi olivami<\/h2>\n

Druhy a odr\u016fdy olivovn\u00edk\u016f<\/strong><\/a><\/p>\n

\u2013<\/p>\n

R\u016fzn\u00e9 druhy \u0159eck\u00fdch oliv<\/strong><\/a><\/p>\n

\u2013<\/p>\n

R\u016fzn\u00e9 druhy \u0159eck\u00fdch stoln\u00edch oliv, kter\u00e9 jsou v \u0158ecku proslul\u00e9 sv\u00fdmi p\u011bstov\u00e1n\u00edm<\/a><\/strong><\/p>\n

\u2013<\/p>\n

V\u00fdhody olivov\u00e9ho oleje pro lidsk\u00e9 zdrav\u00ed<\/a><\/strong><\/p>\n

Olivov\u00fd olej nab\u00edz\u00ed zdravotn\u00ed p\u0159\u00ednosy, proto\u017ee m\u00e1 vysok\u00fd obsah zdrav\u00fdch mononenasycen\u00fdch tuk\u016f a antioxidant\u016f. M\u00e1 tak\u00e9 protiz\u00e1n\u011btliv\u00e9 vlastnosti. Zdravotn\u00ed \u00fa\u010dinky tuk\u016f v potrav\u011b jsou kontroverzn\u00ed. Odborn\u00edci se v\u0161ak shoduj\u00ed, \u017ee olivov\u00fd olej \u2013 zejm\u00e9na ex\u2026 <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

21 Greek Table Olives varietes rank among the best in the world 21 of the 50 best table olives in<\/p>","protected":false},"author":5,"featured_media":1047,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[104],"tags":[303,152,153,304,305,103,108,157,306,307,308,309,310],"class_list":["post-1046","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","tag-best-table-olives","tag-greek-olives","tag-greek-table-olives","tag-greek-table-olives-production","tag-olive","tag-olive-oil","tag-olive-tree","tag-olives","tag-table-olive-varieties","tag-table-olives","tag-table-olives-export","tag-table-olives-production","tag-table-olives-wholesale"],"permalink_manager":null,"_links":{"self":[{"href":"https:\/\/critida.com\/cs\/wp-json\/wp\/v2\/posts\/1046","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/critida.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/critida.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/critida.com\/cs\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/critida.com\/cs\/wp-json\/wp\/v2\/comments?post=1046"}],"version-history":[{"count":0,"href":"https:\/\/critida.com\/cs\/wp-json\/wp\/v2\/posts\/1046\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/critida.com\/cs\/wp-json\/wp\/v2\/media\/1047"}],"wp:attachment":[{"href":"https:\/\/critida.com\/cs\/wp-json\/wp\/v2\/media?parent=1046"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/critida.com\/cs\/wp-json\/wp\/v2\/categories?post=1046"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/critida.com\/cs\/wp-json\/wp\/v2\/tags?post=1046"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}