{"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\/sk\/greek-table-olives-21-varieties-of-greek-table-olives-rank-best-50-worldwide\/","title":{"rendered":"Gr\u00e9cke stolov\u00e9 olivy \u2013 ATLAS CHUTI: 21 odr\u00f4d gr\u00e9ckych stolov\u00fdch ol\u00edv sa rad\u00ed medzi 50 najlep\u0161\u00edch na svete"},"content":{"rendered":"
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21 odr\u00f4d gr\u00e9ckych stolov\u00fdch ol\u00edv sa rad\u00ed medzi tie najlep\u0161ie na svete<\/h2>\n

21 z 50 najlep\u0161\u00edch stolov\u00fdch ol\u00edv na svete sa pestuje v Gr\u00e9cku \u2013 8 gr\u00e9ckych stolov\u00fdch ol\u00edv sa rad\u00ed medzi 10 najlep\u0161\u00edch stolov\u00fdch ol\u00edv.<\/h3>\n

Pod\u013ea najnov\u0161ej online s\u00fa\u0165a\u017ee, ktor\u00fa organizuje renomovan\u00e1 spolo\u010dnos\u0165\u00a0ATLAS CHUTI<\/a>\u00a0V\u00e4\u010d\u0161ina odr\u00f4d stolov\u00fdch ol\u00edv na celom svete, ktor\u00e9 sa umiestnili v top 50, boli gr\u00e9cke odrody stolov\u00fdch ol\u00edv.<\/p>\n

Gr\u00e9cke stolov\u00e9 olivy<\/h3>\n

Po\u013enohospod\u00e1rske produkty, v ktor\u00fdch Gr\u00e9cko vynik\u00e1 na celom svete, s\u00fa extra panensk\u00fd olivov\u00fd olej, ako aj gr\u00e9cke stolov\u00e9 olivy (okrem syra feta a in\u00fdch druhov mlie\u010dnych v\u00fdrobkov). Stolov\u00e9 olivy s\u00fa bohat\u00e9 na mikro\u017eiviny a siln\u00e9 antioxidanty \u2013 ich jedine\u010dn\u00e9 organoleptick\u00e9 vlastnosti a vysok\u00e1 nutri\u010dn\u00e1 hodnota zv\u00fd\u0161ili spotrebu stolov\u00fdch ol\u00edv na celom svete.<\/p>\n

Ktor\u00e9 s\u00fa najzn\u00e1mej\u0161ie produkty Gr\u00e9cka, ktor\u00e9 mu d\u00e1vaj\u00fa glob\u00e1lnu strategick\u00fa v\u00fdhodu? Syr feta a gr\u00e9cky extra panensk\u00fd olivov\u00fd olej. Tieto dva s\u00fa dominantn\u00fdmi exportn\u00fdmi produktmi, tak\u017ee celkom prirodzene v... Zoznam najlep\u0161\u00edch ol\u00edv na svete od Taste Atlas<\/strong>, Gr\u00e9cko dominuje.<\/p>\n

Z 50 najlep\u0161\u00edch odr\u00f4d stolov\u00fdch ol\u00edv zahrnut\u00fdch v zozname, 21 stanov\u00edsk sa t\u00fdka stolov\u00fdch ol\u00edv vyroben\u00fdch v Gr\u00e9cku<\/strong> a zvy\u0161n\u00fdch 29 je roz\u0161\u00edren\u00fdch na eur\u00f3pskom juhu, s jedinou v\u00fdnimkou jednej olivy vypestovanej v Peru. \u010eal\u0161\u00edch 10 jedl\u00fdch ol\u00edv poch\u00e1dza zo \u0160panielska, 8 z Talianska, 6 z Franc\u00fazska, 3 z Portugalska a jedna z \u010ciernej Hory.<\/p>\n

Ak by sa tento zoznam najlep\u0161\u00edch odr\u00f4d stolov\u00fdch ol\u00edv roz\u0161\u00edril na 100 odr\u00f4d, potom by gr\u00e9cke produk\u010dn\u00e9 odrody stolov\u00fdch ol\u00edv \u013eahko obsahovali polovicu z nich.<\/p>\n

Fakty a \u010d\u00edsla o v\u00fdvoze gr\u00e9ckych stolov\u00fdch ol\u00edv<\/strong>Pod\u013ea odhadov na hospod\u00e1rsky rok 2020\/2021 dosiahol v\u00fdvoz stolov\u00fdch ol\u00edv z kraj\u00edn mimo E\u00da 320 829 ton v odhadovanej hodnote 868,1 mili\u00f3na EUR (+8,6 % a +4,6 % v porovnan\u00ed s predch\u00e1dzaj\u00facim hospod\u00e1rskym rokom). V novembri hospod\u00e1rskeho roka 2021\/2022 predstavovala jednotkov\u00e1 hodnota v\u00fdvozu z kraj\u00edn mimo E\u00da 281 EUR na 100 kg (+2,4 % v porovnan\u00ed s predch\u00e1dzaj\u00facim mesiacom).<\/p>\n

Gr\u00e9cky v\u00fdvoz stolov\u00fdch ol\u00edv dosiahol 191 965 ton v hodnote 551,4 mili\u00f3na eur. \u00daDAJE O V\u00ddVOZE STOLOV\u00ddCH OL\u00cdV V E\u00da-27<\/a><\/p>\n

Gr\u00e9cko dnes vyv\u00e1\u017ea pribli\u017ene 90 % svojej produkcie stolov\u00fdch ol\u00edv<\/p>\n

\"Gr\u00e9cke\n
Gr\u00e9cke stolov\u00e9 olivy \u2013 stolov\u00e9 olivy Kalamata<\/figcaption>\n<\/figure>\n

Z TOP 10 stolov\u00fdch ol\u00edv na svete je 8 gr\u00e9ckych stolov\u00fdch ol\u00edv \u2013 21 z 50 najlep\u0161\u00edch stolov\u00fdch ol\u00edv na svete sa pestuje v Gr\u00e9cku.<\/h2>\n

Toto je kompletn\u00fd zoznam a poradie najlep\u0161\u00edch odr\u00f4d gr\u00e9ckych stolov\u00fdch ol\u00edv, ktor\u00e9 patria medzi 50 najlep\u0161\u00edch stolov\u00fdch ol\u00edv na svete.<\/h3>\n

Podrobnej\u0161ie, odrody gr\u00e9ckych stolov\u00fdch ol\u00edv sa pestuj\u00fa v Gr\u00e9cku a nach\u00e1dzaj\u00fa sa na... Najlep\u0161ie odrody stolov\u00fdch ol\u00edv od spolo\u010dnosti TasteAtlas <\/b>zoznam je:<\/p>\n

1. Stolov\u00e9 olivy Kalamata<\/a>\u00a0<\/strong>\u2013 ten\/t\u00e1\/to najzn\u00e1mej\u0161\u00ed<\/strong> a popul\u00e1rny<\/strong> stolov\u00fdch ol\u00edv na celom svete. Olivy Kalamata s\u00fa ve\u013ek\u00e9, tmav\u00e9 a \u0161\u0165avnat\u00e9, s jemnou chu\u0165ou, ktor\u00e1 vylep\u0161\u00ed \u0161irok\u00fa \u0161k\u00e1lu jed\u00e1l. Zvy\u010dajne sa konzervuj\u00fa v \u010dervenom v\u00ednnom octe, \u010dervenom v\u00edne a\/alebo olivovom oleji, \u010d\u00edm z\u00edskavaj\u00fa v\u00fdrazn\u00fa bohat\u00fa, \u00faden\u00fa a ovocn\u00fa chu\u0165. Olivy Kalamata s\u00fa ide\u00e1lne do \u0161al\u00e1tov, predjed\u00e1l a ako poleva na pizzu. Tieto jedl\u00e9 olivy sa pestuj\u00fa preva\u017ene v regi\u00f3noch Mess\u00e9nia<\/strong> a Lak\u00f3nia<\/strong> v Pelopon\u00e9z<\/strong>, Gr\u00e9cko.<\/p>\n

\"Stolov\u00e9

Stolov\u00e9 olivy Kalamata \u2013 olivy Kalamon<\/p><\/div>\n

2. Zelen\u00e9 olivy z Chalkidiki (Chalkidiki) <\/strong>\u2013 p\u00f4vodom z regi\u00f3nu Chalkidiki severn\u00e9 Gr\u00e9cko<\/strong> (regi\u00f3n Maced\u00f3nsko<\/strong>), zelen\u00e9 stolov\u00e9 olivy Chalkidiki s\u00fa zn\u00e1me svojou ve\u013ek\u00e1 ve\u013ekos\u0165, pevn\u00e1 text\u00fara a \u017eiariv\u00e1 zelen\u00e1 farba<\/strong>. Tieto olivy sa zbieraj\u00fa ru\u010dne, k\u00fdm s\u00fa e\u0161te nezrel\u00e9, a maj\u00fa v\u00fdrazn\u00fa, mierne \u0161tip\u013eav\u00fa chu\u0165 s jemn\u00fdm n\u00e1znakom horkosti. Chalkidiksk\u00e9 olivy s\u00fa bohat\u00e9 na antioxidanty, s\u00fa cenen\u00e9 pre svoje zdravotn\u00e9 benefity a be\u017ene sa pod\u00e1vaj\u00fa v stredomorsk\u00fdch jedl\u00e1ch, \u0161al\u00e1toch alebo jednoducho ako desiata. Ich v\u00fdnimo\u010dn\u00e1 kvalita z nich rob\u00ed jednu z najzn\u00e1mej\u0161\u00edch jedl\u00fdch odr\u00f4d ol\u00edv v Gr\u00e9cku. Ich plnos\u0165 a m\u00e4sit\u00e1 chu\u0165 s ovocnou, slanou, maslovou a pr\u00edjemne kyslou chu\u0165ou z nich robia skvel\u00e9 stolov\u00e9 olivy.<\/p>\n

\"Zelen\u00e9

Zelen\u00e9 stolov\u00e9 olivy Chalkidiki<\/p><\/div>\n

3. Trompa Thassos <\/strong>\u2013 tradi\u010dn\u00e1 gr\u00e9cka odroda poch\u00e1dzaj\u00faca z ostrova Thassos. Tieto mal\u00e9, zvr\u00e1skaven\u00e9 \u010dierne olivy sa prirodzene su\u0161ia na slnku na strome, \u010do im dod\u00e1va bohat\u00fa, v\u00fdrazn\u00fa chu\u0165 s mierne sladk\u00fdm a slan\u00fdm profilom. S\u00fa zn\u00e1me svojou vysokou nutri\u010dnou hodnotou a \u010dasto sa konzumuj\u00fa ako s\u00fa\u010das\u0165 stredomorskej stravy. Olivy Thrompa Thassos s\u00fa oslavovan\u00e9 pre svoju jedine\u010dn\u00fa text\u00faru a hlbok\u00fa, zemit\u00fa chu\u0165, v\u010faka \u010domu s\u00fa lah\u00f4dkou gr\u00e9ckej kuchyne.<\/p>\n

4. Koroneiki \u2013 <\/strong>zn\u00e1my ako \u201ckr\u00e1\u013eovn\u00e1\u201d olejov\u00fdch ol\u00edv<\/strong>, Olivy Koroneiki s\u00fa mal\u00e9, ale pln\u00e9 chuti. Maj\u00fa svie\u017ea, ovocn\u00e1 chu\u0165<\/strong> a s\u00fa k\u013e\u00fa\u010dovou zlo\u017ekou pribli\u017ene tretiny v\u0161etk\u00fdch gr\u00e9ckych olivov\u00fdch olejov. Tieto olivy, bohat\u00e9 na zdrav\u00e9 mastn\u00e9 kyseliny, sa pestuj\u00fa predov\u0161etk\u00fdm v ju\u017en\u00fd Pelopon\u00e9z<\/strong> a \u010falej Kr\u00e9ta<\/strong>.<\/p>\n

\"Stolov\u00e9

Stolov\u00e9 olivy Koroneiki z Gr\u00e9cka<\/p><\/div>\n

5. Cunatti <\/strong>\u2013 Stolov\u00e9 olivy Tsunati s\u00fa oslavovanou gr\u00e9ckou odrodou, pestovanou predov\u0161etk\u00fdm na Kr\u00e9te. Tieto olivy s\u00fa stredne ve\u013ek\u00e9 a\u017e ve\u013ek\u00e9, maj\u00fa bohat\u00fa, tmav\u00fa farbu a hladk\u00fa, mierne olejovit\u00fa text\u00faru. Olivy Tsunati s\u00fa zn\u00e1me svojou jemnou ovocnou chu\u0165ou s n\u00e1znakom horkosti a \u010dasto sa pou\u017e\u00edvaj\u00fa na konzum\u00e1ciu aj na v\u00fdrobu vysokokvalitn\u00e9ho olivov\u00e9ho oleja. V\u010faka svojej v\u0161estrannosti a v\u00fdraznej chuti s\u00fa st\u00e1licou gr\u00e9ckej kuchyne.<\/p>\n

6. Patrinia <\/strong>\u2013 Stolov\u00e9 olivy Patrinia, poch\u00e1dzaj\u00face z oblasti okolo Patry v Gr\u00e9cku, s\u00fa cenen\u00e9 pre svoju hladk\u00fa text\u00faru a bohat\u00fa zemit\u00fa chu\u0165. Tieto stredne ve\u013ek\u00e9 olivy maj\u00fa zvy\u010dajne tmav\u00fa farbu a vyv\u00e1\u017een\u00fa chu\u0165, ktor\u00e1 kombinuje miernu horkos\u0165 s jemnou sladkos\u0165ou. \u010casto sa pod\u00e1vaj\u00fa v \u0161al\u00e1toch, predjedl\u00e1ch alebo ako desiata.\u00a0<\/p>\n

7. Kolovi<\/strong> \u2013 Stolov\u00e9 olivy Kolovi, p\u00f4vodom z gr\u00e9ckeho ostrova Lesbos, pestovan\u00e9 v jedine\u010dnej kl\u00edme ostrova. Olivy Kolovi s\u00fa cenenou odrodou zn\u00e1mou svojou strednou ve\u013ekos\u0165ou a pevnou text\u00farou. Tieto jedl\u00e9 olivy, ktor\u00e9 maj\u00fa typicky tmav\u00fa farbu, maj\u00fa bohat\u00fa, mierne ovocn\u00fa chu\u0165 s n\u00e1znakom horkosti. S\u00fa ob\u013e\u00fabenou vo\u013ebou na konzum\u00e1ciu aj na v\u00fdrobu olivov\u00e9ho oleja.<\/p>\n

9. Thoumpa<\/strong> \u2013 oliva Thrumpa je rustik\u00e1lny klenot z Gr\u00e9cka so svojou zvr\u00e1skavenou, slnkom vysu\u0161enou \u0161upkou a hlbokou, zemitou chu\u0165ou, ktor\u00e1 pripom\u00edna spojenie so starovekom. Na rozdiel od jemnej\u0161\u00edch odr\u00f4d, olivy Thrumpa prech\u00e1dzaj\u00fa prirodzen\u00fdm procesom su\u0161enia na strome, \u010d\u00edm absorbuj\u00fa esenciu egejsk\u00e9ho podnebia. Ich jedine\u010dn\u00e1 text\u00fara \u2013 takmer ko\u017eovit\u00e1 \u2013 v spojen\u00ed s pikantnou, jemnou chu\u0165ou ich odli\u0161uje od ostatn\u00fdch ol\u00edv v n\u00e1leve. Ide\u00e1lne pre t\u00fdch, ktor\u00ed oce\u0148uj\u00fa chu\u0165 s hist\u00f3riou a charakterom.<\/p>\n

11. Thumpa z Chiosu <\/strong>\u2013 Oliva Thrumpa z Chiosu je jedine\u010dn\u00e1 gr\u00e9cka odroda stolov\u00fdch ol\u00edv, ktor\u00e1 sa prirodzene su\u0161\u00ed na strome, \u010do jej dod\u00e1va v\u00fdrazne zvr\u00e1skaven\u00fa text\u00faru a bohat\u00fa, koncentrovan\u00fa chu\u0165. Tieto olivy, pestovan\u00e9 v p\u00f4de bohatej na \u017eiviny, \u010dierne olivy<\/strong> pon\u00fakaj\u00fa v\u00fdrazn\u00fa, mierne slan\u00fa chu\u0165 so zemit\u00fdmi podt\u00f3nmi. S\u00fa zn\u00e1me svojou tradi\u010dnou met\u00f3dou su\u0161enia a s\u00fa z\u00e1kladom kulin\u00e1rskej kult\u00fary ostrova Chios. Pestovan\u00e9 v P\u00f4da ostrova Chios bohat\u00e1 na miner\u00e1ly<\/strong>, tieto olivy z\u00edskavaj\u00fa hlbok\u00fa, slan\u00fa intenzitu, ke\u010f such\u00fd na strome<\/strong>, ..., \u010d\u00edm vytv\u00e1raj\u00fa v\u00fdrazn\u00fa chu\u0165, ktor\u00e1 je z\u00e1rove\u0148 rustik\u00e1lna aj rafinovan\u00e1. Ich pevn\u00e1, takmer \u017euvacia text\u00fara sa kr\u00e1sne hod\u00ed k bohat\u00fdm syrom a rustik\u00e1lnemu chlebu a pon\u00faka nefiltrovan\u00fa chu\u0165 egejskej krajiny.<\/p>\n

13. Kollyreiki<\/strong> \u2013 Stolov\u00e9 olivy odrody Kollyreiki, p\u00f4vodom z Pelopon\u00e9z<\/strong> regi\u00f3n Gr\u00e9cka, s\u00fa menej zn\u00e1mou, ale cenenou odrodou. Tieto stredne ve\u013ek\u00e9 olivy sa vyzna\u010duj\u00fa hladkou \u0161upkou a vyv\u00e1\u017eenou chu\u0165ou, ktor\u00e1 kombinuje miernu horkos\u0165 s n\u00e1dychom sladkosti.<\/p>\n

14. Aspr\u00f3lia<\/strong> \u2013 Stolov\u00e9 olivy Asprolia, p\u00f4vodom z Gr\u00e9cka, s\u00fa vz\u00e1cnou a jemnou odrodou zn\u00e1mou svojou svetlozelenou farbou a jemnou, maslovou chu\u0165ou. Tieto olivy s\u00fa vybral skoro<\/strong>, ..., \u010d\u00edm zachyt\u00e1vaj\u00fa jemn\u00fa sladkos\u0165 a n\u00edzku horkos\u0165, ktor\u00e1 ich odli\u0161uje od robustnej\u0161\u00edch odr\u00f4d. Olivy Asprolia sa \u010dasto pod\u00e1vaj\u00fa v \u0161al\u00e1toch alebo ako desiata.<\/p>\n

15. Dopia<\/strong> \u2013 stolov\u00e1 oliva Dopia je cenen\u00e1 odroda stolov\u00fdch ol\u00edv<\/strong> pestovan\u00e9 v Gr\u00e9cku, najm\u00e4 v regi\u00f3noch Argolida<\/strong> a Ark\u00e1dia<\/strong>. Oliva Dopia, zn\u00e1ma svojou ve\u013ekou ve\u013ekos\u0165ou a m\u00e4sitou text\u00farou, sa \u010dasto konzumuje ako stolov\u00e1 oliva. M\u00e1 jemn\u00fa, mierne sladk\u00fa chu\u0165 s n\u00edzkou horkos\u0165ou, v\u010faka \u010domu oslovuje \u0161irok\u00fa \u0161k\u00e1lu chut\u00ed. Oliva Dopia sa zvy\u010dajne zbiera, ke\u010f je \u00faplne zrel\u00e1, \u010do m\u00e1 za n\u00e1sledok... tmavo fialov\u00e1 a\u017e \u010dierna farba<\/strong> a \u010dasto \u00faden\u00e9 v slanom n\u00e1leve<\/strong>.<\/p>\n

16. Agouromanako \u2013 t<\/strong>Tieto bacu\u013eat\u00e9, ru\u010dne zbieran\u00e9 drahokamy sa m\u00f4\u017eu pochv\u00e1li\u0165 bohatou, maslovou chu\u0165ou s jemn\u00fdm n\u00e1znakom slan\u00e9ho n\u00e1levu, dokonale vyva\u017euj\u00fac slan\u00e9 a \u0161tip\u013eav\u00e9 t\u00f3ny.<\/p>\n

18. Konzerv\u00e1cia v Rovii <\/strong>\u2013 olivy Conservolia Rovia, zasaden\u00e9 v slne\u010dn\u00fdch h\u00e1joch Rovie, s\u00fa d\u00f4kazom st\u00e1ro\u010dnej trad\u00edcie a bezkonkuren\u010dnej chuti. Tieto pln\u00e9, smaragdov\u00e9 skvosty sa p\u00fd\u0161ia jemnou rovnov\u00e1hou slan\u00e9ho n\u00e1levu a ovocnosti s jemn\u00fdmi t\u00f3nmi byl\u00edn, ktor\u00e9 tancuj\u00fa na podneb\u00ed. Ka\u017ed\u00e1 oliva, starostlivo ru\u010dne zbieran\u00e1 a su\u0161en\u00e1 pomocou \u010dasom overen\u00fdch met\u00f3d, steles\u0148uje bohat\u00e9 kulin\u00e1rske dedi\u010dstvo regi\u00f3nu.<\/p>\n

19. Lianolia na Korfu<\/strong> \u2013 Lianolia oliva, p\u00f4vodom z Gr\u00e9cka ostrov Korfu<\/strong>, je v\u0161estrann\u00e1 odroda pou\u017e\u00edvan\u00e1 na v\u00fdrobu oleja a tie\u017e ako stolov\u00e1 oliva. Ako stolov\u00e1 oliva je Lianolia zn\u00e1ma svojou malou a\u017e strednou ve\u013ekos\u0165ou a charakteristick\u00fdm ov\u00e1lnym tvarom. Pon\u00faka vyv\u00e1\u017een\u00fd chu\u0165ov\u00fd profil s miernou ovocnos\u0165ou a n\u00e1znakom horkosti. Zvy\u010dajne sa zbiera, ke\u010f \u00faplne zrel\u00e9<\/strong>, Stolov\u00e9 olivy Lianolia maj\u00fa farbu od tmavo fialovej po \u010diernu a s\u00fa su\u0161en\u00e9 v slanom n\u00e1leve.\u00a0<\/p>\n

20. Konzervolia Stylidas<\/strong> \u2013 Stolov\u00e9 olivy Conservolia Stylidas vynikaj\u00fa svojimi jedine\u010dn\u00fdmi organoleptick\u00fdmi vlastnos\u0165ami, ktor\u00e9 s\u00fa umocnen\u00e9 ide\u00e1lnymi klimatick\u00fdmi podmienkami regi\u00f3nu. Pestuj\u00fa sa preva\u017ene v Stredn\u00e9 Gr\u00e9cko<\/strong>, Tieto olivy vykazuj\u00fa bohat\u00fa ovocn\u00fa chu\u0165 s n\u00e1znakmi \u010derven\u00e9ho v\u00edna, ktor\u00e1 sa pripisuje prirodzen\u00fdm kvasink\u00e1m na ich \u0161upke po\u010das spracovania v slanom n\u00e1leve s morskou so\u013eou. Olivy s\u00fa ve\u013ek\u00e9 a ov\u00e1lneho tvaru, s pevnou, ale jemnou du\u017einou, ktor\u00e1 sa \u013eahko odde\u013euje od k\u00f4stky, v\u010faka \u010domu s\u00fa obzvl\u00e1\u0161\u0165 atrakt\u00edvne na stolovanie. Okrem toho ich v\u0161estrannos\u0165 umo\u017e\u0148uje spracovanie ako zelenej aj \u010diernej odrody, \u010do umo\u017e\u0148uje r\u00f4zne kulin\u00e1rske vyu\u017eitie. Ich odolnos\u0165 vo\u010di v\u00e4dnutiu a \u0161pecifick\u00e9 techniky zberu<\/strong> pou\u017eit\u00e9 \u010falej prispievaj\u00fa k ich v\u00fdraznej kvalite a chu\u0165ov\u00e9mu profilu.<\/p>\n

21. Konzervolia Atalantis<\/strong> \u2013 stolov\u00e1 oliva Conservolia Atalantis sa pestuje predov\u0161etk\u00fdm v regi\u00f3ne Atalanti<\/strong>, Gr\u00e9cko<\/strong>, kde sa jej dar\u00ed v stredomorskom podneb\u00ed. Pestovate\u013esk\u00e9 met\u00f3dy zvy\u010dajne zah\u0155\u0148aj\u00fa tradi\u010dn\u00e9 po\u013enohospod\u00e1rske postupy vr\u00e1tane ru\u010dn\u00e9ho zberu ol\u00edv v \u010dase najvy\u0161\u0161ej zrelosti. T\u00e1to odroda ol\u00edv sa vyzna\u010duje ov\u00e1lnym tvarom, tmavofialovou a\u017e \u010diernou farbou, pevnou text\u00farou a jemnou, orie\u0161kovou chu\u0165ou. V\u010faka n\u00edzkej horkosti a vysok\u00e9mu obsahu oleja je ve\u013emi v\u0161estrann\u00e1 na konzum\u00e1ciu aj na extrakciu oleja. V kulin\u00e1rskom pou\u017eit\u00ed sa olivy Conservolia Atalantis \u010dasto konzumuj\u00fa aj ako samostatn\u00e9 ob\u010derstvenie, okrem pou\u017eitia v r\u00f4znych jedl\u00e1ch. Stolov\u00e9 olivy Conservolia Atalantis s\u00fa v\u00fdnimo\u010dn\u00e9 svoj\u00edm jedine\u010dn\u00fdm chu\u0165ov\u00fdm profilom, vysok\u00fdm obsahom oleja a tradi\u010dn\u00fdmi pestovate\u013esk\u00fdmi met\u00f3dami, \u010do v\u0161etko prispieva k ich v\u00fdnimo\u010dnej chuti a kulin\u00e1rskej v\u0161estrannosti.<\/p>\n

33. Konzervat\u00edvne umenie<\/strong> \u2013 Stolov\u00e1 oliva Conservolia Artas je odroda zn\u00e1ma svojou bohatou, m\u00e4sitou text\u00farou a \u017eivou chu\u0165ou. Pestuje sa predov\u0161etk\u00fdm v regi\u00f3ne Artas<\/strong>, Gr\u00e9cko, s\u00fa tieto olivy uctievan\u00e9 pre svoju jedine\u010dn\u00fa chu\u0165 a v\u0161estrannos\u0165. V\u010faka tmavo fialov\u00e9mu odtie\u0148u sa \u010dasto pod\u00e1vaj\u00fa ako samostatn\u00e9 ob\u010derstvenie alebo sa prid\u00e1vaj\u00fa do \u0161al\u00e1tov, dipov \u010di ako poleva na pizzu a sendvi\u010de. Olivy Conservolia Artas sa tie\u017e be\u017ene pou\u017e\u00edvaj\u00fa na v\u00fdrobu vysokokvalitn\u00e9ho olivov\u00e9ho oleja. Stolov\u00e1 oliva Conservolia Atalantis je zn\u00e1ma svoj\u00edm v\u00fdrazn\u00fdm ov\u00e1lnym tvarom a jemnou, mierne orie\u0161kovou chu\u0165ou a jej \u0161upka m\u00e1 kr\u00e1snu tmavofialov\u00fa a\u017e \u010diernu farbu. Tieto olivy s\u00fa cenen\u00e9 pre svoju n\u00edzku horkos\u0165 a vysok\u00fd obsah oleja, v\u010faka \u010domu s\u00fa ide\u00e1lne na konzum\u00e1ciu aj na extrakciu oleja. Odroda Conservolia Atalantis sa zvy\u010dajne zber\u00e1 koncom jesene a\u017e za\u010diatkom zimy.<\/p>\n

34. Konzerv\u00f3lie na Pelione<\/strong> \u2013 S rast\u00facim z\u00e1ujmom o gurm\u00e1nske ingrediencie sa stolov\u00e1 oliva Conservolia of Pelion st\u00e1va nevyhnutnou vo\u013ebou pre gurm\u00e1nov. Conservolia of Pelion je pozoruhodn\u00fd kultivar stolov\u00fdch ol\u00edv zn\u00e1my svojim siln\u00fdm rastom a vysokou hmotnos\u0165ou plodov, s priemernou hmotnos\u0165ou okolo 4,63 gramu na olivu. Tento kultivar sa vyzna\u010duje gu\u013eovit\u00fdm tvarom a zna\u010dn\u00fdm po\u010dtom \u0161picat\u00fdch ov\u00e1lnych dr\u00e1\u017eok na povrchu plodu. Dar\u00ed sa mu v da\u017e\u010fov\u00fdch po\u013enohospod\u00e1rskych podmienkach a vykazuje hierarchick\u00fd rastov\u00fd vzorec. Hoci je jeho obsah oleja v porovnan\u00ed s niektor\u00fdmi in\u00fdmi odrodami relat\u00edvne ni\u017e\u0161\u00ed, stolov\u00e1 oliva Conservolia je obzvl\u00e1\u0161\u0165 cenen\u00e1 pre svoje kulin\u00e1rske vyu\u017eitie v\u010faka svojej v\u00fdraznej chuti a text\u00fare, \u010do z nej rob\u00ed preferovan\u00fa vo\u013ebu pre stolov\u00e9 olivy.<\/p>\n

35. Konzerv\u00e1cia v Afise \u2013 <\/strong>\u010dasto ozna\u010dovan\u00e9 ako Amfissa<\/strong> Olivy, olivy odrody Konservolia, s\u00fa z\u00e1kladnou s\u00fa\u010das\u0165ou gr\u00e9ckych stolov. Hoci sa zriedka pou\u017e\u00edvaj\u00fa na v\u00fdrobu oleja, s\u00fa cenen\u00e9 pre svoju chrumkav\u00fa a \u0161\u0165avnat\u00fa text\u00faru. Tieto olivy sa pestuj\u00fa v strednom Gr\u00e9cku a severnom regi\u00f3ne Epirus, ako aj na nieko\u013ek\u00fdch gr\u00e9ckych ostrovoch. V z\u00e1vislosti od \u010dasu zberu a zrelosti m\u00f4\u017eu by\u0165 zelen\u00e9, prechodn\u00e9 alebo \u010dierne. Ke\u010f s\u00fa zrel\u00e9, odtrh\u00e1vaj\u00fa sa z kon\u00e1rov a pomaly sa nakladaj\u00fa v slanom n\u00e1leve, aby sa z nich z\u00edskala jemn\u00e1 ovocn\u00e1 chu\u0165 a m\u00e4kkos\u0165, ktor\u00e1 sa rozpl\u00fdva v \u00fastach. Gr\u00e9cko, stolov\u00e9 olivy z Amfissy sa \u010dasto pod\u00e1vaj\u00fa v polievkach alebo dusen\u00fdch pokrmoch, ale s\u00fa skvel\u00e9 aj k syrom a \u00fadenin\u00e1m.<\/strong>.<\/p>\n

40. Thoumpa z Ambadia z Rethymnu<\/strong> \u2013 stolov\u00e9 olivy Thoumpov\u00e9 z Ambadie, regi\u00f3nu v Rethymno<\/strong>, Kr\u00e9ta<\/strong>, je jedine\u010dn\u00e1 odroda oslavovan\u00e1 pre svoj prirodzene su\u0161en\u00fd, zvr\u00e1skaven\u00fd vzh\u013ead a hlbok\u00fa, robustn\u00fa chu\u0165. Tieto olivy, pestovan\u00e9 v drsnej krajine Ambadie, s\u00fa bohat\u00e9 na zemit\u00e9, slan\u00e9 t\u00f3ny s mierne sladkou dochu\u0165ou, ktor\u00e1 hovor\u00ed o tradi\u010dnom procese su\u0161enia, ktor\u00e9mu prech\u00e1dzaj\u00fa na strome. Olivy Thoumpa s\u00fa skuto\u010dn\u00fdm odrazom po\u013enohospod\u00e1rskeho dedi\u010dstva Kr\u00e9ty a v\u00fdrazn\u00fdch chut\u00ed a \u010dasto sa pou\u017e\u00edvaj\u00fa v miestnych jedl\u00e1ch alebo sa pod\u00e1vaj\u00fa s chlebom a syrom.<\/p>\n

V\u0161etky <\/a> Odrody ol\u00edv <\/a><\/p>\n

Gr\u00e9cko je domovom nieko\u013ek\u00fdch \u010fal\u0161\u00edch zn\u00e1mych odr\u00f4d ol\u00edv, z ktor\u00fdch ka\u017ed\u00e1 m\u00e1 svoje vlastn\u00e9 charakteristick\u00e9 vlastnosti.<\/p>\n

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

TasteAtlas<\/strong> je z\u00e1\u017eitkov\u00fd online sprievodca po tradi\u010dn\u00fdch jedl\u00e1ch<\/a> ktor\u00fd zhroma\u017e\u010fuje autentick\u00e9 recepty, recenzie od potravinov\u00fdch kritikov a v\u00fdskumn\u00e9 \u010dl\u00e1nky o ob\u013e\u00faben\u00fdch ingredienci\u00e1ch a jedl\u00e1ch. Opisuje sa ako \u201csvetov\u00fd atlas tradi\u010dn\u00fdch jed\u00e1l, lok\u00e1lnych surov\u00edn a autentick\u00fdch re\u0161taur\u00e1ci\u00ed\u201d, obsahuje interakt\u00edvnu mapu glob\u00e1lnych jed\u00e1l s ikonami jed\u00e1l zobrazen\u00fdmi v pr\u00edslu\u0161n\u00fdch regi\u00f3noch a \u00fadajne obsahuje takmer 10 000 jed\u00e1l, n\u00e1pojov a surov\u00edn, ako aj 9 000 re\u0161taur\u00e1ci\u00ed (ZDROJ: Wikip\u00e9dia<\/a>)<\/p>\n

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

Rozdiely a pou\u017eitie medzi zelen\u00fdmi stolov\u00fdmi olivami a \u010diernymi olivami<\/h4>\n

Stolov\u00e9 olivy sa dod\u00e1vaj\u00fa v r\u00f4znych druhoch, pri\u010dom ka\u017ed\u00fd z nich m\u00e1 odli\u0161n\u00e9 vlastnosti. Pozrite sa, ako sa l\u00ed\u0161ia zelen\u00e9 a \u010dierne olivy.<\/p>\n

\u010co s\u00fa to zelen\u00e9 stolov\u00e9 olivy?<\/strong><\/p>\n

Zelen\u00e9 olivy s\u00fa nezrel\u00e9 plody olivovn\u00edkov, ktor\u00e9 sa zbieraj\u00fa pred dozrievan\u00edm. Aby sa odstr\u00e1nila ich prirodzen\u00e1 horkos\u0165, pred nakladan\u00edm sa nam\u00e1\u010daj\u00fa v l\u00fahovom roztoku. S\u00fa bohat\u00e9 na antioxidanty, zdrav\u00e9 tuky a vitam\u00edny A a E. Medzi be\u017en\u00e9 druhy zelen\u00fdch ol\u00edv patria Chalkidiki, Manzanilla a Picholine. Tieto olivy s\u00fa \u010dasto odk\u00f4stkovan\u00e9 a m\u00f4\u017eu sa plni\u0165 ingredienciami, ako je syr, papriky, jalape\u00f1os, kapary, an\u010dovi\u010dky alebo orechy.<\/p>\n

Pou\u017eitie zelen\u00fdch ol\u00edv<\/strong><\/p>\n

Zelen\u00e9 olivy s\u00fa kv\u00f4li vysok\u00e9mu obsahu sod\u00edka dos\u0165 slan\u00e9, v\u010faka \u010domu s\u00fa lahodnou pr\u00edlohou mnoh\u00fdch jed\u00e1l. M\u00f4\u017eu sa jes\u0165 samotn\u00e9, prid\u00e1va\u0165 do \u0161al\u00e1tov alebo cestov\u00edn, pripravi\u0165 z nich tapen\u00e1du alebo pou\u017ei\u0165 ako ozdobu do martini. Zelen\u00e9 stolov\u00e9 olivy z Chalkidiki s\u00fa najob\u013e\u00fabenej\u0161ie jedl\u00e9 zelen\u00e9 olivy v Gr\u00e9cku a patria medzi najob\u013e\u00fabenej\u0161ie na svete.<\/p>\n

\u010co s\u00fa \u010dierne stolov\u00e9 olivy?<\/strong><\/p>\n

\u010cierne olivy s\u00fa pri zbere \u00faplne zrel\u00e9 a ich farba sa men\u00ed zo zelenej na tmavohned\u00fa alebo \u010diernu. Po zbere sa vytvrdzuj\u00fa, \u010do m\u00f4\u017ee ich farbu e\u0161te viac stmavi\u0165. Rovnako ako zelen\u00e9 olivy, aj \u010dierne olivy s\u00fa bohat\u00e9 na mononenas\u00fdten\u00e9 tuky, v\u00e1pnik, drasl\u00edk a vitam\u00edny E a A. Medzi ob\u013e\u00faben\u00e9 odrody \u010diernych ol\u00edv patria Kalamata (gr\u00e9cke olivy s jemnou chu\u0165ou a fialovohned\u00fdm odtie\u0148om) a Gaeta (talianske olivy s jemnej\u0161ou chu\u0165ou, \u010dasto zamie\u0148an\u00e9 s Kalamatas). Stolov\u00e9 olivy Kalamata (pomenovan\u00e9 pod\u013ea mesta Kalamata na ju\u017enom Pelopon\u00e9ze v Gr\u00e9cku) patria medzi najob\u013e\u00fabenej\u0161ie a najcennej\u0161ie stolov\u00e9 olivy na svete a maj\u00fa jemn\u00fa chu\u0165 a fialovohned\u00fd odtie\u0148.<\/p>\n

Pou\u017eitie \u010diernych ol\u00edv<\/strong><\/p>\n

\u010cierne olivy sa be\u017ene pod\u00e1vaj\u00fa ako ob\u010derstvenie alebo predjedlo a s\u00fa skvel\u00fdm doplnkom k syrov\u00fdm tanierom a \u00fadeninov\u00fdm jedl\u00e1m. \u010casto sa pou\u017e\u00edvaj\u00fa ako poleva na pizzu a dod\u00e1vaj\u00fa pikantn\u00fa chu\u0165 \u0161al\u00e1tom a cestovin\u00e1m. \u010cierne olivy sa v\u017edy pou\u017e\u00edvaj\u00fa v gr\u00e9ckom \u0161al\u00e1te.<\/p>\n

Zelen\u00e9 vs. \u010dierne olivy: K\u013e\u00fa\u010dov\u00e9 rozdiely<\/strong><\/p>\n

Zelen\u00e9 olivy sa od \u010diernych odli\u0161uj\u00fa nieko\u013ek\u00fdmi faktormi:<\/p>\n

\u2022 Farba<\/strong>Zelen\u00e9 olivy s\u00fa zelen\u00e9, zatia\u013e \u010do \u010dierne olivy m\u00f4\u017eu ma\u0165 farbu od svetlohnedej a\u017e po tmavo\u010diernu, niekedy s fialov\u00fdmi alebo hned\u00fdmi t\u00f3nmi.
\u2022 Pr\u00edchu\u0165<\/strong>Zelen\u00e9 olivy obsahuj\u00fa viac sod\u00edka, v\u010faka \u010domu s\u00fa slan\u0161ie a hor\u0161ie v porovnan\u00ed s jemnej\u0161\u00edmi \u010diernymi olivami.
\u2022 Zrelos\u0165<\/strong>Zelen\u00e9 olivy s\u00fa pri zbere nezrel\u00e9, zatia\u013e \u010do \u010dierne olivy sa zbieraj\u00fa po dozret\u00ed.
\u2022 Spracovanie<\/strong>Zelen\u00e9 olivy pred nalo\u017een\u00edm do solenia fermentuj\u00fa v l\u00fahovom roztoku, zatia\u013e \u010do \u010dierne olivy sa ihne\u010f zrej\u00fa.
\u2022 Nutri\u010dn\u00e1 hodnota<\/strong>Oba druhy s\u00fa v\u00fd\u017eivn\u00e9, ale zelen\u00e9 olivy obsahuj\u00fa o nie\u010do viac polyfenolov, ktor\u00e9 poskytuj\u00fa extra antioxida\u010dn\u00e9 a protiz\u00e1palov\u00e9 \u00fa\u010dinky.<\/p>\n

M\u00f4\u017eete nahradi\u0165 jedno druh\u00fdm?<\/strong><\/p>\n

Vzh\u013eadom na rozdiely v chuti nie s\u00fa zelen\u00e9 a \u010dierne olivy v\u017edy zamenite\u013en\u00e9. Ak pou\u017e\u00edvate olivy ako desiatu, v\u00fdmena jedn\u00fdch za druh\u00e9 funguje dobre. Ak v\u0161ak recept vy\u017eaduje konkr\u00e9tny druh, je najlep\u0161ie pou\u017ei\u0165 t\u00fato odrodu pre jej charakteristick\u00fa chu\u0165. Napr\u00edklad, ke\u010f nahr\u00e1dzate zelen\u00e9 olivy \u010diernymi, vyhnite sa ich prevareniu, aby sa zachovala ich chu\u0165. Podobne sa zelen\u00e9 olivy daj\u00fa vari\u0165, aby sa zn\u00ed\u017eila horkos\u0165, ale nezabudnite upravi\u0165 hladinu soli v jedle.<\/p>\n

SVETOV\u00dd TRH S OLIVOV\u00ddM OLEJOM A STOLOV\u00ddMI OLIVAMI \u2013 \u00daDAJE Z AUGUSTA 2024<\/h3>\n

Situ\u00e1cia na trhu so stolov\u00fdmi olivami (\u00fadaje: AUGUST 2024)<\/strong><\/p>\n

\"Stolov\u00e9

Stolov\u00e9 olivy \u2013 \u00fadaje o medzin\u00e1rodnom dovoze a v\u00fdvoze \u2013 2024<\/p><\/div>\n

Dovoz stolov\u00fdch ol\u00edv na hlavn\u00fdch trhoch sa od za\u010diatku aktu\u00e1lneho hospod\u00e1rskeho roka (september 2023 a\u017e j\u00fan 2024) zv\u00fd\u0161il o 12,3 %. Dovoz zo Spojen\u00fdch \u0161t\u00e1tov klesol o 2,7 %, zatia\u013e \u010do dovoz z Braz\u00edlie vzr\u00e1stol o 3,6 %.<\/p>\n

Spojen\u00e9 \u0161t\u00e1ty (USA) dov\u00e1\u017eaj\u00fa v priemere viac ako 150 000 ton stolov\u00fdch ol\u00edv za rok. Hlavn\u00fdmi dod\u00e1vate\u013emi stolov\u00fdch ol\u00edv do USA s\u00fa \u0160panielsko (39 %), Gr\u00e9cko (25 %)<\/strong> a Maroko (10 %).<\/p>\n

ZDROJ: Medzin\u00e1rodn\u00e1 rada pre olivy \u2013 https:\/\/www.internationaloliveoil.org\/world-market-of-olive-oil-and-table-olives-data-from-august-2024\/<\/a><\/p>\n

\"Stolov\u00e9<\/p>\n

Stolov\u00e9 olivy a zdravie: preh\u013ead<\/h3>\n

Ten\/T\u00e1\/To konzum\u00e1cia stolov\u00fdch ol\u00edv<\/strong> v miernom mno\u017estve by sa malo podporova\u0165 v kontexte zdrav\u00fd stravovac\u00ed vzorec<\/strong>, ako desiata alebo predjedlo. Stolov\u00e9 olivy<\/strong> ma\u0165 d\u00f4le\u017eit\u00e1 nutri\u010dn\u00e1 hodnota<\/strong> kv\u00f4li ich bohat\u00e9mu obsahu mononasycen\u00fdch mastn\u00fdch kysel\u00edn, vl\u00e1kniny, vitam\u00ednu E a fenolick\u00fdch zl\u00fa\u010den\u00edn.<\/p>\n

\u201cStolov\u00e9 olivy, produkt olivovn\u00edka (Olea europaea L.), s\u00fa d\u00f4le\u017eit\u00fdm fermentovan\u00fdm produktom stredomorskej stravy. Agronomick\u00e9 faktory, najm\u00e4 kultivar, \u0161t\u00e1dium dozrievania a pou\u017eit\u00e1 met\u00f3da spracovania, s\u00fa hlavn\u00fdmi faktormi ovplyv\u0148uj\u00facimi nutri\u010dn\u00e9 a nenutri\u010dn\u00e9 zlo\u017eenie stolov\u00fdch ol\u00edv a ich organoleptick\u00e9 vlastnosti. D\u00f4le\u017eit\u00e1 nutri\u010dn\u00e1 hodnota tohto produktu je sp\u00f4soben\u00e1 jeho bohatstvom na mononenas\u00fdten\u00e9 tuky (MUFA), najm\u00e4 kyselinu olejov\u00fa, vl\u00e1kninu a vitam\u00edn E, spolu s pr\u00edtomnos\u0165ou nieko\u013ek\u00fdch fytochemik\u00e1li\u00ed. Medzi nimi je hydroxytyrozol (HT) hlavnou fenolickou zl\u00fa\u010deninou pr\u00edtomnou vo v\u0161etk\u00fdch druhoch stolov\u00fdch ol\u00edv. Existuje len m\u00e1lo \u0161t\u00fadi\u00ed in vitro, in vivo a \u0161t\u00fadi\u00ed na \u013eu\u010foch o stolov\u00fdch oliv\u00e1ch. T\u00e1to recenzia sa komplexne zamerala na obsah \u017eiv\u00edn a bioakt\u00edvnych zl\u00fa\u010den\u00edn, ako aj na zdravotn\u00e9 pr\u00ednosy pripisovan\u00e9 stolov\u00fdm oliv\u00e1m. Predpoklad\u00e1 sa, \u017ee mo\u017en\u00e9 zdravotn\u00e9 pr\u00ednosy spojen\u00e9 s ich konzum\u00e1ciou s\u00favisia predov\u0161etk\u00fdm s \u00fa\u010dinkami MUFA na kardiovaskul\u00e1rne zdravie, antioxida\u010dnou (AO) kapacitou vitam\u00ednu E a jeho \u00falohou pri ochrane tela pred oxida\u010dn\u00fdm po\u0161koden\u00edm a protiz\u00e1palov\u00fdmi a AO aktivitami HT.\u201d<\/p>\n

ZDROJ: N\u00e1rodn\u00e1 lek\u00e1rska kni\u017enica<\/strong> > Stolov\u00e9 olivy a zdravie<\/a><\/strong> \u010cl\u00e1nok z \u010casopis pre v\u00fd\u017eivov\u00e9 vedy<\/strong> \u2013 s l\u00e1skav\u00fdm dovolen\u00edm Vydavate\u013estvo Cambridge University<\/strong><\/p>\n

NIH<\/strong> (N\u00e1rodn\u00e9 in\u0161tit\u00faty zdravia) > NCBI<\/strong> (N\u00e1rodn\u00e9 centrum pre biotechnologick\u00e9 inform\u00e1cie: podporuje vedu a zdravie poskytovan\u00edm pr\u00edstupu k biomedic\u00ednskym a genomick\u00fdm inform\u00e1ci\u00e1m)<\/p>\n

POZRI TIE\u017d: Spotreba olivov\u00e9ho oleja a \u013eudsk\u00e9 zdravie<\/strong><\/a>: Narat\u00edvna recenzia<\/p>\n

Gr\u00e9cke stolov\u00e9 olivy a ich funk\u010dn\u00e1 hodnota<\/h3>\n

\u201cJednou z najd\u00f4le\u017eitej\u0161\u00edch komer\u010dn\u00fdch \u00faprav stolov\u00fdch ol\u00edv na medzin\u00e1rodnom trhu s\u00fa pr\u00edrodn\u00e9 \u010dierne olivy v slanom n\u00e1leve. Stolov\u00e9 olivy s\u00fa plody s vysokou nutri\u010dnou a funk\u010dnou hodnotou. Okrem svojej nutri\u010dnej hodnoty obsahuj\u00fa olivy aj sekund\u00e1rne zl\u00fa\u010deniny, ako s\u00fa fenoly, tokoferoly a triterp\u00e9ny, ktor\u00fdm sa \u010dasto pripisuj\u00fa funk\u010dn\u00e9 vlastnosti. T\u00e1to kapitola rozober\u00e1 mno\u017estvo \u0161t\u00fadi\u00ed zameran\u00fdch na obsah tak\u00fdchto zlo\u017eiek v stolov\u00fdch oliv\u00e1ch gr\u00e9ckych kultivarov ol\u00edv. Fenoly s\u00fa hlavnou kateg\u00f3riou zlo\u017eiek s d\u00f4le\u017eit\u00fdmi biologick\u00fdmi vlastnos\u0165ami pr\u00edtomn\u00fdmi v k\u00f4stkoviciach ol\u00edv. Okrem ich pr\u00edspevku k senzorick\u00fdm a aromatick\u00fdm vlastnostiam ol\u00edv sa pova\u017euj\u00fa aj za pr\u00edrodn\u00e9 antioxidanty v\u010faka svojim reduk\u010dn\u00fdm vlastnostiam ako \u010dinidl\u00e1 uvo\u013e\u0148uj\u00face vod\u00edk alebo elektr\u00f3ny.\u201d<\/p>\n

Online kni\u017enica WILLEY: Gr\u00e9cke stolov\u00e9 olivy a ich funk\u010dn\u00e1 hodnota<\/a><\/p>\n

\"Stolov\u00e9<\/p>\n

Gr\u00e9cke cestovate\u013esk\u00e9 jedlo: Gr\u00e9cke stolov\u00e9 olivy a ako ich pripravi\u0165 na st\u00f4l<\/h3>\n

https:\/\/www.youtube.com\/watch?v=msqlrsPTV2Y Kan\u00e1l Greekosophy: zverej\u0148uje vide\u00e1 o Gr\u00e9cku. Prav\u00e9, autentick\u00e9, tradi\u010dn\u00e9 Gr\u00e9cko. Nes\u013eubuje v\u00e1m dokonal\u00e9 a profesion\u00e1lne nato\u010den\u00e9 vide\u00e1, sna\u017e\u00ed sa v\u00e1m v\u017edy uk\u00e1za\u0165 tradi\u010dn\u00e9 Gr\u00e9cko a pon\u00faknu\u0165 svoje \u00faprimn\u00e9 recenzie, sp\u00e4tn\u00fa v\u00e4zbu a inform\u00e1cie.<\/p>\n

\u010cl\u00e1nky s\u00favisiace s gr\u00e9ckymi stolov\u00fdmi olivami<\/h2>\n

Druhy a odrody olivovn\u00edkov<\/strong><\/a><\/p>\n

\u2013<\/p>\n

R\u00f4zne druhy gr\u00e9ckych ol\u00edv<\/strong><\/a><\/p>\n

\u2013<\/p>\n

R\u00f4zne druhy gr\u00e9ckych stolov\u00fdch ol\u00edv, ktor\u00e9 s\u00fa zn\u00e1me pestovan\u00edm v Gr\u00e9cku<\/a><\/strong><\/p>\n

\u2013<\/p>\n

V\u00fdhody olivov\u00e9ho oleja pre \u013eudsk\u00e9 zdravie<\/a><\/strong><\/p>\n

Olivov\u00fd olej pon\u00faka zdravotn\u00e9 v\u00fdhody, preto\u017ee m\u00e1 vysok\u00fd obsah zdrav\u00fdch mononenas\u00fdten\u00fdch tukov a antioxidantov. M\u00e1 tie\u017e protiz\u00e1palov\u00e9 vlastnosti. Zdravotn\u00e9 \u00fa\u010dinky tukov v strave s\u00fa kontroverzn\u00e9. Odborn\u00edci sa v\u0161ak zhoduj\u00fa, \u017ee olivov\u00fd olej \u2013 najm\u00e4 ex <\/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\/sk\/wp-json\/wp\/v2\/posts\/1046","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/critida.com\/sk\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/critida.com\/sk\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/critida.com\/sk\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/critida.com\/sk\/wp-json\/wp\/v2\/comments?post=1046"}],"version-history":[{"count":0,"href":"https:\/\/critida.com\/sk\/wp-json\/wp\/v2\/posts\/1046\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/critida.com\/sk\/wp-json\/wp\/v2\/media\/1047"}],"wp:attachment":[{"href":"https:\/\/critida.com\/sk\/wp-json\/wp\/v2\/media?parent=1046"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/critida.com\/sk\/wp-json\/wp\/v2\/categories?post=1046"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/critida.com\/sk\/wp-json\/wp\/v2\/tags?post=1046"}],"curies":[{"name":"pracovn\u00fd list","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}