The sponsor of the Taste of the Danforth since 1997, Pilaros has been filling the demand for Mediterranean food in Canada for many years now, particularly notable as the largest importer of olive oil into North America. I was able to correspond with Nancy Antypas, Director of Marketing and Operations at Pilaros, to ask her a few questions about the festival and the undeniable importance of olive oil in the diet.

Where is the best olive oil made, and how?

That’s easy, Greece! More specifically, Kalamata, Laconia and Crete. The excellent soil and climatic conditions influence to a great extent the quality of Greek olive oil. It is its high quality that is sought by large international companies every year in order to improve the quality of various kinds of other oils available in the market. In other words, other countries add Greek oil to flavor their own oils. In fact, Italy is Greece’s biggest client! Our very own extra virgin olive oil, SOLON received the “Superior Taste Award” by the International Taste and Quality Institute (ITQI) two years in a row.

What specifics go into cultivating the olives?

The process necessary to get the olive oil from the tree to the table is multi-faceted and requires great expenditure of effort. The whole procedure begins with the correct selection of the tree, and continues through planting, watering, weeding, the use of fertilizers (if any) and pruning to harvesting, transportation, crushing and storage. Olive oil is graded according to the levels of its acidity and whether or not it is a natural or refined product. And, there are different types of olive oil. Extra-virgin is the best because it is the first cold pressing.

What are the health benefits of olive oil?

There are so many. Research has shown that olive oil contributes to the good function of the heart, the prevention of cancer, the balance of metabolism, the proper growth of bones and the brain during youth, and even slows down the age process. It’s even great for your skin and hair!

Why olive oil as opposed to other oils, such as canola or vegetable oil?

Well, the tradition of producing olive oil has been around for over 4,000 years. Some of the healthiest people consume the highest percentages of olive oil (like the Cretans). There’re aren’t as many studies backing up the health benefits of canola oil since it really just came alive about 20 years ago. And before that, “rapeseed oil” (Canola’s original term) had many bad aspects until they had modified it in order to be consumable. As for vegetable oil, it’s usually a mixture of different oils. Olive oil has less saturated fats than vegetable oil and more Monounsaturated (the good fat). So, I would just stick to my olive oil.

Other than that, a few more personal questions:

Where do you currently reside? What is your nationality and where did you grow up?

Well, as I like to say, just like our olive oil, I was made in Greece but imported to Canada! Both of my parents are Greek and having grown up in Montreal exposed to the Greek culture, I consider myself to be 100% pure Greek. I still live in Montreal to this day.

How did you get so personally involved with olive oil?

Olive oil has always been a big part of my diet and a huge part of our culture. I grew up working for my father’s business so it’s something that comes naturally to me.

What is your favourite dish to make with olive oil as a key suppliment?

Pastitcio (pasta with meat and Bechamel sauce) and Greek potatoes!

Have you ever experienced an oilve oil related mishap? If so, was it major or minor?

I luckily never had a mishap with olive oil, but I could have. I used olive oil once as tanning oil. I got a golden tan in just 10 minutes! But it’s a good thing I first applied some sunscreen.