Our varietals are tested, validated, and certified genuine Extra Virgin, by labs and tasting panels, recognized and required, by the International Olive Council (IOC), whose standards remain the highest in the world.
We carry the seal of "Protected Geographical Indication" (PGI), exclusively determined by geographical environment whose name it bears. The focus is specific quality and flavor characteristics attributed to these regions.
Please do not hesitate to ask, we will provide our certificate of analysis upon request!
We produce our varietals in state-of-the-art pressing facilities to ensure superior quality control. We achieve our high standards with this modern technology.
Our harvesting methods are traditional. Hand selected, picked and pressed within 6-8 hours, stored properly, and carefully packaged to maintain our extraordinary quality and sensory standards.
Our farming and milling methods are sustainable and environmentally conscious to respect what our rich lands and climate have provided us.
Of Single Origin and Traceable. Our harvest and best by dates are stamped on every bottle to ensure freshness.
Unfiltered, from Koroneiki olives grown in Lakonia, Greece.
Offered in 500 ML and 3 Liter
Learn how not to be duped
Does your olive oil smell like olives?
Extra Virgin olive oil must possess 3 positive characteristics and be free of any taste defects.
The positive attributes are as follows:
1. Fruity: Aromas of cut grass, banana, artichokes, etc.
2. Bitter: Sensed on the front or back of tongue
3. Pungency: Peppery sensation in the back of the throat
Swirl, sniff, slurp, and swallow olive oils to determine these factors. Use a tapered wine glass. Swirl and inhale slowly. Is it pleasant? Next, slurp. Is it bitter on the tongue? What is the tactile sensation? While the oil is still in your mouth, close the mouth and breathe through the nose for retro-nasal stimulation. Finally, swallow the oil. Does it leave a peppery sensation in your throat?
Learning how to taste properly will educate your senses and allow you to select oils with desired flavor characteristics that can be paired with other ingredients.
It is producer and culturally dependent.
Filtration is a process of removing the extra fruit particles known as sediment after extraction. It can be done by several filtering processes, by using filters or naturally by the laws of gravity in a process called racking. However, racking does not remove all particles. Sediment varies by olive variety and batch, among other factors.
Most Greek producers say "leave the olive oil alone as it should be!" For this reason, we do not filter typically and carefully rack. It is merely a personal preference, not a matter of quality. Though, unfiltered oils with heavy sediment are not conducive for a greater shelf life. Just shake before each use!
Unfiltered, from Manaki olives grown in Argolida, Greece.
Offered in 500 ML and 3 Liter