Produced from the koroneiki olive variety from my family’s olive grove in the town of Kyparissia, Kalamata, Greece. Hand picked and cold pressed on the 20th of November 2014.
This year we took the olives to be pressed at a newly built unit of high standards in the area of Kyparissia that specializes in cold press olive oil. (images attached)
Time of Picking: We chose to harvest the olives early as oil made from green (unripe) olives has more polyphenols (natural antioxidants) than oil made from ripe olives.
This oil has a deep, bright green colour, rich texture and the distinctive aroma of freshly - cut olives with a slight peppery aftertaste.
An extra virgin olive oil of the finest quality with an acidity of only 0.3%.
Use it raw in salads or dressings, add it at the end of cooking or pour it over boiled vegetables.
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