Olive Oils

Organic olive oil derived from hand picked olives in the Peloponnesian regions of Greece. No chemical fertilizers or pesticides are used at all stages of production in order to preserve a fruity, intact flavor, superb color and maintain all the valuable components of natural olive juice. Its stable chemical form allows its organoleptic properties to remain unaltered for up to two years from the production date as long as it is kept in appropriate conditions.

Aiming to keep its taste as close to its origins as possible our premium range of extra olive oils come from varieties of Manaki and Koroneiki cultivars with as little as possible intervention to its divine taste which is bitter, fruity with a very slight peppery edge on the end of its taste. The bitterness and pepperiness are the results of increased polyphenols only to be found in the highest of qualities in olive oils and are connected to various beneficial properties to our health.

This is the balance of all our Extra Virgin Olive Oil varieties. Low acidity and aromatic sensations which lingers during its consumption will only leave you to desire for more and make you try it with all your dishes. The right compromise between a practical but still refined product within a budget.

Finely filtered, this olive oil has a higher smoke point than the Extra Virgin varieties which makes it an ideal solution for high temperature frying. Although it has higher acidity value, the same nutritional levels apply.

Mixture of refined and Extra Virgin olive oils. Suitable only for deep frying purposes. It has proven the greatest resistance to oxidative deterioration. Its trans-fatty acid contents and percentages of total polar compounds were found to be lower during deep-frying.

It is produced from the kernel of selected olive fruits. It has higher heat tolerance with the highest smoking point at 180°C. It does not create free radicals unlike any other seed oils, commonly used for cooking and frying.