Get to Know Olive Oil
Extra virgin olive oil stands out for its high quality, production method, and excellent organoleptic properties. It comes from carefully selected olives, hand-picked and cold-pressed within hours to retain all their nutrients and aromas.
It helps reduce the risk of chronic diseases, fights cellular aging, lowers cholesterol, and increases the feeling of satiety.
Organoleptic Characteristics
- Color: From golden-green to deep green
- Aroma: Fruity, with notes of fresh olive, grass, and almond
- Taste: Balanced, with spicy and bitter notes, indicating a high polyphenol content
- Texture: Velvety, slightly thick
How to Identify Quality Olive Oil
- Choose extra virgin olive oil with acidity below 0.8%.
- Prefer oils that mention the olive variety (e.g., Koroneiki, Halkidiki).
- Pay attention to the packaging—dark glass bottles protect against light and heat.
Indicates the olive variety.
From golden green to deep green color
Protection from light and heat.
Ideas for Flavor Pairings
- With fresh bread & sea salt – Enjoy its authentic taste.
- In salads – Enhances tomatoes, arugula, and vegetables.
- With cheese – Perfect with feta, manouri, or parmesan.
- In cooked dishes – Adds depth to stews, vegetable dishes, and legumes.
- In desserts – Try it in orange or chocolate cakes!
Health Benefits
- Rich in antioxidants – Fights cellular aging.
- Protects heart health – Helps reduce cholesterol.
- Anti-inflammatory properties – Lowers the risk of chronic diseases.
- Aids in weight management – Increases satiety.