Greek Olive Oil

Why Extra Virgin? Extra virgin olive oil (EVOO) is an unrefined oil extracted entirely by mechanical means without the use of any chemicals, resulting in the highest quality and the fruitiest oil. This process also ensures the impressive nutritional profile and olive taste are retained. It has to have less than 0.8% Acid Value to be characterized as Extra Virgin and most Greek extra virgin olive oils have much less (~0.3% Acid Value), which is the result of the traditional harvesting methods still practiced today.

Health Benefits

  • Antioxidant + anti-inflammatory properties
  • Cardioprotective + neuroprotective properties
  • May help to prevent cancer + improve bone health
  • Contains phenolic compounds + vitamins A, E, D, K
  • Source of monounsaturated fats (73-80% oleic acid)

 Olive Cultivers

The olive tree has an enduring connection to the cultural heritage and economic life of the Peloponnese peninsula, from which the Koroneiko and Manaki olives are cultivated. The sea breeze, the abundant sunshine, and the fertile soil of the Peloponnese peninsula provides an ideal climate for the olives to grow.

Manaki Olives The small, oval shaped olives thrive in the high altitudes of northern Peloponnese. Manaki olives are harvested from the end of October to the beginning of January when they are still green and beginning to transition to a violet color. This ensures a high phenolic profile, more aromatic compounds and a softer taste.
Koroneiko Olives The Koroneiko olive tree has grown in Greece for more than 3000 years and accounts for 50-60% of the olive tree acreage. This olive tree does not grow in any other olive oil-producing country. The Koroneiko fruits are small but produce a high-quality oil yield and pack a healthy punch. Koroneiko olives are harvested from early October to December when the olives are still green and contains the highest level of polyphenols, which reduce the risk of heart disease and cancer.