About Extra Virgin Olive Oil Organic - Kalamata, Greece
Our producer makes limited quantities and that’s how they can focus on the highest of quality.True EVOO’s acidity levels cannot be over 0.8% acidity (lower acidity in olive oil is a sign of higher quality). This specific extra virgin olive oil mild has between 0.2-0.4% acidity, which is one of the quality measures of oil.
Our organic extra virgin olive oil mild is obtained from the first pressing of freshly cut olives and is cold pressed, which means that during the mix and separation process no high heat and no chemicals/solvents have been used.
Koutsourelia olive oil is soft and sweet, fruity with grass taste, the smell is floral and fruity and has really low levels of acidity. Its delicate taste is highlighted when used raw but will flavour your cooking too. It is produced from a family business a limited number of trees (around 1000), therefore the quality is of the highest standards but the quantity is limited. Koroneiki, also known as “the queen of olives” is known for its regal, small fruits, but having a high-quality oil yield. It is very aromatic, strongly flavoured oil.
Storage and shelf life
Store olive oil in a cool, dry, tinted airtight glass container or nonreactive metal container, away from the sunlight and heat.
Olive oil, when properly stored, will retain its flavour and aroma for 12-18 months from the packaging date. After that, remains edible but after a point will become rancid and lose any nutritional value and antioxidants and definitely will add a weird smell to your food.
So, your olive oil went rancid. Now what? Whatever you do, don’t pour it—or any cooking oil, for that matter—down the drain. This can clog your pipes and city sewer mains, and eventually pollute waterways. It also can’t be composted. The best practice is to transfer the spoiled olive oil to a non-recyclable container (like a cardboard milk carton or takeout container) and throw it in the trash.
Shipping and delivery
The product is delivered in glass bottles. We are doing our part to close the loop towards circularity by offering this product in glass container with a deposit (Statiegeld), which can be refunded at our store for your next purchase.
Item is available for delivery and pick up from the store
Nutritional values (per 100 gram)
Energy 3389 kJ/ 824 kCal
Protein (g) 0
Fat (g) 91.6 Saturated: 12.8
Carbohydrates (g) 0 Sugars: 0
Dietary fibre (g) 0
Salt (g) 0
Juice of organic olive fruit/This product contains no known allergens.
How to use
Extra virgin olive oil mild is a very versatile flavouring ingredient which can be even served as a condiment or a dip. Gives aroma and taste to your soups, sauces, stews and finish grilled meats and vegetables. It is also a great base for bastes and marinades. Although is best used in its raw form, it is also suited to all cooking methods including roasting, frying, stir frying and even deep frying below 190C. Extra virgin olive oil contains mostly monounsaturated fatty acids, which are largely resistant to heat. Even under extreme conditions, the olive oil does not form significant amounts of harmful compounds.
Even if you are not Greek, Spanish or Italian, you will end up using our delicious extra virgin olive oil mild in almost anything! It is the key connector of ingredients in almost every fresh salad including the Greek “horiatiki”. Enjoy it on a warm slice of bread with a pinch of sea salt and dried oregano. Male an olive oil mayo for change and will never go back to normal. And definitely it is not limited to savoury dishes; it is great in cakes, cookies and even ice cream!
The predominant fatty acid in olive oil is a monounsaturated fat called oleic acid, which reduces inflammation and may even have beneficial effects on genes linked to cancer. Olive oil is also loaded with powerful antioxidants, that fight inflammation and help protect your blood cholesterol from oxidation — two benefits that may lower your risk of heart disease and lower blood pressure.
Other interesting information
Olive oil is unique among vegetable oils in that is simply the fresh juice of the olive fruit with the water removed rather an extraction from a dry grain or nut. The olives are crushed and mixed, then the oil is separated out centrifugally into solid vegetal particles and water.
In the Greek tradition, when a child is born, an olive tree will be planted. The olive tree and the child will grow together and when the child will become 6 years old, the olive tree will give its first fruits. It will grow with the family, survive through decades, and will still be there for all the coming generations to always remind us the continuity and the evolution of life. Goddess Athena bestowed two sacred gifts to the ancient city of Athens: the olive tree and her name.
Olive oil has long been considered sacred. The purity of olive oil, and the clear, soft light it casts, and its inoffensive odor when burned, has made it a natural choice for religious rituals since ancient times, and until today. Ancient Greeks anointed kings with olive oil. The lamps that illuminated ancient shrines burned olive oil. Olive twigs were twined into wreaths crowning winners in athletic games, victorious warriors returning home, and distinguished citizens of any stripe. Those ancient trees’ trunks split over the centuries, but still produce a harvest of fruit every year.
The expected life of an olive tree is 300 to 600 years, yet there are olive trees more than 1,000 years old. The history of the olive tree began around 7.000 years ago in the Mediterranean region and more precisely in the Eastern Mediterranean. It is speculated that it first appeared in Syria, as indicated by various depictions on vessels and by the multitude of myths of the people around the Mediterranean. It was Greece however, through Phoenician merchants, who brought it in the European Mediterranean area- Italy, France, Spain, Portugal- from where it spread to America and Australia.