Organic Extra Virgin Olive Oil

Acidity is one of the key parameters used to assess the quality of extra virgin olive oil. By definition extra virgin olive oil must have a free fatty acid level of below 0.8%. Lower acidity levels usually indicate careful handling and processing, and adherence to strict quality standards throughout production.

Produced and packaged in Laconia, southern Greece.

Certified under Regulation 432/2012, this extra virgin olive oil boasts a rich concentration of natural phenolic compounds, renowned for their antioxidant and anti-inflammatory properties.

Koroneiki is an olive variety native to Greece and predominantly cultivated in the southern Peloponnese region. It is renowned for its robust flavour profile and characterised by its fruity, herbal and peppery notes.

Athinolia is a Greek olive cultivar renowned for its mild flavour profile, distinguished by its smooth texture, subtle fruity and grassy notes, and delicate peppery finish.

For optimal flavour, aroma and nutritional benefits, olive oil should be consumed within two years from the time of harvest. Harvest seasons vary: in the Northern Hemisphere, it typically runs from October through January, while in the Southern Hemisphere, it's usually from April through July.

Dark glass bottles or tin containers help to protect the oil from light exposure, and preserve its freshness and flavour for longer. Upon purchase, store in a cool, dark place, away from heat sources and direct sunlight.

Note: Tin packaging is inherently fragile and prone to denting, we cannot guarantee that no denting will occur while your package is in transit. Fluctuations in temperature and/or air pressure during transportation can frequently cause indentation of tin packaging due to expansion and contraction of the oil inside. A dented tin is a cosmetic issue that does not affect the quality of the oil.