Olive Oil Basics

Origin

• -  Agricultural Growers Cooperative of Krokees, Southern Greece
• -  Single source, limited to family owned olive groves within the town prefecture
• -  Protected Designation of Origin (PDO) controlled and guaranteed
• -  Imported annually from current harvest to ensure freshness
• -  Higher altitude of 300 m contributes to higher quality oil

Cultivar

• -  Mirtolia and athinolia olives
• -  Hardy, deep rooted, adaptable to varied soil and climatic conditions

Cold Pressed

• -  Single cold-press extraction
• -  Olives picked and pressed within 24 hours of harvesting
• -  Low acidity - 0.3 to 0.5 %

All natural

• -  Like freshly squeezed juice
• -  Fruity, flavourful and nutritious
• -  Screened but not filtered, refined, or blended
• -  No added chemicals or preservatives

Nutrition

• -  High in mono-unsaturated fats (oleic acid)
• -  Heart healthy: contributes to reduction of LDL (bad cholesterol) promotes HDL (good cholesterol)
• -  Rich in vitamins E, A, D, K, and digestive enzymes
• -  Easily metabolized

Cuisine

• Use raw for optimum nutrition and flavour in salads, dips, pesto, sauces, on veggies and bread; last minute addition in soups, pasta, pizza, stir fries; blend it with herbs, garlic, lemon, herbal and balsamic vinegar.
• For frying use low heat. High heat breaks down the oil's nutritional properties.

Storage

• -  Once opened, cap and store in a cool, dark cupboard.  Consume within three to four months for optimum nutrition
• -  Unopened, bottled oil will keep for up to two years in a cool dark place
• -  Do not refrigerate