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 consume within three-four months
• Unopened, bottled oil will keep for up to two years
• Keep corked or capped in a cool, dark cupboard or pantry
• Do not refrigerate