The best olive oils are blow-your-mind delicious and they elevate the tastes of our foods in ways we never imagined. Hundreds of olive varieties offer countless pairing possibilities that chefs are only beginning to discover.
There are three things that every extra virgin olive oil needs to have.
Fruitiness- Every good olive oil needs to have the aroma of fresh fruit. Olives are fruits, after all. The oil should smell fresh and fruity
Bitterness- Olives are mighty bitter straight off the tree. So any fresh, high-quality olive oil must be bitter, which we perceive on the tongue.
Pungency- Pungency is that cough-inducing sting on the throat that’s caused by the healthy phenolic compounds in fresh, high-quality olive oil.
The Athos olive oil is a single blend extra virgin olive oil with an exceptionally low acidity, produced from the Green Halkidiki olives, which has unique characteristics thanks to the local microclimate and the estate’s soil structure, and is harvested in the middle of October. It’s characterized by fruitiness of mid to high intensity with enhanced tones of fresh green olive, artichoke and freshly cut grass. The oil is extracted the same day of harvest and cold pressed under optimal conditions. Complex in taste, yet delicate with moderate bitter and spicy tones, it is best consumed raw as a finishing touch to all your dishes.
- A wonderfully strong complex fruity, clean taste with moderate bitterness and spicy finish tones
- Deep jade color makes a stunning presentation on antipasta platters
- Packaged beautifully in a keepsake dark glass bottle – 1000 ml
- Imported directly from Greece
Prices vary according to the quantity- for wholesales, please contact us for offer at firstname.lastname@example.org