The aromas are fresh and spicy with deeply herbaceous tones of wet grass and mixed culinary herbs. Lemon citrus tones and woody nuts complete the picture.
This is a medium style of oil with well-balanced bitterness, pepper and fruit.
A salad bowl of flavours here with mixed leaves and bitter herbs including rocket and sorrel and a touch of green tomatoes. Quite strong pepper comes in to complement the bitterness but the herbaceous flavours remain throughout. The bitterness and pepper fade somewhat to leave an attractive and lingering after taste of herbs and almonds with a touch of citrus.
This is an attractive oil with a complex range of interesting, largely herbaceous, flavour tones. It would make an excellent dip and be a good oil to use as a flavouring ingredient in its own right.
A bit more information
Our privately owned grove is located in Ancient Corinth, Greece. Situated in the north east of the Peloponnese it has been a major producer of olive oil since the Mycenaean times (ca. 1600–1100 BC) and of course of the famous Corinthian raising. The village is famous for the archaeological site and museum and because it played host to Saint Paul who wrote the renowned Letters to the Corinthians.
Our farm has 567 oil trees of the Koroneiki variety and 368 trees of the Manaki variety. Both types are very characteristic of the area but they produce very different olive oils. The Koroneiki produces a vibrant, peppery and fruity olive oil while the Manaki produces a milder but very flavoursome olive oil.
At most a couple hours later the olives are washed and cleaned of debris and leafs. Then they are smashed and mixed with water heated at 25℃. The pulp then moves to the malaxer for 35 minutes, this is where the little droplets of oil come together to sizes that are big enough to be extracted. From there the pulp moves to the centrifuge where all the liquids are extracted and also the separation of the oil and the water happens. On an average 1100 olives gives us 500ml of olive oil.
Once the day's olive oil has been produced it is moved to containers about 5 miles away where it is stored in stainless tanks filled with nitrogen in order to stop the oxidation process and keep the oil as close as possible to it's original state.
Extra virgin is the highest quality and most expensive olive oil classification. It should have no defects and a flavour of fresh olives.
In chemical terms extra virgin olive oil is described as having a free acidity, expressed as oleic acid, of not more than 0.8 grams per 100 grams and a peroxide value of less than 20 milliequivalent O2. It must be produced entirely by mechanical means without the use of any solvents, and under temperatures that will not degrade the oil (less than 86°F, 30°C).
In order for an oil to qualify as “extra virgin” the oil must also pass both an official chemical test in a laboratory and a sensory evaluation by a trained tasting panel recognised by the International Olive Council. The olive oil must be found to be free from defects while exhibiting some fruitiness.