OFTEN PURCHASED WITH
Frequently asked questions
Best olive oil
Hi Magdalena, Thank you for your thoughts. We're happy to hear you're enjoying the quality of your authentic Greek olive oil. Indeed, we think it's among the finest in the world! We appreciate your support. : )
Expensive and Overrated
This was my first time trying what appears to be a genuine Greek olive oil. My impression was that it smelled like lubrication oil and there's not much to remark about the taste... it's not peppery with polyphenols nor is it a strong sweet and fruity, but more in the light direction. Basically, it seems rather lacking in any kapow for the cost.
Dear J.W., Thank you so much for your feedback. To answer your concern, this type of olive oil is lighter in the taste because of the lower phenol content, since it is produced from mature olives that are carefully selected and handpicked. It is also due to the natural process Olea Estates uses to settle the pulp particles, which are not incorporated into the oil (and thus would increase to a peppery finish). Sounds like your taste may favor a more bitter olive oil, which can be yielded from a higher phenol content, that is achieved from an early harvest olive oil… A key aspect on the bitter taste is that when you try a true early harvest extra virgin olive oil, you can taste the peppery finish but then it goes away from your taste buds. As olives mature, the phenol content drops, which makes the taste of the olive oil smoother. Olea Estates in Greece does offer a more peppery version, called Olea Gold. And due to your feedback, we are considering carrying it as well! We want to assure you that Olea produces truly special, pure olive oil! Your olive oil is unfiltered and certified organic (by EU and USA). The olives are handpicked, transported straight to the mill, washed thoroughly and cold pressed. Only olive oil from the first press makes it to the glass and tin containers of Olea, where the rich, full flavor of the oil remains sealed for you to enjoy. There are no preservatives, additives, colors or any kind of foreign oil added to Olea. They also do not further refine byproducts of the first press to produce more oil. Here’s a little bit more about what makes the bottle of olive oil you have so special, from the owner of Olea Estates, Demosthenis Chronis, himself: “We patiently use a natural process to retain the full olive oil flavor but still guarantee the clarity of filtered olive oil. We seal the olive oil in stainless steel tanks and let it sit idle for 30 to 60 days in special and monitored temperature and humidity conditions. During this time, the particulate matter naturally settles to the bottom of the tank. After two months, we extract the olive oil from the top of the tank and ship directly to the U.S. Of course, this is not possible for mass produced olive oil the overhead of two months, the tanks required to do this job and the work involved (including cleaning the tanks at the end of the season) would prohibitively increase the cost in a competitive market. However, the we use this olive oil to feed ourselves; and we do not like feeding on chemicals; we also sure appreciate the full flavor of unfiltered olive oil.”