Our exquisite single variety and single estate organic extra virgin olive oil is produced from the famous Koroneiki olive on the south coast of Cyprus. Organic production methods are used for this smooth olive oil, without pesticides or fertilisers. The olives are handpicked and taken directly to the olive mill only a few miles away, where they are cold-pressed during the same day of harvest. Only one pressing of the olives occurs, unlike some mass-produced oils that are re-pressed multiple times to extract as much as possible. This causes the acidity to rise and results in much lower quality, flavour and nutrition in the oil. The olive oil is bright green in colour and very aromatic. It has a fresh fruity flavour with a slightly peppery finish on the palate.
Handpicking our olives means we pay greater attention to the olives that are used in the production of our olive oil. This is important as we only select the olives that will give our extra virgin olive oil the best flavour, and leave behind any that may be rotten or not yet ripe for pressing. Another benefit of handpicking is the care that is taken when plucking the olives from the tree, unlike mechanical methods that bruise the olives during harvest and causes the oil to become more acidic.
It is best used raw over fish, vegetables and fresh salads as the main ingredient of a Mediterranean salad dressing. The fresh flavour also makes this great as a bread dipper.