The all-purpose, everyday extra virgin olive oil you will reach for time and time again. Its delicate taste intensity makes it ideal for your every need, from frying the crispiest fries to baking your favorite cake. Destined to become your kitchen staple!
Hand-harvested, cold-extracted and without pesticides.
Chef's Selection Classic (Wholesale)
250 - 300 mg/kg Phenols
$0.52 / 1 fl oz
Bitterness & Pungency
250 - 300 mg/kg
Extracted very shortly after the fruit is cut from the tree
Fish, Mild Green Salad, Mild Cheeses, Pesto, Eggs, Baking
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Easy to hold design
"Dunk warm bread in fresh extra virgin olive oil for a tasting match made in culinary heaven."
The Aromas and Tastes
Much like fine wine, the following tastes and aromas naturally occur in our CHEF'S SELECTION CLASSIC due to various factors, such as harvest date, olive grove micro-climate, location and variety. Absolutely nothing is added to this pure, extra virgin olive oil. We urge you to have a sip and see if you can identify these flavors!
The Health Benefits
Studies have shown that the antioxidants found in Extra Virgin Olive Oil may help prevent many diseases. In fact, the anti-inflammatory phenolic compound, oleocanthal, which is found in extra virgin olive oil, has the same properties as commercial pain-killers.
Around 75% of extra virgin olive oil is comprised of heart healthy Monounsaturated Fats (MUFAs). These are vital to support our nervous system, build immunity and power our brain! Evoo also contains vitamins, such as E and K, and helps protect “bad” LDL cholesterol from oxidation.
This variety of olive tree has been traditionally cultivated around the semi-mountainous areas of the Western Peloponnese for over ten centuries, the robust terrain helping to grow and shape this hearty species. The Koroneiki olives are known for their high quality and aromatic oil; their characteristic “green” taste is internationally renowned and perfectly complements most foods.
To produce our CHEF'S SELECTION CLASSIC we harvest the olives late, towards the end of the harvest season (December - January) when the fruits have turned a beautiful purple color. This gives a high yield of around 20% (meaning that 10kg of olives will produce 2kg of oil), and helps us achieve our desired delicate taste with sweet nodes and low bitterness and pungency levels.