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©2019 by PJ KABOS

Illustrated above is our 500ml BPA-Free Tin.

To best preserve the quality of Extra Virgin Olive Oil, please keep it away from heat and light.

PRODUCTION PROCESS

This Extra Virgin Olive Oil is made from hand-harvested olives that are crushed into 
a paste which is then gently malaxed in stainless steel containers in order that the
microscopic oil droplets combine and can be easily cold-extracted via centrifugal
force without the use of any chemicals or heat.

THE EXTRA VIRGIN OLIVE OIL

Obtained from olive groves of single origin which offers to us these superb tasting
and chemical characteristics year after year. The result is a product of very low
acidity with a delicate to medium tasting intensity, complex, persistent and high in
healthy Polyphenols. Used in celebrity Chef’s, Nobu Matsuhisa, restaurants worldwide.  

 

LOCATION
The olive groves are located in the Western Peloponnese region of Greece, close to
the site of Ancient Olympia.

 

OLIVE VARIETY
Koroneiki (Non-GMO)

 

HARVEST TIME
November 7th - December 7th, 2019 (Early Harvest)

 

SERVING SUGGESTIONS
This product is suitable for all cooking needs, including sauteing, deep-frying, baking
and grilling—as it has a high smoke point of 202­°C (395.6°F). Due to its complex
tasting characteristics it elevates the taste of every food to new levels. It pairs
perfectly with almost every food, a unique advantage of Greek, Extra Virgin Olive Oil
correctly produced from the Koroneiki olive variety. 

 

TASTING NODES
Aromas of green fruit, green grass and notes of fresh herbs. Taste exhibits abundant
fruitiness, delicate to medium bitterness and pungency, with notes of tomato leaf and
spices; a high persistence and complexity.

Fruitiness:

Bitterness:

 

Pungency:

 

Cut grass:

 

Fresh herbs:

 

Citrus fruit:

 

Tomato leaf:

 

Spices:

5,1

3,3

 

4,0

 

4,7

 

4,8

 

3,6

 

2,9

 

3,8

AVAILABILITY:
 

TECHNICAL DETAILS

 

Acidity: 0.17%

 

Peroxides 4.1meq02/kg

 

K232: 1.488

 

K270: 0.123

 

Smoke Point: ­­202°C