Pure Extra Virgin Greek Olive Oil

It's no wonder the Greeks are known for their olive oil.

Fossilized olive leaves believed to be from 50,000 to 60,000 years old have been found on the Greek islands of the Aegean. The systematic cultivation of olives trees is said to have begun on the island of Crete in Neolithic times.

This tells you that Greek ties to the olive tree run very deep indeed.
In fact, Greece is one of the top three olive oil-producing countries in the world, and Greek olive oil is indisputably the finest.

Extra virgin olive oil is of exceptional quality, aroma, and taste. The oil comes from the first pressing of the olives, and no chemicals or hot water are added during processing.

Today the Greek olive oil is regarded as the best in the world, because extra virgin olive oil comprises at least 80%.

The high quality can be recognized mainly from the fruitiness, the bitterness and the pungency of the oil as well as its aromas, which show the freshness and health of the olives.

All these extraordinary characteristics are the result of proper planting, maintenance and meticulous care in all the stages of olive production and harvesting.

Olives

These are green olives that take their name from the region of Chalkidiki of central Macedonia, Greece (the birthplace of Aristotle). They are harvested when young, so beginning in mid September and finished no later than end of October. Due to the fact that they are collected when young and immature, they need to go through a process of curing to remove the bitterness and make them softer, ready for consumption. There are a few different methods that can be applied, one of them involves being treated with caustic soda (lye) and after being thoroughly cleaned, placed in a brine solution for fermentation and another involves them being cured in a brine solution with both citric and ascorbic acid in a fermentation procedure that takes around 3 months. This results in a taste that is briny and pleasantly sour with a firm textured meat. The colour can range from bright to pale green and as for their size, it can generally vary but in general they come in fairly big sizes, hence the reason why they are also known as donkey olives (Gaidourolia). The fact that they have a firm skin and come in big sizes is the reason why this is the most common Greek variety that you can find stuffed with ingredients such as garlic, almonds or red peppers.

Oh, and finally, in 05/2012 the Chalkidiki olives have also obtained PDO status.

Fish

Anchovies

Wild Anchovies is a traditional and widely recognized Greek fish and when blended with the famous Greek olive oil, it becomes a synonym of Mediterranean diet. It can be used from traditional Greek "meze" to gourmet dishes. Due to the temperature of the Aegean Sea and its unique flora, Greek Wild Anchovies is free of scales, has "one of a kind" taste and nutritional value. It's an excellent source of calcium[i] and omega 3[ii].

Sardines

Due to the temperature and unique flora of the Aegean Sea, the Greek sardine is of excellent taste and nutritional value.

It is an excellent source of calcium[iii] (sustaining healthy bones, muscle, teeth, blood and nervous system) and of Omega 3 [iv](protection of heart, sustaining the normal levels of cholesterol in blood, and maintaining the normal brains function and vision). It has no preservatives, no artificial flavors and it is free from gluten.

Having a short life expectancy in the Aegean Sea, the chance of accumulated heavy metals is eliminated.