Ellora Farms, Greek Extra Virgin Olive Oil, Certified PDO Messara, Keto, 17 oz.

Description

PROTECTIVE DESIGNATION OF ORIGIN “PDO”-
Ellora Farms Olive Oil is certified by the European Union as to the origin and to its quality, which meets the stringent requirements, while maintaining a focus on environmental consciousness and tradition. Fresh from the Groves this 100% Pure Greek Extra Virgin Ultra-Premium Olive Oil is known for its rich fruity aroma and a characteristic peppery flavor. Each bottle and tin is numbered in accordance with a strictly monitored procedure.
SINGLE ORIGIN & SINGLE ESTATE -
The olive oil is harvested and bottled at source at the Olive Estates of Messara region in the Island of Crete, Greece. The Olive Groves of Kolymvari are located in the middle of the Mediterranean Sea, where the olives go beyond a simple agricultural product to being a key ingredient of life, culture and cuisine of the region. The fruity aroma in this EVOO is due to the " 100% Messara Olive variety”
FOOD PAIRING -
Pairs Best With Leafy Green Salads, Garden Salads, Raw Vegetables, Boiled or Steamed Veg, Broiled Fish, Grilled Fish, White Meat, Soft Cheese, Pasta, Pizza, Soups & Stews, Sauces, Legumes and Pulses, Rice pilaf or Plain rice.
HEALTHY & NUTRITIOUS DIET -
Cretan diet has been credited as the world’s healthiest diet. It is here that the world’s oldest living olive tree of Vouves, estimated to be more than 3000 years old and still producing the prized olives, marks the history and emphasizes the importance of the olive oil industry for local farmers. Ellora Farms EVOO is full of antioxidants and minerals that are attributed to helping one live a long and healthy life.
COLD EXTRACTED -
Ellora Farms is 100% Cold Extracted or from First cold press of the Koroneiki variety olives at source. It is unrefined and unfiltered Olive Oil of the highest quality from the family estates.
2020-2021 GOLD MEDAL WINNER | SINGLE ORIGIN & SINGLE ESTATE GREEK EXTRA VIRGIN OLIVE OIL | KORONEIKI VARIETY OLIVES | KOSHER
Our olive oil is produced at source in the Messara Valley Estates of Crete, Greece, where the olives go beyond a simple agricultural product to being a key ingredient in the life, culture and cuisine of the region. With each passing year, perfect climate and soil conditions, in the Island of Crete, allow the olive trees to bear precious olive fruit.
The olive fruit is harvested by hand and sent directly to state of the art milling and processing facilities for same day cold pressing and bottling. Low temperatures are applied to preserve the traditional flavor and quality of the olive oil.
Tasting Notes:
“Combination of a plush, fruity bouquet and a singular peppery soupcon. Medium bitterness and pungency with notes of herbs and pepper. Acidity and other inimical qualities are at near zero values due to special cultivation, selection, and extraction processes. A perfect marriage of harmony and complexity.”
Tasting intensity
: Delicate to Medium
Rich in Monounsaturated Fats MUFA and Polyphenols (during production and using the COI method) from the Greek Koroneiki variety of olive that is known to give oil of high antioxidant levels. Cold-Extracted without the use of chemicals. Non GMO and BPA Free Liners for the tins. Used by Award Winning Chefs and hotels around the world.
We use "Green" production methods in carbon neutral facilities and committed to a sustainable approach and ethical farming.
- NO SOLVENTS USED - NO ADDITIVES USED - NO PRESERVATIVES USED - NO PESTICIDES USED - NO INSECTICIDES USED
COLD EXTRACTED | PRESSED OLIVE OIL
Your Ellora Farms Extra Virgin Olive Oils are cold extracted (better than pressed) with the flesh and pit of the olive separated from the oil by gravity. Olive oil that’s first cold extracted maintains the most antioxidants and therefore it offers the greatest health benefits to you. First
cold pressed
–
cold extraction
. Many oils are marketed as first
cold pressed
or
cold extraction
. "
Cold
" refers to the fact that no heat is added during
extraction
. "
Pressed
" refers to the concept that the
olives
are crushed in a mill to
extract
the oil. In today’s world the word
Cold Press
is obsolete as it is not longer the method of choice which was used centuries ago.
If there are no presses involved, why is extra-virgin olive oil still sometimes called "cold pressed"?
Cold-pressed is a marketing term that has no regulated definition. According to the International Olive Council,
all
extra-virgin olive oils are extracted at temperatures under 27ºC (80.6ºF). So by definition all extra-virgin olive oils are "cold-pressed" or "cold extracted".
Taste the difference and trace the history of single origin, single region, and ethically produced olive oil. For more information visit the b
rand
website.