First and foremost we are olive oil lovers, and it is the mainstay of our business. We are intimately involved in the production, harvesting, and selection of our oils, focusing on offering the very best oils that our family and neighbors in our village of Androussajust outside Kalamata produce.
Our oil has a very fruity fresh taste, with a slight touch of green apple, a little grassy, somewhat astringent with hints of almond, fig and bark, and a light pepper finish. Only the original Greek climate and terroir can bear genuine KoroneikiKalamata olive fruit.
Learn more about how we produce extra virgin olive oil
Our best Kalamata Oil, for Extra Virgin Connosoiurs. These koroneiki variety olives are handpicked from select old trees in our village in the first few days of November and crushed within hours. Exceptionally aromatic, very grassy, strong flavor, with an intense peppery finish.
Our strongest and healthiest oil, due to the very high polyphenol and antioxidant content.It has acidity less than .2%. and peroxides between 3 and 7.
Our most popular evoo, harvested the first few weeks of the harvest, from Koroneiki olives, it the most popular extra virgin olive oil of Boston’s best gourmet chefs. Its flavor is aromatic, grassy, fruity, and with a mild pepper finish. It is an excellent balance and popular with chefs, as it is strong oil but does not overpower like the Grand Reserve might. It has acidity less than .30% at bottling and peroxides below 10.
1L, 3L, and Olive Bar Formats
Harvested a bit later than the early harvest, from Koroneiki olive groves in villages aroundKalamata Greece. Its flavor is aromatic, ripe fruity, and with a sweetpeppery finish. An excellent extra virgin olive oil for those not used to big early harvest oils. It has acidity less than .55% and peroxides below 12
500 ml and 3L