Pelion Olive Farms

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An exceptional extra virgin from Pelion with many international awards
The healthy green Amfissis variety (” Konservolia “) olives, are carefully picked from olive-groves of old, rain-fed trees in central Pelion, at an altitude of 400m. The entire production process is overseen by Vasilis Frantzolas, olive oil tester and consultant, to ensure a number of requirements. The resulting olive oil has intense aromas of freshly cut grass, tomato leaves and green almonds and its flavour is moderately bitter and spicy.The oil production is planned and organised together with the small holders of organic olive-groves in the Pelion region. Every day during the first ten days of October, the carefully picked green olives are transferred, in special plastic containers, to the nearby mill. The grinding process takes place each evening after five. At all stages of production (malaxation, centrifugation, separation) the temperature is kept carefully below 27 degrees Celsius. It is well established that in order to produce a high quality olive oil with rich aromas and high in polyphenols, the malaxation of the olive paste should not exceed 30 -35 minutes, at a maximum temperature of 28 degrees C. The oil has a rare complex fruity flavour, while its aromas are characterised by bold tones of green tomatoes, freshly-cut grass, and olive leaves. The bitter and spicy tones are also strongly present, at an almost equal intensity, indicating that exceptional, well balanced oil had just been born! Each evening, the olive oil is filtered through paper filters to avoid unwanted future fermentations. Then the oil was stored in stainless steel tanks, supplied continuously with nitrogen gas for better protection and storage. The immediate bottling, and maintenance of the olive oil at 15 degrees Celsius, ensures it is kept in the same excellent state as when it leaves the oil-mill.

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New York International Olive Oil Competition 2015 'Olive Japan 2015' Olive Oil Competition, Tokyo
'Les Olivalies 2015' International Olive Oil Competition, France 'L'Oro Del Mediterraneo 2015' 4th International Mediterranean Olive Oil Contest, Italy
New York International Olive Oil Competition 2013 Los Angeles International Olive Oil Competition 2015
'Biol 2015' International Olive Oil Competition, Bari 'Olive Japan 2013' International Olive Oil Competition, Tokyo
Excellence, CIOOA 2015, Copenhagen Distinction,Best of Bio Press Oliveoil 2015, International Organic Olive Oil Competition
Oil China 2013, International Olive Oil Competition, Beijing Olivinus 2013, International Olive Oil CompetitionArgentina
TerraOlivo 2013, Mediterranean Olive Oil Competition, israel