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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