Freshest early harvest — November 2015

May 5, 2016

A cause for celebrating this year! Our November 2015 Ultra Premium Extra Virgin Olive Oil is here and it is outstanding. Ready for award winning. At its peak freshness, all natural, with mono-variety Manaki with rich green tones and exceptionally low aciditiy from the upper hills of Argolida, Peloponnese. Its taste and aroma? Try a sample and you will be surprised! Really.

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Our olives are growing with traditional farming from family owned estates at the upper hills of Argolida continuing the heritage of olive oil cultivation since ancient times.

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Dry summers and mild winters as good for the olive trees as for our souls.

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Kostas Gonis

 

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Dionysios Gonis

 

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At the grid screen

 

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All green olives. Pure best of the best.

 

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Our farmers-trio Gonis is very satisfied of its oil this year.

 

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Cold pressed within 6 hours after harvest

 

The best olive oils are cold pressed. The oil is obtained through pressing and grinding fruit in modern stainless steel presses. Although pressing and grinding produces heat through friction, the temperature must not rise above 120°F (49°C) for any olive oil to be considered cold pressed. Some cold pressed oils are produced at even lower temperatures. We do not press our Ultra Premium EVOO at a higher temperature than 27°C. Cold pressed oils retain all of their flavor, aroma, and nutritional value richer in antioxidant content including Vitamin C and polyphenols.

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We are proud of the extra pungent aftertaste, intensive aroma of fresh green olive fruit with cloudy velvet texture. Blooming with the scent of freshest olive juice.

 


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