Extra Virgin Olive Oil AGALLIS - Premium Package 500ml

Agallis extra virgin olive oil is the oil that our family produces in our privately owned olive grove in the area of ​​Vonitsa, Etoloakarnania, and is our...
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Can be sold both to Businesses and to Consumers
11.00 without VAT
( 12.43 including taxes)
500ml - 22.00 / L
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  Athens, Attica, Greece

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All over Europe

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Agallis extra virgin olive oil is the oil that our family produces in our privately owned olive grove in the area of ​​Vonitsa, Etoloakarnania, and is our first product and source of inspiration for our eshop. This is Koroneiki olive oil, which although it has a low yield, is extremely resistant to diseases and the oil produced is of excellent quality, without the use of chemicals for both plant protection and fertilization. We start harvesting the olives when they are about 50% ripe. We want the oil that comes out to be extremely aromatic and rich in polyphenols but at the same time not to "burn" to an annoying degree. The packaging we use for this exceptional oil is a piece of jewelry that should not be missing from any kitchen.

To produce Agallis oil, we collect the fruit mechanically (with a light blow so that it falls on the oilcloths and we collect it). No fruit is harvested from the ground or from any other place, because the oil inside the fruit is an excellent solvent and therefore the possibility of altering the taste of the oil is significant. Every day and throughout the olive harvest, the fruit that will be collected during the day is collected and goes directly to the olive mill for oiling, so that there is no possibility of fermentation and therefore alteration of the taste of the oil.

The pressing of the olive fruit takes place in a modern olive mill every day, in the evening hours. When the fruit reaches the mill, it is weighed, cleaned of leaves and twigs, washed with water and then goes to the crusher where it is mashed. Then, after kneading the pulp for at least half an hour, the pulp is slowly mixed with water. We make sure that the temperature of the mixture does not exceed 26o C. Then it goes to the centrifugal separator, where in a simple mechanical way, the oil, water and the solid residue are separated. The olive oil is then collected in a small tank and from there in containers in order to be transferred to the special tanks that we have in our warehouse

The olive oil that comes out of the separator is cloudy due to some insoluble natural substances present in the olive fruit. The oil can be clarified either by filtration or naturally. We reject filtration because during this process heat develops that can alter the taste. We choose the clarification process with precipitation which, although more time consuming, produces a better result.

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