posted on December 30, 2022
Excellent Greek Olive Oil from Monemvasia, Greece!!!!
Phileos is produced in the area of Monemvasia, Laconia which can be found in the South-Eastern edge of the Peloponnese.
Our Premium Extra Virgin Olive is produced from two varieties; the Koroneiki and Athinolia. The result of this combination, after a period of “storage” for at least two months in our vacuum sealed stainless steel tanks, is a highly aromatic and delicious extra virgin olive oil. The two mentioned olive varieties aside from their great taste, also contain many healthy attributes not found among most olive cultivars. Our oil is one of the well-preserved treasures of Laconia and Greece.
Phileos EVOO is an olive oil of early harvest and cold pressed. For this reason, it has consistently low acidity and crystal-clear aromatic expression and taste. It is the ideal olive oil for a healthy and delicious diet of high value, while giving each dish a piece of its unique character.
The Taste of Our Olive Oil?
Our strict adherence to quality control at every step of the production process rewards consumers with an incomparable rich tasting olive oil.
It is pure and very fruity olive oil. The fresh taste elements prevail in harmony, while its aroma is characterized as fruity, medium intensity and is distinguished for its slightly bitter and spicy taste. When tasting, the taste experience balances between provocatively spicy notes and a refreshing bitter feeling of freshness.
In order for an olive oil to be considered a superior category EVOO such as our Phileos, it must contain the following three characteristics. It has to be...
Fruity: The “fruity of olive oil” is the aroma or taste, which reminds us of freshly cut, without defects, healthy unripe or ripe olives.
Bitter: Bitter, then, is exactly the feeling of bitterness that we can feel in our mouth when we try an olive oil which is usually made from relatively “unripe” olives, ie. green-yellow-purple.
Spicy: It is the burning sensation, the “spicy” that we will feel when tasting a fresh olive oil from “unripe” olives. This burning is usually felt at the beginning of the throat. The greater the burning, the better an olive oil is considered.
Phileos Olive Varieties Used for our Premium EVOO
Athinolia Olive Variety
The Athinolia is famous for its intense aromatic and fruity scent it adds to the olive oil produced by its extraction. It matures early despite the fact that olives are nowadays harvested almost green, thus its harvest ends quite early, at about the end of November to the beginning of December. Its early harvest reduces the percentage of the attacks of the fruit by mycological diseases that may result due to the first autumn rainfalls, which are a deterioration factor of the olives’ quality. As a result, this variety produces healthy fruit and by extension olive oil of low acidity and excellent quality.
Its fruit has medium size with an oval shape. Its weight is from 2.2 till 2.9 grams, and its length can vary from 7.5 to 25 millimetres. Olive oil from Athinolia is of excellent quality with a rather low viscosity.
Recent studies have shown that the Athinolia olive variety has been connected with the highest indicators in content of total polyphenols and it seems to be superior compared to all other Greek varieties.
Koroneiki Olive Variety
The Koroneiki oil is recognized worldwide as one of the best ever. This variety has been described by Eyelpides and Krimba as Olea europea var. Mastoids and by Anagnostopoulos as Olea europaea var. Microcarpa.
This is olive is known as the 'King of Olives" due to its popularity in Greece. It comes into production very early and gives an oil of excellent quality. It has a small size and matures relatively from early October to December. Its weight is from 0.3 to 1.0 grams and its length from 12 to 15 millimeters. The koroneiki tree needs minor maintenance and can withstand low temperatures during winter. It gives the finest olive oil compared to other varieties.
The oil obtained from koroneiki olives has an intense green colour, a fruity and delicate flavour and is characterized by a very strong aroma; rich in precious organoleptic substances and vitamins, it has low acidity. The quality of koroneiki oil is excellent and stable over time.
Studies in Greece and from abroad have shown that the olive oil from the koroneiki variety has a higher anti-inflammatory content. This is especially true of the olive oil produced from the koroneiki variety specifically found in the southern Peloponnese. It contains greater than the average content of these substances found elsewhere in Greece. Not surprisingly, this is the exact same location where our Phileos olive are grown and Extra Virgin Olive Oil is manufactured.
The oil that is made from Koroneiki olives pairs well with salads, fish, chicken, pork, roasted vegetables, feta cheese, and just about any Greek dish. It’s an oil that pairs especially well with chicken and lamb dishes that feature oregano and lemon. Koroneiki Greek olive oil also makes a good dipping oil.
