Unfiltered Greek Extra Virgin Olive Oil (5l)
- 24+ in stock
Strangely enough, Wine & Greene’s first venture was not wine, but olive oil. A few years ago I went to visit my beloved, slightly eccentric aunt, in Greece’s wild and woolly Mani peninsula. This green, mountainous land in the southern Peloponnese is the source of one of the world’s best artisan food products: Mani olive oil. We hatched a plan to bring it to the UK.
This year our oil comes once again from Nico and Katerina Psaltiras in the small village of Kambos Avias. They hand-harvest Koroneiki olives from their family olive groves and turn it into oil. They then store it for two months to allow the heavy sediment to settle, before canning it by hand, unfiltered.
We buy our olive oil in once a year, when the new harvest is ready. Once it's gone, that's it until next time. This oil is from the 2021/2022 harvest. Here are some tips to get the best out of it.
- The olive oil is unfiltered, so may contain some sediment from the flesh of the olives. This is nothing to be concerned about, and is part of the reason it has such a great flavour.
- The oil is best at its freshest and should be kept sealed away from heat, light and air. We recommend keeping the can somewhere out of the way and using it to re-fill a dark glass bottle as you need it.
- It is best used as a dressing, for finishing, or in recipes which will allow the flavour to come out. Tomato sauce- yes. Roast potatoes - probably not.