WHAT IS IN YOUR CAN
 Extra virgin olive oil from Allagi from the Kalamon olive (Kalamata olive).
 This is the second year that we are buying olive oil from Jannis. And oh, how delicious it is!!!!
 This olive oil comes from the first pressing of olives and has not undergone any chemical treatments. And it is pressed within 12 hours of harvest.
 Character A velvety olive oil with an exceptionally rich flavor, powerful yet surprisingly light. Lightly spicy aromas and fresh notes of summer grass, subtly nutty.
 Aftertaste: A lively, peppery note (a distinct signature of exceptional quality and a high concentration of natural polyphenols)

 Fresh green & lightly fruity · Velvety · Nutty & spicy · Slightly peppery

 Olive variety Kalamon olive (Kalamata olive)
 Harvest time Late harvested, January 2026.
 The late harvest gives the oil a soft, round, and velvety taste. Despite its full ripeness, the oil retains a high content of polyphenols, while other healthy substances (which have not yet fully developed in an early harvest), such as vitamin E, carotenoids, and monounsaturated fatty acids, have also fully developed. The result is a harmonious, complex, and health-conscious product.
 Acidity 0.3%

 Olive oil and heating Our olive oil is excellent for cooking. Thanks to its high content of monounsaturated fatty acids and natural antioxidants, high-quality olive oil remains stable when heated and can be safely used for baking and frying up to approx. 180–200°C. Fresh olive oil with low acidity oxidizes less quickly and retains its flavor and nutritional value better, provided it is not overheated, just like any oil.
 👉 Extra virgin olive oil is generally regarded by nutrition scientists as one of the healthiest choices for cooking at normal cooking temperatures.