WHAT IS IN YOUR GLANCE
 Extra virgin olive oil from Mani , sourced from a small-scale family vineyard owned by Jorgos, Irini, and their son Angelos Georgikeas . The vineyard is situated in a rugged and sun-drenched landscape in the south of the Peloponnese, where olive trees have grown under challenging conditions for generations. The olives are harvested by hand and cold-pressed within a few hours, with utmost care and in strictly limited quantities.
 This oil is pressed at the Kambos cooperative press , where each harvest is processed individually. Year after year, laboratory analyses confirm the consistent quality: low oxidation, perfectly ripe olives, and meticulous processing from tree to press.

 Character A fresh, green olive oil with aromas of green olive and fresh leafy greens, complemented by a subtle spiciness. On the palate, lively and beautifully balanced, with a gentle bitterness and an elegant pepperiness, typical of early-harvested olives from Mani. Velvety smooth in texture, fresh and harmonious with a mild peppery note in the finish.

 fresh • velvety soft • elegant

 Koroneiki olive variety
 Harvest time Harvested early – greener and spicier in character
 Acidity 0.4%

 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 frying at normal cooking temperatures.