Extra Virgin Olive Oil ‘Eliama Daily Value’ 500ml

24.50

Extra virgin olive oil Koroneiki variety, also available in box packaging.

SIZE: 500ml

AREA OF PRODUCTION: Heraklion-Crete

TYPE: Extra Virgin Olive Oil
Extra virgin olive oil is the highest quality category of olive oil that one can consume. By definition it must have free fatty acid level below 0,8%, zero organoleptic defects and a fruity flavor. For better quality, it must be derived by cold extraction in temperature below 27oC.
VARIETY: Koroneiki
The “Queen” of olives. Produces a high quality, full-bodied olive oil reach in aromatic notes. Koroneiki is the most common variety used for olive oil production in Greece (60% of the olive oil production). Mostly cultivated in the south Peloponnese and Crete. Is rich in nutritional value, beneficial phenolic compounds (bitter & spicy aftertaste) and characteristic aromas of freshly-cut grass, tomato, artichoke & almond. Well balanced and excellent to pair it with almost any food and cooking application.
ACIDITY: 0,24
Acidity is one of the quality parameters set by IOC for extra virgin olive oil. By definition EVOO it must have free fatty acid level below 0,8%. This value is always determined by a chemical laboratory and cannot be detected by sensory analysis (you cannot taste it).
AROMAS: Freshly-cut grass, artichoke, olive leaf, tomato, tea, herbs, walnut
Contrary to many people’s beliefs, olive oil aromas are not endogenous to the fruit, but are produced by the activity of olive enzymes in the olive oil extraction process (crushing-malaxation). They depend largely on the variety of the olive, the degree of ripeness of the fruit at harvest as well as the milling practices.
HARVEST: Fall 2019
As any fresh and very sensitive to oxidation product, olive oil must be consumed within 18 months from the harvest time, for enjoying all its aromas, flavors and health benefits. In the Northern Hemisphere where Greece is, the harvest is taking place from October to January.
Frequently Asked Questions about Olive Oil
Description

Premium extra virgin olive oil from Koroneiki variety olives that every year wins awards in international competitions. It has a high concentration in beneficial polyphenols (antioxidants) and bioactive ingredients. Contains over 200 various chemical compounds including sterols, carotenoids, triterpene alcohols, phosphorus, potassium, vitamin D, pro-vitamin A, etc. Oleuropein, oleacein, hydroxytyrosol – the main phenolic compounds act as direct free radical reducers. Eliama extra virgin olive oil is distinguished by the harmony of fresh leaf and fruit aromas, complemented by a subtle note of bitterness, passing into a spicy finish. It has a rich bouquet of aromas and flavours with notes of freshly-cut grass, olive leaves, tomato, artichoke, tea and walnut.

CHARACTERISTICS

Type : monovarietal [Koroneiki] Origin : Herakleion-Crete, Greece
Packaging Type : glass
Net Weight : 500ml

Additional information
Weight 0.840 kg
Dimensions 7.8 × 7.8 × 28 cm
Meet the Producer

Meet the Producer

Ellis Farm was founded by Elli & Myron Kamnakis in Agia Varvara, Heraklion – Crete. Being olive oil producers of 6th generation and having a strong passion about olive oil making they created Eliama Daily Value Premium and Eliama Daily Value Gold.

Two exceptional extra virgin olive oils of very low acidity and with a high concentration on beneficial polyphenols (antioxidants) that have won many awards in international olive oil competitions around the world.

Pairs Best with

Pairs Best with

Salads with tomato, leafy green salads, raw vegetables, boiled/steamed vegetables, meat and chicken stews, grilled & roast meat dishes (lamb, pork, chicken), pasta, pizza, tomato sauce, semi-hard and smoked cheeses, legumes, soups.

Early harvest and high phenolic extra virgin olive oils are best to consume raw in order to offer to your body their beneficial antioxidants, vitamins and fatty acids. Drizzle it over your culinary creations to enjoy its green fruity aromas and to take your dishes to another level!