Olive Branch Extra Virgin Olive Oil 500 ml

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Olive Branch Extra Virgin Olive Oil 500 ml

Regular Price: US$46.99

Special Price US$39.99

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Category: Grocery & Gourmet Food Pantry Staples & Cooking Ingredients Oils & Vinegars & Salad Dressings Oils

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Yannis and Nikos at the Olive Branch olive grove

Our Olive Grove

Our farm is in the Lasithi province of Crete, an area with very fertile land and renowned for some of Greece's best produce.

The southern side of the island is less industrialised and famed for its abundance of fruit and vegetables, particularly the rich and juicy tomatoes that adorn Greek salads from island to island.

Here many people own their own land and care for their own olive trees.

The Process

Our olive grove is outside the city of Ierapetra and as you drive out of the city, you are met with fields of olive trees as this is now farming country. We work with the neighbouring farmers in a co-operative structure, preserving traditional harvesting methods and respecting age old traditions.

Together, we grow the Koroneiki variety of olive, harvested at the same time of the year and cold pressed at the same community co-operative that has been the soul of the community for many generations. All our olives are harvested by hand which means that we have full control over the trees and no wildlife is harmed during the process. Once harvested and gathered in sacks, the olives are transported to the mill for cold pressing that same day.

This creates a fresh tasting extra virgin olive oil, rich in fruity flavour and with a naturally low acidity.

"The olive harvest is a special time for us as it brings the whole community together. Young and old travel to the olive groves together and we share our old customs, passing on skills to the younger generations so we can keep our traditions alive."

Yiannis Koinakis - chief of the olive grove

Keeping the Trees Well Watered

Summers in Crete are long and dry so we keep our trees well irrigated with a network of water pipes running to the trees. Yannis, who looks after the groves, walks the fields each week ensuring the trees are well watered so the olives develop a good growth.

As the weather switches from summer to winter and the olives begin to ripen, they are ready to pick. We usually harvest at the end of November / beginning of December each year.

Can you cook with extra virgin olive oil

We often get asked about whether you can cook with extra virgin olive oil.

The truth is "Yes!" Just look at the Mediterranean kitchen where Greeks, Italians and Spanish have cooked with extra virgin olive oil for centuries.

What this comes down to if you're after a scientific explanation is the smoke point between different oils. This is the temperature at which oil produces a continuous smoke.

The smoke point of extra virgin olive oil is 190° – 215°, lower than oils such as sunflower oil and rapeseed oil, but perfectly suited to most everyday cooking styles. Making a pasta sauce where you cook at a lower heat, the temperature suits extra virgin olive oil perfectly. What extra virgin olive oil isn't well suited for is deep frying, where temperature hits extra virgin olive oil's smoke point. Other oils are better suited for deep frying since they have higher smoke points.

So in conclusion, extra virgin olive oil is perfectly acceptable to cook with, unless you wish to deep fry!

What is cold pressed extra virgin olive oil

The cold pressing process allows the juice to be pressed from fruit without affecting the nutrients and flavour. It uses a hydraulic press to extract the juice from olives as opposed to other methods such as centrifugal presses. A hydraulic press applies pressure to the fruit to extract the juice, keeping the nutrients and goodness in the olives. A centrifugal press uses a fast spinning metal blade which separates the juice from a fruits flesh via centrifugal force. The juice and pulp is then separated into different containers. These fast-spinning blades generate heat, destroying some nutrients in the fruit and vegetables.

Cold pressing for olive oil is regulated and must occur below 27 degrees. Olives are a winter fruit and in Crete their ripening and harvesting takes place from November to December, when the ambient temperature is below 27 degrees. The first cold pressing means that extra virgin olive oil has absolutely no heat treatment, so suitable for people on a raw food diet.

A single varietal, 100 natural extra virgin olive oil cold-pressed solely from Koroneiki olives to produce an intensely flavoured fruity olive oil with a hyper-fresh grassy aroma. The flavour takes you through three distinct stages, beginning with a fresh grassy flavour - likened to freshly cut herbs, moving onto some fruity banana like undertones and finishing with a light spiky peppery finish. Origin: Lasithi Province, Crete, Greece Together with the neighbouring farmers in our region, we work as a co-operative to carefully handpick our olives and cold press them at the local press which has been serving the community in our region of Crete for many generations. Preserving traditional harvesting methods and respecting age old traditions, our Koroneiki olives are harvested by hand so no wildlife is affected during the picking. The olives are packed into sacks and cold pressed on the same day at the co-operative mill that has been the soul of the community for many generations. Our extra virgin olive oil has a naturally low acidity which delivers a superior quality flavour with high nutritional values. INGREDIENTS Superior category olive oil obtained directly from olives and solely by mechanical means BOX CONTAINS 1 MANUFACTURER CONTACT INFORMATION Olive Branch, Studio 10, Hayes Business Studios, Coldharbour Lane, Hayes, Middlesex, UB3 3BB See more

Bird friendly harvest - all our olives are harvested by hand so no wildlife is affected. Suitable for vegans. Fresh and fruity flavour, perfect for salads and slow cooking. All our olives are harvested by hand and cold pressed the same day. Made by a co-operative of farmers in the Lasithi province of Crete. Single varietal extra virgin olive oil, made solely from Koroneiki olives.