PREMIUM EVOO (2022) 3 L
Premium Greek Extra Virgin Olive Oil. First cold press. Rich in polyphenols, antioxidants and vitamin E. Free acidity <0.3%. EU quality seal Kalamata Protected Designation of Origin (PDO). Early harvest Nov. 2022, unfiltered.
3 L tin with collapsible pouring spout for easy pouring into your own bottle.
Read more about our premium olive oil.
- Shipping costs Netherlands €4.95 / Belgium €7.95.
- Free shipping to Netherlands and Belgium on orders over €55.
- Orders placed before 14:00 (working days, except Dutch public holidays), same day shipping.
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PREMIUM EVOO 3 L
The OLIVE LEGACY Premium Greek Extra Virgin Olive Oil (EVOO) is obtained from the first cold pressing. Our olives are hand-picked at our family estate in Messenia, Greece. We harvest early, when the olives are still green, between October and November. This benefits the taste and the health effects. Our premium EVOO is exclusively made with the monovarity Koroneiki olives also called the “Queen of olives”.
Health benefits
Koroneiki olive oil is naturally rich in polyphenols and antioxidants and contains a high content of vitamin E. It consists mainly of monounsaturated fatty acids that lower LDL cholestrol. This reduces the risk of cardiovascular disease.
Taste, aroma, and colour
Our unfiltered olive oil has the characteristic robust herbaceous pear flavour of Koroneiki olives. When you taste our olive oil pure, don't be surprised if you have to cough two or three times from the peppery but pleasant tickle you experience in the back of your throat. The peppery tickle is caused by a high content of polyphenols.
The aroma of our EVOO can be described as fruity and grassy. It enhances the flavors of green salads, hearty soups, cheeses and red meats.
The beautiful deep green colour of our olive oil is unfortunately not visible in the bottle. We have deliberately opted for a dark green bottle to protect the olive oil from UV-rays from sunlight. Therefore, store the bottle in a dark place and not near a heat source. Light, heat and oxidation are the three main factors that decrease the quality of olive oil.