Oleanthi Olive Oil
A unique extra virgin olive oil… Oleanthi. An olive oil consisting of the 2 most acknowledged Greek olive varieties – Manaki and Koroneiki. It is traditionally produced in one of the most fortunate and blessed areas of Greece, the area of Ermioni (Kranidi) in Peloponnesus. The olive fruit collection begins during mid-autumn at our small hillside olive groves. At that time the Manaki variety fruits are at immaturity stage whereas the Koroneiki variety fruits are entering a semi-maturity stage. The fruit is collected the same way our predecessors did it many generations back, always avoiding to traumatise the fruit.
The olives collected are immediately directed to a traditional olive mill where the production of Oleanthi begins. This oil, of unique quality and taste, is cold pressed with no additional chemical or other processing. This is how we produce pure, the flower (-anthos) of olive oils, Oleanthi! An extra virgin olive oil full with nutrients, unaltered and with low acidity which never exceeds the 0,4%. Oleanthi, with its bursting aroma, fruity taste and a slightly piquant aftertaste derives from our unique recipe, which combines the Manaki and Koroneiki varieties.
Manaki or Agouromanaki (Olea Europaea var. Ovalis):
Manaki is an ancient Greek variety that is indigenous in a small area of Northeast Peloponnesus. Due to its limited spread it is considered and is one of the most distinctive olive varieties, which produces olive oil of exceptional quality. The produced olive oil has a golden-yellow colour, sweet and strong fruity taste with only a hint of piquant elements and a bitter-sweet aftertaste.
Koroneiki (Olea Europaea var. Microcarpa):
Koroneiki is the Greek variety with the smallest fruit. It is the most recognised and awarded variety globally in relation to the oil produced. The Koroneiki olive oil has golden-green colour with a bursting fruity aroma with piquant elements and a piquant-bitter aftertaste.