Extra Virgin Olive Oil
Produced exclusively from Koroneiki olives from the Mani Peninsula and classified as PDO Kalamata. This excellent-value oil is useful for both cooking and for strong-flavoured salad dressings, where you might use balsamic vinegar as a mixer or mustard as an emulsifier.
Classic: A well-balanced oil, with fruit-led flavours of sweet apple and pear flesh, finishing with gentle but long-lasting black-pepper spiciness.
Organic: More assertive flavours of herby grass and bitter almond skins are found in the organic oil. One swallowing you get a kick of black pepper which pleasantly mingles with the herbaceous flavours and lasts long in the mouth.