Alkyona Estate

The oil produced from the olives is classified as early harvest, as the olives are picked early November, when the olives are still green.  Due to the olives not being fully ripened the oil can be more bitter in taste.  A benefit of early harvest olive oils, as they are known to be higher in natural polyphenols (antioxidants that helps protect your cells from damage).

The blend of Koroneiki & Athinoelia olives gives a fruity & smooth taste on the palate, with a lingering spicy after taste (an indication of very low acidity found in quality extra virgin olive oil). The oil smells as sublime as the environment in which it comes from - fresh as the sea breeze, herby & with a peppery finish, drawing from the Mediterranean elements.

We are able to label the oil as ultra premium extra virgin olive oil due to the specific characteristics it contains:

• low acidity less than 0.3%
• peroxide value less than 9 meqO2/kg
• very high phenolic content 517mg/kg or 4 times the minimum required for ultra premium standards
• produced entirely by mechanical means without the use of any solvents, & under temperatures that will not degrade the oil (less than 80°F, 27°C).