Olive Oil & Balsamic

2020 Gold Medal Winner Greek Extra Virgin Olive Oil | Certified PDO Messara Valley | 17 FL oz Bottle

Ellora Farms


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2020 Gold Medal Winner Greek Extra Virgin Olive Oil | Certified PDO Messara Valley | 17 FL oz Bottle
2020 Gold Medal Winner Greek Extra Virgin Olive Oil | Certified PDO Messara Valley | 17 FL oz Bottle
2020 Gold Medal Winner Greek Extra Virgin Olive Oil | Certified PDO Messara Valley | 17 FL oz Bottle
2020 Gold Medal Winner Greek Extra Virgin Olive Oil | Certified PDO Messara Valley | 17 FL oz Bottle
2020 Gold Medal Winner Greek Extra Virgin Olive Oil | Certified PDO Messara Valley | 17 FL oz Bottle
2020 Gold Medal Winner Greek Extra Virgin Olive Oil | Certified PDO Messara Valley | 17 FL oz Bottle
2020 Gold Medal Winner Greek Extra Virgin Olive Oil | Certified PDO Messara Valley | 17 FL oz Bottle
2020 Gold Medal Winner Greek Extra Virgin Olive Oil | Certified PDO Messara Valley | 17 FL oz Bottle
2020 Gold Medal Winner Greek Extra Virgin Olive Oil | Certified PDO Messara Valley | 17 FL oz Bottle
2020 Gold Medal Winner Greek Extra Virgin Olive Oil | Certified PDO Messara Valley | 17 FL oz Bottle
2020 Gold Medal Winner Greek Extra Virgin Olive Oil | Certified PDO Messara Valley | 17 FL oz Bottle

Born out of Ancient Messara, Crete (Greece)

This olive oil is produced at source in the Messara Valley Region of Southern Crete, where the Messara Plain meets the Mediterranean Sea. Olives in this fertile region have been growing since Minoan times and continue to be an important part of the culture and cuisine of the region.

Olive oil became a principal product of the Minoan civilization, where it is thought to have represented wealth. The cultivation of olive trees in Crete played an important role in the island's economy, as it did across the Mediterranean.

Today, Olive Oil is commonly used in cooking, whether for frying or as a salad dressing. It is also used now used in cosmetics, pharmaceuticals and soaps. We hope to help you capture a little of Ancient Greece through our PDO Messara Extra Virgin Olive Oil.

In the Messara Valley Estates of Crete, Greece, the olives go beyond a simple agricultural product to being a key ingredient in the life, culture and cuisine of the region. With each passing year, perfect climate and soil conditions, in the Island of Crete, allow the olive trees to bear precious olive fruit.

The olive fruit is harvested by hand and sent directly to state of the art milling and processing facilities for same day cold pressing and bottling. Low temperatures are applied to preserve the traditional flavor and quality of the olive oil.

Tasting Notes: “Combination of a plush, fruity bouquet and a singular peppery soupcon. Medium bitterness and pungency with notes of herbs and pepper. Acidity and other inimical qualities are at near zero values due to special cultivation, selection, and extraction processes. A perfect marriage of harmony and complexity.”

Tasting intensity: Delicate to Medium

Rich in Monounsaturated Fats MUFA and Polyphenols (during production and using the COI method) from the Greek Koroneiki variety of olive that is known to give oil of high antioxidant levels. Cold-Extracted without the use of chemicals. Non GMO and BPA Free Liners for the tins. Used by Award Winning Chefs and hotels around the world.

We use "Green" production methods in carbon neutral facilities and committed to a sustainable approach and ethical farming.

- NO SOLVENTS USED

- NO ADDITIVES USED

- NO PRESERVATIVES USED

- NO PESTICIDES USED

- NO INSECTICIDES USED

- NO HERBICIDES USED

- COLD EXTRACTED | PRESSED OLIVE OIL

Your Ellora Farms Extra Virgin Olive Oils are cold extracted (better than pressed) with the flesh and pit of the olive separated from the oil by gravity. Olive oil that’s first cold extracted maintains the most antioxidants and therefore it offers the greatest health benefits to you. First cold pressed  cold extraction. Many oils are marketed as first cold pressed or cold extraction. "Cold" refers to the fact that no heat is added during extraction. "Pressed" refers to the concept that the olives are crushed in a mill to extract the oil. In today’s world the word Cold Press is obsolete as it is not longer the method of choice which was used centuries ago.

If there are no presses involved, why is extra-virgin olive oil still sometimes called "cold pressed"? Cold-pressed is a marketing term that has no regulated definition. According to the International Olive Council, all extra-virgin olive oils are extracted at temperatures under 27ºC (80.6ºF). So by definition all extra-virgin olive oils are "cold-pressed" or "cold extracted".

Taste the difference and trace the history of single origin, single region, and ethically produced olive oil.

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