Prasino

In the very south of the Greek peninsula of Peloponnese, in the region around Kalamata (Mani), the Koroneiki olive grows, from which Prasino extra virgin olive oil is produced. Because the steep groves on the slopes of the Taigetos Mountains do not allow the use of larger machines, the olive farmers here harvest little differently than they did centuries ago - and year after year they produce some of the best extra virgin olive oils in Greece.
 
That is exactly where we search year after year: from mill to mill, from farmer to farmer. We sample and taste blind, test the taste and quality of the different oils and then select the best from among the best.

““Fruity and fresh in aroma, wonderfully mild in taste” – this description from our customers has become the trademark of Prasino olive oil in recent years. Our goal is to continue to meet this requirement. And that is exactly why we set out again every year until we find an olive oil that exactly matches this description. We collect dozens of samples and some people laugh at us for the “unnecessary effort” we make, because every farmer is firmly convinced that he has the best olive oil in the world.
 
We will continue to be laughed at. We will continue to anonymize the samples we collect because we want to be unbiased and not be influenced by possible sympathies. And then every year we will choose the olive oil that stands for the name Prasino: fruity and fresh in aroma and wonderfully mild in taste.
 
Once we have found our favorite, the olive oil is examined thoroughly. Because only when we get the green light from the laboratory will it be purchased. The acidity of extra virgin olive oil is certainly an important criterion by which the quality can be at least roughly assessed. 0.8 percent is the maximum limit up to which an olive oil can still be called extra virgin. We only buy from farmers whose value does not exceed 0.5 percent. However, there are a number of other parameters that are examined during chemical analysis in the laboratory. A single good value is of little use; it is the overall picture that determines the quality of extra virgin olive oil.
 
Our oil, which we also offer in certified organic quality (organic certification number DE-ÖKO-037), is an extra virgin olive oil of the highest quality. It is a single-variety and unblended vintage olive oil, meaning it comes from one harvest and is not blended with the previous year's oil.oGOVOrr7NEuxkDIyuSPLQIZ9PMpiLg7jZBDqrPsbjFgObjcYvSBc0OY0Q79yRl9dh1COgyZPNBwjDDQdUKDsPnmVazWa1pgp4Id3MMODopfRgzcpjaPI5Swf4tfPRW1peUpW6UJsK0m9ZiBmDp1FHCjbayk01l8eU7ZgQZ9pzKkoS0iNRLXFXNUJQwTCEaPMkVuU0yZ5q4XeOY7laAUAh0uhIoNlgl6HfKgRqOVUew0mXJE99Hms4M2Zo8pISUR7scP4PsE5mCpkqyCG8NVdXhb2tPI6IP7n05UFoK9b4j51