Olympie BIO- Extra virgin olive oil PGI Olympie 50cl 🇬🇷 Ad Olivetum early harvest

Sensory Experience On the nose, this early-harvest oil presents notes of freshly cut grass, artichoke, tomato plant, and asparagus. ­ On the palate, its entry is fresh and round, even less vegetal, thus offering sweeter and less bitter notes, forming a very pleasant whole. The tasting ends with a strong spiciness of wild arugula, immediately dissipated when the olive oil is mixed with your dishes. Food and oil pairing Food and oil pairing: red meats (great for barbecues!),salads (green, spring, pasta), fresh white cheeses, grilled vegetables but also on your shellfish. Vintage 2024/25 Clay soil, located 180m above sea level. The olive trees are between 150 and 200 years old. The year was extremely dry and very hot. The olives were harvested by hand from October 5 to 10, 2024 to preserve this exceptional terroir: integrity of the tree, commitment to sustainable development. A thousand-year-old terroir In the heart of the Olympian Valley, the cradle of Olympism, stand traditional olive groves, witnesses to an invaluable cultural and natural heritage. These centuries-old trees, nourished by the waters of the Alpheios and Kladeos rivers, thrive in an ideal Mediterranean climate, producing olives of exceptional quality. Agricultural practices, passed down from generation to generation, respect the authenticity and purity of this natural treasure. Local varieties such as "Koroneiki" and "Kolireiki" or even "Olympia" (Nemoutiana), recently rediscovered and saved, are carefully cultivated to produce an extra virgin olive oil with an incomparable taste. ­ Could it be that olive oil from Olympia is one of the best examples of our universal heritage?