Prasino
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Minimum order €100
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- Since 2001
In the very south of the Greek peninsula Peloponnese, in the region around Kalamata (Mani), the Koroneiki olive grows, from which Prasino extra virgin olive oil is extracted. 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 centuries ago - and year after year produce some of the best extra virgin olive oils in Greece.
This is exactly where we start our search year after year: from mill to mill, from farmer to farmer. We sample and taste blindly, testing the taste and quality of the different oils and then picking the best from among the best.
"Fruity-fresh in aroma, wonderfully mild in taste" - this description of our customers has become the trademark of Prasino olive oil in recent years. Our aim is to continue to meet this requirement. And that's exactly why we go back every year until we find an olive oil that fits this description exactly. We collect dozens of samples, and let one or the other smile at us because of the “unnecessary effort” that we make, because every farmer is firmly convinced that he has the best olive oil in the world himself.
We will continue to be smiled at. We will continue to anonymize the collected samples because we want to be impartial and not be influenced by any sympathies. And then every year we will choose the olive oil that stands for the name Prasino: fruity-fresh in aroma and wonderfully mild in taste.
Once we've found our favorite, the olive oil is put through its paces. Because only when we get the green light from the laboratory will it be bought. The acidity of extra virgin olive oil is certainly an important criterion that can be used to at least roughly assess its quality. 0.8 percent is the maximum limit up to which an olive oil can still be called extra virgin. We only buy from farmers where the value of 0.5 percent is not exceeded. However, there is a whole range of other parameters that are examined during chemical analysis in the laboratory. So a single good value is of little use, it is the overall picture that decides the quality of extra virgin olive oil.
Our oil, which we also offer in certified organic quality (organic test center number DE-ÖKO-037), is an extra virgin olive oil of the highest quality. It is a pure and unblended vintage olive oil, so it comes from one harvest and is not blended with the previous year's oil.
This is exactly where we start our search year after year: from mill to mill, from farmer to farmer. We sample and taste blindly, testing the taste and quality of the different oils and then picking the best from among the best.
"Fruity-fresh in aroma, wonderfully mild in taste" - this description of our customers has become the trademark of Prasino olive oil in recent years. Our aim is to continue to meet this requirement. And that's exactly why we go back every year until we find an olive oil that fits this description exactly. We collect dozens of samples, and let one or the other smile at us because of the “unnecessary effort” that we make, because every farmer is firmly convinced that he has the best olive oil in the world himself.
We will continue to be smiled at. We will continue to anonymize the collected samples because we want to be impartial and not be influenced by any sympathies. And then every year we will choose the olive oil that stands for the name Prasino: fruity-fresh in aroma and wonderfully mild in taste.
Once we've found our favorite, the olive oil is put through its paces. Because only when we get the green light from the laboratory will it be bought. The acidity of extra virgin olive oil is certainly an important criterion that can be used to at least roughly assess its quality. 0.8 percent is the maximum limit up to which an olive oil can still be called extra virgin. We only buy from farmers where the value of 0.5 percent is not exceeded. However, there is a whole range of other parameters that are examined during chemical analysis in the laboratory. So a single good value is of little use, it is the overall picture that decides the quality of extra virgin olive oil.
Our oil, which we also offer in certified organic quality (organic test center number DE-ÖKO-037), is an extra virgin olive oil of the highest quality. It is a pure and unblended vintage olive oil, so it comes from one harvest and is not blended with the previous year's oil.
