In June 1997 extra virgin olive oil produced in the Kalamata region was awarded EU PDO status. This is a guarantee that the oil has been produced, processed and prepared in a given geographical area using recognised know-how. Therefore the name “Kalamata” refers to the area of Greece where the oil is produced, not the variety of olive used to produce the oil — which is a common misconception.
The Iliada Extra Virgin Olive Oil is from the first cold pressing of ripe Koroneiki olives, sourced from old groves located on the slopes of the Taygetous mountains in eastern Kalamata. The olives are gently harvested by hand from November to January and are immediately cold pressed, strictly in the traditional manner to preserve the very low natural acidity of the Koroneiki olives.
Fruity, with a delicious taste of pure olive, this rich, full-flavored, dark green oil works well as a dipping oil, is delicious with grilled fish, white meat, sauces, pastas and drizzled over vegetables. It is rich in monounsaturated fats and perfect for those practicing the healthy Mediterranean diet. With it’s distinct grassy-green color, and robust herbaceous flavor, that builds in the mouth to leave a pleasant peppery aftertaste, this oil is one of the finest examples of Greek extra virgin olive oil.
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