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Produced from Koroneiki olives grown in the Kalamata region of the Peloponnese, southern Greece. With its distinct grassy-green colour, robust herbaceous flavour 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.
Perfect for salad dressings, marinades, or simply drizzled over freshly cooked meat or fish and roasted vegetables.
In June 1997 extra virgin olive oil produced in this area was award EU PDO status. Such is a guarantee that the oil has been produced, processed and prepared in a given geographical area are 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.