Kalios 02 Extra Virgin Olive Oil 500mL | ūü¶ÜThe Bow Tie Duck Manila
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Kalios 02 Extra Virgin Olive Oil 500mL

A Balanced Blend

Kalios uses Koronei¬≠ki olives in all their EVOO vin¬≠tages, but their 02 vin¬≠tage bal¬≠ances per¬≠fect¬≠ly between flo¬≠ral and nut¬≠ty notes. It pos¬≠sess¬≠es a rich aro¬≠ma and long-last¬≠ing, silky mouthfeel.

TAST­ING NOTES FROM THE CURATOR

Har¬≠vest time deter¬≠mines the fin¬≠ish¬≠ing taste of each of Kalios‚Äôs vin¬≠tage blends. The 02 vin¬≠tage comes from a mid-sea¬≠son (Decem¬≠ber) har¬≠vest of green and ripe vio¬≠let Koronei¬≠ki olives in Greece. This result¬≠ing oil is marked¬≠ly gen¬≠tle, pos¬≠sess¬≠ing a won¬≠der¬≠ful body with botan¬≠i¬≠cal notes of fresh grass, toma¬≠to leaf, cut hay, and a hint of hazelnut.

Kalios‚Äôs Koronei¬≠ki olives, a mono¬≠va¬≠ri¬≠etal con¬≠sid¬≠ered the queen of olives in Greece, come from the vil¬≠lage of Neo¬≠chori-Itho¬≠mi in the Pelo¬≠pon¬≠nese. This region is famed for their large Kala¬≠ma¬≠ta olives, but it is the much small¬≠er Koronei¬≠ki olives that are known for their oils. The Chantzios fam¬≠i¬≠ly, spe¬≠cial¬≠ized in the pro¬≠duc¬≠tion of olive oil since 1832, has nev¬≠er mass-pro¬≠duced from their groves, so the olives they use for their oils are care¬≠ful¬≠ly hand-picked every time.

PREPA­RA­TION

This olive oil is suit­ed to all sorts of cook­ing. It’s won­der­ful for toss­ing fresh pas­tas, from cream to toma­to to pure oil-based ver­sions. Why not try it with the kind of dish­es it was orig­i­nal­ly meant for? Cui­sine in the Pelo­pon­nese is abun­dant in pork, fish, and lamb. Olive oil fea­tures heav­i­ly in their grills and mari­nades, whether with sim­ple aro­mat­ics like dill and fen­nel, or used as the base of toma­to sauces.

EVOO GOING GREEK

The Greeks have been mak¬≠ing olive oil for 50 or 60,000 years. About 60 per¬≠cent of their cul¬≠ti¬≠vat¬≠ed land grows olives, and about 70 to 80 per¬≠cent of their olive oil is con¬≠sid¬≠ered extra vir¬≠gin. They are the world‚Äôs third largest exporter and pos¬≠si¬≠bly its top con¬≠sumer. This is because olive oil is ingrained deep in their cul¬≠ture. They con¬≠sid¬≠er it part of a healthy dai¬≠ly diet, and so ensure that their prod¬≠ucts always have low acid¬≠i¬≠ty lev¬≠els. The Greeks even have sep¬≠a¬≠rate types of olives for snack¬≠ing and for mak¬≠ing their olive oil. Koronei¬≠ki is by far the most robust for this lat¬≠ter pur¬≠pose and the least demand¬≠ing in terms of grow¬≠ing needs.

Storage Instructions

Store in a cool dry place.

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