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Kalios 02 Extra Virgin Olive Oil 500mL
A Balanced Blend
Kalios uses Koroneiki olives in all their EVOO vintages, but their 02 vintage balances perfectly between floral and nutty notes. It possesses a rich aroma and long-lasting, silky mouthfeel.
TASTING NOTES FROM THE CURATOR
Harvest time determines the finishing taste of each of Kalios’s vintage blends. The 02 vintage comes from a mid-season (December) harvest of green and ripe violet Koroneiki olives in Greece. This resulting oil is markedly gentle, possessing a wonderful body with botanical notes of fresh grass, tomato leaf, cut hay, and a hint of hazelnut.
Kalios’s Koroneiki olives, a monovarietal considered the queen of olives in Greece, come from the village of Neochori-Ithomi in the Peloponnese. This region is famed for their large Kalamata olives, but it is the much smaller Koroneiki olives that are known for their oils. The Chantzios family, specialized in the production of olive oil since 1832, has never mass-produced from their groves, so the olives they use for their oils are carefully hand-picked every time.
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 making olive oil for 50 or 60,000 years. About 60 percent of their cultivated land grows olives, and about 70 to 80 percent of their olive oil is considered extra virgin. They are the world’s third largest exporter and possibly its top consumer. This is because olive oil is ingrained deep in their culture. They consider it part of a healthy daily diet, and so ensure that their products always have low acidity levels. The Greeks even have separate types of olives for snacking and for making their olive oil. Koroneiki is by far the most robust for this latter purpose and the least demanding in terms of growing needs.
Store in a cool dry place.