
Kalios Extra Virgin Olive Oils
Elegant Peloponnese Pressing
Kalios makes their vinĀtage EVOOs from KoroneiĀki olives harĀvestĀed at difĀferĀent times of year, catchĀing them at varĀied stages of fruitiĀness for supeĀriĀor qualĀiĀty. Itās no wonĀder these oils are beloved of chefs all over France! Each variĀant comes in 250ml and 500ml bottles.
TASTĀING NOTES FROM THE CURATOR
FruitiĀness in olive oils can be disĀtinĀguished in three groups: green fruity, ripe fruity, and black fruity. Each vinĀtage from Kalios is careĀfulĀly choĀsen for difĀferĀent pairĀings and methĀods of use for a unique dinĀing expeĀriĀence every time.
- 01 ā HarĀvestĀed at the start of the seaĀson in NovemĀber, this vinĀtage is a favorite of MicheĀlin-star Chef Christophe AribĀert of the Grand Hotel Les TerĀrassĀes in Uriage-les-Bains, France. It is a green fruity olive oil, with intense aroĀmas and vegĀeĀtal notes of fresh hazelĀnut, cut grass, and tomaĀto leaf, all endĀing in loveĀly pepĀpery notes on the palate.
- 02 ā This vinĀtage comes from the mid-seaĀson (DecemĀber) harĀvest of green and ripe vioĀlet olives. It is markedĀly genĀtle, posĀsessĀing a wonĀderĀful body with botanĀiĀcal notes of fresh grass, tomaĀto leaf, cut hay, and a hint of hazelĀnut. Itās a favorite of MicheĀlin-star chef Ćric GuĆ©rin of La Mare aux Oiseaux in Saint-Joachim, France.
- 03 ā At the end of the harĀvest seaĀson in JanĀuĀary, the olives for this ripe fruity oil are selectĀed from the trees, at the time when they are deepĀest vioĀlet. It light on the palate, with amazĀing finesse. French chef AmanĀdine ChaigĀnot of the RoseĀwood Hotel in LonĀdon parĀticĀuĀlarĀly loves it for its almond notes.
PREPAĀRAĀTION
Each vinĀtage is best used with difĀferĀent kinds of food. VinĀtage 01 is meant for your fresh greens, from salĀads to steamed vegĀetaĀbles, and for drizĀzling over cold appeĀtizĀers. VinĀtage 02 is wonĀderĀful for tossĀing fresh pasĀtas, from cream to tomaĀto to pure oil-based verĀsions. VinĀtage 03 is ideĀal for your sautĆ©ed vegĀetaĀbles and grilled white fish, and for stirĀring into homeĀmade mash. Why not experĀiĀment with the cuiĀsine from the PeloĀponĀnese? DishĀes there are abunĀdant in pork, fish, and lamb. Olive oil feaĀtures heavĀiĀly in their grills and mariĀnades, whether with simĀple aroĀmatĀics like dill and fenĀnel, or used as the base of tomaĀto sauces.
EVOO GOING GREEK
The Greeks have been makĀing olive oil for 50 or 60,000 years. About 60 perĀcent of their culĀtiĀvatĀed land grows olives, and about 70 to 80 perĀcent of their olive oil is conĀsidĀered extra virĀgin. They are the worldās third largest exporter and posĀsiĀbly its top conĀsumer. This is because olive oil is ingrained deep in their culĀture. They conĀsidĀer it part of a healthy daiĀly diet, and so ensure that their prodĀucts always have low acidĀiĀty levĀels. The Greeks even have sepĀaĀrate types of olives for snackĀing and for makĀing their olive oil. KoroneiĀki is by far the most robust for this latĀter purĀpose and the least demandĀing in terms of growĀing needs.
Storage Instructions
Olive oil should be stored in a cool, dry, dark cupĀboard, away from the heat and light. Choose a spot in the kitchen thatās away from the oven. The best temĀperĀaĀture for storĀing oil is from 13 to 21°C.
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