Kalios Extra Virgin Olive Oils | ūü¶ÜThe Bow Tie Duck Manila
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Kalios Extra Virgin Olive Oils

Elegant Peloponnese Pressing

Kalios makes their vin­tage EVOOs from Koronei­ki olives har­vest­ed at dif­fer­ent times of year, catch­ing them at var­ied stages of fruiti­ness for supe­ri­or qual­i­ty. It’s no won­der these oils are beloved of chefs all over France! Each vari­ant comes in 250ml and 500ml bottles.

TAST­ING NOTES FROM THE CURATOR

Fruiti¬≠ness in olive oils can be dis¬≠tin¬≠guished in three groups: green fruity, ripe fruity, and black fruity. Each vin¬≠tage from Kalios is care¬≠ful¬≠ly cho¬≠sen for dif¬≠fer¬≠ent pair¬≠ings and meth¬≠ods of use for a unique din¬≠ing expe¬≠ri¬≠ence every time.

  • 01 ‚Äď Har¬≠vest¬≠ed at the start of the sea¬≠son in Novem¬≠ber, this vin¬≠tage is a favorite of Miche¬≠lin-star Chef Christophe Arib¬≠ert of the Grand Hotel Les Ter¬≠rass¬≠es in Uriage-les-Bains, France. It is a green fruity olive oil, with intense aro¬≠mas and veg¬≠e¬≠tal notes of fresh hazel¬≠nut, cut grass, and toma¬≠to leaf, all end¬≠ing in love¬≠ly pep¬≠pery notes on the palate.
  • 02 ‚Äď This vin¬≠tage comes from the mid-sea¬≠son (Decem¬≠ber) har¬≠vest of green and ripe vio¬≠let olives. It 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 hazel¬≠nut. It‚Äôs a favorite of Miche¬≠lin-star chef √Čric Gu√©rin of La Mare aux Oiseaux in Saint-Joachim, France.
  • 03 ‚Äď At the end of the har¬≠vest sea¬≠son in Jan¬≠u¬≠ary, the olives for this ripe fruity oil are select¬≠ed from the trees, at the time when they are deep¬≠est vio¬≠let. It light on the palate, with amaz¬≠ing finesse. French chef Aman¬≠dine Chaig¬≠not of the Rose¬≠wood Hotel in Lon¬≠don par¬≠tic¬≠u¬≠lar¬≠ly loves it for its almond notes.

PREPA­RA­TION

Each vin¬≠tage is best used with dif¬≠fer¬≠ent kinds of food. Vin¬≠tage 01 is meant for your fresh greens, from sal¬≠ads to steamed veg¬≠eta¬≠bles, and for driz¬≠zling over cold appe¬≠tiz¬≠ers. Vin¬≠tage 02 is won¬≠der¬≠ful for toss¬≠ing fresh pas¬≠tas, from cream to toma¬≠to to pure oil-based ver¬≠sions. Vin¬≠tage 03 is ide¬≠al for your saut√©ed veg¬≠eta¬≠bles and grilled white fish, and for stir¬≠ring into home¬≠made mash. Why not exper¬≠i¬≠ment with the cui¬≠sine from the Pelo¬≠pon¬≠nese? Dish¬≠es there are abun¬≠dant in pork, fish, and lamb. Olive oil fea¬≠tures heav¬≠i¬≠ly in their grills and mari¬≠nades, whether with sim¬≠ple aro¬≠mat¬≠ics like dill and fen¬≠nel, or used as the base of toma¬≠to 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

Olive oil should be stored in a cool, dry, dark cup¬≠board, away from the heat and light. Choose a spot in the kitchen that‚Äôs away from the oven. The best tem¬≠per¬≠a¬≠ture for stor¬≠ing oil is from 13 to 21¬įC.

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