Kalios Extra Virgin Olive Oils | šŸ¦†The Bow Tie Duck Manila
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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. It’s 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 – 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 – 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. It’s a favorite of MicheĀ­lin-star chef Ɖric GuĆ©rin of La Mare aux Oiseaux in Saint-Joachim, France.
  • 03 – 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 world’s 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 that’s away from the oven. The best temĀ­perĀ­aĀ­ture for storĀ­ing oil is from 13 to 21°C.

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