GREEK OLIVE OIL KALAMATA BELIA PREMIUM 3lt - product images  of
GREEK OLIVE OIL KALAMATA BELIA PREMIUM 3lt - product images  of
GREEK OLIVE OIL KALAMATA BELIA PREMIUM 3lt - product images  of
GREEK OLIVE OIL KALAMATA BELIA PREMIUM 3lt - product images  of

GREEK OLIVE OIL KALAMATA BELIA PREMIUM 3lt

€28
BELIÁ PREMIUM OLIVE OIL

A multi-awarded Extra Virgin Olive Oil that stands out for its’ very low acidity percentage, a medium intensity fruitiness, a perfectly balanced presence of the bitter and pungent elements and of course its’ high phenols’ concentration.
Our Olive Oil is produced from the Stratikopoulos family’s mountainous olive grove in Messenia, implementing sustainable and ecological friendly practices.

A superior product that stands out for its high phenols’ concentration, very low acidity percentage, a medium intensity fruitiness and a perfectly balanced presence of the bitter and pungent elements a good EVOO should have.
Beliá stands for B(-iologiki) Eliá. Biologiki is the Greek word for organic. Eliá is the Greek word for the olive fruit.
Our private mountainous olive grove is located outside the small village of Mouzaki, in Messenia prefecture, in southwestern Peloponnesus. It is ecologically cultivated and harvested.

At an altitude of 500 mts. and a distance of just 12 klm from the Ionian Sea, the use of pesticides and other chemicals is unnecessary. Our olive trees benefit from the unique microclimate of the area and the fertile soil of this blessed region of Greece for their growth. The constant presence of a beehive in our field (a natural proof of a healthy environment), ensures that all the aromas of the wild plants and herbs of the surrounding area are being transferred on our olive fruits. Freshly cut grass, wild oregano and thyme, mountain tea and lemony flavors leave a pleasant and lasting imprint on our senses.

We handpick our olives at the right time, usually late October – early November, just as they start turning purplish. The gathered olives are being transferred within few hours to the two-phase olive mill and cold-pressed immediately, never exceeding a temperature of 25°C while doing this. This way, we keep the acidity percentage very low (almost always

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