* Ancient Greek Golden Liquid Extra Virgin Olive Oil * From Crete & Peloponnese *
Ancient Greek Olive Oil "Liquid Gold"
Ancient Greek Olive Oil "Liquid Gold"
Impact on taste & health
o Lower acidity oils tend to have fresher, fruitier, more complex Flavors (peppery, grassy, floral notes).
o Higher acidity oils often taste flat or greasy and have fewer antioxidants (like polyphenols).
100% Extra Virgin Olive Oil From Amaliada Greece
Olive Variety
- The main variety is the Koroneiki olive, small but rich in oil (named after the nearby town of Koroni).
- Kalamon olives (the famous table olives) also originate here, but they are mainly for eating,
- not oil extraction.
100% Extra Virgin Olive Oil From Amaliada Greece
100% Extra Virgin Olive Oil From Amaliada Greece
Premium range
o “Extra Virgin” the best competition-grade oils are often 0.1–0.6%.
o Anything near 0.1% is exceptional and rare — usually from perfectly timed harvests and quick pressing.
Quick takeaway: If you’re shopping, look for Extra Virgin Olive Oil with a stated acidity of 0.1% - 0.6%. This is usually a sign of a careful producer and super-fresh fruit.
Ancient Greek Olive Oil "Liquid Gold"
Ancient Greek Olive Oil "Liquid Gold"
Why low acidity is a freshness signal
o Fresh, healthy olives processed immediately have intact cell walls, so minimal fatty acids are freed.
o The longer olives sit after harvest, or the more they’re mishandled, the more triglycerides break apart → higher acidity.
Ancient Greek Olive Oil "Liquid Gold"
Gis Ergon Extra Virgin Olive Oil is 0.1%-0.6% Lower Acidity
Why lower acidity = better quality in olive oil
1. What “acidity” actually measures
o It’s not about sour taste.
o It’s the percentage of free fatty acids in the oil, especially oleic acid.
o These free fatty acids form when the oil’s triglycerides break down — usually because oliv
Gis Ergon Extra Virgin Olive Oil is 0.1%-0.6% Lower Acidity
Why lower acidity = better quality in olive oil
1. What “acidity” actually measures
o It’s not about sour taste.
o It’s the percentage of free fatty acids in the oil, especially oleic acid.
o These free fatty acids form when the oil’s triglycerides break down — usually because olives were damaged, bruised, or stored too long before pressing.
GIS ERGON EXTRA VIRGIN OLIVE OIL IS 0.1%-0.6% LOWER ACIDITY
GIS ERGON EXTRA VIRGIN OLIVE OIL IS 0.1%-0.6% LOWER ACIDITY
Amaliada
Cultural Significance
- The olive tree remains a symbol of life and endurance throughout the Peloponnese.
- Many families still produce oil from centuries-old trees, passing down groves through generations.
Annual olive harvest festivals celebrate this ancient tradition with music, food, and community gatherings
GIS ERGON EXTRA
Amaliada
Cultural Significance
- The olive tree remains a symbol of life and endurance throughout the Peloponnese.
- Many families still produce oil from centuries-old trees, passing down groves through generations.
Annual olive harvest festivals celebrate this ancient tradition with music, food, and community gatherings
GIS ERGON EXTRA VIRGIN OLIVE OIL IS 0.1%-0.6% LOWER ACIDITY
Cultural Significance
- The olive tree remains a symbol of life and endurance across the Peloponnese.
- Many families still produce oil from centuries-old trees, passing down groves through generations.
Ancient Greek Olive Oil
Crete Olive Oil
Ancient Greek Olive Oil
Ancient Greek Olive Oil
Modern research has shown that Greek olive oil has beneficial effects on our health. Its constant consumption protects against various heart and stomach diseases and is easily absorbed from the body. According to surveys, Greece is the country with the highest human consumption of olive oil in the world.
Ancient Greek Olive Oil
Ancient Greek Olive Oil
Ancient Greek Olive Oil
The cultivation of olive trees and Greek olive oil production has been perfected over centuries. There have been found wild olive tree leaf fossils that date back more than 20 million years. However, their cultivation and production of virgin olive oil in Greece is estimated to have begun about 3500 years BC., from archaeological discover
The cultivation of olive trees and Greek olive oil production has been perfected over centuries. There have been found wild olive tree leaf fossils that date back more than 20 million years. However, their cultivation and production of virgin olive oil in Greece is estimated to have begun about 3500 years BC., from archaeological discoveries of tools around the area. In fact, the most ancient olive oil tree in Greece can be found in Crete and it dates back to approximately 3000 to 5000 years, making it one of the oldest trees on Earth today.
Olive Oil
Ancient Greek Olive Oil
Olive Oil
Additionally, the Greek olive tree tolerated high levels of salt in groundwater, therefore it could grow in places near the sea where other trees and plants usually couldn’t.
Thus, this made Greece the third largest olive oil producer in the world, as well as, making Greek olive oil so popular!
GIS ERGON EXTRA VIRGIN OLIVE OIL IS 0.1%-0.6% LOWER ACIDITY
100% Extra Virgin Olive Oil From Amaliada Greece
Olive Breeze Pty Ltd. 100% Extra Virgin Olive Oil From Amaliada Greece
Quality and characteristics
- Olive variety: The oil's quality is attributed primarily to the native Koroneiki olive, a small but aromatic and flavourful variety.
- Harvesting: Olives are typically harvested between late October and late January. The earliest harvests yield the highest quality oil, rich in polyphenols and antioxidants, with a fresher, more intense flavour.
- Extraction: The oil is produced using mechanical means and a cold extraction process, which preserves its freshness, aroma, and nutritional value.
- Flavour profile: Messinian olive oil is known for its intense, fresh, and sometim es slightly bitter and peppery taste, with a fruity aroma. It is a high-quality extra virgin olive oil with very low acidity and a distinctive, pure character.
- Protected Designation of Origin (PDO): The EU has recognised the unique quality and heritage of Messinian olive oil by awarding "Kalamata PDO" status, which is exclusive to olive oil produced solely in the Messinia region.
Messinian olive oil has a rich history dating back to the Mycenaean era, and its high quality is due to the native Koroneiki olive variety and specific cultivation and extraction methods. The oil is known for its intense fruity flavour, aroma, and high antioxidant content, achieved through harvesting in late fall and early winter and using cold extraction to preserve its nutritional value. The region's reputation is solidified by the Protected Designation of Origin (PDO) statusfor "Kalamata PDO" oil, which is a testament to its unique quality, provenance, and heritage.
Greece produces approximately 360.000 tons of olive oil annually, of which 75-80% is extra-virgin olive oil. Italy occupies the second position, with a share of 40-45%, and Spain the third, with a 25-30% rate of annual output in extra-virgin olive oil. This is a very commercial comparative advantage for Greek EVOO!
EXTRA, this phenomenon is unique international !!!
• The olive oil from Amaliada is produced from the main variety called Koroneiki, the queen of Greek varieties, which is globally recognized. It is one of the best olive oil varieties in the world. Koroneiki has a great advantage since the olives remain on the tree and are difficult to detach. Hence, during the olive gathering procedure, olives are not picked from the ground. It means that the olive oil we produce requires no filtering for deodorizing purposes.
Ancient Greek Olive Oil
Olive Trees By the See
Olive Trees By the See
Olive Trees By the See
Greek olive oil is a natural product, full of flavor, pleasant aroma, and many nutritional properties. It is used in salads, usually combined with lemon or vinegar. Two spoons are all you’ll need for a great Greek salad dressing. It’s also perfect for cooking vegetables such as beans, okra, peas, and eggplants. In addition, Greek olive o
Greek olive oil is a natural product, full of flavor, pleasant aroma, and many nutritional properties. It is used in salads, usually combined with lemon or vinegar. Two spoons are all you’ll need for a great Greek salad dressing. It’s also perfect for cooking vegetables such as beans, okra, peas, and eggplants. In addition, Greek olive oil is also suitable for sweets as well! You can substitute it for butter and it’s better than using margarine for sweets, tarts, and sweet pies. One cup of Greek olive oil is enough for our favorite vegan chocolate cake
Olive Oil
Olive Trees By the See
Olive Trees By the See
Hippocrates – the Father of Medicine, declared that virgin olive oil was the integral medicine for 60 diseases and he called it "great healer". Not to mention that, in the 6th century BC, Laws of Solon prohibited the cutting down of olive trees – the punishment was even death. Between 7th-3rd century BC, well-known philosophers and physic
Hippocrates – the Father of Medicine, declared that virgin olive oil was the integral medicine for 60 diseases and he called it "great healer". Not to mention that, in the 6th century BC, Laws of Solon prohibited the cutting down of olive trees – the punishment was even death. Between 7th-3rd century BC, well-known philosophers and physicians such as Theofrastus and Dioscorides, referred many times to the curative properties of olive oil. During the Classical Period, the Greek olive oil was exported throughout the world. In fact, many historical sources mention that Athenians were the greatest merchants of all.
2000 Years Old Olive Tree
2000 Years Old Olive Tree
2000 Years Old Olive Tree
Olive Oil From Crete
2000 Years Old Olive Tree
2000 Years Old Olive Tree
Extra Virgin -Olive -Oil