- Acidity: 0.47%
- Peroxide value, O2/kg: 7.0
- K-232: 1.431
- Κ-268: 0.141
- DK: -0.003
Awarded with Silver – London IOOC 2017, Silver -Domina IOOC 2017, Gold – Athena IOOC 2017, EVOO of the Year 2016, Prestige Gold – Olivinus 2016 & Terra Olivo 2016
|Items||Shelf-Life||Seasonality||Gross WT (g)||Pieces||Gross WT (Kg)||Cartons per pallet|
|Extra Virgin Olive Oil 500 ml||18 months||Year round||1.080||12||13,36||54|
Produced from the acclaimed Koroneiki variety olives and from centuries-old trees grown within Costa Navarino estates. The majority of our trees are 200 – 1000 years old and sit at an altitude of 300 to 500m. The unique breeze from the Ionian sea in combination with the morphology of the soil plays a significant role in ensuring we consistently produce an exceptional crop. Our olives are transported in plastic crates to preserve their quality and are then taken to a nearby mill within two hours of picking, in order to maintain their distinct nutritional characteristics. The olives are immediately cold pressed and malaxed less than 20 minutes in order to preserve their fruity and spicy flavor and distinct aroma.
Our Extra Virgin Olive Oil is stored in small stainless steel tanks with nitrogen (N2) gas feeding equipment and cooling jacket coverage to maintain temperature stabilization and preservation.
The story of olive oil at Costa Navarino is as old as Greece itself. To Homer it was “liquid gold”. Hippocrates described it as “the great therapeutic”. The earliest written form of “olive” and “olive oil” appears on clay tablets inscribed in Linear B, which date to the 13th century BC. These tablets were discovered in the Palace of Nestor at Pylos, providing evidence that Messinia was among the first regions to cultivate the sacred tree of the goddess Athena. One of the oldest recorded olive trees in the world still thrives in Kalamata, where it continues to blossom and produce olives after 17 centuries.