Sous Chef 4 x 1 l canisters

Yes!
Contrary to a myth that is widespread in Germany, olive oil, including cold-extracted extra virgin olive oil, can be used safely for cooking and frying. The only thing to remember is that you do not heat it above the smoke point (approx. 180° C). But that's not necessary, because this temperature is even sufficient for frying Viennese schnitzels!
Until a few decades ago, Greek cuisine had no fat other than olive oil available and the Cretan diet has been considered the healthiest diet since the 1960s. So up the pans of olive oil!

The A brand! stands for 100% pure Greek extra virgin olive oil from Koroneiki olives. We source the olives from farmers in the Andania region in Messenia/Greece. The groves there are managed and harvested in the traditional way. This means a lot of manual work and little use of machines. Harvesting takes place during the day. This means no birds or small creatures are in danger.

Kalamata, the capital of the Messinia region in the Peloponnese, is not only our (second) home, but also that of millions of olive trees. The region is considered the most important olive growing area in Greece, ahead of islands such as Crete and Lesbos. They have been cultivated around Kalamata for thousands of years.

The regionally most important olive variety is the Koroneiki olive.
For good reason: the taste of the small green Koroneiki olive is legendary and its composition is unsurpassed. There is a reason why Koroneiki oil is the most popular olive oil in Greece.

But the geography and climate of the Messinia region also play a role in the taste of A! Olive oil plays a crucial role. The mountainous, extremely dry, stony region, which is very hot in summer, demands a lot of robustness and composure from the trees and the farmers. The result is an olive oil with flavors of citrus fruits and nuts.

Extra virgin olive oil is the highest quality category. Regarding its organoleptic properties, it has no defects; the taste is fruity. Its acidity
must not exceed 0.8%.

The temperature of an extra virgin olive oil must not exceed 27 °C during production. This is important to protect the ingredients. Only under this condition can olive oil be called “cold-pressed” or “cold-extracted” and therefore “extra virgin”.

Other names: extra virgin, extra virgin

Single-variety means that only olives of one variety are used to produce oil - in our case the Koroneiki variety.
There are more than a thousand varieties of olives worldwide. And most olive oils on the market are blends, i.e. mixtures of oils from different types of olives, often unfortunately of different quality classes.

The olives for A! come exclusively from traditionally farmed areas
Groves in Andania that are harvested by hand during the day. No bird or any other creature larger than a fingernail will be harmed here. Industrial cultivation methods with fully automatic
We reject night harvesting that can kill sleeping birds
strictly.

There are two methods for obtaining extra virgin olive oil from the olive mash, i.e. separating solid from liquid and oily from water: by pressing or by extraction using a centrifuge. This is where it is decided whether an olive oil is cold-pressed or cold-extracted during production. The press presses the mash between mats and the centrifuge extracts the oil from the mash at several thousand revolutions per minute.
To be labeled as Nativ Extra, the temperature during the production process must not exceed 27°C. The centrifuge is proven to be the gentlest method for processing olives after harvest. Our OEL is then immediately filled with UV and temperature insulation.

WriteThe oil from the small green Koroneiki olives tastes very fresh, like grass, citrus fruits and nuts. The Koroneiki olive does not have as many bitter substances as some other olives.
By the way, the finish in olive oil is a sign of quality, caused by the polyphenols, antioxidant secondary plant substances. content to answer common questions your customers may have about your products, shipping policies..