Kefalonia

This extra-virgin olive oil is made on Kefalonia island in the Ionian Sea. The main characteristics of this product come from its combination of three different varieties of olives: Koroneiki, Agouromanako, and Venetsianiki Iadolia.

The olives are gathered manually when fully ripe and are transported to the mills. The oil is extracted within three days of picking using the traditional methods of crushing or centrifugation. Kefalonia has a recognizable green color, high viscosity, and a bitter taste which softens over time and becomes fruity.

As a regular ingredient in Mediterranean cuisine, it can be used for cooking or preparing tasty salad dressings.