Greek Extra Virgin Olive Oil Organic

Where does this olive oil come from?

From Crete, pressed from freshly picked koroneiki olives. Kazidomi points out that these olives stay attached to the branches rather than dropping to the ground, so they do not start to spoil before pressing. The bottle holds 1000 ml of organic extra virgin oil.

What does cold pressed mean?

That the oil is extracted mechanically, without going above 27 °C. No heat and no solvent enter the process Kazidomi has chosen for this Cretan oil. That controlled temperature is what keeps the aromas of the olive, and what separates an extra virgin oil from a refined one.

Cretan or Spanish olive oil: what does the origin change?

Both are organic extra virgin oils at Kazidomi, but the origin and the variety differ. The Cretan is single-variety, made from koroneiki alone, with a mild flavour. The Spanish comes from an Iberian production and works for dressing as well as for gentle cooking. The choice rests on provenance and profile.

Is it suitable for cooking?

It is an all-round oil: raw over a salad, over vegetables or over fish, and fine for gentle frying in a pan. Kazidomi presents it as versatile. For deep frying or high-temperature cooking, a neutral oil made for heat remains the better choice, since the olive aromas are lost up there.

Should it be kept cold?

No, and certainly not in the fridge: Kazidomi says so on the sheet. The oil keeps somewhere cool and dry, out of the sun and away from heat, with the cap closed. Cold makes it set and turn cloudy; it clears again as it warms back up, with no change to its quality.