Vilgain extra virgin olive oil in organic quality is produced by a traditional family business in Laconia, a region of mainland Greece. Only the highest quality olives are selected for harvest, which are hand‑picked from the koroneiki tree – the king of olive trees. To guarantee 100% quality, purity, and freshness, we source the product directly from the producer, have it regularly tested, and do not use any intermediaries.
During cold pressing, olive oil retains its natural flavor and aroma as well as the compounds that contribute to its character. Among these are polyphenols, which are associated with the typical bitterness and pungency of high‑quality extra virgin olive oil. In fact, a slight scratchy sensation in the throat can be a sign of their presence.
Refining, on the other hand, significantly softens the taste and aroma of the oil and also reduces the content of some naturally occurring compounds, including polyphenols [1].
With a smoke point of ≥ 204°C, olive oil can handle gentle heat treatment, but its beneficial compounds are best preserved when used in cold dishes. It has a mild fruity aroma with the typical taste of olives. For example, you can drizzle it over a vegetable salad or add it to dressings or vinaigrettes.
Organic extra virgin olive oil cold‑pressed.
Country of origin: Greece.
| 100 ml | |
| Energy | 3389 kJ / 824 kcal |
| Fats | 92 g |
| - of which saturated fatty acids | 13 g |
| - of which monounsaturated fatty acids | 73 g |
| - of which polyunsaturated fatty acids | 6 g |
| Carbohydrates | 0 g |
| - of which sugars | 0 g |
| Protein | 0 g |
| Salt | 0 g |
