Chef GEORGES GRINTZIAS shares his opinion:

For anyone looking for real Olive Oil, this can first be recognized by its beautiful green dress that promises to excite your taste buds with a pleasant bitterness. Its full fruity flavor is not greasy in the mouth and carries with it a balanced slightly spicy reward. Truly revered by connoisseurs as noble product. It presents the nose with an elegance that is accredited to its origins, born between the sea and the mountain it represents the full of flavors of Greece.
It brings to your salads, grilled meats, cold marinades, a touch of refinement and will surprise your guests with its exceptional aroma and delicate bouquet.

Like any good wine, Extra Virgin Olive Oil must be chosen using a number of critical criteria. Assessed with the nose, the palate, the body, its lingering blissful aroma and by identifying its fruity aspects. If it’s just a common olive oil you’re looking for then this is not for you.

There are over 2000 kinds of Olive Oils worldwide. To better understand the differences between them, it’s commonly suggested to compare Extra Virgin Olive Oil the same way you’d compare premium wines.

Olive varieties may seem the same, much like the grapes used in bottling a Cabernet Sauvignon or Merlot, but the lands, the geographical quirks, the areas climate and especially the micro climate along with the local culture and the know-how have a significant contribution to play when it comes to presenting an exceptional Extra Virgin Olive Oil.

You don’t need to be a wine connoisseur to know that some bottles cost the same as a small automobile yet share a similar or identical name on the label. As too is the case with Premium Olive Oils, the differences in quality from one producer to the next is often incomparable, therefore it is essential to taste and savor the flavors rather than relying on a label that simply Extra Virgin Olive Oil.