The Fine Food Forager - Rendered on: 28/03/2017 20:34:10
"Kalios" - Extra virgin Olive Oil
The olives used in Kalios olive oils are picked and sorted by hand, and produced through artisanal and sustainable agricultural processes.
The quality of an olive is measured by how low it is in acidity. To qualify as extra virgin olive oil, oil must be flawless and have an acidity level of less than 0.8%. The acidity of Kalios oils is between 0.16% and 0.38%, putting it amongst the least acidic olive oils.
We have created a collection of monovarietal oils (no mixture of olives) from a single variety called Koroneiki. The fruity taste with hints of fresh grass, and a complete lack of bitterness, makes Kalios an exceptional product in its class.
Extra Virgin Oil, Single Estate | WHOLESALER/DISTRIBUTOR