Extra virgin Premium olive oil of a very quick-pressing from Messinia One&Olive

Here is an exceptional Greek olive oil from the Koroneiki variety of Manesi and Trikorfo in the Peloponnese where 40% of the olive trees of this variety are found.

The Anagnostopoulos family have a long history in the production of olive oil in the region.

In 1896, the great-grandfather, Papa-Apostolis, the village pastor, created the first olive press using only stones and fiber mats. Growing up among olive trees, he loved the intense taste and distinct aroma of high quality olive oil. Today, the Anagnostopoulos family is proud to embody the same passion and respect for authentic Greek extra virgin olive oil.

The olives are harvested by hand and put into crushing machines, turning into paste, to move on to the next stage. Before the crucial kneading stage begins, the olive paste passes through Alfa Laval's Contherm system where, at high speed and with great precision, it is heated to 27°C (81°F) less one minute, without contact with oxygen . Shortly after, the olive paste is subjected to the kneading process for a limited period and using a large capacity centrifuge. This process ensures that the olive paste no longer suffers any pressure or crushing.

This is where the innovation of the Anagnostopoulos family company comes in and was the first to apply this method after very thorough research and development. While the traditional method took 40 to 60 minutes, the Contherm system only takes 30 seconds and the kneading process can take up to 15 minutes, enhancing rare flavors and saving water and of energy.

Rich dark green in color, thick in texture.

Very intense and balanced fruity aroma with an aftertaste of bitter almond and artichoke