Iliada Kalamata PDO Extra Virgin Olive Oil 1L — Cold-Pressed Koroneiki, High Polyphenols

Iliada Kalamata PDO Extra Virgin Olive Oil is a single-region, cold-pressed Koroneiki EVOO from Kalamata, Greece, prized for its herbaceous aroma, balanced fruitiness, and high polyphenol content.

Harvested and milled in the Kalamata region, this 1-litre bottle carries Protected Designation of Origin (PDO) status and offers traceability to farmer and mill. Iliada’s oil is pressed within 24 hours of picking from mostly unripe Koroneiki olives, bottled within the harvest year, and maintained at a free acidity of ≤0.5% to reflect careful production and freshness. Its profile—green-banana and freshly cut grass notes with a slightly peppery finish—has won repeated international accolades.

What makes this Kalamata PDO oil different from other extra virgin olive oils?

This EVOO is monovarietal Koroneiki from a defined geographical area with EU PDO protection, guaranteeing origin and traditional methods. The olives are harvested early and cold-pressed, preserving flavor and antioxidants.

• Protected Designation of Origin ensures region-specific standards and traceability.
• Monovarietal Koroneiki provides a consistent, recognizable flavor profile.
• Cold extraction and rapid milling preserve volatile aromatics and polyphenols.
• Bottled within the harvest year and tracked to farmer and mill.

How does the oil taste and how can I use it in the kitchen?

Iliada Kalamata PDO has medium fruitiness with herbaceous and green-fruit notes, complemented by mild bitterness and a peppery aftertaste. It is versatile and works well both as a finishing oil and for everyday cooking.

• Finishing: drizzle over salads, grilled vegetables, soups, and raw dishes for brightness.
• Cooking: suited for light frying, sautés, and roasting where olive flavor is desired.
• Proteins: enhances grilled fish, white meats, and pasta sauces without overpowering.
• Pairing: complements tomatoes, artichokes, fresh herbs, and aged cheeses.

Why do chefs and judges repeatedly award this bottle?

Judges recognize its consistent quality—low acidity, balanced organoleptic profile, and high polyphenols—while chefs value the oil’s ability to elevate ingredients without masking them. Multiple awards reflect both technique and terroir.

• Repeated EVOO of the Year honors signal reliable excellence across harvests.
• Traceability and PDO certification underpin authenticity and standards.
• Organoleptic balance—fruitiness, bitterness, pungency—meets culinary expectations.
• Stable free acidity (≤0.5%) indicates careful harvesting and processing practices.

How should I store and serve Iliada Kalamata PDO to keep it fresh?

Store the bottle away from heat and light, ideally in a cool, dark pantry or a cupboard. Use within a few months of opening for best aromatic expression and flavor intensity.

• Keep bottle sealed and upright to avoid oxidation and contamination.
• Avoid storing near ovens, windows, or hot appliances.
• Consume within 6–12 months of harvest and several months after opening for top flavor.
• If possible, decant into a smaller container for daily use to reduce air exposure.

Who is this for: home cooks and professional chefs who want a reliably high-quality, traceable Greek EVOO with a pronounced herbaceous character; food lovers seeking a multi-awarded monovarietal oil to finish dishes or use confidently in everyday cooking. Iliada Kalamata PDO is suited to anyone who values provenance, consistent flavor, and the culinary versatility of cold-pressed Koroneiki olive oil.

Ingredients

Olive Oil