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KATSA OLIVE OIL FAMILY HISTORY
We started our active role in producing and selling olive oil in 1932 by planting our first olive grove in the fertile ground of Achaia in Peloponnese (South West Greece).
After War World II, and having 10 years experience, we followed our upward track in producing olive oil and planting new olive trees. Our varieties include Coronian Olive (the “Royal” type) which is highly praised for its exquisite taste and texture.
Our harvest begins in early November when the fruit is still green and unripe. These olives have been proved to have the highest levels of antioxidants and polyphenols, essential to boost the immune system and to maintain a healthy balanced diet.
An early harvest produces unripe olives. These are pressed into ‘’agourelaio’’ (early harvest oil) that is young and vibrant, with a strong flavor and very low acidity.
This is mainly used in salads or eaten raw. A harvest from the same trees at a later stage will give an olive oil ‘elaiolado’ (mid harvest oil) that is smoother and more mellow, with a milder flavor. These oils may be used in salads but are more generally suited to cooking and baking. Our extra virgin olive oil is aromatic and strongly flavoured perfect for enjoying in its natural raw taste or added at the end of cooking.
The microclimate conditions, the sea breeze, the stony ground, the soil elements, the dry cultivation, the lack of any kind of industrial plants near the area and the long-aged trees allow us to produce excellent olive goods with unique characteristics, taste and nutritional ingredients.
Greek Product,First cold Pressed,Low acidity 0,28,New Harvest