Rallis Olive Oil
Contact: Nikolas, Theo & Dr. Steve
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About Us
The Southern Peloponnese is famous for its Koroneiki olive trees. Gnarly, ancient and temperamental to cultivate; they produce an organoleptic balanced taste, that is distinctly fruity with grassy notes and hints of wild herbs.
Ice Pressed"TM" olive oil has been pressed in the complete absence of heat; a dramatic 20-30 times colder than the cold-pressed olive oil; a critical distinction in terms of maintaining the oils’ nutritive and healing potential and to staking claim as one of the world’s only RAW producers of olive oil. Taste the distinct refreshing taste!
Several significant factors impact the antioxidant value of olive oil: late harvest, mechanical agitation, slow to press, high heat and filtering. Choosing to buy pass these common trappings ensures our olive oil maintains the highest antioxidant and energetic value and its status as a “Raw Super Food”!
In olive oil, acidity refers to the formation of free fatty acids or put another way, the breakdown to the quality of an oil. Factors that cause the olive oil to breakdown include, the health of the olives, how aggressive you harvest, time between pressing and heat! Sustainably farming, ice pressing the same day of hand harvesting, we have produced an oil with a near flawless acidity.
As the farming population continues to age and the costs of production exponentially continue to increase, aggressive short cuts are used with radical pesticides and chemicals to control pests and grass. Although not as cost effective, we continue to cultivate and control grass through mechanical, organic and non-chemical means.
What does Green really mean? It means making choices that protects the earth, not your shareholder values. Continuing to harvest by hand using battery powered harvesters, processing our olives in the absence of heat and relying on nature to recycle water and nutrients to the soil is painstakingly slow; but a farming process we are committed to!