Pelion Olive Farms

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Region: 

Attica

City: 

Kifissia

Notes: 

Superb gush of clean greenery, noble bitterness and full frontal pungency, this organic oil is the creation of Vasilis Frantzolas, experienced taster, cookbook author and olive oil visionary.

Made from amfissis olives that are normally eaten as table olives, and harvested in October and November – a month or more earlier than other producers typically harvest in this area – this oil has high polyphenol count.  Won awards at prestigious recent olive oil contests in NYC and Tokyo.

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