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Monovarietal Agurelio Megaritiki Olive Oil – 1.5l.
53.68 € (104.99 лв.)
Unlike polyvarietal olive oil, monovarietal is produced solely from one type of olive. Its taste and aroma are much more characteristic of the specifically selected variety and therefore it is always much more intense and specific. Moreover, the degree of ripeness of the olives, as well as the specific climatic characteristics of a given harvest, have a significant impact on the final profile of the olive oil.
The best producers also have a specialist (oliveologist or azeitologist) who can combine olives from the same variety, but with different degrees of ripeness, or from different regions to create a unique balance between freshness and richness of flavors.
This careful selection and blending results in an olive oil of exceptional authenticity that offers new, rich flavor characteristics.
In stock
We present to you one premium and exclusive olive oil – olive oil from 100% early harvest Megaritiki olives – an ancient and valuable variety, typical of the region of Megara and Attica. This olive oil is distinguished by its exceptional purity, unsurpassed quality and rich yet delicate aroma, with a characteristic fresh grassy-nutty note, soft bitterness and subtle spiciness. The olives are grown in family gardens and harvested only by hand. Since the exact moment of maturity depends on climatic factors and cannot be precisely planned, this type of olive oil is extremely rare. Its extraction requires attention and precise processing, which few dare to undertake, but the result is a true culinary treasure. Try this unique olive oil and let every drop immerse you in the richness of the Megaritiki variety – an authentic, balanced and inspiring taste that elevates any dish to perfection.
- Produced and bottled: Efrosini Vatkali, Nea Peramos - Kavala, Greece.
- Importer: Pure Goods Partners Ltd., 116 James Boucher Blvd., Sofia; tel. 0878790079.
- Storage: in a cool, dark place, away from direct sunlight.
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Unlike polyvarietal olive oil, monovarietal is produced solely from one type of olive. Its taste and aroma are much more characteristic of the specifically selected variety and therefore it is always much more intense and specific. Moreover, the degree of ripeness of the olives, as well as the specific climatic characteristics of a given harvest, have a significant impact on the final profile of the olive oil.
The best producers also have a specialist (oliveologist or azeitologist) who can combine olives from the same variety, but with different degrees of ripeness, or from different regions to create a unique balance between freshness and richness of flavors.
This careful selection and blending results in an olive oil of exceptional authenticity that offers new, rich flavor characteristics.
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Unlike polyvarietal olive oil, monovarietal is produced solely from one type of olive. Its taste and aroma are much more characteristic of the specifically selected variety and therefore it is always much more intense and specific. Moreover, the degree of ripeness of the olives, as well as the specific climatic characteristics of a given harvest, have a significant impact on the final profile of the olive oil.
The best producers also have a specialist (oliveologist or azeitologist) who can combine olives from the same variety, but with different degrees of ripeness, or from different regions to create a unique balance between freshness and richness of flavors.
This careful selection and blending results in an olive oil of exceptional authenticity that offers new, rich flavor characteristics.
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Unlike polyvarietal olive oil, monovarietal is produced solely from one type of olive. Its taste and aroma are much more characteristic of the specifically selected variety and therefore it is always much more intense and specific. Moreover, the degree of ripeness of the olives, as well as the specific climatic characteristics of a given harvest, have a significant impact on the final profile of the olive oil.
The best producers also have a specialist (oliveologist or azeitologist) who can combine olives from the same variety, but with different degrees of ripeness, or from different regions to create a unique balance between freshness and richness of flavors.
This careful selection and blending results in an olive oil of exceptional authenticity that offers new, rich flavor characteristics.
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Unlike polyvarietal olive oil, monovarietal is produced solely from one type of olive. Its taste and aroma are much more characteristic of the specifically selected variety and therefore it is always much more intense and specific. Moreover, the degree of ripeness of the olives, as well as the specific climatic characteristics of a given harvest, have a significant impact on the final profile of the olive oil.
The best producers also have a specialist (oliveologist or azeitologist) who can combine olives from the same variety, but with different degrees of ripeness, or from different regions to create a unique balance between freshness and richness of flavors.
This careful selection and blending results in an olive oil of exceptional authenticity that offers new, rich flavor characteristics.
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Unlike polyvarietal olive oil, monovarietal is produced solely from one type of olive. Its taste and aroma are much more characteristic of the specifically selected variety and therefore it is always much more intense and specific. Moreover, the degree of ripeness of the olives, as well as the specific climatic characteristics of a given harvest, have a significant impact on the final profile of the olive oil.
The best producers also have a specialist (oliveologist or azeitologist) who can combine olives from the same variety, but with different degrees of ripeness, or from different regions to create a unique balance between freshness and richness of flavors.
This careful selection and blending results in an olive oil of exceptional authenticity that offers new, rich flavor characteristics.
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