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Monovarietal Agurelio Tastic Olive Oil – 500ml.
28.22 € (55.19 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
Try one exceptional and very rare product. Първокласен гръцки зехтин от 100% малисни Тастики, ранна реколта – истински еликсир от Гръцкото северно крайбрежие. Това маслиново масло се отличава с неповторима чистота, изключитлено качество и интензивен специфичен аромат. За направата му се ползват само маслини от сорта тастики (θαστική), типични за остров Тасос, растящи в съседни градини, от поколения собственост на едно семейство и под вещата грижа на сертифициран агроном – балансът на аромати и вскусове е специфичен за всяка реколта, но като цяло доста характерен. Такъв тип зехтин е рядко-срещан, защото изисква много подготовка и прецизна логистика по събирането и пресоването, но изтънченият му вкус го превръща в истинско кулинарно блаженство. Това е маслиново масло, което вдъхва наслада и вдъхновение на всяко кулинарно творение. Опитайте го и нека всяка капка ви разкрие богатството на този конкретен сорт, дарявайки вълшебен вкус и аромат, като никой друг.
- 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.
In stock
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
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
- Premium categorized product
- Organic extra virgin olive oil – superior category, selected exclusively from trusted monastery orchards in accordance with the cultural practices of the holy monastery of Vatopedi, obtained directly from olives and solely by mechanical means;
- Cold pressed.
In stock
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
- Premium categorized product
- Organic extra virgin olive oil – hand-picked olives, early harvest, unfiltered, superior category from the Vatopedi Monastery on Mount Athos, BIO LABEL;
- With a high content of polyphenols, obtained directly from olives and solely by mechanical means;
- Cold pressed immediately after harvest.
In stock
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
- Premium categorized product
- Organic extra virgin olive oil - superior category of 100% selected olives from the Vatopedi Monastery's own plantations on Mount Athos
- High in polyphenols, obtained directly from olives and solely by mechanical means
- Cold pressed
In stock
