Single-origin extra virgin olive oil from one family’s groves in Kalamata, Greece — cold-extracted within hours of harvest, and never blended with anything else.
Extra virgin requires ≤ 0.8%. Ours is roughly a third of that.
Naturally occurring antioxidant compounds, measured by lab analysis.
Extra virgin olive oil. No blends, no refining, no additives.
Most olive oil on a supermarket shelf is a blend — oil from several countries, mixed to hit a price. Ours isn’t. Every bottle comes from a single family’s groves in the Kalamata region of the Peloponnese, where mineral-rich soil and Mediterranean sun have grown olives for millennia.
Each November, families across the region rise before first light to comb the branches by hand, so the fruit is never bruised. The olives are cold-extracted within hours of picking — no heat, no chemicals — because everything that makes this oil worth drinking begins to fade the moment it leaves the tree.
Every batch is analysed by certified Greek laboratories. Free acidity comes back at 0.25% — well under the 0.8% ceiling that defines extra virgin — and total polyphenols at 511 mg/kg. Those two numbers are the honest shorthand for freshness and character, and we’ll always publish them.
Let food be thy medicine.A Greek idea, older than the groves themselves
The taste
A true Kalamata extra virgin announces itself. There’s a green, almost tomato-leaf aroma up front, a soft bitterness in the middle, and a peppery catch at the back of the throat on the finish. That catch is oleocanthal — one of the polyphenols — and it’s the sign of an oil that’s young and alive.
From the groves
2025 Harvest — limited
500 mL / 16.9 fl oz. Single origin, cold-extracted, unfiltered character — bottled in dark glass to keep the light out.
$29.99 Free U.S. shipping on 3+ bottles
