Our organic extra-virgin olive oil has been carefully selected by Juan Arbelaez, the chef of our Yaya restaurants. It is a single-varietal oil made from Koroneiki olives, freshly harvested young and green at the very beginning of the season in Greece. Our olives come from an organic plot in the heart of the Peloponnese region and are harvested in November.
In the kitchen, our olive oil is ideal for dressing tomato salads and carpaccios, or for bringing out the best in fresh cheeses. For the most indulgent, our vintage is also available in a 2.5 L chef’s format—more generous, offering a better price, and a more eco-friendly alternative.
Like our 1.2 L and 3 L vintages, our organic oil meets the four criteria needed to appreciate its quality: it is extra virgin thanks to its perfect acidity level; single-varietal, made from only one olive variety (Koroneiki); cold-extracted to preserve its taste and benefits; and stored in opaque packaging to protect it from light.
For an extra-virgin olive oil, the acidity level must be below 0.8%. Our olive oil, for its part, has an acidity level below 0.35%.


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