Greek Extra Virgin Olive Oil from Crete 3Lt Tin can

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  • Elea Creta, Greek Extra Virgin Olive Oil, 3Lt, Tin can:

    Our Cretan Extra virgin olive produced  exclusively from the prime olive variety ‘’ Koroneiki’’. Its max acidity is  0,5%. The selective collection of the olive and the ‘’cold extraction’’ technique used with traditional mechanical means keeps and maintains the natural substances of the olive, ensuring the excellent quality of our olive oil. The olive oil from Koroni olives is delicious, with high nutritional value and improves the health condition of the human body. The distinctive flavour, aroma and rich composition of the oil, that our Koroni olives produce, is indeed very special and unique.


    Our Greek Cretan Extra Virgin Olive Oil is characterized by a bursting fresh olive taste that reflects the sunny, warm climate of our homeland: Greece. A key element of the Mediterranean diet, considered one of the most beneficial foods since it is associated with longevity and prevention of diseases. Use it: in salads and marinades you as raw olive oil brings its rich sensory characteristics. In stews, by adding it 10 minutes before the end of cooking to enjoy the intense flavor and rich aroma. In brushing grilled meats, fish or vegetables, thereby enhancing their flavor. But also in frying wherein extra virgin olive oil is the only oil that withstands high temperatures and remains hygienic. You can fry up to 3 times, by using the same amount.

  • Exclusively produced from the prime olive variety ‘’ Koroneiki’’ 

    Nutritional values (per 100ml):

    • Energy: 3700Kj /896 kcal
    • Proteins: 0gr
    • Total Carbohydrate: 0gr
    • Acids: 0,5gr
    • Saturated fats: 15gr
    • Mono unsaturated fats: 100gr
    • Polysaturates: 7gr
    • Cholesterol: 0mg
    • Dietary fibres: 0mg
    • Sodium: 0mg
  • Elea Creta’s products are ISO 22000IFS and HACCP certified. They won the first prize on Germany’s Olìo Top 250 awards 2010 and have been recently awarded with London’s Great Taste Gold Award for 2012.

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