Alla produkter All products Organic olive oil, handpicked cold pressed, from EviMeria
Organic olive oil, handpicked cold pressed, from EviMeria
Organic olive oil, handpicked cold pressed, from EviMeria
Organic olive oil, handpicked cold pressed, from EviMeria
Organic olive oil, handpicked cold pressed, from EviMeria
Organic olive oil, handpicked cold pressed, from EviMeria
Organic olive oil, handpicked cold pressed, from EviMeria
Organic olive oil, handpicked cold pressed, from EviMeria
Organic olive oil, handpicked cold pressed, from EviMeria
Organic olive oil, handpicked cold pressed, from EviMeria
Organic olive oil, handpicked cold pressed, from EviMeria
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Organic olive oil, handpicked cold pressed, from EviMeria

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195 kr
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195 kr
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An absolutely amazingly tasty organic extra virgin olive oil
from plantations in Messinia, Peloponnese, Greece

100% Handpicked Cold Pressed Organic olive oil, without additives.

"I have now collected the oil. Wow! 🤯 Thanks for such an amazing product, it was expensive but now I know why, the best olive oil I have ever tasted!"
("I have now picked up the oil. Wow! 🤯 Thank you for such an amazing product, it was expensive but now I know why, the best olive oil I have ever tasted!")

You can find Anneli in Vounaria on the beautiful Peloponnese peninsula in Greece, near the olive town of Kalamata, where EviMeria has its own green olive groves, here they grow their Koroneiki oil olives and Kalamon table olives. The olives are hand-picked with the greatest care.

​They are certified organic olive farmers. CERTIFIED BY DIO ACC. TO EU 834/2007
They produce approx. 400-550kg Extra Virgin Olive Oil annually and approx. 60-100kg table olives.
They deliver themselves without any intermediaries.
Enjoy EviMeria table olives or EviMeria Extra Virgin olive oil.
EviMeria is Greek and means well-being!
Enjoy & feel good!

EviMeria's oil olives are of the Koroneiki variety, which is considered one of the best varieties for oil production.
These olives are harvested from November to February. With us, the harvest takes place at the beginning of November, when the olives are still green, which gives EviMeria its lovely peppery aftertaste.
The oil is sold in 100ml/250ml/500ml bottles.

The first pressing gives the best oil, so-called Extra Virgin Olivolja (Extra Virgin oil). The Extra Virgin olive oil is produced by pressing the olives at a moderate temperature, so-called cold pressing, which means that the temperature must be kept within 28°C - 35°C. EviMeria oil is pressed at 28°C. Cold pressing of olive oil is a chemical-free process where only pressure is used to produce high quality oil. The quality of the oil largely depends on the variety of the olive tree; there are about 70-80 different varieties. Ours is called Koroneiki and is considered one of the best varieties for oil production. It yields a whopping 27% oil.
Other quality-determining factors are soil, climate, degree of ripeness at harvest and quality of cleaning of the freshly harvested olives. If the fruit is damaged during harvest and transport, it starts to ferment easily, whereby the acid content increases and thus the quality deteriorates.
The EviMeria olives are picked by hand, large nets are placed on the ground under the trees and then sticks are struck between the branches so that the olives fall down. Then they can be easily joined together. Large branches are sawed down and the olives are knocked off on the ground. In organic farming, the chain oil in the saw must also be olive oil.
The best quality is obtained by hand-picking, approximately 3,600 olives are needed, approx. 6 kg for 1 liter of oil!

EviMeria has been awarded a silver award for the high amount of polyphenols in our Extra Virgin Olive Oil.
Polyphenols are the antioxidants that are the reason why olive oil received an approved health claim from EFSA, the EU's authority for food safety.
For an olive oil to be called healthy, the EU requires a high content of at least 25 mg of polyphenols per 100 g of oil.
The polyphenol content in our EviMeria is 51.2 mg per 100g of oil.
According to EFSA, olive oil's polyphenols contribute to protecting LDL cholesterol against oxidative stress with a daily intake of 20 g (approx. 1.5 tbsp) of olive oil.

"Olives are the berries of the olive tree and are mainly used in the production of olive oil. Fresh olives are bitter in taste and are never used natural, but preserved in a brine or oil for a long time before eating them." Wikipedia