Greek Kalamata Extra Virgin Olive Oil

Style:  Medium -

Wow! Great Oil! This golden colored extra virgin olive oil has a thick creamy texture, very buttery, smooth start with a notable peppery finish. Best of both worlds in this complex oil. This Olive Mill favorite is perfect for salads, bread dipping or Mediterranean style dishes. Pairs well with any of our Balsamic Vinegars or Wine Vinegars.

More details

  • 375ml
  • 750ml

$16.00

Add to my wishlist

Origin:  Greece, Messininia Peloponnese

Fruitiness:  Dry Herb, Basil, Butter, Melon, Tomato, Artichoke

Pepper/Heat:  Score out of 5:  2.75  White Pepper

Complexity:  Score out of 5:  2.46

Culinary Uses:  Salads, Cooking, Sauces, Pasta, Vegetables, Rice, Meat

Ingredients:  oil from olives

Nutrition:  1 T. = 120 calories, 9 grams fat

One of the most well known olives if Greece.  Their mild Mediterranean climate with long periods of sunshine is ideal for agriculture and especially olive growing.  They are large purple olives with a fleshy texture.

Grade 
Tami S
11/20/2015

This is so creamy and smooth!

I use this for everything! I saute chicken in it, I lightly spread it on steak before I season it, I use it in salads. It is very versatile!

Write your review !

Write your review

Greek Kalamata Extra Virgin Olive Oil

Greek Kalamata Extra Virgin Olive Oil

Style:  Medium -

Wow! Great Oil! This golden colored extra virgin olive oil has a thick creamy texture, very buttery, smooth start with a notable peppery finish. Best of both worlds in this complex oil. This Olive Mill favorite is perfect for salads, bread dipping or Mediterranean style dishes. Pairs well with any of our Balsamic Vinegars or Wine Vinegars.

Write your review

Discover ours recipes with this product

  • Garlic-Chive Baked Fries

    Garlic-Chive Baked Fries

    Cut potatoes into ¼” julinned strips. Rinse well and pat dry. Drizzle with oil and sprinkle with chives, salt, garlic powder and pepper, toss to coat.
    See more
  • Savory Glazed Pearl Onions

    Savory Glazed Pearl Onions

    In a large skillet, heat oil over medium heat. Add onions, cook and stir for 9-11 minutes or until lightly browned. Stir in remaining ingredients; bring to a boil.
    See more
  • Cannellini Bruschetta

    Cannellini Bruschetta

    Mix drained beans, lemon juice, mustard, balsamic and sour cream in blender or food processor until smooth. Add olive oil slowly with processor on.
    See more
  • Hearty Pita Spinach Salad

    Hearty Pita Spinach Salad

    Cut pita breads into strips; arrange in a single layer on an ungreased baking sheet. Combine 2 T. oil with salt and pepper; brush over strips.
    See more
  • Roasted Beet & Carrot Salad

    Roasted Beet & Carrot Salad

    Heat oven to 425. Toss beets with 1 ½ t. oil, spread onto half of large oil covered baking pan.
    See more
  • Greek Salad

    Greek Salad

    Blend oregano, lemon juice, vinegar and oil in a small bowl. Gently stir in cheese. Refrigerate 15 minutes or longer.
    See more
  • White Balsamic Honey Vinaigrette

    White Balsamic Honey Vinaigrette

    In a small bowl, whisk all ingredients except the olive oil. Add the olive oil in a slow steady stream, whisking until smooth..
    See more
  • Marinated Chicken Breasts

    Marinated Chicken Breasts

    Marinate chicken in all remaining ingredients for 3-4 hours in the refrigerator. Preheat oven to 400. Remove chicken from marinade and shake off excess, discard remaining marinade.
    See more
  • Ravioli with Pesto, Squash and Sage

    Ravioli with Pesto, Squash and Sage

    In a large saucepan, heat water to boiling, add square and cook 4-5 minutes. Scoop out with a strainer. When water returns to a boil, add ravioli and cook according to package directions.
    See more
  • Three Olive Spread

    Three Olive Spread

    Combine the olives and garlic in food processor. Pulse to chop, then add balsamic vinegar and oil.
    See more
  • Marinated Mushroom Salad

    Marinated Mushroom Salad

    In a small bowl, combine the first six ingredients. Gradually whisk in oil until blended. Add the mushrooms, tomatoes and olives tossing to coat. Cover and refrigerate 1 hour. Toss with lettuce as desired.
    See more