Did you hear the wonderful news about our 17°C olive oil?
Yes, it has been awarded with three stars, the highest accolade in Great Taste 2019!

We are σο excited and proud.

And of course, this week we couldn’t but create a recipe using our awarded olive oil. Cold extracted with fresh lemons, oranges and thyme, it has always been one of our go-to summer staples, perfect with grilled white fish, or drizzled over fresh vegetables. The salad we’ve created for you today uses a classic summer vegetable combination, but adding our 17 olive oil transforms these familiar flavours.

What is it, you may wonder? Tomatoes and corn, of course! We absolutely love cooking with fresh corn on the cob during the summer. Remember our zucchini, corn and feta salad made with our lemongrass and tarragon olive oil from last summer?

So go on, give it a try, cooking with fresh produce when in season is the most wonderful thing to do! And if you make any of our recipes do take a pic or two. We have an exciting competition coming up, more info soon to follow!

Serves 6
900g grape tomatoes
2 pieces of corn on the cob
1 large red onion

4 tbsp 17°C olive oil
2 tbsp white wine vinegar
a few pinches of dried thyme
salt

fresh herbs such as parsley (to serve)
lemon and orange wedges (to serve)

Following the same instructions as last year, place the corn in a large pot of salted water. Bring to the boil, then lower the heat to medium and cook until the kernels are tender, around 20 minutes. Remove and let cool. Once the corn is cool enough to handle, remove the kernels. To do so, place your corn vertically against your chopping board. Running the knife parallel to the corn, remove all kernels. They should fall on your board. Collect and place in a large bowl.

Cut your tomatoes in half lengthwise. Place in the bowl. Finely slice the onion. Toss everything together. Season with thyme and salt. Drizzle with the olive oil and vinegar and mix well.

Serve with lemon and orange wedges and fresh herbs.

 

 


Today we are extremely proud and excited to share with you some wonderful news! We are thrilled to announce that this summer of our 10th anniversary, we have received our very first 3-star award in Great Taste 2019! Our favourite 17°C organic extra virgin olive oil has been rated as a 3-star product, the highest accolade in Great Taste 2019. From a record 12,772 entries only 208 products achieved a 3-star award, so as you can imagine this feels like the most beautiful anniversary present!

Our 17°C extra virgin olive oil is a limited production olive oil made from unripe olives, crushed with fresh lemons, oranges and thyme. It is single estate and single variety, made exclusively from Koroneiki olives, in our farm in Sparta, Greece. It is hand-harvested in early December every year, cold extracted and unfiltered.

Awards of the past include the LA International Olive Oil Competition of 2015 and of 2017 (Silver Medals), The Great Taste Awards of 2015 (1-star), and the Olive Japan in 2017 (Silver), gaining the second place in ranking for the Best Flavoured Olive Oils 2017 Worldwide.

We love pairing this olive oil with fresh white fish, roasted colourful vegetables and use it to create wonderful dressings for our summer tomato salads. We will have more recipes on our blog very soon, so watch this space!

And some of the judges’ words:

The epitome of what is possible when a product is made honestly with the highest quality ingredients. Simply superb. The lemon, and orange come through separately, but with symbiosis, to deliver a long silky citrus aftertaste.

The explosion of the individual flavours is really attractive, and yet the oil is piquant but also balanced and smooth, lacking the peppery hit at the end. This oil gives a flavoursome experience…The aromas are clean and a good length on the palate.

This oil has a beautiful golden colour and a smooth, rich buttery texture with clear discernible aromas of lemon and orange rather than any generic citrus. On the palate it’s a delicious, complex oil with the same citrus notes clearly apparent as well as the presence of thyme. There is a pepperiness that is well-balanced and not overpowering, so the other flavours can still be enjoyed. A true flavour journey and a great product that is long on the palate and leaves you wanting more.

And we are even more proud to share that this is not the only awarded produce!

Two of our olives received a two-star award! Our Kalamata Olives with Herbs and our Kalamata Olives with Lemon and Herbs received two stars each.

The judges’ words for the Kalamata Olives with Herbs:

Good shiny appearance and a pleasing aroma of herbs…The vinegar used with its addition of herbs adds fragrance and acidity, offsetting the olives’ richness…Beautiful soft texture with a pleasing meaty natural texture and flavour complemented by notes of herbs. A delight!

And for the Kalamata Olives with Lemon and Herbs:

…appealing to look at, uniform in size and a nice colour. We liked the zesty aroma in the oil. …they have an enjoyable texture and a juiciness and bite. We loved the zesty lemon flavour, the aromatic herbs and notes of honey blossom.  The kalamata olives here are tender, plump, and delicious, and worth an an award in their own right. The olive oil in which they sit, is simply delicious, and delivers a really authentic citrus edge. Overall a quite wonderful flavour combination. 

Have a look at exciting recipes with olives all around our blog.

And last, but definitely not least, our Orange Blossom Honey was also awarded with one star! Read a few of the judges’ own words below and find exciting recipes with honey here.

A beautiful texture, golden colour and a very elegant floral aroma of the orange blossom. The texture was smooth and melted in the mouth nicely. The flavour was rather beautiful, with lovely balance – plenty of the orange blossom flavour comes through, and there is a rich sweetness making for a very rounded and delicious honey.  

We promise to continue to offer you unique foods of exquisite taste, crafted with respect for the land and the people.

 


This week we’ve got some exciting news to share with you!

The World Association of Journalists of Wine and Spirits announced a few weeks ago their World Rankings for extra virgin olive oil. These are based on a system in which each olive oil amasses points based on analysis of 28 international competition awards.

We are very proud that our Lemongrass and Tarragon Olive Oil received the highest ranking in the 2018 Condimento – Flavored Evoo category. And you have to consider, this was amongst more than nine thousand samples of olive oils from 30 countries! This is the first time that a Greek olive oil lands on the first place in this category. This is also the fifth international award that our Lemongrass and Tarragon Olive Oil receives in 2018.

Our Lemongrass and Tarragon Olive Oil is a special oil is made from semi ripe olives crushed with fresh lemongrass and tarragon. We use 1200g of semi-ripe olives to produce 100ml of this cold extracted oil. It is produced in Sparta using exclusively koroneiki olives, kalamon olives and koutsouroelia olives.

It has a very fresh flavour and intense aromas. And it pairs perfectly with fish and green vegetables. We have already prepared a vibrant zucchini, corn and feta salad with Lemongrass and Tarragon Olive Oil. Stay tuned for many more recipes using our newly awarded Olive Oil!


This week we’ve got a special olive oil in store! It is our Lemongrass and Tarragon Olive oil.

This special oil is made from semi ripe olives crushed with fresh lemongrass and tarragon. We use 1200g of semi-ripe olives to produce 100ml of this cold extracted oil. It has a very fresh flavour and intense aromas. And pairs perfectly with fish and green vegetables. Think of some grilled whole sea bass. Or some steamed cod. Freshly cut crunchy vegetables. This olive oil.

But we will not prepare fish this week. How are we going to use it? We are making a very summery salad. With zucchini, corn and feta cheese. The combination of flavours is familiar, but this flavoured olive oil takes it to a whole other level. We used corn on the cob because it’s in season. Please do, it’s easy to handle and tastes so much better than the frozen or tinned one!

This recipe serves 2 as main or 4 as a starter (with leftovers)

500g zucchini
2 pieces of corn on the cob
5-6 zuchinni blossoms (optional)
100g feta cheese, crumbled
6tbsp lemongrass and tarragon olive oil (plus more to serve)
3 tbsp lemon juice (plus more to serve)
½ small bunch of parsley, finely chopped
salt

Place the corn in a large pot of salted water. Bring to the boil, then lower the heat to medium and cook until the kernels are tender, around 20 minutes. Remove and let cool. Once the corn is cool enough to handle, remove the kernels. To do so, place your corn vertically against your chopping board. Running the knife parallel to the corn, remove all kernels. They should fall on your board. Collect and place in a large bowl.

Cut your zucchini in thin rounds. Blanch for 5 minutes –or until tender- in a large pot with boiling salted water. You can use the water from the corn. Drain and place in a large bowl with ice water to cool it down. Drain again. You can skip this step and just use raw zucchini. Place your zucchini in the bowl with the corn.

Add the feta cheese, parsley and zucchini blossoms (if using). Season with salt, flavoured oil and lemon juice. Gently toss everything together. Serve with more lemon juice and flavoured oil.