Vilgain Extra Virgin Olive Oil BIO – Fresh Greek Oil from Athinolia and Koroneiki Olives

Vilgain extra virgin olive oil in BIO quality comes from southeastern Laconia in the Peloponnese, a region with a long tradition of olive cultivation. We cooperate with nine agricultural cooperatives and about 3,000 small and medium‑sized family farms, whose olives are processed by local mills. Behind the oil are Greek olives, Greek growers, and Greek production.

From the olive tree to the mill the same day

The harvest begins in the morning and the olives go straight to the nearest mill, where they are cold‑pressed the same day, within a few hours of harvest. The quick process helps preserve the fresh character of the olives. The finished oil is stored in stainless steel tanks, where nitrogen displaces oxygen and thus limits oxidation. In warmer months, the storage temperature is also monitored.

Fresh varieties with a distinctive taste 

The character is defined by the combination of two Greek varieties. Athinolia is a traditional variety from the Laconia region, valued for its aromatic and fruity character. It is harvested relatively early, which gives the oil a fresh and distinctive flavor. Koroneiki is one of the most famous Greek varieties and adds a distinctive aroma and typical peppery taste.

For cold dishes and light sautéing

At first impression, the oil is fresh and fruity, followed by notes of freshly cut grass and finally a pleasant peppery pungency. It is clear and green, and thanks to its smooth texture, it pours easily. With a smoke point ≥ 204 °C, it can handle sautéing vegetables, baking, marinades, homemade sauces, and dressings.

Vilgain Extra Virgin Olive Oil BIO at a glance:

• 100% BIO extra virgin olive oil
• from southeastern Laconia, Greece
• from Athinolia and Koroneiki varieties
• cold‑pressed within a few hours of harvest
• fresh fruity taste with a peppery finish
• for cold dishes and cooking, smoke point ≥ 204 °C
• high content of monounsaturated fatty acids