Vilgain Extra Virgin Olive Oil BIO – cold-pressed oil produced by a traditional family business in Greece

Vilgain extra virgin olive oil in BIO quality is produced by a traditional family business in Laconia, a region of mainland Greece. Only the highest quality olives are selected for harvest, which are hand-picked from the koroneiki tree – the king of olive trees. To guarantee 100% quality, purity, and freshness, we source the product directly from the producer, have it regularly tested, and do not use any commercial intermediaries.

Why does cold-pressed oil taste different?

During cold pressing, olive oil retains its natural flavor and aroma as well as the compounds that contribute to its character. Among these are polyphenols, which are associated with the typical bitterness and pungency of high-quality extra virgin olive oil. In fact, a slight scratchiness in the throat can be one of the signs of their presence.

Refining, on the other hand, significantly softens the taste and aroma of the oil and also reduces the content of some naturally occurring substances, including polyphenols [1].

The ideal helper for cold dishes

With a smoke point of ≥ 204°C, olive oil can handle mild heat treatment, but its beneficial compounds are best preserved when used in cold dishes. It has a delicate fruity aroma with a typical olive flavor. For example, you can drizzle it over a vegetable salad or add it to a dressing or vinaigrette.

Vilgain Extra Virgin Olive Oil BIO at a glance:

• undiluted extra virgin olive oil
• produced by a traditional family business in Greece
• cold-pressed
• smoke point ≥ 204°C
• high content of monounsaturated fatty acids
• suitable for cold dishes
• BIO quality