at , Exeter, TQ13 8BE United Kingdom
GORGEOUS GREEK OLIVE OIL!!!
This exquisite, organic, cold pressed, unfiltered, extra virgin olive oil produced by my friend Nikos at the town of Pylos in the Southwestern Peloponese, Greece. Nikos is born and raised locally and comes from a family with a long tradition of olive cultivation. Nikos has been using organic methods in his olive groves for the last 15 years. Unlike most olive oils on the market, -organic and conventional-,this one is totally unadulterated, coming from a single estate of 100% certified organic land. The variety of olives used is "Dry Koroneiki" which gives one of the best flavoured oils in the world and is particular to the south Peloponese. "Dry" means these trees are not watered but can look after themselves which intensifies the flavours. Compared to Italian olive oil, this is a smoother oil without the harshness of the Italian, with a slight peppery aftertaste which guarantees its purity. Compared to Spanish oil it is less 'oily' and more fruity and aromatic. The olives are picked and pressed on the same day producing the finest taste and the highest quality with the lowest acidity (lower than 0,4). Nikos stores his olive oil in his own tanks and oversees the pressing himself. The olives are picked and pressed from the end of November. The oil is then allowed to 'settle' for 2 to 3 months before being transported to the UK. PRICES 3lt @ £30 0,75lt @ £12 - limited availability 0,5lt @ £8.50 - limited availability 0,25lt @ £5 I have just added a delivery option for anywhere in the UK for £7.70! Please note that for now the delivery option is limited to 3lt tins (box of 2 or 4) and 250ml bottles (box of 6 or 12) Cheers, Christiana
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For some mysterious reason I can not open any of my messages on this page! Please send messages to my personal account and if anyone know how to sort this out tell me!!
As you may remember last year was really tough on Greek olive growers as weather patterns affected the yield and production was really low. Hence the olive oil from the last season is coming to an end. There are a few bottles left until the end of March when we get the new olive oil. And as this year has seen a bumper crop we'll have plenty of oil to last through the coming year! So if you're running low let me know and I'll save you a bottle, and then hang on in there till March :-)
Paul Jeffries and Rosie Perks there is no website yet - this page is the port of call for info and orders. Hopefully I will have one set up in 2015 for the next batch which arrives end of March :)
Just helping out at the Courtyard cafe today we had a soup that was way too spicy for most people. What did we do? Add a generous amount of olive oil and a little bit of lemon (it was a chickpea soup so lemon suited really well) and voila! Perfect balance..
A couple of people have asked me for website details. There isn't one as yet but I'll make sure you know as soon as there is! For now get in touch with me via this page or email me email@example.com Cheers :)
Here is the recipe for 'Yiouvarlakia Avgolemono' again as someone commented that it was confusing and it did have a couple of unclear points..So here we go - (One of my favourite Greek meat dishes!) for the Youvarlakia (meatballs) 500gr ground beef 100gr uncooked medium grain rice 1 medium onion, minced or grated 1 clove garlic, minced or grated Salt and pepper to taste 1/2 cup flat leaf parsley, chopped 1 egg, lightly beaten 6 cups chicken broth 1/2 cup Single Estate Koroneiko olive oil (Greeks cook this with a generous amount of oil. You can half the amount and add some more when you take it off the stove) In a bowl, combine the ground beef, uncooked rice, onion, garlic and the egg. Knead thoroughly and season with salt and pepper. Shape mixture into small balls (rub hands with a little oil first). Bring the chicken broth to a boil in a pan, add the olive oil, and slide in the meat balls one at a time. Leave the soup to simmer gently for about 30 minutes, until the meat and rice are cooked. Avgolémono (Avgo=Egg, Lemoni=Lemon) Sauce 2 eggs Juice of 1 lemon 1½ cups stock (from cooking the meatballs) Whisk the eggs until very foamy. Add the strained lemon juice and continue whisking. Then stir in stock from the yiouvarlakia one spoonful at a time while whisking vigorously all the while. Now add this sauce to the main dish and fold it in carefully but do not allow it to cook any further. Sprinkle with chopped parsley and serve with sourdough bread and feta! Kali Orexi
If you have tasted and liked Single Estate Koroneiko feel free to review it! Cheers
Apparently some people prefer the last batch of olive oil we had (from Kanellos) to this one, and others prefer the latest one (from Nikos). I'd be very interested to hear what people think. It is the same variety of olive tree in the same area but Nikos harvests his earlier to keep a bit of the unripe pepperiness of the olive. Let me know which one you like!
Have you got your olive oil yet? Proper liquid gold! Nicky Scott is its trusted guardian while I' away so contact him if you want some - 07919 467589
The beautiful olive oil of Nikos Lymperopoulos is here! It is top quality, voted one of the best 250 olive oils in the world in 2004! It comes from a few miles west of Kanelos whose oil we had last time and is the same variety of olive. Nikos is the third generation cultivating olive trees on his family's land and is very particular about how he makes it. He has his own tank and does everything himself. His oil is even less 'oily' than the last one with a slightly more peppery finish. I am drinking spoonful after spoonful of it! As I will be aout of the UK for a couple of months from next week, please contact Nicky Scott for orders 01647 433148. Cheers :) Christiana
Back in the UK and the olive oil is on its way! Should be here by the end of the week so you can start putting your orders in. It's coming in 3lt tins. Also possible to decant into bottles. It's DE LI CIOUS!!!
I am in Greece at the moment connecting with Nikos Lymperopoulos, an amazing organic farmer whose oil we'll have in the UK in the next few weeks. It's certified organic, unfiltered cold pressed etc.. It is the Koroneiki variety, same as Kanellos's and is grown a few kilometres to the west of the oil we had last year. Nikos managed to save half of his harvest despite the crazy weather. Do contact me privately if you want to put in an order. Cheers :) Christiana