Athena Greek XV Olive Oil - 1 liter (33.8 oz)
Item #: OLO003
Our Price: $21.00
 
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Description 

 

GOLD AWARD WINNING GREEK OLIVE OIL

 

Highly prized for its fine flavor, olive oil has been widely used in the Mediterranean since the earliest historical times.

 

In Greek mythology, the olive tree was the symbol of Athena, the Greek Goddess of Wisdom. According to legend, when Athens, the most famous ancient Greek Cities, was being built, Poseidon and Athena competed for patronage of the city which was to be granted to the one presenting the most useful gift. Poseidon gave the horse, but Athena planted the olive tree, whereupon the city was awarded to her and named Athens.

 

Athena is one of the finest and aromatic olive oils produced. It has an acidity rating that is extremely low, between 0 and 0,8%, a quality that can be matched by very few olive oils.

 

One of the finest and aromatic olive oils in production, Athena XV Olive Oil is bottled in the Kolymvari Region of Crete. The koroneiki variety of the olive fruit is harvested by hand and pressed on the same day, in one of the most modern olive oil facilities in Europe.

 

Athena boasts an extremely low acidity rating, between 0-0.8%, a quality that, no doubt, led to a string of Gold Awards from the NYIOOC, in several categories including Best In: Northern Hemisphere, Non-Organic, Monovarietal, & Medium.

 

Here's what the NYIOOC Judges thought:

"Aromas of green fruit, green grass, banana, and notes of artichoke. Taste exhibits abundant fruitiness, green grass, sweetness, bitterness, medium pungency, and notes of banana, with exceptional harmony, a high complexity, and a high persistence"

 

Product of Crete


33.8 oz (1 Liter) bottle

 

 

Recipes

Grilled Panzanella (Tuscan Bread and Tomato Salad)
The mouthwatering salad known as “Panzanella” is a great way to use up leftover or slightly stale bread that otherwise might be tossed out. It is important to use slightly dry bread in this recipe, since fresh bread is just too soft to absorb the full flavor of the tomato juices, oil and vinegar. Leftover or day-old bread, slathered with olive oil, then grilled over a flame and rubbed with a raw garlic clove forms a perfect “sponge” for soaking up all that goodness.
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Chanterelle Confit
The chanterelle mushroom, the “Queen of the Forest,” whose delicate, fruity, yet spicy flavor is so-well suited to many dishes, seemed to be an ideal candidate for the confit method. With some experimentation, the following recipe slowly evolved. It’s wonderful on its own as a spread for crusty rustic breads, as an ingredient in sauces, as a filling for stuffed pork chops and chicken breasts, turnovers and ravioli.
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Crispy Chanterelle Confit Turnovers
An innovative to use the amazingly delicious preserved mushroom condiment, Chanterelle confit. Perfect for appetizers or canapes for a cocktail party or as an appetizer. Store-bought egg roll or wonton wrappers make this a quick and easy recipe, especially if you have made the confit earlier.
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Heirloom Tomato Salad with Hibiscus Vinegar
Hibiscus Flower Vinegar is a lusciously sweet vinegar, naturally colored and flavored with the tang of hibiscus flowers. This wonderfully refreshing vinegar is made of dried hibiscus flowers, infused directly into sweet/tart white balsamic vinegar. In fact, each bottle still contains a handful of dusky red hibiscus blossoms gently floating inside. Try it drizzled over fresh strawberries, melons or peaches; splash over grilled asparagus or roasted beets and sprinkle with sea salt; add to diced mangoes, red onion, serrano chile and cilantro for a fresh salsa; combine with nut oil for a dressing of greens, avocado, jicama and citrus slices.
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Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366

info@earthy.com

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