ATHINOLIA ULTRA PREMIUM EXTRA VIRGIN OLIVE OIL
This beautiful Greek Athinolia ultra premium extra virgin olive oil is creamy throughout with upfront notes of spice and green almond. A lingering spicy Szechuan peppercorn finish and slight bitterness is the result of a Oleocanthal content of 112ppm, comprising 30% of the total biophenol content.
All of our ultra-premium EVOO’s are extremely versatile and pair beautifully with any of our barrel-aged Italian balsamic vinegars. Our ultra-premium EVOO’s are a perfect choice for vinaigrettes, marinades, sautés, or used in finishing applications.
OLIVE HARVEST DATE
ORGANOLEPTIC TASTE PANEL ASSESSMENT
Fruitiness: 5.0, Bitterness: 3.0, Pungency: 4.0
EXTRA VIRGIN OLIVE OIL CHEMISTRY PROFILE
Biophenol Content: 360ppm, Free Fatty Acid Content: 0.18% < 0.8%, Oleic Acid Content: 76.3%, Peroxide Content: 7.2ppm< 20ppm, DAGs: 94.3%, PPP: <0.7%, Squalene Content: 2657ppm, Alpha-Tocopherol Content: 283ppm
COUNTRY OF ORIGIN
SUGGESTED BALSAMIC COMBINATIONS
All Barrel Aged Italian Balsamics
Beef, Pork, Poultry, Lamb, Waterfowl, Fish, Seafood
All Leafy Greens, Roasted/Grilled Vegetables & Fruits
Drizzled Over Cheese, Bread, Pasta
SALAD DRESSING (VINAIGRETTE) PREPARATION
Combine 2 parts Athinolia ultra premium extra virgin olive oil with 1 part balsamic vinegar. Whisk together and serve. To emulsify dab in a small amount of Dijon mustard or light mayo and continue whisking. Oil and balsamic will become creamy in appearance. Refrigerate remaining amount for up to 3 days.
Combine equal parts Athinolia ultra premium extra virgin olive oil with equal parts balsamic vinegar. We recommend preparing just enough to cover the protein. Place in zip-lock bag and squeeze out air. Place in refrigerator for at least six hours.
Note: For Fish, Seafood (catches from the water) we recommend rubbing the Athinolia ultra premium extra virgin olive oil into the raw protein in the absence of the balsamic vinegar for approximately 30 minutes. We recommend NOT using balsamic during the marinade step to prevent the acidic balsamic from breaking down the delicate protein. Instead, combine Athinolia ultra premium extra virgin olive oil and balsamic and use to drizzle over the finished product.
Applying heat to any oil or balsamic may slightly reduce the original flavor profile. To bring back any lost flavors prepare a small amount of fresh marinade and drizzle over the finished product.
RECIPES USING ATHINOLIA ULTRA PREMIUM EXTRA VIRGIN OLIVE OIL
Our Ultra Premium EVOO’s can be used in any recipe calling for an Extra Virgin Olive Oil. Using our products is super simple and if you can use a tablespoon, which we know you can, then you can master any application. We highly recommend viewing our TIPS & TRICKS page for helpful ideas. If you need further inspiration please check out our RECIPE PAGE. Please keep in mind; flavors are interchangeable across our recipes. For example, if a recipe calls for EVOO “X” but you only have EVOO “Y” we’d say go for it. Just try to stay within the same intensity profile (Mild, Medium or Robust). Most importantly, experiment and have fun!
ATHINOLIA ULTRA PREMIUM EXTRA VIRGIN OLIVE OIL NUTRITIONAL INFORMATION
All of our Extra-Virgin Olive Oils meet the Ultra Premium Standard and are fully lab tested to ensure FRESHNESS, PURITY, and the HIGHEST QUALITY. Lab testing also provides valuable information in regards to the HEALTH BENEFITS which the Mediterranean diet boasts! Our EVOO’s are PURE, meaning they are not cut/diluted with other oils such as the vast majority of commercially available so-called “EVOO’s”. All EVOO’s are GLUTEN FREE! These EVOO’s are unmatched and handpicked based on their chemistry profiles. The World’s finest!