Description
Koroneiki olives
For allergens, see ingredients in bold.
On the palate its gold-standard balance results in a sensation that doesn’t feel overly bitter or acrid, “oily” or heavy, compared to other olive oils. In the finish there is the characteristic lively pepperiness of the high polyphenols. Again, the good balance of the oil does not allow pepperiness or bitterness to become overpowering. It is these characteristics that have led to the many industry awards Opus has achieved over the years.
Having achieved this superior result not only by expert management of their olive groves and perfectly timing of the olive harvest, but also by applying precise milling practices, this olive oil has a wide range of applications both raw and in cooking.
With a smoke point of at least 210 degrees Celsius it is good to cook with in all home applications (stove-top cooking, roasting, baking, shallow frying) except for deep fat frying.
