Beliá Ultra Premium Greek Early Harvest Virgin Olive Oil

***LAST ONES***

Cultivar: Koroneiki

Premium Extra Virgin Olive Oil from the Peloponnese, Greece. 500mls.

Profile: Beliá lovingly produce this ultra-premium, high phenolic, multi-awarded extra virgin olive oil at the private Stratikópoulos family grove near the small village of Mouzaki in Messenia, western Greece.

Betty from Beliá is a trained olive oil taster and, in partnership with George, she creates a beautiful, low acidity, well-balanced Koroneiki EVOO. Betty's father, Nikos Stratikópoulos, planted the groves over 50 years ago. 

Analyis:
Polyphenols: ~634 mg/kg*
Acidity (Free Fatty Acids or FFA): 0.18%
Peroxide Value (PV): 4.19
K270: 0.143
K232: 1.690
Delta K: -0.001

Top health tip: The Koroneiki varietal produces EVOOs very low in linoleic acid, a known inflammatory. The balance of acids, and their mutual positive interactions, in all premium EVOOs make them the healthiest choice among edible oils.

Harvest time: Late October/early November
Preserved under nitrogen until bottling.

Tasting notes: Medium fruitiness. High phenolic so moderately bitter and spicy.

Aromas: Freshly cut grass, wild oregano, thyme, mountain tea and lemon. 

Food pairings: Drizzle over all hot and cold dishes just before serving; use in salad dressings, marinades, vinaigrettes, and sauces. Greek salads, all meats, fresh fish and vegetables.

Selected awards:
Beliá’s focus and care has seen them garner many global awards for their EVOO, most recently Gold in the Scandinavian International EVOO competition and Silver awards in Paris & Berlin International EVOO competitions. Also:

• Silver Award, 2020 Los Angeles International Olive Oil competition
• Silver award, 2018 Athena International Olive Oil competition
• Bronze award, 2012 Los Angeles International Olive Oil competition
• Gold award, 2013 Los Angeles International Olive Oil competition
• One-Star Award, 2013 Great Taste Awards
• Bronze award, 2015 Los Angeles International Olive Oil competition
• Silver award, 2016 Athena International Olive Oil competition
• Bronze Packaging award, 2017 Los Angeles International Olive Oil competition
  
• One-Star Award, 2019 Great Taste Award
  

From the producers:

'Beliá is produced with deep respect to the accumulated knowledge of our past generations, the valuable opinion of expert agronomists and above all with devotion to environmental protection.

Our olive trees benefit from the unique microclimate and the fertile soil of this blessed region of Greece for their growth. The constant presence of a beehive in our field ensures that all the aromas of the freshly cut grass, wild oregano, thyme, mountain tea and lemon complement the pleasant and lasting imprint it leaves on our senses.

A superior early harvest product that stands out for its high phenols’ concentration, very low acidity percentage, a medium intensity fruitiness and a perfectly balanced presence of the bitter and pungent elements a premium EVOO should have. 

We handpick our olives at the right time, usually late October - early November, just as they start turning purplish.

The gathered olives are transferred within few hours to the two-phase olive mill and cold-pressed immediately, never exceeding a temperature of 25°C while doing this.

This way, we keep the acidity percentage very low (<0,3%) and importantly the high concentration of the precious phenols, olive oil's natural compounds that make it so nutritious and beneficial for human health due to their antioxidant and anti-iflammatory properties, remains unaltered.'

*Most recent analysis. Beliá EVOO usually ranks between 600-800mg, a nice, balanced phenol concentration ('balanced' because if it were too low, the extra virgin olive oil would not be as beneficial for human consumption. Too high for example a concentration above 1000 and EVOO becomes too bitter and pungent for the typical premium extra virgin olive oil uses in the kitchen, but may be consumed medicinally.)