Olive oil
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Olive oil
Olive oil

Olive oil

(2 Reviews)

€7.00/kg

Chemical-free

Produced in the historic village of Voudeni, Achaia, this exceptional extra virgin olive oil reflects the rich agricultural heritage of the region. Sourced from carefully cultivated Koroneiki and local olive varieties, the olives thrive in the area’s fertile soil and mild Mediterranean climate, resulting in an oil of superior quality and depth of flavor. Cold-pressed within hours of harvest, this golden-green elixir boasts a fruity aroma, a delicate balance of bitterness and spice, and a smooth, velvety texture. Packed with natural antioxidants and polyphenols, it is not only delicious but also a pillar of the renowned Mediterranean diet. Perfect for drizzling over fresh salads, enhancing grilled vegetables, or pairing with warm, rustic bread, Voudeni Achaia olive oil delivers a true taste of Greek tradition and authenticity in every drop.

Cultivated by: ELENI KORIZI (KORIZI ELENI)

Location: VOUDENI

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Selected Quantity: 1 kg

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Customer Reviews

jessicatrujillo

Held up well after a few days, stayed fresh.

khayes

Firm and ripe, perfect for immediate use.

Frequently Asked Questions

Olive oil Recipes

Honey Glazed Carrots

Ingredients: 500g carrots, sliced 2 tbsp honey 1 tbsp olive oil or butter Salt and pepper to taste Optional: fresh thyme or parsley Instructions: Boil or steam carrots until tender. In a pan, heat honey and oil/butter. Add the carrots, season, and cook for 5-7 minutes until glazed. Garnish with herbs and serve warm.

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Carrot Soup (Creamy & Spiced)

Ingredients: 1 tbsp olive oil 1 onion, chopped 500g carrots, sliced 2 garlic cloves, minced 1 tsp ground cumin 700ml vegetable broth 100ml cream or coconut milk Salt and pepper Instructions: Sauté onion in olive oil until soft. Add garlic and cumin, cook 1 minute. Add carrots and broth. Bring to a boil, then simmer until carrots are soft (20 min). Blend until smooth, stir in cream, season, and serve warm.

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Pumpkin Soup

Ingredients: 1 medium pumpkin, peeled and chopped 1 onion, chopped 2 garlic cloves, minced 1 carrot, chopped 4 cups vegetable broth 1 tsp ground ginger 1/2 tsp ground cinnamon Salt and pepper to taste 1 tbsp olive oil Cream (optional) Instructions: Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened. Add the pumpkin and carrot, and cook for a few minutes. Add the vegetable broth, ginger, and cinnamon. Bring to a boil, then reduce to a simmer and cook for about 20 minutes, or until the pumpkin is tender. Use an immersion blender or transfer to a blender to puree the soup until smooth. Season with salt and pepper to taste. Add cream for a richer texture, if desired. Serve hot!

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