Aloades Extra Virgin Olive Oil

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New Harvest

This year too, seems to have produced another exceptional Early Harvest olive oil, perhaps unique in aromas and flavor, mainly due to the procedure and practices that we follow in Olive groves, in Olive Mill, in storage! We are the owners of some multi-varietal olive groves in the area of Nea Peramos Kavala region. We cultivate different olive varieties such as Halkidiki (mainly), Thasitiki, Megaritiki and a small number of Koroneiki, Konservolia, Manaki, kalamon.

  • Climate change mitigation and adaptation practices in cultivation of ELAiKOS Olive trees

  • Mowing the grass on the farm with a lawn mower, no use of weed killers

  • Timely collection of healthy olive fruit (early October – mid October) green to purple-colored

  • Cold pressed extraction within 15 hours from harvest, filtering within 48 hours

  • Storage in stable temperature, in stainless steel tanks with Nitrogen

    The result is a 100% natural plant extract and a fresh tasting, aromatic and cholesterol free extra virgin olive oil which is rich in natural properties thus helping to maintain a healthy and well balanced diet.

    At our family run olive oil business, ELAiKOS extra virgin olive oil, we are passionate about olive oil and focused on quality.
    Our Extra Virgin Olive Oil ELAIKOS selection Blend, has a distinct character that will make your cooking experience reach a higher level.
    Our olive oil is deep green in colour, fragrant with the aroma fresh, raw olives, rich and fruity and has a smooth savoury taste which enhances every meal.
    Cook with ELAIKOS or Drizzle it over your favourite salads, vegetables, meats, seafood and pastas.
    You will notice the difference!

The olive tree is a treasure for the Greek people. The production of quality olive oil was a tradition for our family. Our grandfather Christodoulos Athanasiou Roumeliotis back in 1931, graduating from the agricultural school in Paramythia, Ioannina, sets quality as a primary goal for the olives and olive oil he produces. For me personally, his grandson is an inspiration, following his guidelines, incorporating the latest knowledge and technology. This is ELAiKOS, a true, early harvest Extra Virgin Olive Oil, produced from healthy green olives.

Our olive-groves are in several places in the area, in different altitudes (from 0 to 350 meters above sea level) breathing the salty air breeze producing flavors with different intensities

Our place Nea Peramos is a sea side village on the North Aegean coast in Northern Greece near Kavala city.  It is a very popular destination for all season vacation, especially for summer. A protected gulf, low hills end up to sandy beaches with crystal clear waters. Since 2013 our ELAiKOS extra virgin olive oil succeed to make our region known also as a place where produced one of the best olive oils. We believe that the most important parameter for a quality olive oil, above “blessed places”, “microclima”, “varieties” etc., is the procedure and practices we follow in the olive groves, in the olive mill and finally storage.

People cultivate olive trees and wine grapes in these territories in the area from ancient times
In modern Greece, relatively small properties are the norm due to successive fragmentation for dowry.

Come visit our olive groves and learn more about the world of extra virgin olive oil. Discover the olive tree culture, the olive oil production process and participate in olive oil tasting. We can arrange your accommodation in one of our apartments any time of the year.

Olive Grove

We apply various cultivation practices for tree crops in order to find means of mitigating and adapting to climate change, through the increase of carbon sequestration by soils, and reduction of greenhouse gases emissions.  For example, cutting the grass in the farm with a mower, and recycling pruning of the trees as mulch and nutrition material, contribute to long-term “storage” of carbon dioxide in the soil in the form of an increasing percentage of organic matter, improving fertility (e.g. by better retention of water and fertilizers) and reduce greenhouse gases (GHG) emissions.

We place great emphasis on several “details” such as: Early harvest. The olives are picked at the optimum time – green to purple colored, early October, then sorted by hand avoiding injuries in plastic aerated containers and transported to the nearby olive mill every afternoon. During a typical harvest day, we make sure that the harvested fruit remains in the shade under the trees, so that it does not exposed to the sun, until the moment it is loaded for the nearby olive mill. In this way the fruit undergoes the least possible deterioration until the extraction.

Mill Storage

Storage in stainless steel tanks with Nitrogen, in climate-controlled vault that maintains the olive oil at 16-18°C under 100% UV-free lighting, to preserve their quality until you buy it, ensuring the very best flavour and goodness which is the hallmark of ELAIKOS

Quality

In our family business we do not mix olive oils! “ELAiKOS selection BLEND” is produced from olives collected from multivarietal family’s estates, which consist of olive trees of different varieties, as planted by the grandfather. During the harvest, we do not separate the fruit by variety, but the harvested fruit from the whole estate with its different varieties, is crushed in the olive mill, just as it was collected in the olive groove. ELAiKOS selection BLEND consists of 70% variety of Halkidiki, 20% variety of Thassitiki, and 10% of various varieties such as Koroneiki, Konservolia-Amfisis, Manaki, Kalamon.

However, we also cultivate some olive grooves which consist entirely of a single olive variety. From these estates we produce “ELAiKOS selection MEGARITIKI” a 100% Megaritiki variety, “ELAiKOS selection THASITIKI” a 100% Thasitiki variety, “ELAiKOS selection KORONEIKI” a 100% Koroneiki variety, “ELAiKOS selection Picual” a 100% Picual variety.

The Certificate Test, also for this year’s extra virgin olive oil ELAiKOS, confirms our expectations for a high quality olive oil, a product of our own region Nea Peramos – Kavala.

2013 and every year since then, our ELAiKOS evoo meets the specifications of the EU regulation 432/2012 concerning the health claim on olive oil polyphenols.

Olive oil polyphenols contribute the protection of blood lipids from oxidative stress in the context of a varied and balanced diet

Τhe beneficial effect is obtained with a daily intake of 20 g of olive oil

The chlorophyll in our unripe olives gives our oil its bright green colour and a high level of antioxidants. In addition, ELAIKOS oil contains all the vitamins and pro-vitamins of oil, minerals and poly phenols which protect cells from oxidative stress, active oxygen and free radicals.

In recent years’ research has been done on non-pharmaceutical treatments to combat dementia with the supply of early harvest extra virgin olive oil. Also has been found that extra virgin olive oil reduces blood pressure, aid digestion and delay the ageing process of our organs and tissues. It also plays an important role in the development of our brains with its high vitamin E content.

We continue along the path of quality.

There are no quality levels in our ELAiKOS olive oil. We produce only the best quality, the same for all olive oil quantity (crop). We have only different olive varieties which may produce quality olive oil with different characteristics:

  • ChalkidikiIn Chalkidiki variety a fruity olive aroma stands out, usually reminds us of bright green leaves, freshly cut grass, almond, fresh herbs or citrus. It is “lively” bitter and distinct spicy
  • Thassos ThrumbaThassos Thrumba variety has a more elegant and complex taste. We can find fresh tomato leaf, dried herbs and spices
  • MegaritikiMegaritiki variety has fine and delicate aroma with fruity hints of Soft Red Fruits, banana and fresh herbs. Bitterness and pungency are present and well balanced, with a sweet finishThe intensity of the olive oil is influenced by the type of olive used and how ripe it was when picked.

Different intensity olive oils have different applications. For instance, depending on what you are cooking, you may require a less intense oil so that the flavour of the oil doesn’t dominate the dish. More intense oils are used when the flavour can be appreciated, for example as a salad dressing.

This year we have available our ELAiKOS selection Blend, the premium olive oil which most of our clients knows, and also ELAiKOS monovarietal selection from 2 different olive varieties! Megaritiki variety (Delicate-Medium) and Thasitiki variety (Robust-Intense).

Always prefer to consume such “lively” bitter and spicy tasting olive oils, since we know very well this is due to the presence of beneficial polyphenols.

ELAIKOS evoo has a beautiful intense limbed golden yellow colour with delicate green hues. Its aroma is definite and rotund, rich in vegetal hinds of artichoke together with fruity hinds of unripe tomato and almond. Its taste is elegant and complex with a fragrant flavor of basil, mind and thyme. Bitterness is definite and pungency is present and distinct. It would be ideal on bean salads, boiled legumes, grilled potatoes, vegetables au gratin, farro soups, pasta with salmon, stewed shrimps, roast cuttlefish, baked rabbit, grilled poultry, mozzarella cheese

Food Pairing

Olive oils of different intensities have different applications. For example, depending on what you are cooking, you may need a less intense oil, so that the taste of the olive oil does not dominate the dish (or vice versa). The most intense olive oils are used when the taste can be appreciated, for example as a salad dressing.

Always prefer to consume such “lively” bitter and spicy tasting olive oils, since we know very well this is due to the presence of beneficial polyphenols.

Enjoy the ELAiKOS selection Thasitiki (or Blend) in sashimi – thin slices of tuna (or sea bass) and then mix the ELAiKOS selection MEGARITIKI with citrus sorbet.

ELAIKOS evoo has a beautiful intense limbed golden yellow colour with delicate green hues. Its aroma is definite and rotund, rich in vegetal hinds of artichoke together with fruity hinds of unripe tomato and almond. Its taste is elegant and complex with a fragrant flavor of basil, mind and thyme. Bitterness is definite and pungency is present and distinct. It would be ideal on bean salads, boiled legumes, grilled potatoes, vegetables au gratin, farro soups, pasta with salmon, stewed shrimps, roast cuttlefish, baked rabbit, grilled poultry, mozzarella cheese

FLOSOLEI 2018

ELAiKOS selection Blend:  Raw (Carpaccio) Beef – Μοσχάρι καρπάτσιο,  ή με  Pork vegetable stir-fry –  και Fried Potatoes

Food Pairing NYIOOC 2020

ELAiKOS selection Picual: Grilled Salmon / Glilled Catfish / Broiled or Fried Poultry

Food Pairing NYIOOC 2020