Top 10 North Aegean Olive Oils

Rafteli Protouli is an olive oil producer based in the North Aegean region. They utilize local olive varieties to produce their oils, emphasizing quality and traditional techniques. The company is committed to sustainable farming practices. Their olive oils have been recognized for their flavor and purity.Expand

Meropi Organic Olive Oil is produced on the island of Lesbos in Greece. The company focuses on sustainable farming practices, ensuring their olive oil is both organic and high-quality. Lesbos is known for its unique climate and soil that contribute to the distinct flavors of its olive oils.Expand

Olicobrokers is a Greek company based in Athens, specializing in the production, bottling, and distribution of premium extra virgin olive oil. Their mission is to promote the highest quality Greek olive oil, relying on close cooperation with carefully selected olive groves and modern mills. They place particular emphasis on quality control at every stage - from harvesting the olives, through the cold-pressing process, to packaging and distribution. Their strategy is to balance tradition with innovation, preserving the authenticity of Greek olive oil while meeting the demands of the modern market. Olicobrokers’ vision is to become a global ambassador of Greek olive oil, connecting local producers with consumers worldwide. Their operations are characterized by sustainability, respect for nature, and the preservation of Mediterranean tradition. Thanks to international awards and recognition, the company has positioned itself as a reliable and innovative partner in the olive oil sector.Expand

Lots of Lesvos is a social enterprise that produces premium organic extra virgin olive oil from the Greek island of Lesvos. Their production is based on traditional hand-picking of olives and cold pressing, which preserves the rich fruity flavor and high antioxidant content. The oil they produce is recognizable for its freshness, mildly spicy character, and green notes that reflect the unique terroir of the island of Lesvos. The company combines a deep connection to nature and local customs with modern principles of organic farming, focusing on sustainability and biodiversity preservation. Every step in the production process is carefully controlled to guarantee the highest product quality, which has been recognized and awarded at international competitions. Lots of Lesvos represents a blend of tradition and innovation, bringing the authentic taste of Greek olive oil to the global market.Expand

Gliglis Organic Oil is an olive oil producer located on the island of Lesbos in Greece. The company specializes in producing organic olive oil, ensuring that the entire process from cultivation to bottling adheres to strict organic standards. Their olive oils are made from locally sourced olives, supporting sustainable agriculture and preserving traditional farming methods. The products are known for their rich flavor and high nutritional value.Expand

This extra virgin olive oil is produced from the Throumba (90%) and Koroneiki (10%) varieties of olive on the southern Aegean islands of Samos and Ikaria. The olives are left to fully ripen on the tree and are gathered by beating, which makes the olives fall from the tree onto large nets. Within three days of gathering, the olives are cleaned and pressed in traditional or centrifugal olive mills. The processing conditions are monitored in order to preserve the oil's exceptional organoleptic properties. Samos olive oil has a golden color, a sweet taste, and an aroma of ripe olives. Its intense flavor has made it popular among consumers.Expand

Lesvos is a virgin olive oil obtained from olives of the variety Kolovi and Adramytiani within the administrative boundaries of the island of Lesbos, in the North Aegean Islands. It is believed that the olive oil production in this area started already in the Bronze Age. Since the island of Lesbos enjoys a pleasant Mediterranean climate with hot and dry summers, each year there are 100,000 tons of olives harvested, from which 20.000 tons of oil are obtained. This oil has an intense aroma and the taste of ripe olives. It has a beautiful bright golden-yellow color due to the low content of chlorophyll. In order to preserve Lesvos as long as possible, it should be kept in a cold and dark place and consumed within four to six months.Expand

One of the culinary delights of the Greek island of Ikaria is the island's olive oil. Unlike most Greek olive oils which use the koroneiki olive variety, this one is made from a local variety of olives known as hondroelia or fat olives. The olive oil season typically begins at the end of October and lasts until February, and all of the olives that are being harvested for oil production come from family-owned olive groves. Traditionally, people carry their olive harvests to the local olive press in the village of Chrysostomos, which is considered the island's main area of olive growing and olive oil production. With a recognizable color, somewhere between dark green and yellow, Ikarian olive oil is distinguished by a slightly heavier and denser flavor, and has a more solid consistency than the ones produced from koroneiki olives. The oil's flavor depends on the olives' ripeness, and it usually ranges from fruity, peppery, and pungent when the olives are unripe, to slightly more acidic when they're ripe. Olive oil is at the core of the Ikarian people's diet, and it is used in nearly every dish, be it sweet or savory. The oil is mostly consumed unheated, which allows it to retain its beneficial properties. Ikarian olive oil is produced only for local consumption, and its abundant use is often associated with the remarkable longevity of Ikarian people.Expand