and a taste that reminds you of Greece and that is used by Greeks themselves for decades. The olive oil is 100% cold extracted or from the first cold press of the Koroneiki variety olives at source.

is produced using the Koroneiki olive variety and is characterized by its golden-yellow color and fruity taste. This olive oil boasts low acidity and is produced solely through mechanical methods ...

Coming with a PDO (protected designation of origin) status, it’s made using hand-harvested koroneiki ... olive oil is an expression of its terroir and gives a sense of place through its taste.

If you see a bottle only marked “olive oil,” that means it’s been treated and refined, the subtleties of taste disappearing entirely. The threshold for olive oil to be extra-virgin is ...

We’ve been using Calivirgin Premium Unfiltered Olive Oil for a while now, and we’re impressed with its quality and taste. The oil is cold-pressed from estate-grown Arbequina and Koroneiki ...

Regular olive oil, on the other hand, is refined and often blended with some virgin olive oil, resulting in a more neutral taste and higher smoke point. Vegetable oil refers to oils extracted from ...

Freshly pressed olive oil is produced at Séka Hills Olive Mill & Tasting Room last week. Paul Kitagaki Jr. pkitagaki@sacbee.com That means Arbosana, Koroneiki and (mostly) Arbequina olives ...

The Capay Valley farm, like others in Yolo County, is in the midst of its olive harvest, which started in mid-October and ...