Olive oil white

White Olive Oil by Greenomic Delikatessen, mild and organic

White Olive Oil by Greenomic Delikatessen is a Greek organic extra virgin olive oil, cold-pressed from a single variety of Koroneiki olives. Mild and medium-fruity, it is one of those oils you use every day, from leaf salads to oven-roasted vegetables.

White Olive Oil is the mild organic oil from Greenomic Delikatessen, pressed from Koroneiki olives from the northern Peloponnese near Corinth. The 250-milliliter bottle features a white sleeve and a wooden lid, and the oil remains protected under its light-colored covering until the very last drop comes out of the spout.

Medium-fruity, mild, and with a fine tickle in the throat

Freshly poured, the oil smells of green tomato and young almond, with the herbal freshness of an olive harvested before it is fully ripe. The color lies between golden yellow and a subtle green, as is typical of early harvests.

On a piece of bread, you can identify the three characteristics by which a native oil is evaluated: fruitiness, a mild bitterness, and finally that fine tickle in the throat, which experts simply call pungency. All three remain restrained here; none of them stands out too prominently.

It is precisely this restraint that makes White the oil for every day. It complements a dish rather than overwhelming it, which is why it pairs just as well with fish as it does with tomato, egg, or young cheese.

On salad, with vegetables, and in dough

For a balanced vinaigrette, stir together four tablespoons of oil with two tablespoons of Balsamico Bianco, plus salt and pepper from the mill. Mixed leaves, tomato with mozzarella, or a Greek salad with feta and olives need nothing else.

When sautéing vegetables, chicken, or fish, it stands up to medium heat without contributing any dominant flavors. It is better used raw over warm soup, hummus, or boiled potatoes, as that is where its freshness counts.

In yeast dough for focaccia, olive bread, or pizza, it replaces butter, making the crumb softer and helping it stay fresh longer. Stored in a cool, dark place, the aroma is preserved for months; if left open next to the stove, it loses its quality significantly faster.

Koroneiki, the smallest of all oil fruits

The Koroneiki is the most important olive variety in Greece and at the same time one of the smallest. Its fruits weigh barely a gram, which is why a liter of oil requires many times the amount that a large table olive would yield.

Harvesting is done by hand and early, while the fruits are still green, as that is when they contain the most aroma. The trees grow on the Peloponnese on lean, stony slopes, needing little water and rooting deeply instead.

Cold-pressed means that the fruit is milled and centrifuged at no more than 27 degrees, without heat and without further treatment. Greenomic Delikatessen has this process carried out by a Greek producer whose cultivation is certified organic.

The oil for everyday life, not just for Sundays

A mild oil should be used generously, and that is exactly where its value lies. It goes into the salad, into the pan, and over the plate, without anyone putting the bottle away again. At Greenomic Delikatessen, White is the variety for everyday use, and its white casing also looks good on the shelf.

Its bolder sister and the spiced varieties can be found in Greenomic Delikatessen Olive Oil, and you can find more certified oils in the Organic Olive Oil section of nur Gutes.

Organic control number – GR-BIO-015 Greek Agriculture