Extra natives Olivenöl BIO* (11+1 gratis)

Extra Virgin Olive Oil, Bio Premium Mediterra® is a culinary vegetable oil obtained by cold pressing from the finest selected raw olives (Olea europaea sativa Hoffm. et Link) from organic farming. Cold pressing. 100% Koroneiki variety. Olive oil of higher category, obtained directly from olives and only with mechanical processes.

The olive tree originates from the eastern Mediterranean, but today they are also cultivated in addition to the Mediterranean in southern Africa, Australia, New Zealand, and California.

The oil is characterized by a high content of monounsaturated fats and high content of vitamin E.
Vitamin E plays a role in protecting cells from oxidative stress. (Source: EFSA)
Do not forget the importance of a diverse and balanced diet and a healthy lifestyle with regular physical activity.

We do not buy olives on the market but they are grown in our own olive groves (Koroneiki olive variety) of our farming cooperatives in the Peloponnese in the prefecture of Lakonia (where ancient Sparta once thrived) or from our farming cooperatives on the largest Greek island of Crete, where olive growing is practically a way of life.

Bio premium extra virgin olive oil Mediterra® has obtained BIO, VEGAN, and HACCP certificates, confirming the highest quality. It is 100% natural and without any artificial or other additives. Quality confirmed by accredited Slovenian and EU laboratories.

The brand Mediterra® brings together local Slovenian as well as European and worldwide authentic family organic farms. Before each harvest of seeds, we conduct inspections and seed analyses. Only when we are confident in the quality, we select the best seed batches. We are uncompromising in quality. Each organic oil that ends up on the shelves of our online store is accompanied by certified quality. The production of our natural organic oils takes place in harmony with nature and with state-of-the-art technology. This is the only way we maintain the highest standards of organic cultivation and processing. Try it and share your opinion with us and give a rating.

Store the product in a tightly closed bottle in a dark and cool place.
The oil is also suitable for cooking and baking up to 200 degrees Celsius!

Batch no. and best before: indicated on the label.

PRODUCED IN SLOVENIA for
BATON d.o.o., Medno 70, 1210 Ljubljana, Slovenia

WHY IS GREEK OLIVE OIL SO SPECIAL? When we think of traditional Greek olive oil, it is hard not to go back in time, where olive cultivation was not just a practice, but a way of life. The roots of olive cultivation in Greece date back thousands of years. Ancient Greeks were among the first to recognize the value of the olive, which they revered not only for its fruits but also for its symbolic significance. They often associated the olive tree with Athena, the goddess of wisdom, and used its branches to crown victors at the ancient Olympic Games, emphasizing its importance in everyday life and religious practices.

As we delve into ancient Greek olive-growing methods, it becomes clear that their techniques were practical and innovative. This careful stewardship of the environment not only ensured bountiful harvests but also demonstrated a deep respect for nature, resonating even today. Furthermore, the ancient Greeks employed various cultivation techniques. For example, they practiced selective breeding and selected the best trees for propagation to improve the quality of their olives. 

The harvesting process was also fascinating, involving collective effort that brought families and communities together. During the harvest season, families gathered in the orchards and often sang while working and shared stories. This sense of community was crucial as it fostered relationships and traditions passed down through generations. Olives were typically handpicked, a labor-intensive process that required skill and patience. Once collected, the olives were taken to a local press, where they were crushed and processed into oil using methods that have largely remained unchanged for centuries.

When we think about these ancient practices, it is important to recognize how they laid the groundwork for modern olive oil production in Greece. The techniques developed by the ancient Greeks have been refined over time, yet still respect the principles of sustainability and quality that were such an integral part of their way of life. Today, many Greek olive oil producers continue to embrace these traditional methods, ensuring the preservation of a rich olive cultivation heritage while adapting to modern demands.

As we delve into the history of olive oil production, it is interesting to note how different regions in Greece developed their unique methods. In Crete, for example, the use of stone mills still predominates, while other areas have adopted modern machinery. Regardless of the method, the focus on quality remains paramount. Many producers still adhere to traditional practices, believing that the best flavors come from tried-and-true techniques.

Olive oil has been the main ingredient of the Mediterranean diet for centuries, valued not only for its culinary use but also for its health benefits. Olive oil is often referred to as "liquid gold" for good reason; it is associated with numerous health benefits, including heart health and anti-inflammatory properties. This reverence for olive oil is reflected in various aspects of Greek culture, from religious rituals to culinary traditions.

In short, the traditional Greek olive oil production techniques are a beautiful tapestry woven from history, culture, and community. Each step in the process tells a story that connects us to the land and the people who have cultivated it for millennia. When we enjoy the rich flavors of Greek olive oil today, we are not just savoring a tasty ingredient; we are partaking in a heritage that respects the past while thriving in the present. So the next time you drizzle this golden elixir on your salad or dip your bread in it, take a moment to appreciate and value centuries of tradition that have brought it to your table. As you explore Greek cuisine, you will notice that olive oil is not just an ingredient; it is a way of expressing love and hospitality. When friends and family gather around the table, sharing a meal becomes an act of connection and olive oil is often the star. Whether drizzled on a fresh Greek salad or used to braise vegetables, the rich flavor of high-quality olive oil elevates every dish.

In essence, the cultural significance of olive oil in Greek cuisine is profound and multifaceted. It serves as a bridge between the past and the present, connecting generations through shared culinary practices and traditions. As you savor the flavors of Greek dishes, remember that every drop of olive oil carries a rich history and a deep sense of belonging that is uniquely Greek.