Extra Virgin Olive Oil PROTOLEO. Early harvest olive oil, cold-pressed within a few hours after harvesting and obtained solely by mechanical means.

The extraction of olive oil from unripe olives is a complex process that requires meticulous attention to every detail. It is crucial to determine the exact moment when olives reach the right ripening stage to maximize their polyphenol content. Additionally, olives should be pressed on the day of harvest to preserve their taste and prevent acidity.

Like all unfiltered oils, Protoleo has one characteristic: over time, sediment settles at the bottom of the bottle. Don’t worry, this is normal and indicates the purity of the olive oil. However, please note that unfiltered olive oil loses its taste quickly after opening the bottle. Therefore, it is best to consume it within a few weeks after opening.

Protoleo is made from Kolovi olives and wild olives. Wild olives don’t have a specific variety name, and their origins are unknown. They have been growing independently for several hundred years in the remote rocky areas of Lesvos. It is these wild olives that give Protoleo its unique piquant taste, intense aroma, and bright, rich green color.

Olive oil Protoleo has a smooth, full-bodied taste with a slightly bitter finish and a fruity-herbal aroma with hints of freshly-cut unripe olives. This olive oil pairs well with juicy steak, pasta, or grilled fish. Protoleo is also excellent with young and medium ripe cheeses, cream soups, as well as Caesar or guacamole salads.