Olive varieties: Makri, Koroneiki
Producer: The Kelidi Family.
Region of origin: Makri, Alexandroupolis, Protected Geographical Indication.
Olive harvest period: October.
Olive harvest method: By hand.
Extraction temperature: up to 25ºC.
Chemical Analysis: Acidity 0,3% Max.
Volume: 500ml
Shipping weight, inc. packaging: 1.2kg
Extra Virgin Olive Oil KYKLOPAS Makri & Koroneiki Blend - Alexandroupolis, Greece
This early harvest olive oil is produced from a Makri–Koroneiki blend, harvested green to preserve structure, bitterness, and phenolic intensity. The oil is fresh, precise, and clearly defined, with no softness introduced by late ripening.
Aroma is green and direct: cut grass, tomato leaf, green almond, and fresh herbs. There is no overripe fruit or sweetness on the nose. The profile is clean, with high aromatic clarity and no fermentation notes.
On the palate, the oil opens grassy and vegetal, followed by firm bitterness that builds gradually rather than hitting all at once. Flavors include green almond, artichoke, and olive leaf. The Koroneiki component brings a pronounced but controlled pungency, finishing with a persistent peppery sensation in the throat. The Makri moderates the intensity, adding balance and a subtle fruit backbone without reducing structure. The finish is long, dry, and clean.
This is a raw-use oil. It performs best when applied after cooking, where bitterness and pungency remain intact. Suitable pairings include bitter greens, legumes, grilled or steamed vegetables, boiled potatoes, pulses, and simple grain dishes. It works well with grilled fish, lamb, and goat, and pairs naturally with aged sheep and goat cheeses. The oil is also effective in cutting through fat in eggs, yogurt-based sauces, and vegetable-forward dishes.
