Olive varieties: Makri, Picual
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 & Picual Blend - Alexandroupolis, Greece
This early harvest olive oil blends Makri with Picual, harvested green to emphasize phenolic strength, bitterness, and oxidative stability. The profile is structured and assertive, built for cooks who value clarity and grip rather than softness.
Aromatically, the oil is intense and sharply green. Dominant notes include tomato leaf and vine, olive leaf, green banana skin, and fresh-cut herbs. Picual’s characteristic resinous edge is present, giving the nose depth and seriousness without heaviness. The aromatics are clean and well-defined, with no ripe fruit or sweetness.
On the palate, bitterness arrives early and decisively, then broadens across the mid-palate. Flavors of green olive, artichoke, chicory, and almond skin are layered and persistent. The pungency is strong and linear, with a pronounced throat catch typical of early harvest Picual, extending the finish rather than overwhelming it. Makri provides balance and lift, preventing the oil from becoming dense or aggressive.
This oil is best used raw or as a finishing oil, where its bitterness and pungency remain intact. It performs particularly well with foods that can absorb or counter its structure: legumes, lentils, chickpeas, fava, and bean stews. It pairs well with grilled meats, especially lamb and beef, as well as mushrooms, bitter greens, and brassicas. The oil holds up to garlic, chili, cumin, and smoked paprika, making it suitable for assertive Mediterranean and Middle Eastern preparations.
