A single variety of extra virgin olive oil from Patras variety, also known as Koutsourelia. The harvest took place extremely early on September 19 and the oiling started on the same day at 11:30 am. at the standard olive mill of the Spiliotopoulos family in Chalandritsa, Achaia with 70 years of experience and state-of-the-art machinery.
Tribute to the first Baron of Chalandritsa
This collectible bottle is a tribute to the first Baron of Chalandritsa Achaia, Guy de la Tremouayg (1209 AD), and is added to the two existing bottles of Ranis Olive Oil. The close cooperation of Ranis EVOO with the consulting team of Oliverse is noted here, namely, Panagiotis Papanikolopoulos, gastronomic business consultant, certified olive oil taster and member of the Kalamata Olive Oil Tasting Laboratory, and Konstantinos Tsolonos, Symos and quality of olive oil and also a member of the Kalamata Olive Oil Tasting Laboratory of the University of Peloponnese, with the aim of highlighting both
of the Achaean olive grove, as well as the rich history of the wider area of Patras.
The special variety Patrini or Koutsourelia
Geographically the olive grove is located in Chalandritsa
Achaia and is found in an area that covers
26,500 sq. Km. At the foot of Mount Erymanthos in a NATURA 2000 area. It has 30 acres. while the goal is to increase it while 500 new trees have already been planted. The cultivation is done with scientific methods that have been adapted
the needs of the variety taking into account environmental protection and sustainability. At the same time, the production follows the first organic farming certification with the standards of TUV Hellas.
An Agoureo oil with a unique profile
The organoleptic characteristics of the final product result in a unique Agoureo oil whose aromatic profile according to the arthrogram of the Kalamas Olive Oil Tasting Laboratory demonstrates a complexity that is both tasty and aromatic. More
In particular, one strongly notices the presence of freshly cut grass, unripe fruits, artichokes as well as tomato leaves, dill flowers, mint, and spices. It has also been awarded by World Olive
Center for Health as high phenolic EVOO
