Belia Early Harvest Olive Oil 500 ml

  An extra virgin olive oil with an acidity of 0.3 that comes to us from Kalamata. Incomparable fragrance. Unforgettable taste. Rich in valuable polyphenols and extremely low acidity (<0.3%) and with a deep, clear dark green color.

  Beliá extra virgin olive oil has a medium-intensity fruity aroma and a perfectly balanced presence of the bitter and spicy elements that a superior olive oil should have. Freshly cut grass, wild oregano and thyme, mountain tea and lemon are the flavors that complete the pleasant and lasting "imprint" it leaves on our senses.

The olives are picked by hand at the right time, usually end of October - beginning of November, just starting to "purple". They are transported to the two-phase oil press and cold pressed (at a temperature that never exceeds 25°C) into olive oil immediately, within the same day. In this way, its very low acidity is achieved (almost always <0.3%) but the high concentration of valuable phenols, the natural components of olive oil that make it so beneficial for humans and their health thanks to their antioxidant and anti-inflammatory properties, is kept unchanged their properties.

HISTORY FROM GOLD BEHIND THE PRODUCT

  Beliá (pronounced be-lia) olive oil is a compound word. From the letter B of the word Biological and the word Elia which in Greek means olive. It is produced exclusively from Koroneiki olives. And this is because, despite their low quantitative yield, they are one of the few olive varieties (if not the only one) that will keep unchanged the fruity, rich aroma of the olive oil it gives until the last day of its consumption date so that you can enjoy it all, to the last drop.

The privately owned olive grove of the Stratikopoulou family has been generously offering her its precious fruit for decades. A teacher by profession but above all a passionate olive producer, Nikos Stratikopoulos and his daughter Betty (a certified olive oil taster), take care of this relatively new olive grove (only about 50 years old) not because it is necessary but because they love their place and their land. With deep respecting the accumulated knowledge of generations, the specialized guidance of experienced agronomists but above all with absolute dedication to the protection of the environment, these two people have been producing the unbeatable Beliá olive oil for many years.

OIL AND MESSINIA

   Of course, in the area where oil extraction has been witnessed since the time of Agamemnon and Nestor, what could be different? The written testimonies that come to us from the signs of Linear B 'that appeared in Mycenae certify the obvious. Olive oil for the Peloponnesians was intertwined with religious, commercial and handicraft activity. That is why they do not engrave only one ideogram on their plates, that of the olive tree, but essentially all the stages of the production process: olive tree ─ olive fruit ─ olive oil.

     Excavations at Nestor's Palace, however, confirm this. The hills around the palace are full of olive groves that supplied the amphorae with oil and even aromatic! And it was this oil that was the main pillar of the commercial activity. Therefore, they stored it in important rooms. Next to the throne room came the "treasure", in large impressive jars. And as valuable as it was for life and their daily life, proved so punitive as the great fire that broke out and destroyed the palace in 1200 BC. it would not have spread so much without the huge quantities of olive oil stored in the warehouses.

   And finally, what Strabo, the ancient Greek historian, philosopher and ... geographer, bequeathed to us! In his "Geographics" (book H, chapter 5.6), he has saved the description of Messinia by Euripides as "Kallikarpos":