Greek olive garden in your home

About the olive farm

The grove of olive trees in Stamataka is located in the southeastern part of the Peloponnese, on the Molayas of Laconia. All over the world, this area is famous for the best quality olive oil. This place is ideal for harvesting olives and citrus plants due to the very good yields on these lands and the suitable dry and warm climate in the region. The olive grove of this farm grows 3,000 varieties of olive trees Koroneiki, citrus trees and vines. This company is a family business engaged in the entire scope from production to sale of finished products.

They started organic farming on their farm from the year 2000. All crops on these lands are organic. Their main goal is to ensure a quality product. In natural and unique ways, they strive to enrich their soil so that the fruit of their trees is of the best possible quality.

Their personal involvement from production to disposal guarantees the absolute quality of the final product that you will receive.

It is a great honor for us to trade the products of this farm and thus contribute to the well-being of the Lithuanian people in the field of health and the world of flavours.

Liophos Early Harvest

“Oil for salads and much more...”

This premium organic olive oil won a silver medal in the World Elite Olive Oil category at the 2020 Championships in Berlin

This oil is obtained exclusively from “Koroneiki” olives harvested during the first olive oil season in October and November, when the olives are not ripe and still green. This oil has not only a bright green color, but also a very intense aroma and taste. It has good organoleptic properties (it is a combination of the five senses), rich in antioxidants, vitamins and provitamins, minerals and polyphenols, which are very important for the well-being of our body. The intensely greenish color is determined by the chlorophylls of unripe olives, which give olive oil greater antioxidant properties. The acidity of the olive oil of this farm is very low (+/- 0.3%). Such low acidity is due to the fact that the fruit is harvested on the same day and pressed in their own olive mill. Olive oil is immediately placed in stainless steel tanks filled with nitrogen so that oxygen does not destroy its good properties.

Recommended for use in green salads and for consumers who like the intense taste of oil. The quantity of this type of olive oil is limited due to the way and specificity of the olive harvest.

1-2 tablespoons of this great olive oil a day can turn your health in a positive direction only if you consume it regularly. Recommended to be used with moderation.

For a family of 4, taking 2 tablespoons daily, one bottle of oil should be enough for a week.

Liophos Natives Olivenol Extra

Extra virgin, premium organic olive oil for salads and cooking

“Liophos” olive oil is obtained exclusively from “Koroneiki” olives during the second harvest, in December and January, when the olives begin to ripen. The color of the olives differs because there are unripe, ripe and semi-ripe olives. This is an ideal harvesting period, and the olive oil produced has an intense taste and aroma and is suitable for eating in green salads or cooking.

It has good organoleptic properties (it is a combination of 5 senses), rich in antioxidants, vitamins, provitamins, minerals and phenols. It has a characteristic yellow-green color.

The acidity of the olive oil on this farm is very low (+/- 0.3%). The fruit is harvested on the same day and pressed in their own olive mill. Olive oil is immediately placed in stainless steel tanks filled with nitrogen so that oxygen does not destroy its good properties.

This extra virgin extra virgin olive oil is suitable for cooking because the predominant amount of monounsaturated acids is actually resistant to high heat. In one study, researchers heated extra virgin olive oil for 36 hours to 180 degrees Celsius. The oil was highly resistant to oxidation.

It has been found that olive oil only begins to decompose when it reaches a temperature of 190 degrees. It then releases harmful free radicals.

It is best to use it when cooking or stewing food at a lower temperature.

“Myrtoo” premium olive oil

Extra virgin, premium organic olive oil for those who like a mild taste

“Myrtoo” olive oil is obtained exclusively from the “Koroneiki” olive variety, harvested in February when the olives are ripe and black. Olive oil “Myrtoo” tastes milder than other types of olive oil. Ideal for those who do not like a strong and spicy aftertaste. Best suited for cooking (including frying and stewing). It has good organoleptic properties (it is a combination of 5 senses), rich in antioxidants, vitamins, provitamins, minerals and phenols. It has a characteristic yellow-green color.

Complete preparation in this farm's olive mill without a separator and at a temperature below 20 degrees Celsius guarantees maximum preservation of all organoleptic facts.

The acidity of this olive oil is very low as the fruit is harvested and pressed on the same day in the olive mill of this farm. Olive oil is immediately placed in stainless steel tanks filled with nitrogen so that oxygen does not destroy its good properties.

The higher the quality of the olives, the better they are harvested and pressed, the lower the acidity and the more valuable the oil. The olive oil of this farm reaches +/- 0.3 percent. acidity. This is a very good indicator. The lower the acidity, the more resistant the oil is to heating. However, the best way to get the best nutritional properties of this olive oil is to pour the oil on various salads, fish products, desserts or stewing food, as the Greeks do - 130-150 degrees Celsius.

Premium extra virgin olive oil has earned a good reputation, especially in the Mediterranean. There, it is an integral part of the food production process.

Kviečiu ir Jus pasimėgauti Viduržemio jūros regiono „žaliuoju auksu“.