The Magic of Terroir

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The Magic of Terroir

Im able to consistently produce the finest single varietal (Athenolia) extra virgin olive oil exclusively terroir driving. 

My groves have a special magic, a terroir born of centuries of care and development. The right varietal, soil, and climate create a perfect circumstance, a magic kind of right.” Because of the mild wet winters, I allow time for our olives to ripen and mature naturally on the tree. I decide each year which field to start the harvest. The Athenolia olives will have developed the right amount of olive fruit (Mesocarp-Flesh or Pulp) and olive pit assuring tremendous olive to oil pressing yields. My goal is one kilo of oil pressed from only three kilos of olives which equal to 34 percent oil. I insure most of my oil will be extracted from the olive and very little from the seed.

 

 

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Travel just a few miles down the valley or even a few hundred yards the soil, location, time of harvest and olive press techniques will vary; the Athenolia and all other olive varietals are affected producing oils with lower olive to oil pressing yields; On average one kilo of oil pressed from 8 kilos of olives which equal to 12.5 percent oil.  Low oil yields affect the quality, flavor, aroma, color, acidity and shelve life of the oil.

It is extremely rare to have all the right elements (Terroir).  Every grower, every producer, is bound to his region. The varietal, climate, soil, location will determine the flavor, aroma, acidity, and quality of the oil. The grower can only choose how to live with these conditions, how to harvest the best possible olives that the region will allow.

 

 

 

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I maintain perfection left to me from our ancestors with the mission that, as I strive for the exceptional each year, you share it with us.

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Mom’s Recipes

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FASOLAKIA YIAHNI (Green Beans Stew)

3 pounds of fresh green beans, ends trimmed

2 large boiling onions, coarsely chopped

1 cup fresh celery include the leaves, coarsely chopped

3/4 quarters cup fresh mint, finely chopped

1 green bell pepper, coarsely chopped

3 cloves garlic, coarsely chopped

3 green zucchini, cut lengthwise in wedges

3 large boiling potatoes, peeled and cut lengthwise in wedges

3 large vine ripe tomatoes, chopped

1 cup Vordonia Athenolia Extra Virgin Olive Oil

Add to large pot, cover with water and bring to a boil. Season with salt and pepper to taste sterring gently. Cover pot and let simmer over midium heat for about 1and half hours. Occasionaly stirring gently. 

Serve warm or cold with greek barrel feta and fresh baked bread. Will complement any roasted or grilled meat.

PATATES KOKINISTES ( Stewed Potatoes)

4 large boiling potatoes, peeled and cut lengthwise in wedges

2 large boiling onions, coarsely chopped

4 cloves garlic, coarsely chopped

1/2 cup celery include leaves, coarsely chopped

¾ cup Vordonia Athenolia Extra Virgin Olive Oil

 Saute ingrediance in large pot for 10 minutes stirring gently. Add heavy soup spoon tomato paste, cover with water and stir. Season with salt and pepper to taste. Cover pot and let simmer over medium heat for 45 minutes. Occasionally stirring gently, until celery is tender and sauce has thickened. 

Serve with Greek barrel feta, Kalamon Olives, and fresh baked bread on the side.

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VLITA YAHNI ( Stewed Vlita )

In the mineral rich, lush area of Vordonia where I grew up, wild greens abounded. When in season we would go to the open fields with knives and sacks, collecting masses of Andithia ( Endive ), Rathikia ( chicory ), Johia, Sinapia, Yogilia and our family favorite Vlita, all full of vitamins and minerals.

Most common name for Vlita, lamb quarters, pigwood, goosefoot, wildspinach

 

4 pounds of Vlita, wash thoroughly and chopped

1 large boiling onion, coarsely chopped

1 cup fresh mint, finely chopped

4 cloves garlic, coarsely chopped

1 soup spoon tomato paste

½ cup Vordonia Athenolia Extra Virgin Olive Oil

Cover with water

 

In medium pot sauté onions and garlic in Vordonia Athenolia until onions are clear.

Add water, Vlita, Mint and tomato paste. Season with salt and pepper to taste.

Simmer over midium heat for about 45 minutes stirring gently.

Serve in own sauce with fresh baked bread, will complement fish, meat, pork or chicken.