The European extra-virgin olive oil Viannos Irakliou Kritis PDO from Crete
The European region, especially the region of Crete in Greece, is world-famous for traditional olive production since ancient times and the exceptionally rich flavors and aromas of extra virgin olive oil.
The extra-virgin olive oil Viannos Irakliou Kritis PDO is being produced from olives of the Koroneiki variety, which is characterized by exceptionally low acidity, deep green color, with a rich fruity taste, in the area of the municipal area of Viannos, in the Crete region. The harvesting is getting done by hand or traditionally with wooden sticks to avoid harm the olives and keep the quality of the produced extra virgin olive oil in very high standards. The olive processing has to take place within three days after the gathering and is done with classic or centrifugal machines, which yet maintain a temperature that does not exceed 30°C.
How US consumers can use the extra-virgin olive oil Viannos Irakliou Kritis PDO
Salad dressings and vinaigrettes: It can be used as a base for homemade salad dressings and vinaigrettes, adding a rich and distinct flavor to the greens.
Sauteing and frying: It can be used for sauteing vegetables, meat, and seafood. It has a relatively low smoke point compared to some other oils, so it is best suited for medium-heat cooking methods.
Roasting and grilling: Drizzling vegetables or meats with extra-virgin olive oil Viannos Irakliou Kritis PDO before roasting or grilling helps enhance the flavors and keeps them moist.
Dipping and drizzling: Extra-virgin olive Viannos Irakliou Kritis PDO can be enjoyed as a dip for bread or as a finishing touch by drizzling it over cooked dishes, soups, or grilled meats for added flavor.
Baking: Extra-virgin olive Viannos Irakliou Kritis PDO can be used as a substitute for butter or other oils in baking recipes. It adds a unique taste and can provide a moist texture to baked goods like cakes, cookies, and muffins.
