Our BIO extra virgin olive oil has been carefully selected by Juan Arbelaez, the chef at our Yaya restaurants.

A single variety oil produced from Koroneiki olives freshly picked young and green at the very beginning of the season in Greece.

Our olives come from an organic plot in the heart of the Peloponnese region and are harvested in November.

In the kitchen, our olive oil is ideal with tomato salads, carpaccios or to bring out the best in your fresh cheeses.

Our cuvée is also available in a 2.5l chef’s pack. This is a more generous format, offering you a lower price and a more environmentally-friendly alternative.

Like our cuvées 1, 2 and 3, our organic oil meets the four criteria necessary to appreciate its quality. It is extra virgin thanks to its perfect acidity level, monovarietal because it is made from a single variety of olive (the Koroneiki), cold-extracted to preserve its taste and benefits, and preserved in opaque packaging to protect it from light.

With a very low acidity level of less than 0.35%, it ranks among the greatest vintages of olive oils.