ARISTOS Organic Extra Virgin Olive Oil from Trikorfo Estate 500 ml - Jan 2026

Enjoy freshly pressed, cold-pressed organic olive oil from our home village Trikorfo in the mountains of Messenia. Our Koroneiki trees have been growing for generations in the middle of the mountains on a sheltered south-facing slope overlooking the city of Kalamata. The sun shines on our olive grove from morning to evening. The valuable red soil nourishes our fruits, and in December we harvest the small fruits and extract our valuable cold-pressed olive oil, which you can buy directly from us as the producer here.
The designation Extra Virgin stands for the highest quality class of cold-pressed olive oil. This designation ensures that your olive oil is free from sensory defects and that certain chemical analysis values (during production/processing and the producer's care) have not been exceeded. The epithet "Premium" is merely an attempt by various providers to differentiate themselves from ordinary extra virgin oils. In our opinion, this is due to the too low limits set.

Further information about (our) olive oil and our cultivation can be found here:

We only offer cold-extracted olive oil. During harvest season, the Koroneiki olives are processed into the finest olive oil every evening in our region's most modern oil mill. Traditionally, this is referred to as "cold-pressed" olive oil. However, this method is no longer current. Modern mills "centrifuge" the olive paste, thereby obtaining cold-centrifuged olive oil. We use the term cold-pressed synonymously to avoid confusing customers. We also offer an unadulterated, naturally cloudy olive oil for purchase. Some suppliers praise filtered olive oils, but we believe that filtered olive oil has been deprived of its natural pulp. Filtration, if desired, can also be done naturally by allowing the olive oil to settle. The pulp then settles at the bottom.

The topic of cooking with olive oil is highly controversial. Depending on the source and supplier, you will find conflicting opinions and recommendations. Our recommendation as direct producers of olive oil is unequivocal: "Yes, you can also fry your schnitzel with our olive oil." It's suitable for cold cuisine anyway, and for warm cuisine too. What you should avoid is frying a fillet at the highest setting, searing it very sharply.
Its suitability for warm cuisine comes from the fact that you don't cook your vegetables or onions at the highest setting anyway. As long as you don't let your olive oil sizzle in the pan, our olive oil won't smoke. Most foods are gently fried; at the temperatures and times you heat the olive oil, there's no danger of exceeding its smoke point.

At the latest, once you've read the bestseller "Der Ernährungskompass" (The Nutrition Compass), you will delve into the topic of olive oil and polyphenols. Polyphenols are valuable antioxidants that protect our blood lipids from oxidative stress. The higher the concentration, the more precious the olive oil. For a health claim effect according to EU Regulation No. 432/2012, p.22, the extra virgin olive oil must have a concentration of 250 mg/kg olive oil polyphenols. We exceed this value every year. When it comes to polyphenols, we are at the forefront! Incidentally, advertising a high polyphenol content according to Health Claim Regulation 432/2012 is the only permitted characteristic that declares olive oil as health-promoting.

The current polyphenol content is 489 mg/kg. Harvest 2020 to 2021. Further declarative information on oleic acid etc. can be found in the additional information.

•  Oleic acid: 0.27% - max. allowed: 0.80%
• K270: 0.150 - max. allowed: 0.22
• K232: 1.64 - max. allowed: 2.50
• DK: -0.007 - max. allowed: < 0.01
• Peroxide value: 4.6 meO²/kg - max. allowed: 20 meO²/kg
• Waxes: 17 mg/kg - max. allowed: 250 mg/kg

Information per 100 ml

• Energy 3404 kJ / 825 Kcal
• Fat 92 g
• of which saturated 13 g
• Carbohydrates 0
• of which sugar 0
• Protein 0
• Salt 0