Kalios
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Kalios, a family rooted in olive oil production for eight generations in the southern region of Kalamata, Greece, introduces its exceptional olive oil to the culinary world. In 2010, they embarked on the Kalios journey, captivating the palates of renowned chefs.
Kalios proudly claims two roles: olive and olive oil production, as well as sourcing the finest Greek terroir products. From November to January, olives are meticulously hand-harvested, respecting Greek artisanal traditions.
Kalios' commitment extends to collaborating with small Greek artisanal producers in crafting their gourmet product range, including the final recipes they present to you.
Frequently Asked Questions
How does Kalios ensure the quality of its olives during the harvest?
Kalios favours traditional know-how, harvesting the olives by hand to preserve their quality. Olives that have fallen to the ground are picked by hand, and a comb similar to a rake is used to pick those from the branches, thus minimising the impact on the olives.
How is Koroneiki de Kalios olive oil extracted, and why is this process essential?
Koroneiki de Kalios olive oil is extracted at the village mill by cold centrifugation. The milling temperature does not exceed 27°C, which is essential to preserve the quality of the oil and qualify it as ""extra virgin"". The cold extraction process, although slower, prevents oxidation of the olives. The oil is extracted within a maximum of four hours to maintain freshness.
How does Kalios guarantee the quality of its Kalamata olives so that they can be offered in oil or brine?
Kalios Kalamata olives are carefully harvested by hand in several passes to ensure the optimum moment of ripeness. They are then prepared in oil or brine, each with its own distinct taste characteristics. All the olives are desalted in brine, using a special Uncle Aris recipe based on water, salt and red wine vinegar. The olives are then immersed in Kalios olive oil and matured for at least three months.