Naturally Greek

Artisan food products from the heart of the Mediterranean

528 Wrighwood Chicago IL. 60614 USA

(773) 549-6211

Our goal at Naturally Greek is to bring to market the best products from Greece. Pure and high quality products that exemplify artisan production and are authentic and earth-driven. We have canvassed the Greek countryside in search of farmers and growers who embody this spirit and have a passion and deep connection with their land. We are committed to making Naturally Greek a brand synonymous with outstanding quality and with food products that capture and honor the essence of the Mediterranean lifestyle and diet.

Naturally Greek Olive Oil

Koroneiki is the most common and popular olive-tree variety in Greece, representing some 60% of the total production in extra virgin olive oil in Greece.

The olive oil from Koroneiki is delicious, highly nutritious and beneficial to the human body. Of golden-green colour, it has a mild, juicy, and fresh taste.

According to a recent study by the University of Athens, Greece, olive oil from this variety has a high content of anti-inflammatory agents and benefits cardiovascular operation patients.

Koroneiki is mainly present in south Peloponnesos and in some areas on the island of Crete. Olives are harvested when they are still green. What makes the olive oil from Koroneiki different from other varieties is the unique method of farming:

While in other olive oil producing regions the average production of olive oil is about 10 liters per tree, Koroneiki produces only 1-3lt. of the purest golden-green juice. The quantity is far less, but in return, the quality is exceptionally high.

Olive oil is a versatile ingredient that has been used in cooking for thousands of years.

It has broken down a lot of boundaries in recent times, becoming a staple in kitchens well beyond the area of its Mediterranean roots.

Not only you can cook just about anything with olive oil, you should cook just about everything with olive oil instead of using less healthy fats or butter.

RECIPIE : Eggplants and onions with tomato sauce and Naturally Greek Extra Virgin Olive Oil

Olive oil storage tips

  • When olive oil is exposed to heat (and summer heat) light, and air, the valuable nutrients in it begin to oxidize and it will begin to lose its flavors
  • Store your olive oil in a kitchen cabinet or in a cool, dark and clean place such as a basement or wine cellar 
  • Keep a small container of olive oil within easy reach, and the rest of your supply tucked away to avoid repeated exposure to air
  • Make sure the lids of your containers are tight, and never store olive oil next to the stove, where it will invariably be exposed to heat
  • In good conditions it should be consumed with max 14 months from pressing date. 

Tips

  • A few drops of a good extra virgin olive oil will add flavour and depth to almost any savoury ingredient
  • The fresher the olive oil, the better
  • You can enhance olive oil with your favourite herb or spice: Put an herb or a spice in olive oil for a few days, and it will transform into a scented olive oil.
  • Use garlic, thyme, oregano, peppers, basil, and celery and enjoy it within salads, meats, fish dishes, dips, spreads, bread or rusks.

Use

  • Use olive oil to cook everything you desire
  • Naturally Greek Extra Virgin Olive Oil should be eaten raw in salads, marinades, pasta dishes and sprinkled over various tapa dishes.
  • Used raw, it should be the last element in a dish, as it will seal everything it covers.
  • Use extra virgin olive oil over everything from rice, potatoes, vegetables and legumes to meats, poultry and fish.
  • Spread some tomato paste on fresh bread and sprinkle some olive oil on top.
  • Let some water drop on a rusk to soften and then drizzle some olive oil. Cover with some feta cheese, ground some green pepper, add a bit of fresh or dried oregano, and you have an excellent and very healthy snack.