Fresh production  

Αn Organic Early Harvest Extra Virgin Olive Oil naturally developed due to our strict cultivation protocols..

This is a beautiful low acidity organic olive oil great for salads, dips and all round use which we suggest to use in conjunction with the super high phenolic oils .

The Strakka farm olive oils are unfiltered and you may observe a little sediment at the bottom. Do not worry because it is full of nutritional properties that you intake with our oil!

HARVEST DETAILS

COUNTRY OF ORIGIN: CYPRUSOLIVE VARIETY:  KORONEIKI – KALAMON – CYPRIOTHARVEST TYPE:  EARLY HARVESTTASTE: FRUITY & SPICYNOTES OF: GREEN APPLE, TOMATO LEAVES, CUT GRASSHARVEST METHOD:  HAND-PICKEDSHELF LIFE: 24 MONTHSPRESSED: About 1 hour after we hand-pick the olives we carry them to our own oil mill inside the Strakka Estate for milling. Grinding is done by cold pressing without adding water. We store in stainless steel tanks and in the empty part of the tank we add nitrogen. The room temperature is constant and controlled.

INGREDIENTS

Extra Virgin Olive Oil

The Strakka Estate

Founded during the period of Venetian rule in Cyprus approximately five hundred years ago, it made its debut on Abraham Ortelius’s map of 1573. The Estate has maintained an unbroken tradition of olive oil production ever since.

Situated near the medieval walled city of Nicosia, with views of the Troodos and Kyrenia mountain ranges, the Estate was acquired by its current owners, the Leventis family, in 1942. It covers around 50 hectares (124 acres) of land, with 8,200 olive trees and over 2,000 citrus trees.

The Strakka Estate’s production of olives and citrus fruit is entirely organic and is certified by the Lacon Institute.

Unveiling Olive Oil Artistry

The Strakka Estate has its own two-phase olive mill and bottling facility, meaning the entire production process happens onsite. The olive oil is stored in airtight stainless-steel tanks until it is ready to be bottled.

The process is designed to minimise the time between the harvesting and the cold pressing of the olives (to a few hours), and to reduce unnecessary exposure to external factors such as air, heat, light and water, that can degrade the oil’s natural properties.

This results in an outstanding olive oil, including our early harvest product that is rich in polyphenols.