Extra Virgin Virgin Pomace

Kaloudi olive oils

Olive oil is one of the world's true superfoods: a pure, natural juice obtained from the olive fruit. You can't get closer to nature than olive oil: just squeeze a ripe olive and the oil comes out!


Olive oil health benefits are among the few things that most people in nutrition actually agree on, because it is very nutritious and super-healthy. It has vitamins E and K and plenty of beneficial fatty acids but where it really shines is in its antioxidant content. The antioxidants in extra virgin olive oil are biologically active compounds, known to help fight serious diseases. For this reason, olive oil is most definitely a “superfood.”


Olive oil is the basis of Greek cuisine and the Mediterranean diet. The Greeks use it for everything, not just as a salad dressing or to sauter vegetables. It is used in cooking pasta, meat, fish and poultry dishes, stews and soups, and a whole category of Greek dishes known as "ladera," ("with olive oil"); traditional Greek oven-cooked dishes, which include "moussaka", "gigantes" (giant white beans), "fasolakia" (green runner beans) and "fakés" (lentils).


Greek olive oil is standardized for purity and certain sensory qualities like taste and aromas. Every bottle of Kaloudi olive oil contains only the best that Greek nature has to offer. We supervise the whole production process from the olive farmer to the bottler, in order to ensure that each grade of our olive oil retains its exceptional characteristics.


Our Kaloudi range of olive oils includes all the categories of olive oil you need, appropriate to each specific use:


  • fruity extra virgin with very low acidity levels for enhanced aroma and taste in your fresh salads, sauté-ed vegetables, sauces and vinaigrettes,
  • virgin olive oil ideal for roasting and baking,
  • and pomace oil instead of sunflower or seed oil for frying.

Kaloudi olive oils are here to enhance your everyday eating with healthy and tasty solutions.


Interesting tip: The olive tree is Greece's traditional tree crop. There are more than 120 million olive trees in Greece today, not counting the wild ones. Wild olives were collected by Neolithic peoples as early as the 8th millennium BC.


The earliest surviving olive oil amphorae date back to early Minoan times in 3500 BC, though the production of olive in Greece is assumed to have started at least 500 years earlier. Olive oil was traded throughout the ancient world and was the foundation of wealth in the Golden Age of Athens. For the ancient Greeks, olive oil was a vital component of daily life, not only as nutrition, but also for lighting, personal hygiene and religious ritual.