The olives for Jordan olive oil come exclusively from our own cultivation and from families in the mountainous region of the island of Lesbos. They are hand-harvested and processed naturally. Possible cloudiness and occasionally occurring sediment are characteristics of a natural and high-quality processing. This ensures that the valuable fat accompaniments and last but not least the fine fruity taste are preserved in the olive oil.
The philosophy: To produce one of the best olive oils at a fair price. The high quality standard is confirmed by satisfied customers. These now also include many of the best chefs in Germany and France.
Very fresh, that is one or two months after pressing, the oil has a slightly peppery taste. This is a special feature of this oil, and it usually remains at the smaller olive growers' homes for their own use.
The olive trees are not watered even during the dry season.
No chemicals or similar insecticides are used. Against the fruit fly (Tacos), only attractants are hung in the olive trees. The soil is enriched only with natural fertilizer and the rest is regulated by the sun and nature.
The olives are harvested exclusively by hand and then immediately processed without further storage.
The fatty acid content, for example of the 2011/12 harvest, was 0.14%! Since October 2002, there has been a new EU regulation in which the quality classes have been reorganized. According to this regulation, an olive oil may only be called "extra virgin olive oil" if the fatty acid content is between 0.1 - 0.8%. The fatty acid content says something about the quality. The less, the better. For Jordan olive oil always below 0.5%.
Premium quality over generations - the Jordan olive groves on the Greek island of Lesbos have been cultivated for three generations. At the end of the 1980s, Bastian Jordan's grandparents emigrated to the island and built their house in the middle of the olive grove. From the beginning until today, the family's philosophy remains the same. Today Bastian Jordan runs the business in the third generation and the fourth is already climbing the trees.
Extraction of Jordan olive oil naturally without filtration - we filter our olive oil only with a fine-mesh metal sieve. Subsequent storage in large steel tanks, in which remaining suspended solids (tiny residual particles of olive flesh and olive skin) slowly settle at the bottom. The "settling process" is equivalent to natural filtration. We extract our oil by the extraction process through centrifugation under exclusion of air. In the oil mill, first the remaining leaves, which were overlooked by hand sorting in the olive grove, are vacuumed. Then a machine washes the olives and crushes them.
The sheep and goats in the Jordan olive groves - as an alternative, sheep and goats graze in the Jordan olive groves, which provide fertilization. Incidentally, the animals clean the grounds of plants that would later make laying out the nets during the olive harvest more difficult. Since the plants are herbs and spices, the milk of the animals becomes very delicate. Not least for this reason, the feta from Lesbos is considered one of the best.
Packaging - the stylish canister in retro design fits perfectly in any kitchen cabinet. It is considered the best and safest packaging for olive oil. It is 100% light-protected and represents the currently most sustainable packaging option for olive oil. The canister has a screw cap. This can be pulled out a bit and thus helps with dosing. Pulling it out requires a bit of skill. Poured upside down, air can escape from the bottle and nothing spills over. This closure and pourer is currently the best available on the market and is of course food safe.
Ingredients: 100% extra virgin olive oil.
Nährwerte je 100 ml/g
Hersteller
Jordan Olive Oil GmbHAm Eichelkamp 85, 40723 Hilden, Germany Manufactured and bottled by: Rafteli-Protouli Maria & Sia E.E., Megalochori Lesvos, Greece
Hersteller
Jordan olive oil
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