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. Any cloudiness and occasional sediment are characteristics of a natural and high-quality process. This ensures that the valuable fat accompaniments and, last but not least, the delicate fruity flavor 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 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 farms for personal use.
The olive trees are not irrigated 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 managed by the sun and nature.
The olives are harvested exclusively by hand and immediately processed without further storage.
The fatty acid content, for example, of the 2011/12 harvest was 0.14%! Since October 2002, a new EU regulation has reorganized the quality categories. According to this regulation, olive oil may only be labeled as "extra virgin olive oil" if the fatty acid content is between 0.1 - 0.8%. The fatty acid content indicates quality: the lower, the better. Jordan Olive Oil is always below 0.5%.
Premium quality across generations - the Jordan olive groves on the Greek island of Lesbos have been cultivated for three generations. In the late 1980s, Bastian Jordan’s grandparents emigrated to the island and built their home in the middle of the olive grove. From the beginning until today, the family’s philosophy has remained 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. It is then stored in large steel tanks where remaining suspended particles (tiny residual pieces of olive flesh and skin) slowly settle at the bottom. This "settling process" is equivalent to natural filtration. We extract our oil by centrifugation under exclusion of air. In the oil mill, any remaining leaves overlooked during hand sorting in the olive grove are first vacuumed. Then a machine washes and crushes the olives.
The sheep and goats in the Jordan olive groves - as an alternative, sheep and goats graze in the Jordan olive groves, providing natural fertilization. Incidentally, the animals also clear the land of plants that would later make laying nets for the olive harvest more difficult. Since these plants are herbs and spices, the animals’ milk becomes very delicate. Not least for this reason, the feta from Lesbos is considered among 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-proof and represents the most sustainable packaging option currently available for olive oil. The canister features a twist cap that can be pulled out slightly to help with dosing. Pulling it out requires some skill. When poured upside down, air can escape from the bottle without spilling. 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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