{"product_id":"evoo-liofyto-peloponnese-1l","title":"Liofyto Extra Virgin Olive Oil – Green-Harvested, from Arcadia (1L)","description":"\u003ch2\u003eGreek Olive Oil for Every Day, in a One-Litre Bottle\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eLiofyto Extra Virgin Olive Oil\u003c\/strong\u003e is pressed from olives grown in selected areas of \u003cstrong\u003eLaconia, Messinia and Ilia\u003c\/strong\u003e, and produced in Doliana, in the mountains of Arcadia, by a family firm that has worked in olive oil for decades. The olives are picked while they are \u003cstrong\u003estill green\u003c\/strong\u003e and milled within a few hours of harvest. It is the same oil as our four-litre Liofyto tin, in the size you reach for every day.\u003c\/p\u003e\n\u003cp\u003eGreen olives give less oil than ripe ones, and they give a different oil: fruity, with a clean bitterness and a peppery catch at the back of the throat. Both are normal. They come from phenolic compounds naturally present in the olive fruit, they are most pronounced when the olives are picked before they ripen, and they fade a few seconds after tasting. In olive oil assessment, bitterness is never counted as a defect: a faulty oil tastes musty, winey or rancid instead. The producer's own panel assessment records fruitiness above zero and zero defects.\u003c\/p\u003e\n\u003cp\u003eA household that cooks Mediterranean most days goes through roughly a litre a month: the dressing on the evening salad, a spoonful over beans or lentils, the oil in a tray of roasted vegetables. The bottle weighs little and does not break in transit, so it travels well. It is not a tin, though, and it lets some light through: keep it in a cupboard, not on the worktop. If you already know you will use it every day, the \u003ca href=\"\/en-ie\/products\/evoo-liofyto-peloponnese-4l\"\u003efour-litre tin\u003c\/a\u003e holds the same oil and costs less per litre.\u003c\/p\u003e\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eEveryday dressing\u003c\/strong\u003e on salads, pulses, tomatoes and toasted bread, used raw, where the green character shows most.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoasting vegetables\u003c\/strong\u003e, where the oil has to carry the heat and still taste of something.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSlow-cooked dishes\u003c\/strong\u003e in the Greek \u003cem\u003eladera\u003c\/em\u003e tradition, where the oil is part of the dish, not just a cooking medium.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinishing\u003c\/strong\u003e soups, grilled fish and pulses, off the heat.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Liofyto","offers":[{"title":"Default Title","offer_id":54908123742531,"sku":"EVOOLIFY1L","price":17.17,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0441\/7683\/4722\/files\/liofyto-extra-virgin-olive-oil-green-harvested-from-arcadia-1l-6670071.jpg?v=1792032971","url":"https:\/\/www.greekflavours.com\/en-ie\/products\/evoo-liofyto-peloponnese-1l","provider":"Greek Flavours","version":"1.0","type":"link"}