Liofyto
Liofyto Extra Virgin Olive Oil – Green-Harvested, from Arcadia (4L)
Liofyto Extra Virgin Olive Oil – Green-Harvested, from Arcadia (4L)100 in stock
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Peloponnese
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Vegan
Product Description
Product Description
Four Litres of Greek Olive Oil, and Nothing to Explain
Liofyto Extra Virgin Olive Oil is pressed from olives grown in selected areas of Laconia, Messinia and Ilia, 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 still green and milled within a few hours of harvest. That is the whole method, and it is the reason this oil tastes the way it does.
Green olives give less oil than ripe ones, and they give a different oil: markedly fruity, with a clean bitterness and a peppery catch at the back of the throat. The producer's own panel assessment records fruitiness above zero and zero defects, which is the formal requirement an oil has to meet to be called extra virgin at all. It dresses a salad, and it survives a roasting tin, which is the useful combination: good enough to eat raw, sane enough to cook with.
It catches at the back of the throat. Is something wrong with it?
No. That catch, and the bitterness alongside it, come from phenolic compounds naturally present in the olive fruit, and they are most pronounced in oil made from olives picked before they ripen. Both fade a few seconds after tasting. In olive oil assessment, bitterness is never counted as a defect.
- Bitterness and pungency are markers of green-harvested oil, not signs of age or fault.
- A defective oil tastes of something else entirely: musty, winey, rancid, flat.
- Both soften on the palate once the oil meets food, which is where it is going anyway.
Four litres is a lot of oil. Will it still be good in month four?
The producer declares a shelf life of 16 months in a dry, dark place at around 18°C, which is comfortably longer than a four-litre tin lasts in a kitchen that cooks. Metal blocks light completely, and light is the single biggest enemy of olive oil. The declared acidity is 0.8% or below and the peroxide value no more than 20 meqO2/kg, the analytical limits that define extra virgin olive oil.
- A household that cooks Mediterranean most days uses roughly a litre a month, so four litres is about four months of cooking within sixteen months of declared life.
- Keep the tin cool, dry and out of the light. Not next to the hob.
- Decant a small dark bottle for daily use and leave the tin sealed. You open the tin once a fortnight instead of twice a day.
- The best-before date is printed on the top of the tin.
How it arrives
The tin travels inside its own outer carton, upright and padded. Metal is the safest format for shipping oil across Europe: no glass, no breakage, and the tin is what protects the contents from light along the way. If your tin arrives visibly damaged, tell us and we will sort it out.
Perfect for:
- Everyday dressing on salads, pulses, tomatoes and toasted bread, used raw, where the green character shows most.
- Roasting vegetables, where the oil has to carry the heat and still taste of something.
- Slow-cooked dishes in the Greek ladera tradition, where the oil is an ingredient and not a lubricant.
- Finishing soups, grilled fish and pulses, off the heat.
"Good quality olive oil. It's light, so suitable both for cooking and sprinkling on salads or oven-baked dishes." Ingrid U., verified review
The oil Greek households actually keep in the kitchen, in the format they actually keep it in.
Nutritional Components
Nutritional Components
What extra virgin olive oil is made of
Olive oil is a single-ingredient food, so its profile is entirely a question of which fats it contains and how carefully the fruit was handled. The producer declares the full breakdown and the analytical parameters on the tin, which is not a given in this category.
The fat breakdown, as declared
- Monounsaturated fat: 70.7 g per 100 ml, out of 91.6 g of total fat. Monounsaturates are the dominant fraction of olive oil and the reason it behaves the way it does in the pan.
- Saturated fat: 13.6 g per 100 ml.
- Polyunsaturated fat: 7.3 g per 100 ml.
- Nothing else: no carbohydrate, no sugars, no protein, no salt. Extra virgin olive oil is the only ingredient.
The analytical parameters are declared on the tin.
- Acidity: 0.8% or below. This is the legal ceiling for extra virgin olive oil. An oil above it cannot be called extra virgin.
- Peroxide value: 20 meqO2/kg or below. A measure of oxidation.
- Organoleptic assessment: fruitiness above zero, defects zero. The panel test every extra virgin olive oil has to pass.
- Waxes: 150 mg/kg or below. K232: 2.50 or below. K270: 0.22 or below. ΔK: 0.01 or below. Spectrophotometric parameters used to confirm the oil has not been refined or blended.
Where the bitterness comes from
The bitter note and the peppery catch are caused by phenolic compounds naturally present in the olive fruit, and they are most pronounced when the olives are harvested before they ripen, as these are. They fade within seconds of tasting and are not a defect.
Nutritional values per 100 ml
- Energy: 3,389 kJ / 824 kcal
- Fat: 91.6 g of which saturates: 13.6 g, monounsaturates: 70.7 g, polyunsaturates: 7.3 g
- Carbohydrates: 0.0 g of which sugars: 0.0 g
- Fibre: 0.0 g
- Protein: 0.0 g
- Salt: 0.0 g
Ingredients
Extra virgin olive oil.
Net content: 4 litres. Greek product. No allergens are present: olive oil contains none of the substances listed in Annex II of Regulation (EU) 1169/2011.
Useful Information
Useful Information
Storage guide: how to keep a four-litre tin at its best
Olive oil has three enemies, in this order: light, heat and air. The tin removes the first one entirely. The other two are up to where you put it and how you close it.
How to store it correctly
- Away from light and heat: a cupboard, a pantry, the coolest corner of the kitchen. The producer's reference condition is a dry, dark place at around 18°C. Not on the worktop next to the hob, which is the most common mistake.
- Closed firmly after every use: each opening lets air in, and air ages an oil faster than time does.
- Decanted for daily use: pour what you need for a week or two into a small dark bottle and keep the tin sealed. The tin is the store, the bottle is the tool.
- Never refrigerate: olive oil turns cloudy below roughly 7°C. It is harmless and reverses at room temperature, but there is no reason to cause it.
Freshness timeline
- Unopened, stored as above: 16 months declared by the producer. The best-before date is printed on the top of the tin.
- Opened, kept sealed and cool: a four-litre tin is normally finished well inside its declared life by a household that cooks.
- Decanted into a small bottle: use within two to three weeks. A part-empty bottle is mostly air.
Product details
- Format: metal tin, net content 4 litres
- Olives from: selected areas of Laconia, Messinia and Ilia, Peloponnese, Greece
- Produced and packed by: Foufas Bros S.A., Doliana, Arcadia
- Harvest: olives picked while still green, milled within a few hours
- Category: extra virgin olive oil, obtained directly from olives by mechanical means alone
- Declared acidity: 0.8% or below
- Sensory profile: markedly fruity, moderate bitterness, moderate pungency
- Allergens: none
- Ingredients: extra virgin olive oil
Why a tin, and not a bottle
Acidity, peroxide value, and the organoleptic characteristics of an olive oil- its taste, colour, and freshness- are preserved for longer in a sealed metal tin than in glass, because metal excludes light completely and clear glass does not. A tin is also easier and safer to transport, and it holds quantities that glass cannot practically carry. The tin is not the cheap format of olive oil. It is the way olive oil has been kept in Greek kitchens for as long as there have been Greek kitchens.
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