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Over the time that we have been trading olive oil together as TEIKEI Olive, we have gained a lot of knowledge and experience about this aromatic Koroneiki olive. In the following articles we want to start sharing this with you, perhaps it will help you to use your olive oil even better and enjoy it even more consciously.

OLIVE OIL RAW OR FOR COOKING?

Olive oil can be enjoyed and prepared in a variety of ways. Raw, for cooking, baking, roasting and even deep-frying. Depending on when it is harvested, it can be heated to a maximum of 220 degrees. The earlier the harvest, the less the olive oil can be heated. However, in all cases it must never reach the smoke point.

MILD, MEDIUM OR STRONG OLIVE OIL?

What many people don't know: The TEIKEI olive oil versions mild, medium and strong are not three different types of olives. The time of harvest and thus the degree of ripeness make the difference. The degree of ripeness of the olive (the version) is at different stages of development and the respective designation results from the harvest period. Regardless of whether an olive has been hanging on the tree for a shorter or longer period, we produce very high-quality olive oils from practically every degree of ripeness and always meet the quality criteria for extra virgin olive oil. When choosing the right olive oil, it all depends on individual taste.

• If you prefer something mild, we recommend the late harvest called “Spring Gold”.
• If you are a fan of strong taste and like it when it burns in your throat, then the Green Olive, Zeus' favorite, is just right for you.
• And thirdly there is “Blütenfunkeln”, which meets in the middle in terms of taste and character from both sides.

Another fact that many people are not aware of is that producers in Greece use olive oil for everything in the kitchen. There is no butter, no special frying fats, or coconut oil. When it comes to use, it doesn't really matter which type you use.

Whether mild, medium or strong olive oil: they can all be used for everything.

Finally, we recommend that you always add a little raw olive oil to your food after preparing a warm meal. This is especially true if you love the taste of olive oil. This is the best way to bring out the delicate aromas of TEIKEI olive oil.

WHAT’S THE BEST WAY TO TASTE OLIVE OIL?

It all depends on what the purpose of the tasting is.
It is always interesting to do a “blind tasting” with other olive oils, or to determine our three different harvest times by taste.
For tastings of this kind, the addition of bread, salt and oregano should be avoided as much as possible. The bread alone distorts the taste significantly. Salt and oregano then turn the tasting into a meal, and that can still follow afterwards.

Tasting is all about focusing on the subtlest aromas and sensations in the mouth and perhaps even tasting the wild herbs that grow between our olive trees…

In everyday life, things are different, of course. Olive oil should taste good with all dishes and be a joy to prepare. There are no limits to what an “olive oil tasting” should be like. We suggest a convivial gathering at the dinner table! 🙂

We wish you, your family and friends and everyone with whom you share TEIKEI olive oil much joy in enjoying it.