Category: AWARDED OLIVE OILS 2022

Lebanese Genco Olive Oil, a family owned business was formed in 2014 to materialize a tradition that has been ongoing for more than 300 years in the cultivation of olive trees and the production olive oil, in addition to other bi-products of this sacred tree. Orchards of Laila is a limited edition full bodied blend carefully crafted once a year, by Laila’s own expert sommeliers. from the finest olive oils ever produced in Lebanon.

Soligea Premium is an extra virgin olive oil which is low in acidity, rich in nutrients and antioxidants. It is produced from the varieties ‘manaki’ and ‘koroneiki’ which are cultivated with natural methods in Soligeia of Corinth. Our longtime family tradition in all the production levels and the method of cold extraction that we follow in our olive oil mill ensures its excellent quality. Its medium pungency flavor and fruity aroma will offer you a unique experience during your meal.

The Levantes Family cultivates this beautiful Earth with Abundant love and care, working together to produce an excellent product respecting the wildlife that surrounds them and its beautiful biodiversity.

Soligea Premium is an extra virgin olive oil which is low in acidity, rich in nutrients and antioxidants. It is produced from the varieties ‘manaki’ and ‘koroneiki’ which are cultivated with natural methods in Soligeia of Corinth. Our longtime family tradition in all the production levels and the method of cold extraction that we follow in our olive oil mill ensures its excellent quality. Its medium pungency flavor and fruity aroma will offer you a unique experience during your meal.

Liokareas Olive Oil is a 5th Generation Olive Oil Producer from Southern Kalamata, located in Mani, Greece

Soligea Premium is an extra virgin olive oil which is low in acidity, rich in nutrients and antioxidants. It is produced from the varieties ‘manaki’ and ‘koroneiki’ which are cultivated with natural methods in Soligeia of Corinth. Our longtime family tradition in all the production levels and the method of cold extraction that we follow in our olive oil mill ensures its excellent quality. Its medium pungency flavor and fruity aroma will offer you a unique experience during your meal.

Liokareas Olive Oil is a 5th Generation Olive Oil Producer from Southern Kalamata, located in Mani, Greece

Soligea Premium is an extra virgin olive oil which is low in acidity, rich in nutrients and antioxidants. It is produced from the varieties ‘manaki’ and ‘koroneiki’ which are cultivated with natural methods in Soligeia of Corinth. Our longtime family tradition in all the production levels and the method of cold extraction that we follow in our olive oil mill ensures its excellent quality. Its medium pungency flavor and fruity aroma will offer you a unique experience during your meal.

We started our active role in producing and selling olive oil in 1932 by planting our first olive grove in the fertile ground of Achaia Peloponnese (South West Greece). After War World II and having 13 years of experience we followed our upward track in producing olive oil and planting new olive trees. Katsa First Cold Pressed – Extra Virgin Olive Oil comes specifically from Koroneiki cultivar olive trees and it’s highly praised for it’s exquisite taste and texture. The harvest begins in early November when the fruit is still green and unripe. These olives have been proved to have the highest levels of antioxidants and polyphenols, essential to boost the immune system and to maintain a healthy balanced diet. An early harvest produces unripe olives which are pressed into ‘’agureleo’’ (early harvest olive oil) that is young and vibrant with strong flavour and very low acidity. This type of olive oil is mainly used in salads or eaten raw. A harvest from the same trees at a later stage will give us ‘’eleolado‘’ (mid harvest olive oil) which is smoother and more mellow with a milder flavour. This type of olive oil may be used in salads also but it is more generally suited to cooking and baking. The microclimate conditions, the sea breeze, the stony ground, the soil elements, the dry cultivation, the lack of any kind of industrial plants near the area and the long-aged trees allow us to produce excellent olive oil with unique characteristics, taste and nutritional ingredients. Katsa First Cold Pressed – Extra Virgin Olive Oil is aromatic and strongly flavoured perfect for enjoying in it’s natural raw taste or added at the end of cooking.

We started our active role in producing and selling olive oil in 1932 by planting our first olive grove in the fertile ground of Achaia Peloponnese (South West Greece). After War World II and having 13 years of experience we followed our upward track in producing olive oil and planting new olive trees. Katsa First Cold Pressed – Extra Virgin Olive Oil comes specifically from Koroneiki cultivar olive trees and it’s highly praised for it’s exquisite taste and texture. The harvest begins in early November when the fruit is still green and unripe. These olives have been proved to have the highest levels of antioxidants and polyphenols, essential to boost the immune system and to maintain a healthy balanced diet. An early harvest produces unripe olives which are pressed into ‘’agureleo’’ (early harvest olive oil) that is young and vibrant with strong flavour and very low acidity. This type of olive oil is mainly used in salads or eaten raw. A harvest from the same trees at a later stage will give us ‘’eleolado‘’ (mid harvest olive oil) which is smoother and more mellow with a milder flavour. This type of olive oil may be used in salads also but it is more generally suited to cooking and baking. The microclimate conditions, the sea breeze, the stony ground, the soil elements, the dry cultivation, the lack of any kind of industrial plants near the area and the long-aged trees allow us to produce excellent olive oil with unique characteristics, taste and nutritional ingredients. Katsa First Cold Pressed – Extra Virgin Olive Oil is aromatic and strongly flavoured perfect for enjoying in it’s natural raw taste or added at the end of cooking.