Eliros Extra Virgin Olive Oil comes to us from a collective of these small,
family farms, who hand-pick Koroneiki olives and cold extract them (which is to
say, spin them in a centrifuge until the oil seperates from the fruit, all
while keeping everything below 80°F). The cold extraction process further
preserves the olives’ rich flavor, resulting in a lush, buttery, and
delightfully tangy EVOO that’s especially suited for drizzling over grilled
fish, finishing off a well-seared steak, and dipping with a nice hunk of bread.