The Gold of Zante - The most Greek olive oil

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The masterly handling of olive oil

"The Gold of Zante" olive oil may be stored up to 18 months, provided it is always well sealed and kept in a dark place at a temperature between 10 - 16 °C.

Olive oil can be highly heated. As a result of its ideal fat constitution, "native olive oil extra" and "native olive oil" can be heated to 180 °C without losing their valuable properties.

Olive oil lends a Mediterranean note to cold and warm cuisine. Dishes, from the simple to the refined take on the flair of the Mediterranean; the aroma irresistibly brings back the holiday memories of Zakynthos.

Fresh salads prepared with "The Gold of Zante" are always a delicacy of fine cuisine. Here is a tip: always add the olive oil to the salad last, so the spices are already bound to the salad.

Pickled vegetables, mushrooms and seafood, those fantastic hors d'oeuvres from the Mediterranean region only take on their typical character with olive oil.

Vegetables dry out less if microwaved in olive oil.

Steaks, lamb and pork chops become especially tender if they are marinated in olive oil, thyme, pepper and garlic a couple of hours before roasting.

Oil used for frying should subsequently be filtered and will then be suitable for use ten times over.

Mild olive oil for backing pastries gives a juicy consistency and is ideal for frying pastry as well as vegetables and meat.