Messiniako Organic Extra-Virgin Olive Oil from Kalamata, Greece (Food Insider)
Directed by Claudia Romeo
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" Made with Greek soul from A to Z! "
In Androusa, in the Kalamata region of Messinia, in the Peloponnese, Greece. This region produces what is considered to be the finest olive oil in the world. It's made from the Koroneiki olive, it is a very small olive, but also very rich and aromatic. Together with a cold extraction and a slow fermentation process, Koroneiki olive oil tastes like no other, a true nectar of the gods. This is the land of ancient myths and heroes, after all. Lets decover it with Dimitra Mathiopoulou, Oliver Oil Taster, University of Peloponnese Olive Oil Tasting Panel, Co-founder of "The Olive Routes" with her husband as the fifht-generation owner of the olive oil mill. They create and market Messiniako Organic Extra Virgin Olive Oil (ΔΗΩ Certification), with PDO Kalamata label. Documentary from: Food Insider | Regional EatsRead moreLess
In Androusa, in the Kalamata region of Messinia, in the Peloponnese, Greece. This region produces what is considered to be the finest olive oil in the world. It's made from the Koroneiki olive, it is a very small olive, but also very rich and aromatic. Together with a cold extraction and a slow fermentation process, Koroneiki olive oil tastes like no other, a true nectar of the gods. This is the land of ancient myths and heroes, after all. Lets decover it with Dimitra Mathiopoulou, Oliver Oil Taster, University of Peloponnese Olive Oil Tasting Panel, Co-founder of "The Olive Routes" with her husband as the fifht-generation owner of the olive oil mill. They create and market Messiniako Organic Extra Virgin Olive Oil (ΔΗΩ Certification), with PDO Kalamata label. Documentary from: Food Insider | Regional Eats
The story
In Androusa, in the Kalamata region of Messinia, in the Peloponnese, Greece. This region produces what is considered to be the finest olive oil in the world. It's made from the Koroneiki olive, it is a very small olive, but also very rich and aromatic. Together with a cold extraction and a slow fermentation process, Koroneiki olive oil tastes like no other, a true nectar of the gods. This is the land of ancient myths and heroes, after all. Lets decover it with Dimitra Mathiopoulou, Oliver Oil Taster, University of Peloponnese Olive Oil Tasting Panel, Co-founder of "The Olive Routes" with her husband as the fifht-generation owner of the olive oil mill. They create and market Messiniako Organic Extra Virgin Olive Oil (ΔΗΩ Certification), with PDO Kalamata label. Documentary from: Food Insider | Regional Eats
Cast & crew
Explore the crew
- Producer
- Claudia Romeo
- Director
- Claudia Romeo
- Writer
- Claudia Romeo
- Editor
- Nic Fernandez