Gold Award - Olive Tentation

At Dubai Olive Oil Competition
Early Harvest Edition 2024

Premium Olive Oil

Explore the Tradition and Quality of Greek Premium Olive Oil

Greece, with its stunning landscapes and abundant olive groves, is deeply embedded in the tradition of olive oil production. Our Premium olive oil is a product of this profound legacy, passed down from generations of devoted olive growers who benefit from Greece's ideal Mediterranean climate and fertile soils.

In 2024, this Olive oil was subjected to the scrutiny of the world's most prestigious juries, earning it a score between 80 and 89 out of 100. This score illustrates its excellence and has earned it a gold medal, officially recognizing it as Premium Olive Oil. This distinction highlights its superior quality, making it a favored choice for olive oil enthusiasts.

At Best Olive Oils Store, we are proud to offer this Premium Greek olive oil, which will soon be available in the most beautiful capitals of the world. You will find it in our exclusive boutiques and on our website. Each purchase is an invitation to explore Greece’s excellence and to elevate your culinary experiences with high-quality olive oil.

To learn more about this exceptional olive oil and to discover how it can transform your meals, continue your visit on This page and dive into a world of authentic and refined flavors.

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Olive Tentation Extra Virgin Olive Oil is made of Koroneiki &Athinoelia olives,grown on Stivaktas family farm in Neapoli of the Peloponnese.

This olive juice has the typical organoleptic profile of both varieties.In the nose aromas are reminiscent of fresh green olives,cut grass,tomato and apple.In the mouth olive leaves,chicory,almond and herbs of the countryside predominate.


"If you disintegrate Greece, you will be left with an olive tree, a vine and a ship".Which means:With so much else you rebuild it!The above words of the Greek poet, gave the inspiration to Ioannis Stivaktas, to decide to cultivate himself, with the help ofspecialized and experienced partners, the family olive grove in Vatika, Laconia.

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Vatika is an ideal place for the cultivation of olives because of the area climate and the combination of mountain and sea.Next to the Byzantine castle of Monemvasia, the castle of Agia Paraskevi, the Cave of Agios Andreas Kastanias and of course the ancient submerged city.Our olive oil paradise can guarantee an excellent productand of course dreamed vacations near the famous islandsof Elafonissos and Kythera!


We always try to create an olive oil that is full of flavor and bursting with health benefits. Our extra virgin olive oil is not only delicious, but also a nutritious and natural ingredient that can be used in many recipes and dishes.




Olive oil vs "Alzheimer"

Various scientific studies have been carried out on the benefits of extra virgin olive oil on human health, one of which focuses on how extra virgin olive oil contributes to the treatment of dementia.According to recent studies, there is evidence that extra virgin olive oil contributes to the protection of nerve cells and cognitive function.The polyphenols found in extra virgin olive oil are powerful antioxidant compounds that help fight learning and memory decline. A recent scientific study recorded that extra virgin olive oil reduced the initial neurological signs of "Alzheimer's" disease in mice. This is because extra virgin olive oil prevents the toxic accumulation of protein<tau>, which is found in many forms of dementia.


Cooking & Frying with Olive Oil

Did you know that when you cook with Extra Virgin Olive Oil the antioxidants transfer from the oil into the cooked foods? There is a constant alchemy at hand in the chemical components of food when we are cooking, which is so taken for granted and forgotten when we rustle up a quick meal. What would happen if we slowed down and looked deeper into the chemistry of cooking? Furthermore, what if we observed how the nutrients that are processed once ingested into the body? We would realize that Extra Virgin Olive Oil facilitates the absorption of vitamins and minerals from the food into the bloodstream. For example, components such as glucosinolates (found in broccoli and kale) and carotenoids (found in carrots) are better absorbed by the body when cooked in Extra Virgin Olive Oil. For something we use on such a daily basis, there is a shocking lack of awareness around olive oil and how we should use it. Moreover, there are common misconceptions and myths to contend with in the general consciousness of popular culture. First, let’s talk about the “smoking point”. “Smoking point” describes the moment the liquid starts to convert to gas, changing the fundamental chemical compounds of the fatty acid. Fatty acids which are stable at high temperatures, are by far safer to consume. Extra Virgin Olive Oil has a smoking point of around 400 degrees F/ 200 degrees C. Meanwhile, Olive Oil has a smoking point of around 356 degrees F/ 180 degrees C. Because it is made of monounsaturated fats, Extra Virgin Olive Oil is resistant to reacting with oxygen, producing less harmful “polar” compounds. There is a great myth spreading around the internet that olive oil is not suitable for frying. It is true that fats do get damaged by high temperatures, causing the formation of harmful lipid peroxides, aldehydes, and carcinogenic compounds. In order to limit this risk, we must cook only with fats that are stable at high temperatures. Olive oil is by far the most stable fat. A top tip: you can reuse Extra Virgin Olive Oil, to fry, up to 4-5 times! Therefore, it’s in fact, cheaper than any of the ‘more affordable options out there. Many of the refined oils we are accustomed to are very high in poly-unsaturated fats, which leave them prone to oxidation and speedy degradation on being heated. Because industrial kitchens regularly compromise health and quality for profitability, legislation in countries including France, Italy, Poland and Spain enforces a limit to the polar compounds in frying oils of no more than 25%. There isn’t any legislation protecting the consumer on the other hand, which is why education is so important! So to be safe, always go for monounsaturated fats: Extra Virgin Olive Oils are ‘stable’, i.e. protected from oxidation at high temperatures. Refined oils are almost completely devoid of natural antioxidants, and they degrade very willingly. Canola Oil, Rice Bran Oil, Sunflower Oil, Soya Oil, and even Coconut Oil! They deteriorate when heated, becoming dangerous. Extra Virgin Olive Oil, on the other hand, preserves its own nutritional value while also facilitating the transfer of nutritional compounds from the foods it is combined with, into the body. Always keep in mind to put yourself a priority and feed your body with the best Extra Virgin Olive Oil you can find. A good Extra Virgin Olive Oil can never be cheap!


How to detect poor quality Olive Oil

Sensory analysis is the most important type of analysis used to classify olive oil into a quality category.It is carried out by a “test panel”, i.e. an official tasting group of specialists qualified to use approved methods. A test panel is an essential tool for both checking oil quality and highlighting the uniqueness of the end product. Using only chemical parameters is not sufficient for guaranteeing product quality. Unlike test panels for food, sensory analysis enables an in-depth assessment of olive oil based on olfactory and taste factors.It is not so widely known that human smell and taste have the precision of a scientific instrument and can recognize properties and defects that are not detectable by chemical analysis. The olive oil sensory profile is related to enzymatic activities which are, by and large, governed by genetic factors, cultivation practices, ripening state, oil extraction parameters and mode of olive storage. Through sensory analysis, specialists, except for positive and negative attributes, are able to recognize different fruit and vegetable aromas based mainly on the variety of olives. They can identify aromas like tomato, apple, artichoke, banana, pear, peach, grass, almond, vanilla, cinnamon, etc.Bad quality olive oil will display what is known as ‘defects’, which are commonly caused by poor handling of the olives before and during processing and/or poor handling of the oil after processing/storage. For olive oil to be Extra Virgin, professional tasters or even consumers, must not perceive any sensory defects. With practice are extremely easy to pick up on once you know what you are smelling for. “Wrong” smells are similar to the smell of paint, nail varnish, a dirty nappy/ diaper, wax crayons, a marshy pond, rotten cheese, metallic, vinegar and so forth. These defects occur because of mistakes made in production, such as leaving the olives to ferment in a bag upon collection, or even beating them out of a tree with a stick, causing them to bruise and rot. A professional taster can tell you the story of the olive’s journey from the tree to the bottle! Once you memorize which smells mean what, you can do it too. Common causes of defects include:The length of time and the temperature the fruit is stored before processing Ideally, the fruit should be processed within 4 to 8 hours of harvestDefects caused = Fusty, musty, wineyThe condition of the fruit or any damage to the fruit Defects caused = wet hay, stewed fruit, grubbyThe time and temperature during processingDefects = burnt, overheated, cookedThe nature of the storage container and the good practices in the storage processDefects = muddy, rancid, metallic It’s important to note that if an olive oil contains any of the defects listed below, it cannot be called Extra Virgin.Negative attributes (defects)Rancid: rancid oils have undergone intense oxidization and are essentially off. This is the most common defect and can be caused by incorrect storage (exposure to heat, light or air) or when the oil has been kept for too long. Some descriptors you might use to describe rancid oil include paint, stale walnuts, old butter, off meat, wax crayons, old lipstick, play-doh.Fusty – Fustiness occurs in oils made from olives that have been piled or stored for too long before processing, resulting in advanced anaerobic fermentation (fermentation without oxygen). Some descriptors you might use to describe fusty flavored oil include pomace paste, tapenade, olive mill waste pond, mushy black brined olives, rotten cheese and horse poo.Musty – This is essentially a moldy flavor and happens when the oil is made from moldy olives – often as a result of being stored in humid conditions for too long. Mustiness can also occur when using olives that have been crushed with dirt or mud on them. Some descriptors you might use to describe musty oil include sweaty socks, gym clothes bag, wet carpet, moldy hay, yeasty, and mushroom.Winey/vinegary – this is usually due to aerobic fermentation (fermentation with oxygen) and results in a sour or vinegar-like taste in the oil. Some descriptors you might use to describe winey/vinegary oil include red apple fermented, nail polish, solvent, yeasty, bad quality wine, apple cider vinegar.Metallic – a metallic flavor may develop in oils that have been in prolonged contact with metallic surfaces during processing or storage. Some descriptors you might use to describe this defect include metals, tin, rusty nails, grinding dust.Frozen fruit– this occurs in oils made from olives that have been affected by frost before processing. Some descriptors you might use to describe this defect include vanilla, wet wood, wet hay, stewed fruit.Burnt/Heated – This occurs when the oil is processed using too high temperatures (more than 30oC). Some descriptors you might use to describe burnt/heated oil include burnt caramel, honey, boiled vegetables.Dried – this flavor develops in oils made from olives that have been affected by drought, or that have spent extended times refrigerated in a cool room. Some descriptors you might use to describe dried oils include dry hay, pip, wood, moldy straw.Earthy – This occurs when oils are produced from olives that have been collected with earth or mud on them and not washed. Descriptors you might use to describe this defect include earth, dirty, sandy feeling in the mouth.Apart from professional olive oil tastings, it is very important for consumers to learn how to taste and select olive oil of good quality since the consumption of olive oil has increased lately due to the need for a better quality of life. Descriptions such as "pure olive oil" or "very good" or "premium" are not enough to determine the quality and consumers should seek deeper knowledge in order to protect their own and their family's health. Since there are so many mislabeled olive oils in the market, the only way to protect yourself from fraud is to attend an oil tasting workshop where you will be able to learn everything about olive oil. From how to select the best olive oil for your family's needs or those of your taste buds, to how to create extraordinary dishes! Source: