LOUKAS
The exquisite taste profiles of the Loukas olive oils are achieved by taking extraordinary care with harvesting, blending and quality control. The olives are protected from heat from the moment they are harvested and cold pressed at low temperatures far exceeding the industry standards for extra virgin qualification, assuring that only the purest natural oil is released and unaffected by heat. No pesticides are used in the groves and custom build blades remove any potential wind-blown impurities from other groves. Blending is a weeks long process starting with several Koroneiki and Manaki harvests, each from different hillsides of the orchard, with different qualities of taste and strength. Eventually these are narrowed down to create a superior taste profile each year. The oil is stored in perfect conditions sheltered from warmth, light and oxygen and taste-tested again before bottling.
Current Product
Ultra Superior EVOO
In luxury branded, high-end packaging for front-of-house use and retail. Highest quality new harvest blends sold under the LOUKAS designation.
Superior EVOO
In luxury-branded, Marasca bottles designed for optimal use of shelf space and price competitiveness.
Superior EVOO
In luxury-branded bulk packaging for use in professional gastronomy back-of-house kitchen and food preparation. Cooking and finishing.
Rarest of oils. Wild harvested, non-cultivated wild trees produce the highest levels of polyphenols, the element of olive oil with the maximum health benefits. Retails in very small bottles of 100ml-200ml. In Athens 900 liters annually. On Skyros 400-500 liters annually.
Wild Medicinal EVOO
LGV is dedicated to sourcing the finest, high quality Greek olive oils for worldwide export. Our oil is tested for conformity to all EU and US standards for the classification of Extra Virgin, cold, first-pressed oil.
LGV oil is blended and stored in temperature controlled, nitrogen protected tanks in Athens and on Aegina Island. Olives for the Classic Loukas blends are harvested by hand, peeled, and pressed at temperatures below 19 centigrade. They are processed at night to preserve the freshness of the fruit.
Together with the superior maintenance of the orchards , these measures produce an unparalleled taste and quality. All Loukas blends are created with this optimal taste profile, in both mild and strong blends, and are monitored for longevity and retention of profile before each bottling.
CHEMICAL ANALYSIS
The highest profile tested value in olive oil is the acid content . Extra Virgin olive oil must contain no more than 0.08% acid. The luxury level Light of Greece oils (Loukas Oil) are all usually below 0.04% and sometimes even lower. All LGV grades, even cooking oil, is below the 0.08% requirement.
TASTE PROFILE
LGV olive oils are created with a combination of Koroneiki and Manaki oils. The blends are a delicate balance of the two and blending is a weeks-long process for every harvest.
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