THE KING OF THE KINGS

From the charismatic terroir of Kouspades in Corfu, a superior Extra Virgin Olive Oil from the mythical local variety of Lianolia, selected with care from age-old and young olive trees.

A tiny fruit that is harvested early – mainly in October – maintaining the highest possible content of polyphenols and the minimum acidity (0,30 %) that offer a particularly rich in antioxidant properties extra virgin olive oil.

An unparalleled bouquet of aromas, medium intensity spicy and bitter taste, with taste notes of fresh-cut grass, green almond and artichoke, will delight your palate.

ROYAL FROG KING’S TASTE is a nutritional treasure, especially when consumed raw, a seal of luxury in your daily plates, fresh or cooked.

Enjoy the King of Kings ritually, even in a simple pasta with or without sauce.

KING’S TASTE

Name: KING’S TASTE
SKU: Superior
Price: 10.00 USD
Availability: InStock

EXTRA VIRGIN OLIVE OIL

Variety

Lianolia Single-Varietal

Location

Kouspades, Corfu

Altitude

650 meters

Soil characteristics

The soil is 70% stony with a lot of moisture.

Contributes to the freshly cut grass, green almond and artichoke notes of our extra virgin olive oil.

Harvest Period

Beggining of October to middle of November

Pressing

Our fruits are picked by hand and transported within hours to the olive mill where they are cold pressed with a double and/or triple distillation process.

Storage

Prior to bottling, our extra virgin olive oil is safely preserved in stainless steel tanks with nitrogen, at temperatures of 14º -16º, C to avoid oxidation and preserving its organoleptic characteristics.

Colour

Golden green

Acidity

Degree of acidity 0.30 %* at the time of bottling.

*The acidity of olive oil, if kept in a cool and dark environment, increases naturally over time.

For an olive oil to be classified as extra virgin its acidity must not be greater than 0.80%.

Acidity	max 0,80 %
Peroxide Value	max 20,0 meqO2/kg
Waxes	max 150 mg/kg
Κ232	max 2,50
Κ268	max 0,22
ΔΚ	max 0,01

Polyphenol content

Polyphenol content ≥560 mg/kg* at the time of harvesting

NMR Method οf Chemical Analysis

* ATHENS UNIVERSITY – WORLD OLIVE COUNCIL CERTIFICATION

The levels of oleocanthal and oleacein are higher than the average values (135 and 105 mg/Kg respectively) of the samples included in the international study performed at the University of California, Davis.

Note: The beneficial effects of polyphenols are ensured with a daily intake of a minimum of 20 g of olive oil, based on the International Food & Safety Standards.

Nutritional Value

Organoleptic characteristics

Juice made of mostly unripe olives with fruity aromatic character of medium intensity, leaving a spicy, bitter aftertaste on the pallet – due to high content of polyphenols – and a light aftertaste of fresh-cut grass, green almond and wild artichoke.

Packaging

Available in glass packaging with UV filter for protection from sunlight.