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Stories, knowledge, and news about olive oil

Real and Fake Extra Virgin Olive Oil
17 June 2026

Real and Fake Extra Virgin Olive Oil

Olive oil is among the most adulterated foods in the world, so choosing a genuine extra virgin takes care. Look for the Koroneiki variety, a cold-pressed oil in dark glass or a metal tin, and certificates like PGI, BIO and TÜV Hellas — and treat very low prices with suspicion. At ExtraVirgin.BG we offer authentic Greek Aristeon olive oil from a small grove on the island of Zakynthos, made with selected fruit and modern technology.

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Genuine Aristeon olive oil: uses in the kitchen and at home
17 June 2026

Genuine Aristeon olive oil: uses in the kitchen and at home

Real olive oil is the foundation of Mediterranean cooking, made up mainly of monounsaturated "good" fats that make it a great everyday addition to salads and dishes. Beyond the kitchen, it has a place in the simple home routines people have used for generations — moisturizing dry spots, as the base for a homemade scrub, or as a mask for dry hair. At ExtraVirgin.BG we believe in a pure product and in simple things — real olive oil, straight from Zakynthos.

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Real Balsamico from Modena and Regio di Emilia
13 April 2026

Real Balsamico from Modena and Regio di Emilia

Balsamic vinegar falls into three categories by control and quality: Tradizionale (DOP) — the most prized, aged at least 12 years and made only in Modena and Reggio Emilia; Aceto Balsamico di Modena (IGP) — more affordable but still controlled in Italy; and Condimento, where quality varies most widely. The key is the label — in the best products the first ingredient is grape must, not wine vinegar. At ExtraVirgin.BG we believe knowing these categories guarantees a genuine product on your table.

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Categories of olive oil, classification, light and heavy olive oil
11 November 2025

Categories of olive oil, classification, light and heavy olive oil

A short guide to spotting real olive oil: the key is acidity — below 0.8% for extra virgin, cold-produced at up to 27°C — along with certificates like PGI, BIO and TÜV Hellas. Lower grades such as Virgin, Pure and Pomace are of lesser quality and are sometimes passed off misleadingly as extra virgin. The real test is in the sip — if the oil makes you cough, you're tasting the strength of an authentic product like Aristeon from Zakynthos.

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How to use extra virgin olive oil in the kitchen
11 August 2025

How to use extra virgin olive oil in the kitchen

Real extra virgin olive oil is an all-purpose fat in the kitchen — great for dressing salads, meats, fish, cheese and pulses, as well as for cooking. Like any fat, it shouldn't be heated past its smoke point (around 216°C), and lower grades such as pomace and refined oil are best avoided. At ExtraVirgin.BG we offer authentic Greek Aristeon olive oil from a small grove on the island of Zakynthos, made with selected fruit and modern technology.

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