Belessi Olive Oil

Belessi extra virgin olive oil, a Greek premium oil from the Peloponnese

Extra virgin olive oil of the highest category from the first centrifugal cold extraction. From selected, hand-harvested olives of the Peloponnese, with a fine, mild-fruity aroma and low acidity. From the Greek family business Magoula Rastoni A.G. in Galatas Trizinia.

How to use

A versatile finishing oil for salads, antipasti, bruschetta and caprese. It seasons pasta, risotto, grilled vegetables and fish, and sets a rounded accent on hummus, tzatziki, mezze and Mediterranean bowls. It is also a classic base for marinades and vinaigrettes.

Good to know: its fine aroma shows best raw, for example drizzled over the finished dish. It is also suitable for frying, but for the full aroma it is better added after cooking.

Bruschetta with Belessi oil in 3 steps

1. Rub toasted white bread with a halved garlic clove.
2. Top with diced ripe tomatoes and drizzle generously with Belessi olive oil.
3. Finish with salt, pepper and fresh basil and serve at once.

What makes this olive oil special?

Belessi comes from a family business with decades of tradition on the Peloponnese. The olives are hand-harvested and gently cold-extracted, entirely without further processing. This preserves the fine aroma and the low acidity that define a good extra virgin olive oil.

At a glance

• Extra virgin olive oil, first centrifugal cold extraction
• Hand-harvested olives from the Peloponnese, Greece
• Fine, mild-fruity aroma, low acidity
• A finishing oil for salads, antipasti and Mediterranean cooking
• From the family business Magoula Rastoni A.G., Galatas Trizinia

Goes well with

Need more? Belessi is also available in the 5-litre canister for the busy kitchen. For something fruity and green try the LADOLEA extra virgin olive oil. You will find more oils in our oil collection.

Frequently asked questions

What is Belessi olive oil best suited for?
As a versatile finishing oil over salads, antipasti, bruschetta and caprese, and for seasoning pasta, risotto, vegetables and fish. Drizzled raw over the finished dish, its aroma shows at its best.

Can I fry with Belessi olive oil?
Yes, it is well suited to frying and grilling. Its full aroma develops raw, though, so it is worth adding some only after cooking.

What does first centrifugal cold extraction mean?
The oil is extracted from the olives purely mechanically, without heat and without chemical aids. This preserves the aroma and the low acidity.

How do I store olive oil?
Cool, dark and tightly closed, best protected from light and heat. That keeps the aroma fresh for a long time.