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Imported Extra Virgin Olive Oil
handy 1 liter plastic bottle
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Kalamata extra virgin olive oil cold pressed. Green-golden in color and a fruity taste.
Plastic Bottle with easy open and pour lid.
Pegasus is an oil that I used for many years . It has the easily identifiable bright blue lable with the map of the Peloponnese (Isle of Pelops) the land that made Kalamata olives and Olive oil in the Mediterranean food a staple of all modern kitchens. I used to buy the three liter tin in bright blue and the oil was cold pressed and virgin and had a clear golden bronze slightly green tinge to its color. It had a fruity mild flavor and a cooking temper that could handle frying, sautéing , or pouring raw on salad. This company made some changes. Either due to the current crisis. Or due to some change in production quality. The oil is now not 100% Greek Oil from the Peloponnese of Southern Greece but instead mixed in with olive oil from Italy, Morroco and Spain. Now I do not mean to insult the fine trees of those other fine Mediterranean cultivated and oil distributors. The oil of Greece is what I am used to. It is easy on the palate and easy to cook with. It has a fresh fruit flavor, it has a fine bouquet and it adheres to the food it is married to in the culinary tradition of its origins. But this mix is a blend. It is sub par, it is peppery , its bouquet over powering, its acid levels high. It burns the back of the throat and it is to be used sparingly when cooking. Pegasus changed. Oil is not just Oil. But I reckon in these hard times the Spanish , Greeks ,Italians and Moroccans are saving the good stuff for themselves and selling the leftovers they would not feed to their animals in a barrel they are sending over to us dumb Americans. Shame on Pegasus. We deserve better. I think I am going to look into starting an Olive Grove in Houston Texas tomorrow. Enough is enough.
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This is not a bland, flavorless olive oil. It is not the richest you will ever taste, but at this price point, you can'tr go wrong. I has the taste and fragrance of a Kalamata olive. I stock several olive oils on my pantry shelves. I do not grab this bottle for my regular stove-top cooking. I use this when I want the definite flavor and aroma of a Kalamata olive. I like this olive oil. I especially like it in pasta dishes with tuna or garden-fresh veggies. I like to gently poach tuna in this olive oil also
To some, it may be sacrilegious to say that I'm not picky about the country of origin of my olive oils. I like variety in flavor and I like to sample different oils and compare. I would say that my olive oil tasting experience is a bit better than average, but I'm no expert. I like the blend of cold-pressed extra virgin olive oils that Pegasus is using. They've created a quality product, and because they use a combination of oils from several areas, they will be able to maintain value and quality, despite the climate: weather, politics or economic.
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