Welcome to Spartan Rolling Hills.
Exceptional quality, 100 % Pure, Unfiltered, No Cholesterol, Agourelaio (early harvested) Regular and Certified Organic Cold First Pressed Extra Virgin Greek Olive Oil ( Greek EVOO) with Oleic acidity of < 0.8% and Olives cured in wine vinegar, sea salt and packed in extra virgin olive oil.
Our early crop, pure, unfiltered “Agourelaio” literally means “unripe olive oil”. Extra virgin olive oil extracted from this olive fruit is distinct for its rich green colour, fruity aroma and a slightly spicy flavour.
Check our Recent News section for the latest news about our Taste locations, retail outlets and SRH olive oil news
To achieve our goal, we bring to you 100% pure, unfiltered, early harvested authentic Greek olive oil and olives from our family olive groves and those of our neighbours and friends located in the sun drenched rolling hills of southern Greece, near the city of Sparti. Three tree types (Manataki, Koutsourelia and Kakoni) are early harvested each year from late November to January, producing a dark green, Olive flavoured, aromatic olive oil with a slight peppery/spicy after taste. Fantastic for salads, dipping and cooking...yes you can cook with good quality olive oil.
We are involved with every step of the process from planting, harvest, preparation, packaging and distribution so the highest quality product is delivered every time.
Contact us by email to order or to inquire about our Spartan Rolling Hills ORGANIC and Regular Extra Virgin Olive Oil and Olives cured in red wine vinegar, sea salt and packed in extra virgin olive oil.
Why Extra Virgin Olive Oil from Spartan Rolling Hills?
Olive oil is an integral part of the Mediterranean diet, which is associated with sensitive tasty portions and slower, more enjoyable eating. People who eat a "Mediterranean diet" have been shown to have a remarkable variety of health benefits.
Olive oil can quickly satisfy hunger and lead to fewer total calories. Studies suggest that olive oil decreases rates of cardiovascular disease and cancer.
Extra virgin olive oil is one of the few oils that can be eaten without chemical processing. (Nearly every other vegetable oil is detoxified and refined with steam and solvents). Fresh picked and pressed olive oil can be eaten immediately and retains the natural flavours, vitamins, antioxidants and other healthy products of the ripe olive fruit.
The special southern Greek climate near the sea, mountains with long sun drenched days are ideal for top grade olive oil and olives. The excellent growing conditions, coupled with centuries of family love and tender care and experience, results in producing the best Extra Virgin Olive Oil and Olives possible anywhere in the world.
Spartan Rolling Hills, family members travel between Canada and Greece each year to oversee the harvest, selection and production of our olive oil and olives. The products are then shipped to for distribution and sale to our family, friends and customers in Canada, USA and other parts of the world.
What is the difference between Extra Virgin Olive Oil, Virgin Olive Oil and so on
All olive oil is not created equal. Climate, handling, pure vs blends are just as few of the reasons.
Spartan Rolling Hills is a registered grower and exporter of Greece and as such is compliant with all Greek and European laws dealing with production, harvest, precessing and labeling that meets and exceeds all standards set the Europe, Greece, USA and Canada in respect to regular and organic olive oils and olives.
Our Regular and Organic Extra Virgin olive oil is produced with the traditional cold-press process without use of heat or chemicals and contains 100% Greek olive oil from the same local region. We harvest early in the crop season that gives our oil that rich green olive oil colour and "agourelaio" aroma and flavour. There are no additives or less expensive grade of olive oils added as is often the case in less expensive olive oils sold in Canada and USA. Refer to this article by the Canadian Broadcasting Corporation CBC.
We guarantee that our Spartan Rolling Hills Extra Virgin Olive Oil is 100% pure Greek olive oil and guarantee the Oelic acidity to be below < 0.8 %.
Some definitions such as "What is the difference between extra virgin and virgin olive oil?" can be found courtesy of IOOC at: http://www.internationaloliveoil.org)
To place your order for Extra Virgin Olive Oil and Olives, contact Spartan Rolling Hills:
Virgin olive oils
This oil is obtained only from the olive, the fruit of the olive tree. It has not undergone any treatment other than washing, decanting, centrifuging and filtering. It excludes oils obtained by the use of solvents or re-esterification methods, and those mixed with oils from other sources.
It can be qualified as a natural product, and virgin olive oil can have a designation of origin when it meets the specific characteristics associated with a particular region.
Virgin olive oils can have the following designations and classifications depending on their organoleptic (taste and aroma) and analytic characteristics (the degree of acidity refers to the proportion of free fatty acids, not to the taste)
Extra Virgin olive oil
Virgin olive oil with an absolutely impeccable taste and aroma; fruity; the acidity, expressed in Oleic acid, may not exceed 0.8 %. Extra Virgin olive oil accounts for less than 10% of oil in many producing countries. Used on salads, added at the table to soups and stews and for dipping.
Virgin olive oil
Perfect flavor and odor, maximum acidity (Oleic acid) of 2g/100g - 2% with maximum peroxide value mequiv 02/kg of 20
Ordinary Virgin Olive Oil
Good flavor and odor, maximum acidity (Oleic acid) of 3.3g/100g - 3.3% with maximum peroxide value mequiv 02/kg of 20 Ordinary oil may still be fine for frying or where flavor is not wanted or needed.
Lampante Virgin Olive oil
Virgin olive oil with an acidity of more than 3.3% and/or whose organoleptic characteristics have defects. Not fit for direct consumption. Always refined; you won't see oil for sale in this classification.
A low cost blend of refined and virgin oil. Maximum acidity (oleic acid) of 1.5g/100g - 1.5% with maximum peroxide value mequiv 02/kg of 15. The cheap refined oil is mixed with a flavorful virgin oil.
Refined Olive Oil or Pure Olive oil
This is obtained by refining virgin olive oils which have a high acidity level and/or organoleptic defects which are eliminated after refining. An oil with maximum acidity of .5g/100g - .5% with maximum peroxide value mequiv 02/kg of 10.
Over 50% of the oil produced in the Mediterranean area is of such poor quality that it must be refined to produce an edible product. Note that no solvents have been used to extract the oil but it has been refined with the use of charcoal and other chemical and physical filters. An obsolete equivalent is "pure olive oil"
Olive Pomace oil
A mixture of pomace oil and virgin olive oil with a
resultant maximum acidity (oleic acid) of 1.5g/100g - 1.5% with maximum peroxide value mequiv 02/kg of 15
Pomace is the ground flesh and pits after pressing. Any oil that hasn't been removed by pressure can then be extracted using steam and solvents. This is pomace oil. It is considered an inferior grade and is used for soap making or industrial purposes
cake is the solid phase that's remained after pressing olives. Also called pomace or sansa.
Cold pressed is not a reliably regulated label description for olive oil. Cold pressed olive oil is made by milling the olives into paste under cold conditions then malaxation or mixing of the paste for 30 to 60 minutes with the addition of heat via steam or hot water jackets to raise it up to body temperature.
Heating the paste increases yield but degrades flavor so heating beyond that point would degrade the flavor of the oil to the point where it would not qualify as extra virgin. After the oil is pressed out of the paste, the dry pomace (pits and flesh) is sometimes sold to refineries where steam and solvents are used to remove any residual oil.
First press is not an official definition for olive oil. A century ago, oil was pressed in screw or hydraulic presses. The paste was subjected to increasingly high pressures with subsequent degradation in the flavor of the oil. Today the vast majority of oil is made in continuous centrifugal presses. There is no first or second pressing, there is usually only a first press.
Lite or Light Olive Oil
In the U.S./Canada, flavourless and often low quality (refined) oil is sold as "lite" or "light" oil for a premium price. The "light" designation refers to flavor, not caloric content, as all olive oil has the same amount of calories. There is no official definition of lite or light
Spartan Rolling Hills is Certified Organic and imports and distributes only First Cold Pressed 100% Extra Virgin Greek Olive Oil from our own family owned and operated olive groves and those of relatives and family friends in and around our village near Sparta in southern Peloponnese.
Contact us and we will assist you to get our product to your table or to your store so you can offer this great olive oil and olives to your customers. We can ship to anywhere in the world
- phone: Nick at 1-647-321-6451
- phone: John at 1-416-826-7875
- email firstname.lastname@example.org
- fax: 1-416-481-4622
Our objective is to be your main source of high quality olive oil and olives for your kitchen or the kitchen of your customers. Spartan Rolling Hills Regular and Organic early harvested Agourelaio olive oil is one the best in the world.