Suli Extra Virgin Olive Oil is made from 100% Kalinjot variety olives. The oil is obtained before the olives have reached optimum ripeness and the oil is pressed out solely through mechanical processes. Harvest Timing It can make all the difference as far as yield, organoleptic characteristics, shelf life, and color. We harvest at the precise moment when the fruit color is more powerful, its flavor more intense as well as aromatic and its texture creamier.
Fruit maturation depends among other things on olive variety, temperature, sunlight, and irrigation. Good planning is essential to make sure the picking crew and equipment is ready when needed, and milling capacity is scheduled so that the olives don’t have to wait after being harvested.
Suli Extra Virgin Olive Oil is the highest quality among other olive oils, because the olives that we use to produce it are free from defects and picked before their peak ripeness. The variety of the olives we use, “Kalinjot” is an endemic variety that grows the southern Albanian riviera. It has a particular excellent flavor and aroma, providing a feast for the senses.
To maximize its freshness, our Extra Virgin Olive Oil is made via cold press. This means no heat is used in the oil’s production. Avoiding heat is one of the best ways to preserve the polyphenols and other antioxidants in olive oil.