Food & Wine Magazine selects Eliunt Olive Oils at their #1 Object of Obsession and top pick for Artisanal Gifts.
The Compendium Collection of ten Extra Virgin Olive Oils is a guided tour of global flavors, with a display stand containing a beautifully illustrated book to transport you to their origins, savor their pleasures and understand their distinct qualities with tasting notes and usage suggestions. To lock in their flavors and freshness, the oils are sealed in specially designed and patented 60 ml dark glass vials made from the same glass used for insulation in space shuttles.
Each olive oil selected by Eliunt comes with its own cultural background, customs, and production techniques unique to their origins. Exceptional olive oil quality is the common denominator amongst them. The Eliunt portfolio opens possibilities to a global array of dishes, flavors and attributes to give the perfect finishing touch to every meal.
Holy Oil: Jordan
Produced from immature green and firm Nabali olives, this oil has a bitter, grassy and sharp flavor with a green hue. It is used best with smooth types of cheese, dips, grilled vegetables and fruit desserts.
Ahiram is made from Souri olives in the area of Agharta where olive oil has been made for thousands of years. Its flavor is fruity, sweet and fragrant, with a hint of banana. Use on all kinds of dips, seafood and red meats.
Athena comes from the Peloponnese, and is extracted from the Koroneiki olive, bearing a peppery, slightly bitter aftertaste and herbal aroma. This oil is great for both smooth fish and tender meats and also fruit desserts.
This oil comes from the Kairouan region in North East Tunisia and is extracted from the Chemlali olive, which results in a spicy and invigorating flavor with an herbal taste similar to basil. Use with grilled or baked white meats and poultry.
Monte Ida: Turkey
From a quaint seaside town on the northwest Aegean coast comes this oil, made from the Ayvalik olive. Its taste is very subtle and smooth and works well with curries, saffron dishes, and cumin or smooth types of cheese.
From a small grove in the heart of the Orcia Valley, Tuscany comes this fine oil, made by blending Coraggiolo and Moraiolo olives. Its flavor is spicy and invigorating with aroma of artichokes and a hint of basil, making it a great marinade for fish or dressing for salads and pastas.
Produced from Picual olives from Jaen, this oil has a distinct fruitiness and nutritional value. Its spicy flavor with hints of almonds and wild grass is best used when simply dipped in bread.
This oil comes from the Ribatejo region in central Portugal and is made by blending Galega and Cobrancosa olives. Its taste is smooth, aromatic and spicy with a distinct raw nutty flavor making it ideal for salads and either meat, fish or cheese.
Using a blend of Arbequina, Arbosana and Karoneiki Olive Varieties comes this oil from the hills of Sonoma Valley, California. Its flavor is extremely fruity with notes of almond and apple and a hint of tomato, making it a great marinade for smooth fish, veggies, and tropical fruits.
Made in the beautiful town of Boort, Victoria from the Coratina olive, this fine oil has a fruity and slightly spicy taste, with hints of tomato. Goes great with salads, grilled vegetables, smooth cheeses, and white meats.