Greek extra virgin olive oil in Malta

Why Malta's kitchens cook with Kalamata olive oil

Our extra-virgin olive oil comes from a leading producer in Kalamata, in the southern Peloponnese — the region that gave its name to the world's best-known Greek olive. The olives are picked by hand and cold-pressed, so the oil keeps the green, grassy aroma and gentle peppery finish that tells you it's fresh.

It's the oil we use at home every day: for frying eggs, roasting vegetables, dressing a horiatiki salad and finishing grilled fish with a squeeze of lemon. A true extra-virgin is stable to around 210 °C, so you really can cook with it as well as drizzle.

Which size is right for you?

• 50ml bottle — a taste, a stocking filler or an elegant wedding favour.
• 750ml glass bottle — the everyday kitchen size, in dark glass to protect the oil from light.
• 5-litre tin — the best value per litre for big families, restaurants, hotels and caterers in Malta.

Need 3L tins, food-service volumes or a regular delivery for your restaurant? See our wholesale olive oil service.

How to choose a good extra virgin olive oil

Look for the words extra virgin — the highest grade, with the lowest acidity and no heat or chemicals used in extraction. Choose dark glass or a tin over clear bottles, and store the oil somewhere cool and dark, away from the hob. Unlike wine, olive oil doesn't improve with age: fresher is always better, which is why we bring it in regularly rather than in one big yearly shipment.

Curious about what makes Greek oil different? Read why Greek olive oil tastes the way it does, or browse our olive oil gift hampers.