The Peloponnese, Bottled.
For generations our family has tended olive groves in the Olympian region of Greece. We grow, pick, and press every drop ourselves — and bring it to American kitchens unblended and unmodified.
One family, one grove in the Peloponnese — grown, picked, and pressed by us.
Pressed within hours of harvest, below 27°C, to keep every aroma intact.
Pure and traceable. Our oil is never cut with oils of lesser quality.
Imported in small lots and shipped fresh to homes across America.
These groves were maintained by our ancestors and tended by our family for decades. We still buy neighboring land to grow them, and today the newest generation carries the work forward — so the quality is never modified or diluted.
Kyria Froso is the grandmother of our kitchen. She shows how Greeks really cook with olive oil: no measuring spoons, no fuss, and plenty of it. Kyria is Greek for Mrs. You say it kee-REE-ah FRO-so.
Don’t be shy with the oil.
Kyria Froso is a character we created, and her pictures and videos are made with AI. The cooking is real: it is how Greek families have always used olive oil.
Our new tins carry a code on the front. Point your phone's camera at it and it opens a page about the oil in your tin: where it was grown, how it was made, its lab results and polyphenols, how it tastes and how to keep it at its best.
The Olive Oil Lie is our free, plain-spoken guide to how the trade really works — blending, fake labels, the freshness clock — and a five-minute test you can run in your own kitchen tonight.