Category: Products

Extra Virgin Sources

ep7020601_croppedThe principal source of the Olive Oil Selections extra virgin oils is a model Cooperative – Estate in Laconia, south of Sparta, where we are stakeholders. These groves produce Koroneki olives, a varietal known for its naturally high polyphenol levels.

More Koroneiki EVOO, with a robust feel, now comes from our new partnership with a Cretan Co-op with orchards on altitude. A few years ago we ventured with olive oil from the Mt. Pelion slopes in central Greece, which comes from the Aphissis (Konservoelia) varietal also consumed as a table olive.

  • The olives are handpicked and cold pressed within hours of harvesting, from late December to early March.
  • The early harvest oils have a big green flavor that hints of wild herbs and freshly cut grass. These oils are pungent and fruity with a peppery finish.
  • The later harvest oils are smooth and both buttery and grassy at the same time, a combination rarely found in unblended oils.

The Cooperatives we source our oil from have integrated production that covers the fruit from the time its flower blooms until it is pressed, stored and packaged on the Estate. Their combined annual output is around 2,000 metric tons (528,700 gallons).



Extra Virgin Products

Moleon Early Harvest and Moleon Premium extra virgin olive oils were first introduced to the US market in 2004 as the only Greek olive oil offered by Zingermans Deli and Mail Order shops, “the country’s leading olive oil purveyor”, according to the Atlantic Monthly Magazine. The Moleon Village blend was later introduced for the Asian markets.

In 2008, The Fresh Market grocery featured the Moleon brands as the most expensive EVOO on the chain’s store shelves.

In 2012, Olive Oil Selections introduced a new concept branded, Corvus Extra Virgin Greek Olive Oil. It utilizes the time-tested method of storing olive oil in a stainless steel container with a spigot (fusti) for dispensing it into a bottle at the point of sale. This insures optimal freshness as the oil is first exposed to sunlight since pressing, when poured out of the fusti. Customers are invited to taste at least two oils to choose which best suits their palate and are encouraged to bring their bottle back for a refill at a discount.

In 2016, we introduced our vintage, organic red wine vinegar as an alternative to the dominance of balsamic vinegars. In 2016, we introduced Itikos Greek Red Wine Vinegar made from the Agiorgitiko grape, which has been cultivated in Greece since the days of the mythological Hercules.

Our 2018 offerings include the extra virgin harvest from a small private orchard we accessed down the road from our country home on Mt Pelion. Its organic output came in at a never-seen-before 0.10% acidity level, when the norm for EVOO is ≥0.80%.


Olive Oil Selections has focused its expansion on providing our high quality Extra Virgin olive oils to university dining services in the USA, thus contributing to healthful eating habits for the students.We are also looking east, towards China’s evolving market, exploring “contractual farming” with long term dedicated outputs.




Our biggest reward is customer fidelity. Still, we have won top praise whenever we entered international tasting competitions to test the acceptance of the oils we launched.

Gold Medal 2005