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Extra virgin olive oil -  superior category olive oil obtained directly from olives and solely by mechanical means.

Flavor: intense - soft - zesty
Color: green
Application: cold and hot (up to 180°C)
Acidity: < 0,2 %
Region: Crete, Greece
Olives: Koroneiki olives

The oil is made from 100% Koroneiki olives and has an intense, yet soft and salty flavour with a fruity and slightly peppery aftertaste. In order to preserve its taste, it is best used cold and added to a dish at the last moment. Delicious as a dip for bread, with salads, tomatoes and mozzarella, marinades, grilled or steamed vegetables, meat and fish dishes, or for making Bruschetta, Pesto’s and Dippers, available from Oil & Vinegar. The oil combines well with Muscat White Wine Vinegar or Sherry Vinegar. Dressing tip: 1/3 Muscat white wine vinegar – 2/3 Castello Zacro olive oil.

The olives are harvested by hand in December and January and processed into oil within hours using the ‘’cold-pressing method’’. This traditional process produces a high-quality olive oil with a low acidity (<0.28%) and optimally preserves its taste.

An excellent climate, 200 years of craftsmanship, and the exceptional quality of this olive oil have enabled it to win the ‘’Der Feinschmecker’’ award for oil many times. 


  • extra virgin olive oil.