Every good kitchen runs on olive oil that is fresh enough to taste and cheap enough to pour without flinching. Ours is milled once, never blended, and lives in a squeeze bottle so the good stuff actually gets used.
Messenia, Greece
Most olive oil on a U.S. shelf is a blend of tired oils from four harvests. Across the water, cooks buy the new pressing by the tin and finish it before spring. Lumbre is that oil. We mill 100% Koroneiki olives in Messenia, where the groves have outlived nine generations of the families who tend them.
1.Highest smoke point
2.Longest shelf life
3.Dense in polyphenols
4.Most stable in a hot pan
Koroneiki olives
We milled eleven other varietals last season. The Koroneiki won every blind pour.
More Info +Hand picked in early October, while the fruit is still green and sharp.
Picked again in December, once the fruit has turned and softened.
The last pressing of the paste, milled warm for everyday heat.
Single originOne valley, one mill, one date on the cap
Single varietal100% Koroneiki, because blending hides flaws
Absurdly freshPicked, milled, bottled and shipped in one season
Nothing addedNo solvents, no deodorising, nothing weird
Sincerely,
The Lumbre Team
