Our Gold Cap is a high polyphenol extra virgin olive oil made from Koroneiki olives grown on the Xabtada plot of our family estate in Kefalonia. It's the first press of the season, cold-pressed within hours and left unfiltered.
On the palate it's softer and rounder than you might expect from an early press. There's artichoke and olive leaf up front, then aromatic herbs, and a warmth underneath of nuts, banana, and a touch of cinnamon.
Polyphenols are the natural antioxidants found in olives that protect your cells and reduce inflammation. Most supermarket olive oils contain fewer than 200 mg/kg. The Gold Cap has 1052. Acidity sits at just 0.27%, roughly a third of the EU limit for extra virgin.
Pour it over grilled vegetables, fresh tomatoes, fish, or pasta. Dip bread in it. Cook with it. The Gold Cap is versatile enough for everyday use and good enough that you'll taste the difference every time. And if it becomes part of your routine, you can get Ionian Gold olive oil delivered monthly through the Liquid Gold Club.
Cold-pressed and unfiltered on our family estate in Kefalonia, the Black Cap is made from 100% Koroneiki olives. You'll taste citrus and green apple first, then fresh herbs, with a warm pepper that builds from the oleocanthal. Pour it over grilled fish, tear it through a salad, or just dip good bread. It tastes like Kefalonia in a bottle.
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