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  • Rear of bottle of 'Ionian Gold' black cap olive oil
  • Ionian Gold olive oil being poured onto tomatoes on a wooden board
  • Pouring Ionian Gold black cap olive oil for dipping
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Ionian Gold

Ionian Gold | Paliki

Ionian Gold | Paliki

£25.00
£25.00
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Paliki is a high polyphenol extra virgin olive oil made from Koroneiki olives grown in our coastal groves on the Paliki Peninsula in Kefalonia. The trees here grow close to the water, drawing on sea air and the minerals it carries into the soil. It's harvested a few weeks after Xavdata, then cold-pressed within hours and left unfiltered so nothing is lost along the way.

On the palate there's citrus and green apple up front, with fresh herbs coming through and a slow, warm pepper at the finish. That peppery kick is the oleocanthal, and it's a sign the oil is packed with polyphenols.

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. Paliki has 1023mg/kg. It's also rich in oleocanthal, the specific compound behind olive oil's reputation for heart health and anti-inflammatory benefits, measuring 364.6 mg/kg. Acidity sits at 0.33%, well under half the EU limit for extra virgin.

Pour it over grilled fish or vegetables, dress a salad, dip bread, or take a spoonful on its own. Once you've tried authentic Greek extra virgin olive oil, there's no going back.

Not sure if Paliki is the right one for you? Compare all three of our oils side by side.

Or, if it's already part of your routine, you can get Ionian Gold olive oil delivered monthly through the Liquid Gold Club.

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Bright, peppery Greek extra virgin olive oil

High Polyphenols

1023 mg/kg, rich in oleocanthal

Cold Pressed Within Hours

From grove to bottle on our Kefalonian estate

Flavour

Citrus, green apple, fresh herbs, warm pepper

Best For

Finishing, drizzling, salads, and dipping bread

Low-Waste Packaging

500ml Refillable Glass Bottle

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Cold-pressed and unfiltered on our family estate in Kefalonia, Paliki 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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Nicholas Dellaportas with his family on their olive grove in Kefalonia, Greece

Our Family Grove in Kefalonia

Meet the Dellaporta Family

The Dellaporta family has been on the Paliki Peninsula in Kefalonia since around 1500. Our name comes from the village we founded, Dellaportata, where olive groves, vineyards and vegetable fields once stretched as far as you could see. The old house was Venetian in style, built around a stone courtyard, and our family church, Agia Roggi, has stood nearby since 1650.

After the 1953 earthquake, the family moved to Lixouri and the estate was divided between four daughters. Our Nona Eirini, the youngest, inherited the land surrounding Agia Roggi. For over seventy years, the grove sat quiet and the trees grew wild. Then we came back, pruned the old Koroneiki trees back to life, and started making extra virgin olive oil on the estate again.

This oil takes its name from the peninsula we've called home for five centuries. We pick the olives by hand, cold-press them within hours, and bottle the oil on site. We don't irrigate, we don't use chemicals, and we let the Kefalonian seasons set the pace. Paliki is our brighter, more peppery press, but we also produce Xavdata, a softer early press from the start of the season, and Livadi, a limited edition with over 1,400 mg/kg total polyphenols. Every bottle is a single estate Greek olive oil from this land, and we think you can taste it

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