Looking for a 100% organic extra virgin olive oil? We have it right here at Melina International! Our EVOO is smooth and fruity without bitterness that many chefs and customers enjoy! Use it as a salad dressing or to cook with! Olive oil gives you many health advantages like reducing inflammation and reducing strokes!
Benefits of Melina Organic Extra Virgin Olive Oil
- Made from 100% koroneiki olives
- High in polyphenols
- 85% monounsaturated fats
- No GOMS
- 100% USDA Organic
- No Artificial flavors or chemicals
- 0 Carbs
- Cold-pressed and unfiltered
- 250ml (8.45 oz)
- 500ml (16.9 oz)
- 750ml (25.43 oz)
- 1/2 gallon (64oz)(1.89 liters)
- 1 gallon (128oz)(3.78 liters)
- 4.6 gallon (35lbs)(17 liters)
Why Pick Melina International Olive Oil?
Our Olive Oil is made from 100% Koroneiki Olives organically grown on our farm in Kalamata, Greece. To achieve maximum flavor, our olives are crushed within hours of picking. Then, it gets brought over to Florida, where we bottle it in our USDA Organic certified facilities. After that, our distributors deliver the oil in refrigerated trucks and store it in coolers till our oil arrives at the retail shelf or the kitchen.
What’s the difference between greek olive oil and olive oil?
Usually, you will see Spanish olive oil and then Greek olive oil. Greek olive oils tend to have more polyphenols than other oils and will look more green and smell stronger. What are polyphenols? These are antioxidants that have many health benefits. So EVOO has better health benefits than most oils.
Melina International Organic Greek Extra Virgin Olive Oil Nutritional Facts
Serving Size: 1 TBSP (15ml) *for the 500ml size*
Servings Per Container: 33
|Amount per serving||Daily value|
|Calories from fat||120|
Ingredients: 100% USDA Certified organic extra virgin olive oil
Basu A, Devaraj S, Jialal I. Dietary factors that promote or retard inflammation. Arterioscler Thromb Vasc Biol. 2006 May;26(5):995-1001. doi: 10.1161/01.ATV.0000214295.86079.d1. Epub 2006 Feb 16. PMID: 16484595.
Martínez-González MA, Dominguez LJ, Delgado-Rodríguez M. Olive oil consumption and risk of CHD and/or stroke: a meta-analysis of case-control, cohort and intervention studies. Br J Nutr. 2014 Jul 28;112(2):248-59. doi: 10.1017/S0007114514000713. Epub 2014 Apr 28. PMID: 24775425.