Import Greek Olive Oil From Kouzini - Guaranteed Authentic

Olive oil is always in demand because of its benefits to those who use or consume it. It has been touted as a panacea throughout history, treating and curing most illnesses, giving relief to those afflicted with various ailments. It always works wonders, making it the most sought-after oil across continents and throughout the millennia.

The reputation is not undeserved, for olive oil does contain essential substances that could help alleviate the suffering of many. People use it as an ointment, applied to skin and body parts to give that soothing, relaxing feel. One can also consume to cure sickness. Finally, it could be used as a food ingredient to make food truly flavorsome and delicious.

The production of olive oil, therefore, is a thriving business worldwide. The trading and selling of olive oil are lucrative because of the growing demand. But truth be told, not all olive oil is the same, and some are better than others, more effective, and more potent than the rest. But how could it be? What makes some olive oil better than the rest?

The soil from which the olive seed grows could determine the quality and potency of the olive oil. It could be grown in some parts of the world, but those from the Mediterranean, mainly Greece, are deemed the best quality. No wonder that the production of olive oil originated and prospered initially in this region.

And we happened to sell olive oil precisely produced, extracted, manufactured in Greece, the best exporter of olive oil worldwide. It should assure you that we have the best olive oil, one that is sought after worldwide, and the quality is certainly above par compared to those produced in other areas and offered by others.

Aside from being produced in Greece, it is of the best quality because the extraction process ensures that vital nutrients are retained, like polyphenols and tocopherols. The olive seed is prepared meticulously and undergoes a very delicate extraction process to ensure that it retains its potency, is an effective remedy against ailments, and is a very delicious food ingredient.

And so what are you waiting for? Please contact us if you want authentic imported Greek olive oil for various uses, as a remedy for your various ailments and afflictions, and as a vital ingredient in several delicacies, mainly Mediterranean cuisine. We are more than willing to help you have the sought-after oil or help you market and sell it to others. 

Get The Best Quality Extra Virgin Olive Oil From Kouzini

The use of olive oil has been around ever since the dawn of history. Throughout millennia, people have found various applications for it: as an ointment for skin and body, to soothe it and relax it, as well as rejuvenate the skin, as a potion, a cure for various ailments, like stomach pains, headaches, and as a food ingredient, used to make dishes more tasteful and flavorful.

Science has finally proven the wonders of olive oil, but the extra virgin olive oil is even more potent, more effective. It is the least processed, and thus, more nutrients are retained in this type of oil; the great concentration of retained nutrients affords excellent benefits, whether consumed as food or as an ointment.

The essential nutrients are tocopherol, polyphenol, and Hydroxytyrosol. Hydroxytyrosol is a phytochemical and antioxidant, very important in the fight against cancer. Tocopherol is a type of vitamin E and has proven to be effective in rejuvenating the skin, while polyphenols are effective in preventing cancer and various cardiovascular agents.

Extra virgin olive oil contains many amounts of those substances. Thus, it is more flavorful, potent, and efficient in giving us health benefits. The problem is, you can never be sure about the claims of others about authenticity. Products abound, claiming that they are 100 percent extra virgin olive oil, but are they?

But we guarantee that ours are authentic. First, it came from Greece, home of the best quality olive seeds available worldwide. There may be a lot of olive seeds, but those that came from this region are considered the finest. From this alone, we already have an advantage over the others.

And the seeds are delicately prepared, the oils carefully extracted. Ours have a perfect method of extracting, ensuring that all the necessary nutrients and healthy substances are retained. The right or the exact temperature is applied so that nothing ever goes to waste. It remains as it is, as if you turn the seeds into a liquid substance, just like magic.

We only market that which is genuinely authentic. If you want to buy, either for your use and consumption or sell and market extra virgin olive oil, don't hesitate to contact us. You can never go wrong with buying the best quality extra virgin olive oil from us. Produced from the best and extracted by the most perfect of methods. You can bet, satisfaction is guaranteed.

Get The Authentic Bag In Box Olive Oils From The Most Reliable Source

Olive oil has been in use throughout history and used for various purposes. It was used to cure some ailments such as stomach aches, skin diseases, and the like and was a common ingredient in various foods and delicacies, mainly Mediterranean cuisine. Now that the efficacy of olive oils has been proven, it is in demand more than ever worldwide.

But the efficacy of olive oil has been enhanced, and it has become more potent as a cure and more delectable as a food ingredient. Various ways of extracting the oil from the olive seeds have been perfected, preserving all the essential nutrients and substances even as the seeds were pressed dry.

The olive oils we sell are extracted through a scientific, meticulous process of pressing the seeds using the right temperature to extract as much oil as possible without ever sacrificing its potency. Everything necessary is preserved in the oil, and substances such as polyphenols and tocopherols, are concentrated in such small amounts, making it efficient and at the same time cost-effective.

Making sure nothing ever goes to waste, we have the so-called “bag in box olive oil”, protecting it from accidental spillage or even contamination. Olive oils are not your typical liquids; they are considered the elite, crème de la crème among the family of oils due to their benefits and the way oil is extracted. Proper storage is a must.

The quality of olive seeds is vital to ensure the quality of the oil itself. Ours are from the region of Greece, considered the best for producing olive seeds. No wonder then that olive oil as a panacea originated from this region across the millennia. Though other olive seeds are planted and olive oils produced in other regions, Greece's production and processing are considered top quality.

And the olive oils we sell come from this region. We only sell the premier, top-quality olive oils and nothing else. Others also offer supposedly authentic ones, but ours are among those truly guaranteed, genuinely authentic. The region from where the seeds come from and the way the olive oil is processed guarantee that we sell the best olive oils in the world.

So if you want the best, authentic bag in box olive oil which you can use for various purposes, or you want to have some and be a retailer too, you can contact us. We deliver anytime and anywhere.

Extra Virgin Olive Oil – Introduction and Health Benefits

Without the use of heat or chemicals, cold pressing is a popular method of producing olive oil. Crushing olives into a paste, then pressing the oil out of the pulp with a mechanical press, is how it's done. Temperatures must not exceed 81° F (27° C) according to European food requirements.

Since nutrients and beneficial plant compounds may break down under high heat, cold pressing can help olive oil retain its nutritional value. That’s why Extra Virgin Olive Oil Cold Pressed is the best from heath point of views

Extra Virgin Olive Oil's Health Benefits:

Nutrient Density:

Unsaturated fat diets are linked to a lower risk of heart disease. Vitamins E and K are also used in olive oil. Vitamin E is an antioxidant that aids in immune function, while vitamin K aids in blood clotting and bone health.

Antioxidants Abound:

Since it is not heated, cold-pressed olive oil can retain more antioxidants than lower-grade olive oils. As a result, chronic diseases such as heart disease, diabetes, and cancer are reduced. Olive oil contains 12.9 percent of the daily value (DV) for vitamin E, an essential nutrient and powerful antioxidant, per tablespoon (15 ml).

Defend against heart disease:

Heart disease is the leading cause of death in both men and women worldwide, claiming the lives of over 17 million people each year. Several studies show that substituting olive oil for foods high in saturated fat can help lower LDL (bad) cholesterol and blood pressure, two major risk factors for heart disease. One analysis of over 84,000 women showed that replacing 5% of saturated fats with foods rich in monounsaturated fats, such as olive oil, decreased the risk of heart disease by 15%.

Benefits for the Skin and Hair:

• Olive oil is a popular ingredient in many soaps, body washes, and lotions, despite the lack of empirical evidence to support its topical use—treatment for the hair. Treat split ends with 1–2 tablespoons (15–30 ml) of olive oil, or gently massage it into your scalp to alleviate dryness.

• Moisturizer is a product that is used to keep the skin hydrated. Apply a thin layer after showering to hydrate your skin, or blend a dime-sized volume into your daily lotion before using.

Extra virgin olive oil should be stored in the following manner:

Olive oil should be stored in a cool, dry, and dark place. It's safer to put it anywhere away from radiant heat, such as from appliances or the sun. This will keep the oil fresh for a longer period.

All about Certified Extra Virgin Olive Oil

Olive oil, which comes from the olive tree fruit, is an essential oil for most of the Mediterranean diets. Known for its high healthy fatty acids and exemplary dietary properties, extra virgin olive oil has found its way into day to day food habits. Olive oil is generated by the pressing of olives and its origin country is Greece.

The unparalleled health benefits of extra virgin olive oil have been found with research and more studies are being conducted to find out about newer and more beneficial properties of this oil. There are different types of olive oils, namely, regular olive oil, virgin olive oil and extra virgin olive oil; but the advantages of extra virgin olive oil are more in number.

The benefits of using extra virgin olive oil in regular life are as follows:

1.     Has anti-inflammatory properties: There is a specific compound found in high quality extra virgin olive oil named oleocanthal, which is responsible for its anti-inflammatory properties. They have similar properties as that of a painkiller or Paracetamol, useful for reducing fever. It can be used to prevent Alzheimer’s disease and also have cancer preventive phenols.

2.     Useful for healthy skin and hair: Extra Virgin olive oil has Vitamin E, which is very good for the hair and skin. Using extra virgin olive oil regularly will not only enhance the hair and skin, but would also make them stronger and more resistant to cope up with the temperature or atmosphere. It also helps to prevent any kind of skin and hair problems and can also lead to hair growth and skin rejuvenation.

3.     It helps to fight diabetes: Consuming extra virgin olive oil in a balanced diet helps to protect against diabetes. It keeps the bad cholesterol at bay and since it contains low saturated fats it keeps us healthy. Along with high fiber and low-fat diet, extra virgin olive oil must be used for better results.

About Kouzini Greek Extra Virgin Olive Oil

Renowned for its certified extra virgin olive oil, Kouzini Greek oil is cold pressed with extreme effectiveness in the spartan region of Lakonia in Greece. The harvest is done every year at their own family farms and they produce pure, unadulterated oil, within hours of fresh harvest. They press their olives at a cold temperature only, which allows them to keep the nutrients in the oil intact, with all its properties. If anyone is searching for good quality extra virgin olive oil at reasonable rates, then Kouzini Greek 100% Extra Virgin olive oil is the best.

Gemista (Stuffed Peppers)

So, This was an all time favorite growing up! Stuffed peppers or Gemista in Greek, is a traditional stuffed pepper with rice, meat, and spices.

Kouzini Extra Virgin Olive Oil

4 large bell peppers (any color) 

1 lb lean (at least 80%) ground beef 

2 tablespoons chopped onion

1 cup cooked rice

1 teaspoon salt

1 clove garlic, finely chopped

1 can (15 oz) organic tomato sauce 

3/4 cup Parmesian Cheese cheese (3 oz)

Directions

• 1 Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. In 4-quart Dutch oven, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain.
• 2 In 10-inch skillet, Pour in some Kouzini EVOO and cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic and 1 cup of the tomato sauce; cook until hot.
• 3 Heat oven to 350°F.
• 4 Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish. Pour remaining tomato sauce over peppers.
• 5 Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.

Kouzini Spanakopita (Spinach Pie)

What you'll need for the filling:

• 2 lb. fresh spinach, washed, dried, trimmed, and coarsely chopped
• 3 Tbs. Kouzini extra virgin olive oil.
• 1 bunch scallions (about 3 oz. or 10 small), white and light-green parts only, trimmed and finely chopped
• 2 cups crumbled feta cheese (10 oz.)
• 1/2 cup finely grated Greek kefalotyri
• 2 large eggs, lightly beaten
• 1/2 cup finely chopped fresh dill
• 1/3 cup finely chopped fresh flat-leaf parsley
• 1/4 tsp. freshly grated nutmeg
• Kosher or fine sea salt

Assembly:

• 1/3 cup extra-virgin olive oil for brushing; more as needed
• Eighteen 9x14-inch sheets frozen phyllo dough. ( frozen or fresh if you have prepared and rolled your own.)
• 2 tsp. whole milk

Position a rack in the center of the oven and heat the oven to 375°F.

Making the filling: Heat a 10-inch straight-sided saute pan over medium-high heat. Add a few large handfuls of the spinach and cook, tossing gently with tongs. As the spinach starts to wilt, add the rest a few handfuls at a time. Cook until all the spinach is wilted and bright green, about 4 minutes. With a slotted spoon, transfer the spinach to a colander set in a sink. Let cool slightly and squeeze with your hands to extract as much of the remaining liquid as you can.

Wipe the pan dry with a paper towel. Heat the oil in the pan over medium heat. Add the scallions and cook until soft and fragrant, about 4 minutes. Stir in the spinach, turn off the heat, and let cool for 5 minutes. Then stir in the cheeses, eggs, dill, parsley, nutmeg, and 1/2 tsp. salt and mix thoroughly.

Assembling the Pita: With a pastry brush, lightly coat the bottom and sides of a 9x13x2-inch baking pan with Kouzini extra virgin olive oil. Working quickly, lightly oil one side of a phyllo sheet and lay it in the pan oiled side up and off center so that it partially covers the bottom and reaches halfway up one long side of the pan (the edge on the bottom of the pan will be about 1 inch from the side). Lightly oil the top of another phyllo sheet and lay it oiled side up and off center so it reaches halfway up the other long side of the pan. (If your pan has sloped sides, the sheets may be slightly longer than the bottom of the pan; if so, let the excess go up one short side of the pan and then alternate with subsequent sheets.) Repeat this pattern with 4 more phyllo sheets.

Next, lightly oil the tops of 3 phyllo sheets and layer them oiled side up and centered in the pan. Spread the filling evenly over the last layer.

Repeat the oiling and layering of the remaining 9 phyllo sheets over the filling in the same way you layered the previous 9. With the oiled bristles of the pastry brush, push the edges of the phyllo down around the sides of the pan to enclose the filling completely.

With a sharp knife, score the top phyllo layer into 24 rectangles, being careful not to cut all the way through to the filling. Using the same pastry brush, brush the milk along all the score marks (this will keep the phyllo from flaking up along the edges of the squares). Bake the spanakopita until the top crust is golden brown, 35 to 45 minutes. Let cool until just warm. Cut out the rectangles carefully along the score marks and serve.

Make Ahead Tips

You can make the pie up to 4 hours ahead. Keep warm, if desired, or serve at room temperature.

nutrition information (per serving): 
Calories (kcal): 400, Fat (kcal): 27, Fat Calories (g): 240, Saturated Fat (g): 9, Protein (g): 13, Monounsaturated Fat (g): 14, Carbohydrates (mg): 28, Polyunsaturated Fat (mg): 2.5, Sodium (g): 790, Cholesterol (g): 90, Fiber (g): 3,

The Perfect Salmon Dinner

Heat riced cauliflower (can get from traderjoes) on a pan oiled with with Kouzini EVOO. Season with garlic powder, sea salt, pepper and nutritional yeast (nooch), stir then sprinkle more nooch at the end. Pair with salmon {season with turmeric, garlic, paprika, cayenne, sea salt + black pepper + Kouzini cold pressed olive oil. Cook over medium heat} push to side and add remaining veggies, like baby bella, kale, spinach and collard greens + a little bit of coconut aminos! Check out @fitandwellmedgal for more awesome Kouzini recipes!

Greek traditional Grape pudding moustaleuria!

So our grapes have had a great year this year! So I decided to make moustaleuria! A traditional Greek grape juice pudding! All natural organic and switches things up a bit! Super quick and easy to make!
.
.
Ingredients:
2 cups organic grape must
1/2 cup organic flour
walnuts, as many as you like
sesame seeds
cinnamon to taste
Directions:
Place the grape must in a pot. Put the flour in a bowl with a little grape must and dissolve well so that there are no lumps. Then, add it back to the pot.
Stir constantly over low heat until it thickens. Finally add the walnuts and mix well so that they are evenly distributed. Once done place in a pan with a light coating of Kouzini evoo so it doesn't stick. Serve warm or chilled and sprinkle with sesame seeds and cinnamon!

Kouzini Kitchen Lasagna

Hello friends! So yesterday I was craving a lasagna! but not any ordinary lasagna, a Kouzini inspired lasagna! A lasagna that would make yiayia say "ohh wow"! Here is my lasagna recipe that I am very pleased with! Hope you Enjoy!

To your health,

Kouzini

• 1 pound sweet Italian sausage
• 3/4 pound lean ground beef
• 1/2 cup minced onion (or to taste)
• 2 cloves garlic, crushed (or to taste)
• 1.5 tbsp Kouzini EVOO
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (6.5 ounce) cans canned tomato sauce
• 1/2 cup water
• 2 tablespoons white sugar
• 1 1/2 teaspoons dried basil leaves
• 1 teaspoon Italian seasoning
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley
• 12 lasagna noodles
• 16 ounces ricotta cheese
• 1 egg
• 1/2 teaspoon salt
• 3/4 pound mozzarella cheese, sliced
• 3/4 cup grated Parmesan cheese

I personally like adding fresh cilantro, parsley and basil in my ricotta before layering it in the lasagna!

Directions:

1. Cook sausage, ground beef, onion, and garlic in Kouzini EVOO over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3. Preheat oven to 375 degrees F (190 degrees C).
4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Greek Spinach Dip by Kouzounas Kitchen!

Healthy Greek Spinach & Kale Dip Recipe

To see Kouzounas Kitchens blog click here!

Yield: 6 Servings

Ingredients:

• 2 Cups spinach
• 2 1/2 cups kale, chopped
• 2 garlic cloves, minced
• 1/2 white onion, diced
• 1 large yellow bell pepper, diced
• 1 cup Parmesan cheese
• 3/4 cup Greek yogurt
• 2 tablespoons cream cheese
• 2 tablespoons almond milk
• 1 Tablespoon ( Kouzounas Kitchen Santorini Sunset Rub) << Click on the link to purchase.
• or 2 Tsp paprika
• 1 Tsp fresh basil chopped
• 1 Tsp dried oregano
• Sea salt & ground pepper

Directions:

1. Preheat oven to 375 degrees.
2. Saute the garlic, bell pepper, and onion over medium heat. One the onion becomes translucent, add the spinach and kale. Remove from the pan, and let cool.
3. In a large bowl, add the Greek yogurt, cream cheese, and almond milk. Whisk to combine.
4. Add the kale and spinach mixture to the yogurt mixture, and mix to combine.
5. Season with paprika, basil, oregano, salt, and pepper.
6. Place mixture into a casserole dish. Sprinkle the Parmesan cheese over the top, and bake for 10 minutes, or until golden brown and bubbly.
7. Serve with pita chips, and enjoy.
8.  

6,000 years of Greek extra virginity; Let's level the olive oil playing field in the U.S.

Hello friends! Today marks 4 months since we sold our very first bottle of fresh pressed Kouzini extra virgin olive oil! Tony Kasandrinos and I decided we wanted to make our small town’s olive oil available to Americans everywhere in the Fall of 2014. 

Everyday, I am asked the same set of questions from customers, distributors, and supermarket managers: "Why should we buy your Greek extra virgin when we can buy Italian or Spanish oil for much less?" So I tell them Kouzini oils are single origin, raw, 100% Greek, pressed from small family farms, robust, fruity, and with low 0.4% acidity- they're less than half the required maximum for EVOO. And most importantly- our oil tastes and smells REALLY good. 

As media attention continues to grow surrounding the truth about olive oils labeled as “extra virgin” from Spain and Italy- I continue to maintain hope that a fundamental shift in consumer preferences for real cold pressed, single origin, low acidity EVOO will someday help smaller producers compete with the conglomerates who continue to hold supermarket shelves hostage to their "lantern oil," as our Giagia calls it. Customers who experience Kouzini's 100% Greek fresh extra virgin oil for the first time will notice the difference almost immediately upon opening the bottle. 

How could a product with over 6,000 years of history and prized since ancient times become the center of such fraudulent activity? The Olive Institute at the University of California- Davis found that 69% of olives oils labeled as extra virgin on U.S. supermarket shelves are in fact not extra virgin. Any olive oil touted as such and sold in clear glass or plastic packaging probably isn’t extra virgin at all. It’s important to know that it takes only a few days for extra virgin olive oil to oxidize if exposed to any light. Another sign to look out for is oils that are mixed from various regions of the Mediterranean or falsely labeled to deceive consumers on their true origin. Like fine wine, olive oil shouldn’t be mixed. We know first hand that the big companies from Italy and Spain purchase Greek extra virgin olive oil to enhance the flavor of their lower grade oils. Having lived in Greece at various points of our lives and as an undergraduate student, we’ve lived it- through friends, family and stories whispered in the Athenian streets. 

Of all olive oil produced in Greece, nearly 70% meet the standards for extra virgin oil (an acidity of 0.8% or less). Greek olive trees produce strong, robust oils that help mask defects of lower grade olive oils once imported and mixed in Italy and Spain. Due to this manipulation and the sheer output of Spain and Italy- small Greek oil companies such as Kouzini and others simply can not compete on price alone. The European Union and the FDA must find a better way to regulate the vast olive oil industry's producers and marketers, so consumers can be sure they are receiving only true, 100% extra virgin olive oil from the Mediterranean basin.

We are on the cusp of an olive oil revolution in the U.S. Not only will this help the California olive oil industry, but most importantly, help level the 'olive oil playing field' for all of us who produce and market this liquid gold. To date, Kouzini is available in our hometown market of Rochester, NY and in New York City. Every day is a new day to educate on the importance of high quality EVOO. Almost 100% of the time during our in-store demonstrations, we find that shoppers do not know how to select or look for a good quality extra virgin olive oil. Having grown up with Kouzini olive oil and being a staple in our family's kitchen for centuries has made this journey that much more personal for us. It's a win-win for everyone; the local Greek economy, our loyal customers who appreciate good olive oil, and by donating 1 meal for every bottle sold to Feeding America. 

The name ‘Kouzini’ (little kitchen) was born; right in our grandmother’s kitchen. Kouzini is two cousins, a family, a town, and an entire country bound together by one common, staple ingredient that deserves the respect of its 6,000 year old history. Visit us at http://www.kouzini.com/ourstory/ to learn more about our story, products and mission.