Makura Organic Koroneiki Extra Virgin Olive Oil - 500 ml

Koroneiki olive oil has a delicate and leafy flavor with a light peppery flourish. 

PAIRING SUGGESTIONS: When cooking Greek, go for the Koroneiki; use this gem in hummus or dolmas (stuffed grape leaves), on its own as a dip for fresh bread or warm pitas, or drizzled over rice or lentil dishes. The Koroneiki is also delicious in vinaigrette, pair it with our Vanilla Orange or Pear Balsamic vinegar for a sweeter dressing over baby spinach, walnuts, goat cheese, and strawberries.

500 ml/ 16.9 oz

Kosher

Makura Farm is located in the heart of an extinct volcano in the Camel Mountains in Northern Israel.  In this valley hidden from sight, olive groves have been grown for many, many years.  Makura farms specializes in organic farming using techniques that rely on compost as a substitute for chemical fertilizers, and biological pest control methods, deploying insects that are effective against pests. At Makura Farms they manage the entire olive oil production process, all the way from the tree to the press.  The olive oil is produced using cold-press methods that preserve its quality, taste, and health benefits.

All olive oil from Makura Farm, owned and operated by Guy and Orna Rilov in Zichron Yaakov, Israel. 

USDA Organic. Kosher Supervision by the Rabbinate of Hof Hacarmel 

 Makura Farm's Tabouli

2 cups water 1 cup bulgur 4 bunches parsley, finely chopped 1 bunch mint, finely chopped 2 red onions, diced 2-3 small red tomatoes, diced ½ cup extra virgin organic olive oil Juice of 3 fresh lemons Cucumbers or pickles, diced (optional) ½ tsp salt (optional) Preparation Bring 2 cups of water to a boil. Put 1 cup of bulgur in a heat-proof bowl. Pour boiling water over bulgur and allow it to stand for 20 minutes to absorb the water. Meanwhile, chop the herbs and vegetables. Mix herbs and vegetables with the bulgur. Add the olive oil and lemon as well as cucumbers salt, if using.