Shrimp Saganaki
If you find yourself screaming “Opa” while cooking, then you are probably making a saganaki dish, whether it is with cheese, shrimp or mussels.
Acropolis Organics brings nature’s most perfect olives to your kitchen table. For generations, families have been trusting us to provide natural ingredients for wholesome home-cooking that excites the senses. We grow our single-variety Koroneiki olives using only natural, chemical-free farming systems and extract the precious olive oil in our family-owned mill. Tasting is believing. Don’t take our word for it. Experience it for yourself.
Acropolis Organics products add flavour to your meals, turning every recipeinto a taste adventure. Go ahead! Sprinkle some EVOO over your salad. Bite into some crusty bread smothered with blonde olive tapenade. But don’t blame us if one serving is not enough!
Whether you choose Acropolis Organics’ selection of olives, vinegars, tapenades, or Extra Virgin olive oil, you can be sure that all of our products are made using natural, traditional methods that are good for you and good tasting.
Greece’s island of Crete is home to the world’s oldest olive tree, which is situated in the same village as our family groves. We continue to practice the same traditional, chemical-free farming systems that our forefathers practiced hundreds of years ago. We believe the old-fashioned way is often the best way.
Acropolis Organics EVOO is made from the finest, Bioharvested Koroneiki olives, and never blended, for an authentic flavor that enhances any dish.
This ancient recipe is made from Romeiki grapes and is perfect over salads, meats, and vegetables. Use it in your favorite sauces and desserts for an irresistible taste.
Handpicked from a family orchard in Argolida, Peloponnese, these sun-ripened and scrumptious olives are a great addition to salads or as part of an antipasto platter.
Made from Organic Greek Kalamata olives and Acropolis Organics EVOO, you’ll love it over crackers or crusty, artisan bread, or even as a topping for pizza.
Our Kalamata and Greek olives are handpicked and naturally cured, without the use of preservatives. Go ahead! Eat them by the handful.
Dispense the perfect amount of Olive Oil for all your on-the-go meals. Convenience at your
fingertips!
At Acropolis Organics, we believe that health is between us and the earth. We are humble in our farming methods, and look to our ancestral roots for knowledge and inspiration: our Bioharvest agriculture is a holistic, chemical-free farming system that does not include pesticides or industrial farming methods which can negatively affect the quality of the olive fruit and nutrition.
We understand that the olive fruit can only be as healthy as the tree on which it grows; which, in turn, is only as healthy as the land that holds it.
We stay true to the traditional, ecological knowledge that has been passed on from generation to generation to grow the best olives, nurtured by healthy, living soil and harvested by hand.
Acropolis Organics uses only Bioharvest olives to produce Extra Virgin Olive Oil that has a low acidity level of 0.2 – 0.4, expressed as acid.
According to the International Olive Council, EVOO standards correspond to acidity levels of no more than 0.8 grams per 100 grams. Low acidity levels between 0.2 – 0.8 are an indicator that the olive fruit has undergone less damage and is of high quality, offering nature’s most healthful benefits.
At Acropolis Organics, we harvest the olives by hand, gently knocking the fruits, or “drupes”, loose from their branches and gathering them in large nets spread out on the ground below. Later that same day, the olive oil is extracted through cold-pressing techniques in our family-owned mill to ensure optimal nutrition and freshness.
We understand that taking care of the body means also taking care of the earth and the soil that grows our food. Our Bioharvest, natural farming methods allow us to provide wholesome foods, from our family and yours.
Acropolis Organics olives are grown in the same village as the world’s oldest olive tree, in the region of Kolymvari, Chania, Crete. For millennia, the monumental Tree of Vouves has produced the precious olive fruit for the people of Crete, and it still does to this day. The tree is estimated to be between 3000 and 5000 years old. Cretans have been perfecting the process of turning olive drupes into the highest quality olive oils for 3500 years.
We are honoured to carry on the legacy of our ancestors. Acropolis Organics produces olive oil the Cretan way, bringing a little bit of history into your home, olive by olive.
Crete’s history of making the world’s finest olive oils began 7000 years ago when the ancient civilization known as The Minoans learned how to domesticate wild olive trees. The olive fruit soon became a staple crop. Its trade value enabled the rise of more complex societies that transported olive oil throughout the Mediterranean, as well as Egypt, Syria, and Southwest Asia.
The trade of olives and olive oil with these countries allowed The Minoans to become a prosperous society, rich in culture and material wealth.
The island of Crete is the ideal environment for growing olives, with its long, hot summers and cool winters. The island’s soil naturally has the nutrients necessary for growing the best olives, and there is enough rainfall to water our orchards without the need of any irrigation.
We further enhance the quality of the soil by fertilizing it with sheep manure and mulch. Instead of poisonous pesticides, we hang traps from an olive tree’s branches to protect it from insects, and the earth is grateful.
You can tell how healthy and happy our land is because of the green grass that grows beneath and between all of our trees: the life-affirming greenery does not happen on conventionally-farmed orchards.
The earth says thank you. And we say thank you back.
Our Acropolis Organics team has had the good fortune to watch our little company grow and grow over the last few years. As we grow, our own family estates are simply not able to provide us with enough harvest to meet our production demands. We therefore now purchase additional, high quality olive oil directly from local farmers in our village to supplement our own production efforts.
These small, independent farmers are often forced to sell their olive oil at unfairly discounted prices to mass distributors, which leaves less profit in the hands of the hardworking locals. These small independents often do not have the means to market their product themselves. We believe that we are moving in the right direction by forming a network of relationships with our neighboring earth-workers.
We remove the middle-people, the corporate monopoly, and buy directly from trusted, sources. In doing so, we not only support our local farmers, but we pass on the savings to you.
If you find yourself screaming “Opa” while cooking, then you are probably making a saganaki dish, whether it is with cheese, shrimp or mussels.
If you find yourself screaming “Opa” while cooking, then you are probably making a saganaki dish, whether it is with cheese, shrimp or mussels.
A vegetarian and gluten-free appetizer from a tasty, salty and squeaky cheese made in Cyprus from sheep’s and goat’s milk.