Product Description
Based on the original Ancient Greek recipe from the Minoan period in Crete, oxymelo is made of barrel aged vinegar and the famous Cretan thyme honey. It is combined harmonically with Modern Greek cuisine to give a special and unique character salads and cooked dishes It is made of 100% natural ingredients, without any preservatives or additives and is gluten free.
Storage Instructions
Before or after opening, store in a cool place away from direct sources of light.
Ingredients
Balsamic vinegar, thyme honey
  • Net Weight
    8.45fl.oz
  • Gross Weight
    1.19lbs
  • Width
    0.71in
  • Depth
    0.71in
  • Height
    2.99in
Product History

Olive oil is the base of the Mediterranean gastronomical culture. Its high content in mono-unsaturated fats ranks it among the top health products. Olive oil is the oil produced from the fruit of the olive tree. Olive trees were among the first trees to provide food to humankind that was as nourishing as it was nutritious. The olive tree’s history, cultivation, fruit, and fruit juice (none other than olive oil), are inextricably linked to the peoples of the Mediterranean and to Greece in particular. It thrives near the sea under the Mediterranean sun, it shows a preference for infertile and rocky soils, and can survive weather conditions of drought and rough winds. It is precisely because of all those reasons why olive trees thrived in Greece: The country’s outstanding terroir encourages olive trees to yield fruit that gives unique, traditional Greek products that envelop all of the history and tradition of Greece. Historians believe that the olive tree has its roots in ancient Greece. Archaeological finds throughout the country include olive presses for olive oil extraction and olive oil storage vessels that date back to times before recorded History.

Today, Greece ranks first among Mediterranean countries producing traditional, quality virgin olive oil. Greek olive oil is not just a culinary delight. It also gives its bounty generously to those who look for it. "Virgin” olive oil is the "natural juice” of the olive which contains all of the olive’s key elements (vitamins, trace elements, micro-elements). By extension, it also contains all of the beneficial properties of the olive. According to the relevant legislation, virgin olive oil must be produced solely by mechanical means and undergo only natural processing so that the end product may remain unaltered. Depending on its acidity, virgin olive oil is divided into "virgin olive oil” and "extra virgin olive oil”.

Given the fact that 75% of the olive oil produced in Greece is extra virgin, Greece ranks first in the world in extra virgin olive oil production (the term, ‘extra virgin’, stands for the highest quality olive oil), while it is the third largest olive oil producing country in the world. Extra Virgin Olive Oil is described as being almost free of acidity, expressed as oleic acid and not exceeding 0, 8%. Acidity is one of the most important criteria for olive oil quality, since the lower the acidity level, the better olive oil quality we get.

Olive oil is the base of the Mediterranean gastronomical culture. Its high content in mono-unsaturated fats ranks it among the top health products. Olive oil is the oil produced from the fruit of the olive tree. Olive trees were among the first trees to provide food to humankind that was as nourishing as it was nutritious. The olive tree’s history, cultivation, fruit, and fruit juice (none other than olive oil), are inextricably linked to the peoples of the Mediterranean and to Greece in particular. It thrives near the sea under the Mediterranean sun, it shows a preference for infertile and rocky soils, and can survive weather conditions of drought and rough winds. It is precisely because of all those reasons why olive trees thrived in Greece: The country’s outstanding terroir encourages olive trees to yield fruit that gives unique, traditional Greek products that envelop all of the history and tradition of Greece. Historians believe that the olive tree has its roots in ancient Greece. Archaeological finds throughout the country include olive presses for olive oil extraction and olive oil storage vessels that date back to times before recorded History.

Today, Greece ranks first among Mediterranean countries producing traditional, quality virgin olive oil. Greek olive oil is not just a culinary delight. It also gives its bounty generously to those who look for it. "Virgin” olive oil is the "natural juice” of the olive which contains all of the olive’s key elements (vitamins, trace elements, micro-elements). By extension, it also contains all of the beneficial properties of the olive. According to the relevant legislation, virgin olive oil must be produced solely by mechanical means and undergo only natural processing so that the end product may remain unaltered. Depending on its acidity, virgin olive oil is divided into "virgin olive oil” and "extra virgin olive oil”.

Given the fact that 75% of the olive oil produced in Greece is extra virgin, Greece ranks first in the world in extra virgin olive oil production (the term, ‘extra virgin’, stands for the highest quality olive oil), while it is the third largest olive oil producing country in the world. Extra Virgin Olive Oil is described as being almost free of acidity, expressed as oleic acid and not exceeding 0, 8%. Acidity is one of the most important criteria for olive oil quality, since the lower the acidity level, the better olive oil quality we get.

Meet the producer: GAEA
GAEA
Gaea was founded in 1995. Our name didn’t come about by accident; in ancient Greek mythology, Gaea was Mother Earth—a symbol of fertility and the goodness of the earth. As such, our vision has been to introduce the world to the benefits of the Greek Mediterranean diet by combining exquisite Greek products based on olive oil with our penchant for tradition and simplicity. Gaea is much more than elegantly-packaged wholesome foods and fine ingredients. It is a genuine philosophy of life, at the core of which is a deep appreciation for nature. We’ve always favoured non-aggresive harvesting over large volumes and high yields. And although we invest heavily in research and employ cutting-edge technology, we never stray too much from time-honoured practices. Our goal is to become international ambassadors not just of top-quality olive oil products, but of a better, healthier, more fulfilling way of eating—and living.
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Visit the region: Agrinio
Agrinio
Agrinio is the biggest city of Aitoloakarnania and its history dates back to the prehistoric period. In the 4th century BC, the battles between the Aitolians and Akarnanians took place there, and in 314 BC it was totally destroyed. It reappeared in the 12th century as the Despotato of Epirus and subsequently passed into the hands of the Serbs, the Albanians and finally the Turks, until 1853. The natural landscape of the region is characterised by the Panaitoliko Mountain with its many peaks, Lake Trichonida and the River Acheloos, which runs through the fields of Agrinio.
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"GAEA" Oxymelo Barrel Aged Vinegar with Thyme Honey 8.5fl.oz

In stock

Product code: 607959-700342 Gross Weight 1.19lbs
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Based on the original Ancient Greek recipe from the Minoan period in Crete, oxymelo is made of barrel aged vinegar and the famous Cretan thyme honey.
$8.99
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Meet the producer: GAEA
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