One of the finest premium olive oil brands in the world is without a shadow of a doubt “Five Olive Oil“. And our personal favourite also has sensational packaging, designed by Designers United.
Luxury is nowadays a synonym of uniqueness. And purity. And the Thessaloniki based team behind Five Olive Oil knows this too well. So, under the marketing direction of the Five Olive Oil team and the creative direction of Designers United (Creative Directors: Dimitris Koliadimas / Dimitris Papazoglou), the brand has reached a total of four worldwide awards within 2012 (the Golden Award of Pentawards, a Red Dot Design Award for 2012, plus the Silver Award of European Design Awards and the Package Design Award of the Los Angeles Dieline Awards).
Five Olive Oil is an organic gourmet olive oil of high quality made and bottled in Greece. It is obtained directly from hand picked, sustainably grown and organic olives. It is produced by the method of first cold extraction at low temperatures, under constantly controlled hygienic conditions. No chemical fertilizers or pesticides are used at all stages of production. And, yes, it consists of Koroneiki variety (100%). Which is why it has a spicy, intact flavor and superb color, maintaining all the valuable components of natural olive juice.
According to Professor of Classical Archaeology at the Aristotle University of Thessaloniki, Panagiotis Faklaris, a host of archaeological evidence reveals the existence of olive trees in the Hellenic territory since the Neolithic era, namely 7,000 years ago. The olive has been considered by Greeks a blessed fruit since antiquity: an emblem of knowledge, wisdom, abundance, health, power and beauty. Legends, traditions, religious and athletic ceremonies have relied upon it. The olive branch was awarded to the winners of the Olympic Games since 776 B.C. and in antiquity symbolized the peace and mandatory truce all over the world throughout the duration of the Games. In Greece there are unique cultivars of olive trees, such as the Koroneiki, which do not grow in other oil-producing countries. The chemical composition of the Greek soil (rocky and dry) in combination with a climate favorable to olive oil (temperate climate, extensive sunlight and relatively stable temperatures without great fluctuations) enhance the olive oil’s organoleptic characteristics leading to the production of olive oil of the finest quality.
All images shot by: Stefanos Tsakiris, Food styling: Kiriaki Sidiropoulou, Director of Marketing: Panagiotidis Dimitris.