Maroudas Estate Extra Virgin Olive Oil

Maroudas Estate Extra Virgin Olive Oil begins in the family grove on Zakynthos, Greece, where the Maroudas family has cared for the land for roughly 300 years. Family history remembers some of the oldest trees in the grove as reaching about 1,500 years.

Bambino’s harvest story describes gathering the olives young and green, handling the trees carefully, and taking the fruit for cold pressing within a day of collection at temperatures at or below 25°C. The oil is left unfiltered — a vivid working family oil made with the “quality, not quantity” approach Zoi grew up with.

It is also the olive oil used throughout Bambino’s recipes and at the Maroudas table: for cooking, roasting and dressings, or simply poured over warm bread, salads, vegetables, fish and finished dishes.