Suntarra Olive Oil
A Drizzle of Sunshine
Walk into Suntarra’s farm shop on any afternoon and you’ll see Harry swirling a ribbon of extra-virgin olive oil across a slice of crusty bread, holding it up to the light like a jeweler inspecting a rare gem. The oil glows deep emerald—proof of olives harvested at peak ripeness, pressed within hours, and bottled with the same care Harry gives the century-old trees that line the groves. One taste and you’ll understand why locals call it “liquid sunshine.”
Why Suntarra’s Olive Oil Stands Out
| What Sets It Apart | Why It Matters |
|---|---|
| Single-Estate, Cold-Pressed | Fruit travels mere yards from grove to mill, locking in flavor and antioxidants. |
| Old-World Trees + Young Varietals | Centenarian roots lend depth; newer climate-smart trees add vibrant grassy notes. |
| Ultra-Low Acidity (< 0.2 %) | Well below extra-virgin standards, meaning cleaner flavor and longer shelf life. |
Health Benefits in Every Spoonful
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Heart Hero – Rich in monounsaturated fats that help raise HDL (“good”) cholesterol and lower LDL.
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Antioxidant Powerhouse – Polyphenols like oleocanthal fight free radicals and tame inflammation (it’s that peppery tickle in the back of your throat!).
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Brain & Mood Support – Research links EVOO to improved cognitive function and a lower risk of depression.
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Digestive Friend – A tablespoon before meals can kick-start digestion and soothe the gut lining.
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Vitamin Booster – Enhances absorption of fat-soluble vitamins A, D, E, and K in fresh veggies.
Fun Fact: It takes roughly 1,100 olives—about 40 lbs—to make a single gallon of Suntarra’s EVOO.
Recipe Corner
Harry’s “Valley Breeze” Greek Salad & Golden Dressing
🥗 Salad Ingredients (4 servings)
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3 cups cherry tomatoes, halved
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2 Persian cucumbers, diced
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1 small red onion, thinly sliced
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1 green bell pepper, chopped
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¾ cup Kalamata olives, pitted
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6 oz block of feta, cubed or crumbled
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¼ cup fresh parsley, roughly chopped
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Optional: 1 cup cooked farro or orzo for extra heartiness
🍋 Suntarra Golden Dressing
| Ingredient | Amount |
|---|---|
| Suntarra extra-virgin olive oil | ½ cup |
| Fresh lemon juice | 3 Tbsp |
| Red-wine vinegar | 1 Tbsp |
| Dijon mustard | 1 tsp |
| Garlic, minced | 1 clove |
| Dried oregano | 1 tsp |
| Sea salt | ½ tsp (to taste) |
| Fresh-ground black pepper | Pinch |
Directions
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Whisk all dressing ingredients until emulsified and silky. (Tip: a small mason jar + vigorous shake = instant emulsion.)
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Combine salad vegetables in a large bowl.
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Pour half the dressing over veggies; toss gently. Add feta and parsley, then drizzle remaining dressing.
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Taste & Adjust—more salt for brininess, more lemon for zing. Serve immediately with crusty bread for every last drop.
Bring the Grove Home
Ready to taste the difference heritage farming makes? Suntarra’s 2025 Harvest Extra-Virgin Olive Oil is available now—online or at the farm shop. Stock up for summer salads, grill-side marinades, and that irresistible drizzle over vanilla ice cream (trust us).
From our groves to your kitchen—happy, healthy eating!
