The Chef’s Hunt for Liquid Gold: Unearthing High Phenol Excellence in Pylos. The Restless Palate

As both a Winemaker in Samos and a Chef, I live by one simple rule: a dish or wine is only as good as its ingredients. Even with the best skills, tools, or barrels, if the ingredient has no character, the final result falls flat.

This is why I am constantly on the move. "Chasing" flavours is not a figure of speech for me; it is a literal journey. My recent search took me away from Samos’s slopes, travelling south to the historic lands of the Peloponnese. I was looking for something specific, something that has become dangerously rare in our industrialised world: an olive oil that isn't just a fat, but a spice. A true "Ultra Tool" for my kitchen.

I found it in Pylos, near Nestor’s Palace, thanks to the Mondi Family’s dedication.

The Terroir of Legend: Pylos

To understand this olive oil, one must first understand the land. Pylos is far beyond a location; it is a repository of ancient memory. This is the land of King Nestor, described by Homer as sandy and rich.

As a winemaker, I am obsessed with Terroir. We usually associate this term with vines, but the olive tree is equally. As a winemaker, I care deeply about Terroir. While we often use this word for grapes, olive trees also reflect the land in which they grow. Pylos’s soft sea breezes and unique soil give the olive trees just the right conditions to produce powerful fruit. Here, I saw that the Mondi Family does more than farm—they truly listen to the land. The Mondi philosophy connected profoundly with my own approach at Philia Winery. Their production is extremely limited by design. They do not chase tonnage; they chase sincerity.

When I met the family, I saw they shared my meticulous care. They care for each tree individually. Their respect for time and dedication to high standards make their oil special. This is what I call the 'Philia of the Terroir'—a true relationship created by caring for the land together

Mondi Famili

As a Chef, I care about the technical details.

Why did this oil sell out in top delicatessens

and restaurants in Paris, London, and New York? It’s all about the blend.

It is a marriage of two distinct varieties: Koroneiki and Mavroelia.

• The Koroneiki brings the punch. It offers that vivid, green freshness, the bouquet

  of cut grass and tomato leaf that signifies health and vitality.

• The Mavroelia, a rarer, local variety, brings the body. It provides a velvety texture and

  a depth of fruit that rounds out the edges.

The result is an unmatched textural and aromatic complexity. When you taste it, it starts with

a fruity caress, evolves into a spicy mid-palate, and finishes with that distinct, pleasant bitterness.

High Phenols: The Chef’s "Ultra Tool"

Let’s talk science for a moment. This olive oil is high in phenols. While the health world praises phenols for their antioxidant and anti-inflammatory benefits (and for good reason), as a Chef, I value them for something else: structure.

Phenols in olive oil are like tannins in red wine—they give it structure. This freshness and long aftertaste make the oil an essential asset in the kitchen. I never use Mondi oil for frying; that would be a waste. Instead, I use it as a finishing touch, my 'Ultra Tool.'

I might drizzle it over warm fava puree, add a few drops to raw scallop carpaccio, or even pair it with dark chocolate. It doesn’t just add moisture—it brings out the flavours of every ingredient. It can change a simple dish into something special.

As a Chef de Cuisine and Winemaker, my job goes beyond making my own products. I’m committed to building an excellence network. It’s regarding selecting the best. Just as I choose the best grapes for Augustus and Amphora, I also pick partners who share our values.

The Mondi Family is exactly the kind of partner Philia looks for. They protect quality in a world that regularly accepts less. By sharing this oil with you, I’m not just recommending a product—I’m inviting you to experience the taste of Pylos as I do.

The Pursuit Continues

The search never truly ends. Whether I’m looking for the right acidity in Samos Muscat or the perfect bitterness in Peloponnesian olive oil, my goal is always the same: finding true flavour.

This olive oil proves that point. When you respect the land and work with care, nature gives you something special. I invite you to try this 'Ultra Tool' in your own cooking and taste the difference passion makes.