What PDO actually means here
Kalamata has PDO status, which stands for Protected Designation of Origin. It's not just a label slapped on for marketing. The olives are grown and pressed in a specific region of Greece, under rules that actually mean something. Iliada has been doing this for decades and it shows in the oil.
How it tastes, honestly
I drizzled some over a bit of sourdough with flaky salt, the way you do when you're testing olive oil properly rather than just chucking it in a pan. It's grassy, slightly peppery at the back of the throat, and not at all waxy or flat like the cheaper supermarket stuff. Noticeably fruity. The finish is clean.
If you've been buying own-brand olive oil from the big four, this will feel like a step change. Not half bad at all.
Who this is and isn't for
If you're cooking at high heat constantly and mostly don't taste the oil anyway, the PDO certification is probably wasted on you. Honestly, get something cheaper for frying.
But if you use olive oil for:
- Finishing dishes, dressings, dipping bread
- Anything where the oil is actually front and centre
- Replacing a bottle you go through quickly
...then the 1-litre tin makes a lot of sense. Tins preserve olive oil better than clear bottles anyway, less light exposure.
My one reservation is that there's no current discount here. It's just a solid product at a fair price. Worth knowing about if you haven't tried it, but don't expect a bargain moment. Just expect a noticeably better olive oil.
