Italian grape must syrup made from cooked-down grape juice. A natural alternative sweetener for drizzling over yogurt, ice cream, baked goods & more. Shop now.
Our Saba, known in Greece as Petimezi, is a traditional grape must syrup made by slowly reducing fresh grape must to a thick, naturally sweet concentrate. One of the oldest sweeteners in Greek culinary tradition, it serves as a natural alternative to refined sugar with a complex, fruity depth.
Petimezi has been produced in Greece for centuries as a natural sweetener and syrup. Made from grape must with no added sugars or artificial ingredients.
A genuine alternative to refined sugar with a richer, more complex flavor. Browse our full pantry collection for complementary specialty items.
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Started by our yiayia in her sun-drenched Cretan groves, Kofinas olive oil carries three generations of family tradition. Made for the meals that matter, it transforms everyday cooking into moments of Mediterranean warmth that gather everyone around the table.
Visit our Montgomery store or stop by Findlay Market on Saturdays to taste our oils and ask questions.
Market-House Stall 119 1801
Race Street Cincinnati, OH 45202
8210 Market Place Lane
Cincinnati, OH 45242
ULTRA-LOW ACIDITY
Our oil has 0.2%-0.4% acidity (well below the 0.8% extra virgin standard). This ultra-low acidity preserves powerful polyphenol antioxidants, delivering superior flavor and anti-inflammatory benefits.
COLD-PRESSED WITHIN HOURS
Hand-picked at dawn when polyphenols peak, then cold-pressed below 27°C within hours. This immediate pressing preserves delicate flavors and antioxidants—the way our family has done it for generations.
FROM OUR GROVES TO YOUR TABLE
Every bottle comes from our family estate in Crete, where we've grown Koroneiki olives for three generations. Not factory-made, just oil crafted with devotion by a family who prioritizes quality above all.
| Store-Bought |
|
Why It Matters | |
|---|---|---|---|
Polyphenol (Antioxidant) Content |
Average of 100-250mg/kg | Greater than 600mg/kg polyphenol content | Polyphenols fight inflammation and reduce therisk of chronic disease |
Acidity Level |
Between 0.8 and 1.0% Standard | 0.2-0.4%5× purer | Lower acidity means purer taste & longer shelf life |
Freshness |
Older, unknown harvest date | Always the freshest harvest | Newest harvest means peak flavor and health benefits |
Single Origin |
Sometimes. Often blended from multiple sources | Always fron Stavies, Crete. 100% Koroneiki | Blends often combine leftover,low-quality olives |
This is not at all necessary. A dark place without moisture is the optimal location to store your oil. Keep your extra bottles of Mt. Kofinas olive oil in a cool, dark place like a pantry closet. Sunlight and moisture are two things that can harm your olive oil. However, olive oil can be used as a natural preservative. By its nature, olive oil is fairly stable and certainly is delicious for many years.
No, it just turned to a solid. After being in room temperature for a while it will return to it’s original state. Trust us, it will still taste great.
No, our olive oil is natural and unfiltered so with time the fruit particles may settle. Mix the oil by tipping the bottle before using so it is evenly dispersed.
Yes, people have been cooking with olive oil for thousands of years. As part of the Mediterranean diet this is the main ingredient and cooking method of most dishes. It also gives a great taste to the food and helps infuse flavors.
Yes, it is actually a great oil to use because it stands up well since the smoking temperature (380˚F – 400˚F) is above the ideal frying temperature (350˚F-365˚F). The reason olive oil is not commonly used in frying is based on cost. Out of the available oils, olive oil is among the most expensive, but also the most delicious.
Extra virgin olive oil is a great source of poly-unsaturated fats. Simply frying with olive oil will not change the chemical composition. Your extra virgin olive oil will NOT change into a saturated fat, or a trans fat.
