Extra Virgin Olive Oil | First Cold Pressed | Family Owned | Harvested in Greece | 3 Liter - 101.4 fl oz (3 Liter)

Mr. Papou’s Extra Virgin Olive Oil is one of the best large-format olive oils I’ve purchased. This first cold pressed, Greek extra virgin olive oil has a clean, rich flavor that instantly elevates everyday cooking. You can really taste the quality—smooth, slightly peppery, and never bitter. Knowing this is family-owned and harvested in Greece makes a big difference. The freshness and purity are noticeable from the first pour, whether I’m using it for salads, roasting vegetables, sautéing, or finishing dishes. It performs beautifully across the board and holds up well to heat without losing flavor. The 3-liter (101.4 fl oz) size is perfect if you cook often or want a premium olive oil that lasts. It’s an excellent value for the quality, especially compared to smaller bottles that don’t deliver the same depth of flavor or consistency. If you’re looking for authentic Greek extra virgin olive oil, first cold pressed and responsibly produced, Mr. Papou’s is a standout choice. I’ll definitely be repurchasing.

very good quality evoo. nice fresh taste. production date provided.

Great overall quality and taste. When comparing to others for the amount of ounces vs price, it's a great deal.

This was such a great oil to buy. Great for salads dressings and even frying

Tastes good and worth the price compared to others.

Cloudy, thick, bitter and has a peppery bite. I was worried I'd get some old and rancid EVOO but it has the flavor and look of a fresh, quality product. I'm very satisfied with the purchase.

This is great olive oil. I love olive oil.

This olive oil has a great flavor, and it definitely is a quality extra virgin olive oil. Nearly all the EVOO you get in the grocery store is either not first cold-pressed, or is mixed with cheaper oils like canola. A true EVOO will have a mild bitter taste, as should be expected since olives are bitter. It will also give you a mild burning or tingling sensation in the back of the throat, caused by a type of healthy polyphenol called Oleocanthal, and is often accompanied by at least one cough. As mentioned by others, the can is weak and easily dented, and that is the way I received it. I contacted the producer/seller, mentioning that nearly all of the negative reviews were due to the cans. They said they were being redesigned this year to be stronger. I always pour olive oil into a smaller dark green glass bottle (olive oil keeps better if not exposed to light, so don't use a clear bottle). It's also amazing how many people don't know how to pour out of the 3 liter cans. That pour spout lifts up a little over an inch. To do that, first use two hands to lift up on the thin green plastic tabs on the outside edge of the spout. Lift it up as far as it can go, then continue to pull up to raise the spout. If instead you try to pour while the spout is flush with the can, it's going to go all over the place. Another hint is to use one of those metal bottle openers to poke a small hole at the edge of the top of the can, on the opposite side of the spout. Just barely puncture the can with the bottle opener, don't press it all the way down as you would on a normal can. This hole will allow air to get into the container as the oil is poured through the spout, and you will get a smooth flow with no chugging or gulping of the oil. I never spill a drop this way. When done, I use a piece of masking tape to cover the hole, leaving the edge of the tape free so it can be pulled up again the next time you are pouring. I do wish that more EVOO producers published the polyphenol levels of their oil. Many of us use EVOO, not just for its great taste, but also for its health benefits. I believe that Mr. Papou's would benefit from publishing their levels since they use the Koroneiki variety of olives, which is one of only a few that have been shown to contain very high levels of polyphenols. Besides the type of olive, several other factors affect the polyphenol level, including the climate for that harvest year and how it was processed. 2021 Update: I often make pesto with the olive oil. It's so good compared to any of the ready-made stuff. I use fresh basil, almonds (in place of the traditional pine nuts), fresh garlic (better tasting and much healthier than garlic powder), grated Romano/Parmesan, and the olive oil. I just wing the amounts of everything. You want the final product to be quite thick.