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With less than 0.5% acidity, rich in antioxidants, the Extra Virgin Olive Oil is the undisputed king, the most premium of olive oils. Its valuable ingredients remain intact, with intense fruity taste and the aroma of freshly picked olives.
It is nutrient dense and has low acidity at the same time, offering the consumer a special nutritional experience.
Produced from the main variety of olive “Koroneiki”, it is harvested from olive groves in Messinia and Laconia, which are well known for the production of extra virgin olive oil.
It is the definition of the authentic olive oil with green-yellowish color, particular taste and pleasant aroma.
It concerns all the olfactory senses. It comes from healthy, fresh olives and is the first thing we can perceive directly when we smell. It is the most important attribute in the assessment process, because if it is not detected, an olive oil cannot be classified as extra virgin or virgin.
Distinctive taste in olive oil produced from green fruit or fruit that has started to change color. It results from the action of phenolic substances (mainly oleuropein) and we can perceive it, depending on its intensity, through the entrapped tasting nipples on the V region of the tongue. It disappears gradually after the tasting and it should not be considered as a defect.
Distinctive spicy taste in early harvest olive oils, deriving from olives that are still unripe. It results from the action of certain phenolic substances (mainly oleochantal), can be perceived in the entire oral cavity, starting with the pharynx, and gradually disappears after tasting.
16 months in Dry-Dark and Cool place (Temperature 18℃)
The product is transported on European type pallets at an ambient temperature, in closed vehicles.
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