Unique Extra Virgin Olive Oil produced from olives harvested in selected areas of Peloponnese. It is rich in antioxidants, while its acidity does not exceed 0.6%.

Produced from the two most exquisite varieties of olives, “Manaki” and “Koroneiki”, it is the definition of the authentic olive oil and it has an intense fruity taste and an aroma of freshly picked olives.

The Extra Virgin Olive Oil is suitable for any culinary use, but if you want to enjoy its delicious and aromatic superiority and get the most out of it, use it in salads, boiled vegetables, raw fish or meat.


250ml Glass bottle, 500ml Glass bottle, 750ml Glass bottle, 1lt Glass bottle

Positive attributes


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.

Storage Conditions

16 months in Dry-Dark and Cool place (Temperature 18℃)

Transport Conditions

The product is transported on European type pallets at an ambient temperature, in closed vehicles.


Acidity: 0,3-0,8%
Peroxide Value: ≤ 20
K270: ≤ 0,15-0,22
K232: ≤ 1,800-2,500
Sensory Evaluation: Fruitiness > 0 Defects = 0
Halogenated Carbohydrates: ≤ 0,2
Waxes: ≤ 150
Sterols: ≥ 1000