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Extra Virgin Olive Oil produced from olive trees grown in selected areas of Laconia, Messinia and Ilia.
These areas offer the ideal climate for olive cultivation. Moreover, olives are picked with special care, when they are still green, while the oil-pressing takes place just a few hours after the harvest, to ensure the excellent quality and to maintain all the nutrients of the olive oil.
The Extra Virgin Olive Oil Liofyto is suitable for any culinary use and it deserves a place on your table.
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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