Extra Virgin Olive Oil

This is an oil that tastes delicious to most consumers, with a strong aroma, light bitterness, and a green color of semi-arid olives cultivated in the broader region of ​​Aigialeia. An olive oil with several polyphenols, free from traces of plasticizers and metals since the process from collection to processing and storage is certified (ISO 22000) and controlled. It can be consumed both raw and cooked, with a suggested shelf life of 18 months. The olives have been processed at low temperature and the oil has been obtained by method of cold pressing.