Products

Early Harvest Extra Virgin Olive Oil

Early Harvest Extra Virgin Olive Oil is extracted from green olives that have been harvested late October – early November. It has a strong fruity taste and aroma, a pleasant bitterness, and deep green color. An oil with high polyphenol markers. It is unfiltered to maintain its rich nutritional qualities. You can consume it raw and is the perfect complement for salads. Limited consumption time. Limited number of bottles. The olives have been processed at low temperature and the oil has been obtained by method of cold pressing.

Organic Extra Virgin Olive Oil

An aromatic and pleasant olive oil, with a mild flavor that meets all the essential requirements to achieve organic olive oil. Certified by DIO. This oil can be consumed both raw and cooked. The olives have been processed at low temperature and the oil has been obtained by method of cold pressing.

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.

Lemon Flavored Olive Oil

A lemon-flavored oil whereby the olive has been mixed and processed with lemon in our mill. Common kneading has been done and the oil has been flavored naturally and not by the addition of essential oils. The olives have been processed at low temperature and the oil has been obtained by method of cold pressing.