BIO, Extra Virgin Olive Oilmade from Koroneiki
Acidity:0,36 - K268:0,140 - K232:1,628 - DK:0,004 - Peroxide Value:7,6
We carefully collect olives by hand when still green to orange and almost ripe, we separate them by variety group and press them within 5 to 7 hours in our privately owned mill, in temperatures below 28°C, with no addition of water.
The result is an olive oil of exceptional quality and freshness, an olive oil that makes us truly proud.
|per 100 ml
|3449kJ / 824kcal
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