Extra Virgin Olive Oil blend made with Koroneiki, Amfisis and Kalamon varieties.
Acidity: 0,42 - K268:0,121 - K232:1,792 - DK:0,002 - Peroxide Value:6,4
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.
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