Olive Oil made with Koroneiki, Megaritiki, Amfissis, Kalamon varieties.
Acidity:0,35 - K268:0,126 - K232:2,080 - DK:0,002 - Peroxide Value:7,5
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.
|Nutrition Declaration||per 100 ml|
|Energy value||3449kJ / 824kcal|
|Fat of which||91,6 g|
|Carbohydrates of which||0,0g|