OUR OLIVE OIL
The basic criteria for evaluating olive oil have been set by the International Olive Oil Council (TSE) and are based on three key factors: its acidity, oxidation and organoleptic characteristics (odor-color-taste).
The olives we cultivate are Megarithic, Manaki and Koroneiki. The olive oil produced is deep green and is distinguished for its slightly spicy taste and fruity aroma.
Depending on its acidity, olive oil is classified into several categories. Extra virgin olive oil is olive oil with a maximum acidity of 0.8gr to 100gr of olive oil, or 0.8%. It is considered the best quality oil (natural juice), obtained from olive fruits by purely mechanical or natural methods and always under low temperature conditions.