WHAT IS IN YOUR CAN
 Extra virgin olive oil from an exceptional harvest region, the heart of eastern Mani
 Sourced from the second olive grove of the Georgikeas family, situated at an altitude of approximately 635 meters , where sun, wind, and altitude meet.
 What makes this olive oil so special, with an acidity of 1.5%: The olive trees grow here on poor, stony soil, resulting in a low yield but a high concentration of flavor and antioxidants. Thanks to rapid, local pressing within eight hours of harvest, this oil retains its exceptional freshness and nutritional value.
 Read more about the origins of this special olive oil in our blog: From rugged hills to top quality: the story of our new olive oil.

 Naturally rich in antioxidants and polyphenols, with a very low acidity of 0.15% .

 Character Naturally rich in antioxidants and polyphenols, with a very low acidity of 0.15%. Bright green in color, with subtle aromas of wild herbs, green almond, and fresh leafy greens. On the palate mild and gently fresh, with light notes of green fruit and herbs, harmonious and smooth. The aftertaste is gently peppery, pleasant and not overwhelming, typical of a mild, high-quality olive oil.

 mild • supple • harmonious

 Koroneiki olive variety
 Harvest time: Mid-harvest, when taste and aroma come together perfectly.
 Acidity 0.15%!!!

 Olive oil and heating Our olive oil is excellent for cooking. Thanks to its high content of monounsaturated fatty acids and natural antioxidants, high-quality olive oil remains stable when heated and can be safely used for baking and frying up to approx. 180–200°C. Fresh olive oil with low acidity oxidizes less quickly and retains its flavor and nutritional value better, provided it is not overheated, just like any oil.
 👉 Extra virgin olive oil is generally regarded by nutrition scientists as one of the healthiest choices for cooking at normal cooking temperatures.