Its production relies on traditional rural knowledge. It is free from pesticides and synthetic fertilisers. Mild techniques are implemented during the production process, for its processing and packaging, resulting in a product of excellent quality.
The olive fruit is collected by hand and oilification is carried out right after mechanically, in temperatures below 27℃ and with minimal water, resulting in maintaining its excellent quality. These techniques ensure the existence of all its nutritional elements and the taste. It is an olive oil of low acidity.
Its quality is guaranteed with all the necessary testing and is accompanied by the relevant certifications.
It is ideal for all purposes, especially in salads, sauces, dipping, marinading, cooking, pastry making, baking.