The olives are treated carefully and thoroughly at all stages of olive oil production and are grinding directly into granite millstones at our privately owned olive press.

The extraction of extra virgin olive oil becomes with a handsomely milling and cold pressing at a maximum temperature of 27oC.
No water is used during the oil extraction process and the oil separation is done in two phases, thus avoiding the harmful effects of hot water on the oil and the ingredients remain unaltered.

The positive results of this production process are:

- the maximum yield of olive oil
- the high purity and clarity of the olive oil
- most phenolic substances with their beneficial properties
- the excellent taste characteristics

From antiquity its value was recognized by Hippocrates, Diocletian and Dioscorides for its healing properties.

It is also a fat that can replace butter, mayonnaise, seed oils or sour cream in cooking or confectionery.

✅Experts recommend consuming two to three tablespoons of olive oil a day.
Ideal to eat raw, for example in salads, sauces, dressings, dips.

Certified low acidity extra virgin olive oil of high nutritional value and taste.

Store in cool and shady place, away from heat and sun.
Available in tin can 5 litres.