This year we took the olives to be pressed at a newly built unit of high standards in the area of Kyparissia that specializes in cold press olive oil. (images attached)
Time of Picking: We chose to harvest the olives early as oil made from green (unripe) olives has more polyphenols (natural antioxidants) than oil made from ripe olives.
This oil has a deep, bright green colour, rich texture and the distinctive aroma of freshly - cut olives with a slight peppery aftertaste.
An extra virgin olive oil of the finest quality with an acidity of only 0.3%.
Use it raw in salads or dressings, add it at the end of cooking or pour it over boiled vegetables.