Olive oil production
Due to the very early harvest in November, when the olives are still green, the oil is especially rich in antioxidants.
The oil shows aromas of fresh-cut grass and herbs in the nose and has a delightfully spicy sensation throughout the mouth with a peppery finish.
The fresh oil is already available in December, a month after the harvest, in 0,75l bottles or 5 l canisters.
100% Koroneiki olives.
Test results for the current year (harvest November 2015):
Free Fatty Acid content 0,33%
Peroxide Value 5,47 meqO2/kg
Absorbency in Ultraviolet (UV):