The olives are produced in Rovies, Evia, on a 350 acres estate. The microclimate of the region, the fertile soil, the organic farming (certified by BIO HELLAS) produce excellent quality of olives and olive oil with up to 0.5% free acidity. The varieties grown are "Amfissa", "Kalamata", "Spanish" and "Koroni". The olives are harvested by hand, and are in the oil mill not later than 48 hours.
The oil is produced in the cooperative oil mill in Rovies by cold pressing, with temperatures not exceeding 27° C at all stages.
Ideally for salads and cooking. Store in a cool and shady place.
Extra-virgin olive oil comes from virgin (mechanical) oil production only, and is of higher quality: among other things, it contains no more than 0.8% free acidity, and is judged to have a superior taste, having some fruitiness and no defined sensory defects.