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Extra Virgin Olive Oil of Low Acidity in Metal Tin
The olives are treated carefully and
thoroughly at all stages of olive oil production and are broken directly into
granite millstones at our privately owned olive press.
The export of extra virgin olive oil becomes with a handsomely milling and cold pressing at a maximum temperature of 27oC as required by the European Regulation 1019/02 .
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