Understanding the olive and its’ oil is essential in order to appreciate its qualities and peculiarities. High antioxidant levels and low acidity are key factors in choosing our oil. Not all oils are created equally.

Culinary connoisseurs often use the following sensory stimulants in appreciation of extra Virgin olive oil : mild, semi- fruity and fruity, depending on the flavor of the oil that can be detected .

In particular our oil from the Chalkidiki region has a pepper finish and is indicative of prime harvesting and extraction processes. The higher chlorophyll content in unripe olives makes the earler harvested oil, slightly greener and richer in healthy polyphenols. According to the abstract of a recent study, stating there are positive correlations of a high level of oleocanthal and oleacein in olive oils present in earlier harvests