Crafting Exceptional Olive Oil. Small batch production from primitive, anhydrous, organic, unique groves. Each bottle is numbered and hand-signed.
Acidity: 0.29 % | Peroxides: 8.8 mEqO2 / kg | Spectrophotometric determination of K232: 1.207 | Spectrophotometric determination of K270: 0.091 | DK in ultraviolet: 0.000
"The olive oil is classified as semi fruity (median value between 3 and 6) and balanced (median of bitter and / or spicy not exceeding two units of the median value for fruitiness). “ Department of Agriculture, Ministry of Agriculture, Rural & Environmental Development of Cyprus, Organoleptic Evaluation Laboratory for olive oil” 01.28.2016.
Harvested exclusively by hand without the use of mechanical means. | First cold extraction through a single, continuous process, by centrifugation. | Hand bottling & labeling. | Each bottle is hand-signed & numbered.