The most privileged olives of the Aegean are processed and brought to your table with their perfect taste...
 
Acidity value max. 0.6.
The tightening process takes place at maximum 25 °C. 
Obtained from green olives by cold pressing method.
Prepared products are stored at maximum 18°C - 20°C in specially air-conditioned warehouses. 
Harvested olives are pressed within a maximum of 8 hours.
The sharp fruitiness, burning and bitterness coming from the green olives are felt intensely.