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Certified Organic Greek Extra Virgin Olive Oil -Single Origin -Cold Pressed 2022
Certified Organic Greek Extra Virgin Olive Oil -Single Origin -Cold Pressed 2022
Certified Organic Greek Extra Virgin Olive Oil -Single Origin -Cold Pressed 2022
Certified Organic Greek Extra Virgin Olive Oil -Single Origin -Cold Pressed 2022
Certified Organic Greek Extra Virgin Olive Oil -Single Origin -Cold Pressed 2022
Certified Organic Greek Extra Virgin Olive Oil -Single Origin -Cold Pressed 2022
Certified Organic Greek Extra Virgin Olive Oil -Single Origin -Cold Pressed 2022
Certified Organic Greek Extra Virgin Olive Oil -Single Origin -Cold Pressed 2022

Certified Organic Greek Extra Virgin Olive Oil -Single Origin -Cold Pressed 2022

$ 12.61

Availability: 22 in stock
  • Food Specifications: Cold Pressed, Homemade, Organic
  • ml: 250ml(8,45oz)
  • Serving Size: 40 Grams
  • Product: Cooking & Serving Oil
  • Expiration Date: 9/2026
  • Country/Region of Manufacture: Greece
  • Condition: New
  • Brand: Unbranded
  • Number of Servings: 10 plus
  • Volume: 500 ml
  • Allergens: no
  • Calories per 100 g/mL: Less than 10
  • Food Aisle: Pantry
  • Labels & Certifications: Protected Designation of Origin (PDO), USDA Organic
  • Regional Cuisine/Region: Greek
  • Calories per Serving: Less Than 50
  • Style: Extra Virgin
  • Type: Olive Oil

    Description

    100% Certified Organic Greek Extra Virgin Olive Oil Kalamata - Single Origin - Harvest 2021 - Cold Pressed - Superior Quality - Low in stock
    Extra virgin olive oil is pure natural olive oil, without industrial processing. It has an intense fruity taste and aroma of freshly picked olives. May present with pleasant bitterness and short-lived burning in the esophagus
    What is extra virgin olive oil?
    Of course, there is always talk of what is described as "extra virgin olive oil", the one that sells well abroad. However, in order to get such a label, an olive oil must be as it comes out of the mill, without processing and with an acidity of less than 0.8%. If the acidity is more than 0.8% but does not exceed 2% then it is simply characterized as "virgin" and more than 2% has the designation "industrial", which replaced the older "lamps", "coupe" and in the last stage the "Refined".
    To be classified as unheated, an oil must have come out of the mill without its temperature exceeding 28 degrees Celsius. In several olive mills they raise the temperature even to 60 degrees to slightly increase the production, perhaps at the expense of quality. Because polyphenols above 28 degrees become more water soluble and leave with the water waste of the mill.
    A very good olive oil must, in Mr. Franzolas's opinion, meet at least 4 of the following 6 criteria: 1. Acidity <0.3, 2. Peroxides <8, 3. Polyphenols> 200 mgr / Kgr, 4 On the tasting scale to get for Fruity> 3.0, 5. For Spicy> 2.0, 6. For Bitter> 2.0.
    Our production and why choose us????
    It is a fact the single-celled production of extra virgin olive oil of our company Greekherbay. Traditionally we collect our own olive oil of extremely high value as a tradition of our ancestors. Our fields are in suitable soil and temperatures to produce the greatest high quality of our oil. In Chronos we produce 4-5 tons of oil. We mainly sell it locally as it is in great demand. It will be available for a while and here for anyone who wants to feel a new experience in the taste. !! A test will take you !!