Attention!! New harvest, first press, is cloudy, thick, sharp, distinctly bitter. Some wait for it all year, some prefer the classic.
Extra Virgin Olive Oil acidity 0.2%
Ideal for salad, excellent for cooking
High content of polyphenols ???mg/kg
Polyphenols are great antioxidants, beneficial for the heart and nervous system
expiration date 12/2027
Extra virgin olive oil from Crete with acidity /acidity/ 0.2% made by cold pressing from Koroneiki olives. It is produced in the area of southern Crete in Lasithi with a family tradition of olive oil production. It is the best choice for salads, cooking and cold cuisine. Try to taste its excellent taste just on a baguette or pastry.
Physis of Crete 0.2% won the gold medal in Athens 2018, 2025 and the gold medal of the COOC in Rethymno 2018
and many other awards
What you should know about olive oil
Olive oil is considered a food rich in monounsaturated fats, and is a key element of the Mediterranean diet.
The olives for pressing are picked before their final ripeness, when they have the color of a green eggplant, because the quality of the oil is much better than the oil from fully ripe olives.
Virgin olive oil is the "natural juice" that contains intact all the key components contained in olives, such as vitamins and minerals, and therefore the olive oil has all its beneficial properties.
Virgin olive oils are divided according to the content of free fatty acids (acidity) and other specific characteristics for each category.
The TOP class is considered extra virgin olive oil with acidity ≤ 0.3%
