Ideal for salad, excellent for cooking and baking
Extra virgin olive oil from Crete with acidity / acidity / 0.2% produced by cold pressing immediately after harvesting 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 a gold medal in Athens 2018 and a COOC gold medal in Rethymno 2018
At the International Olive Oil Competition London 2017, we won a bronze medal among 4,000 participating olive oils from around the world!
What you should know about olive oil
Olive oil is considered a food containing monounsaturated fats, and is a key element of the Mediterranean diet.
Pressed olives are peeled before the final ripening, when they are the color of green eggplant, because the quality of the oil is much better than oil from fully ripe olives.
Virgin olive oil is a "natural juice" that contains intact all the key ingredients contained in olives, such as vitamins and minerals, and thus olive oil has all the beneficial properties at its disposal.
Virgin olive oils are divided according to the content of free fatty acids (acidity, acidity) and other special characteristics for each category.
Extra virgin olive oil with acidity ≤ 0.3% is considered TOP class