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Organic Extra Virgin Olive Oil - House Of Olive

Extra virgin olive oil from single variety "Manaki" olive trees. It has a vivid gold colour with green hints, fruity aromas with herbal notes, a soft delicate taste and a rich mouthfeel. Ideal for salads, fresh dishes with herbs and sweets. 500ml tin can
SKU: EL122

Extra virgin olive oil from single variety "Manaki" olive trees. It has a vivid gold colour with green hints, fruity aromas with herbal notes, a soft delicate taste and a rich mouthfeel. Ideal for salads, fresh dishes with herbs and sweets.

 Belong to the "Manaki" variety and produce a "mild" tasting, fruity, aromatic and "soft" olive oil, with a bright green colour. Harvesting is done with traditional methods at the right period of maturation of the olive-crop, which can range from early November to late December, depending on weather conditions. The olive crops are collected in linen bags and transported to the mill within 48 hours, thus ensuring the best quality of the produced olive oil and preventing its oxidation.

Olive oil extraction is carried out in a modern eco-mill that meets all health requirements and the necessary quality certifications. The olive oil is first cold pressed (below 27 degrees Celsius), and only by mechanical methods. Cold extraction preserves the quality, flavour and aroma of the olive oil.

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Extra virgin olive oil from single variety "Manaki" olive trees. It has a vivid gold colour with green hints, fruity aromas with herbal notes, a soft delicate taste and a rich mouthfeel. Ideal for salads, fresh dishes with herbs and sweets.

 Belong to the "Manaki" variety and produce a "mild" tasting, fruity, aromatic and "soft" olive oil, with a bright green colour. Harvesting is done with traditional methods at the right period of maturation of the olive-crop, which can range from early November to late December, depending on weather conditions. The olive crops are collected in linen bags and transported to the mill within 48 hours, thus ensuring the best quality of the produced olive oil and preventing its oxidation.

Olive oil extraction is carried out in a modern eco-mill that meets all health requirements and the necessary quality certifications. The olive oil is first cold pressed (below 27 degrees Celsius), and only by mechanical methods. Cold extraction preserves the quality, flavour and aroma of the olive oil.

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