Our olive oil is characterized by its distinct personality, robust aroma, and a flavor evocative of fresh fruit with a peppery bite, and a hint of bitterness (a desirable trait) that disappears as the oil ages. The quality of our olive oil has been improving because of hard work and through our constant monitoring, ongoing extension and training sessions for the farmers and through conducting sever and rigorous controls on the crops. We do regular organoleptic and chemical tests to make sure that our Extra Virgin and Virgin Olive Oil meet the IOOC standards to preserve the olive oil’s vitamin properties and insure that the antioxidants remain integral and unaltered. The olives are handpicked and processed raw, immediately and naturally. Our farmers choose the right time to hand pick their olives and carefully control the pressing, which is done with modern machinery and technologically designed to respect the natural characteristics of the olives. Each phase of the oil production is carried out with utmost care making our products as unique as the land that produces it. The oil that we produce comes exclusively from the olives grown by farmers deriving from organic cultivation. Our olive oil is an essential and wholesome food for anyone interested in enjoying excellent health by consciously seeking a more salubrious and natural nourishment. The result of our patient, serious and attentive work is extra-virgin and virgin olive oil with the decisive characteristics: a green hue with flashes of gold, a medium thickness, a fruity aroma and a full-bodied taste. The Extra Virgin Olive oil’s acidity is maximum 0.8% and the peroxide value is equal or less than 20 meq. O2/kg The Virgin Olive oil’s acidity is maximum 2.0 % and the peroxide value is equal or less than 20 meq. O2/kg.