Single-variety extra virgin olive oil from the Koroneiki variety, of high quality. The olive fruits are carefully selected in autumn, at the right ripeness, to maximize the yield of their beneficial components and aromas.

The harvest is done exclusively by hand and on the same day the olives are washed, cleaned, and the olive oil is extracted. The process is maintained at a temperature below 27°C (cold pressing) to preserve its characteristics.

Each batch undergoes organoleptic testing to ensure its quality. It is bottled with modern equipment in dark glass bottles and tin containers, offering protection from light and oxygen, so that its aromas and characteristics remain intact.