Extra virgin olive oil.

It is obtained directly from the olive fruit, whereby the fresh fruit is subjected exclusively to mechanical or other physical processes, under conditions which do not lead to a change in the constituents of the oil.

Carefully selected healthy olives are first ground and then the oil is extracted from the olive dough by pressing or centrifuging.

An indicator of the quality of extra virgin olive oil is its spicy and bitter taste that stings and burns when consumed, as well as its aroma reminiscent of partially ripe fruits and vegetables or freshly cut grass.

Olive oil loses its properties over time, so special attention should be paid to the method of its storage. Olive oil is recommended to be stored in dark glass bottles to prevent light from spoiling our enjoyment.