Exceptional virgin oil and exceptional green olive oil.

The fruit of the Koronian olive tree is collected in a traditional manner (with sticks and by trim) and within 24 hours, it is placed in the oil press.

There, in a totally natural manner, exclusively with the use of mechanical means, and in a temperature of less than 26 C, the cold extraction of the olive’s natural juice takes place, also known as extra virgin oil and extra green olive oil.

Next, the extra virgin or green oil is stored in special tanks, which are cooled by liquid nitrogen, in order to be preserved in perfect condition.