Consumption of olive oil is on the increase today due to its taste
and public awareness of its nutritional and medical values.
Olive oil contains anti oxidizing materials, like Polyphenols and
Tocopherols. It also contains vitamin E, considered to have a positive
contribution on our health.
Many factors influence the processing of Olive Oil, and thus -
the quality of the oil: the Olive's cultivation methods, their
physical condition - whole or bruised, the quantities transported
to the mill, the amount of time that passes between picking and
"Extra Virgin Olive Oil" is the highest quality classification.
"Cold Press" is essential in obtaining the highest levels of quality.