ENGLISH / GREEK

From our Farm to your Plate

NUTRITION
DECLARATION / 100ml

ENERGY VALUE824 Kcal/3389kJ
FAT91,6g
of which 
Saturates12,8g
Mono-unsaturates70,5g
Poly-unsaturates8,3g
CARBOHYDRATES0.0g
of which 
Sugars0.0g
PROTEIN0.0g
SALT0,0g


Free Fatty Acid


0.51
ΔΚ0.00
K 2321.746
K 2700.132
Peroxide Value7.2

Flavor Characteristics and Quality Facts

The 2013-2014 Mystras Olive Oil harvest yielded an olive oil of medium fruitiness and pungency and of light bitterness, with an acidity of less than 0.6

Bottle

250ML, 500ML, 750ML

From our Farm to your Plate

To produce this outstanding olive oil, harvesting of the olives on the farm occurs when the first signs of maturation of the green unripe fruit are observed. The olive harvest usually starts in November and lasts up to the end of January. The picking of olives is accomplished with mild mechanical methods in a way to avoid injury to the tree and its fruit. The fruit is driven immediately, that very day, to a state-of-the-art and organically certified olive mill. The olives are cleaned and then the leaves and pits are removed from the process. Mystras extra virgin olive oil is created when the extraction of the oil via cold pressing occurs having a process temperature of no more than 27°C (80.6°F). This process is carried out solely via mechanical means. Vahaviolos Estate avoids producing its olive oil at high temperature at all costs even though doing so would increase the amount of oil extracted. The gain in quantity would mean loss of quality. Excessive heat used in olive oil extraction reduces the amount of the anti-inflammatory, rich substances, Oleocanthal and Oleacein, the most powerful antioxidants in olive oil.