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Packaging: Drum, 150 kg (200 L)

Nutritional value

The 75% of olive oil is composed of monounsaturated fatty acids (MUFAs) with beneficial properties for the human body. The consumption of monounsaturated fatty acids (MUFAs) is associated with a reduced risk ofcardiovascular disease by reducing total cholesterol and LDL cholesterol in the blood. The olives also contain4-6% carbohydrates, significant amounts of vitamins E, A, carotenoids and metals - trace elements (calcium, copper, iron, manganese, zinc). Finally, it contains substances with strong antioxidant effect (hydroxytyrosol, tyrosol, oleuropein, oleocanthal, squalene). 

Varieties: Kalamon, Amfissa, Chalkidiki.

Organic farming product.