Extra virgin olive oil acidity 0.2%
Extra virgin olive oil from Crete with 0.2% acidity produced by cold pressing from olives of the Koroneiki variety. It is produced in an area in southern Crete in Lasithi with a family tradition of olive oil production. It is the best choice for salads, cooking and cold cuisine. Try to taste its excellent taste just on a baguette or pastry.
Physis of Crete 0.2% won the gold medal in Athens 2018 and the COOC gold medal in Rethymno 2018
At the International Olive Oil Competition London 2017, we won a bronze medal among 4000 participating olive oils from all over the world!
What you should know about olive oil
Olive oil is considered a food containing monounsaturated fats, and is a key element of the Mediterranean diet.
Pressing olives are plucked before final ripening, when they have the color of green aubergine, because the quality of the oil is much better than that of fully ripe olives.
Virgin olive oil is a "natural juice" that contains intact all the key components contained in olives, such as vitamins and minerals, and thus olive oil has all the beneficial properties available.
Virgin olive oils are divided according to the content of free fatty acids (acidity) and other special characteristics for each category.
Extra virgin olive oil with acidity ≤ 0.3% is considered TOP class
