The premium extra virgin olive oil “Benios” is the result of mixing two exceptional local olive varieties: Athinoelia (90%) and Koroneiki (10%).
These varieties give its rich spicy taste, the very fruity aroma and the very high poly-phenol content.
The olives are harvested early in the season, and they are taken immediately after collection to the local cooperative olive press which is equipped with machinery of latest generation certified with ISO, in order to be processed.
Due to the favorable weather conditions, this year’s crop (2015-2016) was very satisfactory, both in terms of quantity and quality of the olive oil.
Once extracted, the olive oil is stored in our inox tanks until bottling.
This year’s olive oil chemical analysis:
Acidity: 0,29% (max 0,8)
K270: 0,106 (max 0,22)
K232: 1,700 (max 2,50)
DK: -0,002 (max 0,01)
meqO2/kg: 5,9 (max 20)