“There is a beginning of every success
and a kitchen where the secret of success is revealed.”

Mehmet KOŞAN – Olive Oil Sommelier

EARLY HARVEST

Early harvest oils have a longer shelf life than ripe harvest oils because the antioxidant properties of the poly-phenols slow the onset of rancidity.

COLD PRESSED

In the broad sense, Cold-Pressed Olive Oil is the type of olive oil that has not been thermally modified to the point its sensory and chemical features have been negatively altered.

HIGH POLYPHENOL

High-polyphenol EVOO is at the top of its class when it comes to combating chronic diseases and other health woes.

CHROME STEEL TANK

We keep our olive oil in chrome tanks filled with nitrogen so oxygen does not oxidate our oils.

Newslater

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