Virgin extra virgin olive oil 4L or proto oil is olive oil of the highest nutritional and biological value. It comes from freshly picked unripe olives, it has a bright green color and its acidity does not exceed 0.5%. It is distinguished by its bitterness in taste and is famous for its antioxidant properties.
Extra Virgin Olive Oil with very low acidity. The special characteristic of this olive oil is that it is produced on the same day of the collection of the olives, which are carefully collected by hand, at the appropriate stage of ripening
Ripe oil is the olive oil produced from unripe olive fruit. It belongs to the category of extra virgin olive oil and is the oil obtained by crushing olives that have not yet wrinkled and retain their green color.
The olives are harvested by hand in October and processed immediately. The beautiful, bright green color of the gourd oil is due to the chlorophylls of the unripe fruit, which have antioxidant properties. The unripe oil also has vitamins, minerals and polyphenols, which protect the cells of the human body from free radicals. Its taste is more bitter than that of extra virgin olive oil, and quite spicy, with strong fruity elements from the aromas of freshly picked unripe olives.
We use the gourd oil raw, to benefit from the nutrients and to enjoy its intense organoleptic characteristics. We can add it to green salads, legume salads, boiled and roasted vegetables, fish and seafood.