Olive oil, Extra Virgin Olea Europaea

It is a real rural oil, from the depths of the Greek countryside. The olives are harvested in a typical olive grove in southern Greece. Not from any modern shiny steel factory there, but from a real ancient mill, which has been operating since the 18th century and is run by an open-hearted Greek family, who knows and believes that the best oil can only be extracted if the olives are milled with stone mills instead of steel screws; pressed the resulting puree in a real press instead of spinning in several high-tech Italian centrifuges.
And rubbish no filtering! – Greek waves instructively. Whoever settles on the bottom will settle, especially since the most valuable nutrients, macro and microelements, vitamins in the sediment. Rich in sterols, phenolic aromatics – antioxidants, flavanoids. The oil is therefore yellowish green, aromatic and fragrant, with a mild aroma of fresh herbs; and yet – the healthiest.
The fresher the oil, the more aromatic, so hurry to taste it now. Rustic olive oil will still be good after 10-15 months, only it is no longer as aromatic and mild, with a milder taste.