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The trees belong to the Koroneiki variety that is native to Greece. Its olives ripen around November and December, yielding excellent quality olive oil whose special properties combine a fruity, smooth taste and an apple and grass aroma with an exceptionally low acidity.
Its exceptional taste, aroma and properties are the result of our strenuous efforts throughout the entire production process: from cultivation to storage.
We combine traditional renovation methods with modern techniques that respect the sustainability of the ecosystem.
The olives are still picked by hand, as our parents used to do, so we can make sure that neither the fruit nor the trees are damaged. We only use linen bags and bring the harvest to the olive press the same day to ensure that the fruits retain all their qualities until further processing takes place. We only use the cold pressing method to ensure that the nutritional value, taste and aromatic properties of the olives are transferred to the oil pulp.
We put the LIÁ olive oil in a specially designed opaque white bottle to protect the oil from light and maintain its top quality. Finally, our bottles are stored in a cool place with a stable temperature.