Extra virgin, premium organic olive oil for those who like a mild taste
“Myrtoo” olive oil is obtained exclusively from the “Koroneiki” olive variety, harvested in February when
the olives are ripe and black. Olive oil “Myrtoo” tastes milder than other types of olive oil. Ideal for
those who do not like a strong and spicy aftertaste. Best suited for cooking (including frying and
stewing). It has good organoleptic properties (it is a combination of 5 senses), rich in antioxidants,
vitamins, provitamins, minerals and phenols. It has a characteristic yellow-green color.
Complete preparation in this farm's olive mill without a separator and at a temperature below 20
degrees Celsius guarantees maximum preservation of all organoleptic facts.
The acidity of this olive oil is very low as the fruit is harvested and pressed on the same day in the olive
mill of this farm. Olive oil is immediately placed in stainless steel tanks filled with nitrogen so that
oxygen does not destroy its good properties.
The higher the quality of the olives, the better they are harvested and pressed, the lower the acidity and
the more valuable the oil. The olive oil of this farm reaches +/- 0.3 percent. acidity. This is a very good
indicator. The lower the acidity, the more resistant the oil is to heating. However, the best way to get
the best nutritional properties of this olive oil is to pour the oil on various salads, fish products,
desserts or stewing food, as the Greeks do - 130-150 degrees Celsius.
Premium extra virgin olive oil has earned a good reputation, especially in the Mediterranean. There, it is
an integral part of the food production process.
Kviečiu ir Jus pasimėgauti Viduržemio jūros regiono „žaliuoju auksu“.