My baskets
You still don't have anything in your shopping cart
My baskets
You still don't have anything in your shopping cart
You still don't have anything in your shopping cart
You still don't have anything in your shopping cart
{{getOldPrice()}}{{getPrice()}}
¡ Comprando este producto consigues {{calculatedProductMenttos()}} menttos !
Organic extra virgin olive oil of the Koroneiki variety, made in Artajo exclusively with olives of the Koroneiki variety from its own farm and harvested green, very early. In this way an EVOO of exceptional quality is obtained, prioritizing the flavor and aroma of green fruit above the yield.
For the production of this extra virgin olive oil, 10 kg of selected olives have been used for each liter of oil, resulting in an extra virgin olive oil with intense green fruity aromas, with hints of aromatic herbs and red fruits (raspberry, redcurrant). In the mouth it has a medium-high bitterness with a medium spiciness.
Net Contents:250 ml
Olive Variety: Koroneiki.
Acidity: 0,2º
Packaging:Crystal bottle.
Organic Certificate: ES-ECO-025-NA EU Agriculture.
Extra Virgin Olive Oil of superior category obtained directly from olives and only by mechanical procedures. First cold extraction.
Organic extra virgin olive oil of the Koroneiki variety, made in Artajo exclusively with olives of the Koroneiki variety from its own farm and harvested green, very early. In this way an EVOO of exceptional quality is obtained, prioritizing the flavor and aroma of green fruit above the yield.
For the production of this extra virgin olive oil, 10 kg of selected olives have been used for each liter of oil, resulting in an extra virgin olive oil with intense green fruity aromas, with hints of aromatic herbs and red fruits (raspberry, redcurrant). In the mouth it has a medium-high bitterness with a medium spiciness.
Net Contents:250 ml
Olive Variety: Koroneiki.
Acidity: 0,2º
Packaging:Crystal bottle.
Organic Certificate: ES-ECO-025-NA EU Agriculture.
Extra Virgin Olive Oil of superior category obtained directly from olives and only by mechanical procedures. First cold extraction.
