Extra Virgin Olive Oil AEGEAN GOLD.
Olives variety: Kolovi.
Harvest period: 15th November - 15th January.
Harvest method: Mechanical and by hand.
Oil production method: Centrifugation in 2 or 3 phases, Alfa Laval.
Extraction temperature: Cold extraction 26ºC
Chemical Analysis: Acidity 0,4% Max.
Cultivation method: Conventional.
Region of origin: Lesbos, Greece. Protected Geographical Indication.
AEGEAN GOLD is a filtered, cold pressed extra virgin olive oil obtained directly by mechanical processes. Since 2004, olive oil AEGEAN GOLD has been awarded more than 40 distinctions in international competitions, half of which have been won in the last three years.
It is typical of Lesbos and mainly produced from the Kolovi variety, which endows it with its strong, fruity character. Its blend however, includes also the varieties of Adramytiani and some Latholia.
The first one grants it aroma and rich texture and the second one its mild, slightly semi-sweet and balanced flavour. Combined all together, they create an excellent extra virgin olive oil defined by a golden-green bright colour and full-bodied flavour.