Nutritional analysis of PYLAON olive oil crop 2016
Olive growing and harvesting require intensive care throughout the year. The size and lubrication of the olives is done in the most gentle way possible and according to the traditions of the region.
Several trees are between 40 and 50 years old and give their fresh and alive fruits. The harvesting of the olivess is done manually, without machines. The extrusion of the fruit is done exclusively at temperatures below 30 ° C. The results of the biochemical examinations of the sample give each year an excellent quality which can be understood both in paper and on table.
PYLAON olive oil is distinguished by its unique color, unique taste, full aroma and excellent culinary application in hot and cold dishes.
