زيت زيتون يوناني بكر ممتاز عضوي معتمد من وزارة الزراعة الامريكية، فائز بالميدالية الذهبية 22/23، محتوى فينولي عال (481 ملغم/كغم)، يوناني، مستخلص على البارد، زجاجة 16.9 اونصة، كورونيكي من بي جيه كابوس

✅2022/23 GOLD Award Winner at the BIOLNOVELLO International Olive Oil Competition in Italy. ULTRA-PREMIUM, Fresh, clean taste, hand harvested in October/November of 2022 (2022/23 harvest). Comes in an elegant 16.9 fl oz glass bottle which is easy to store, easy to handle (you don’t need a dispenser bottle or sprayer as it has a great pouring spout). Great business or personal gift idea. Best Before January 2025.
✅HEALTHY DIET & LIFESTYLE – Rich in healthy Antioxidants (481 mg/kg Phenols during production) with high Hydroxytyrosol (and its derivatives) levels at 5mg/20g, our evoo is very special to try on its own or as a salad dressing, pairs perfectly with most foods that require a robust taste (salads, vegetable, fruit, meat, poultry, beans, seafood, grains, dairy) and although recommended as a finishing oil, it is suitable for all cooking needs (Raw, Sautéing, Deep Frying, Baking, Grilling).
✅THE REAL DEAL – Ingredients: 100% Certified Organic Greek Extra Virgin Olive Oil of Single Origin | Ancient Olympia Vicinity (north of Kalamata) | Cold-Extracted | No Additives | Natural Juice | Unrefined | Koroneiki Tree Variety | Non-GMO | BPA-Free | No Pesticides | No Herbicides | No Chemicals | USDA Organic Very low acidity of under 0.25% (over three times less than the maximum limit for the Extra Virgin Olive Oil category). Very high smoke point of over 400°F.
✅DELICIOUS TASTE - Tasting intensity: Medium. Tasting characteristics: Aromas of cut grass, artichoke, basil and notes of tomato stem. Taste exhibits abundant fruitiness, medium bitterness and pungency with notes of arugula, flowers, mint and green almond. A high persistence and complexity. Give your cuisine that authentic Mediterranean taste.
✅VERY HIGH IN POLYPHENOLS: 481 mg/kg (during production) using the only certified method by the International Olive Council called HPLC. If we used other testing methods (not certified by the International Olive Council) the number result would be much higher.