Olive oil is the soul of the recognised "Mediterranean diet". Extra virgin olive oil is the healthy choice in cooking/baking, where it can easily replace all fat products. In addition olive oil is rich in antioxidants and has an anti-inflammatory effect on chronic conditions, including cardiovascular conditions, type 2 diabetes, etc.
Virgin Olive Oil (EVOO)" is produced only once a year, as good quality olives are harvested in the
period Nov.-Jan. They are then processed in a dedicated production line, to prevent contamination from inferior quality olives.
"Mavroudis Extra Virgin Olive Oil" is a fresh, medium intensity, high-quality olive oil. It is produced from Koroneiki and Lanolia types of olives and has a distinctive aroma of fresh cut grass.
"Mavroudis Early Harvest Olive Oil" (Agoureleo = Unripe olive oil) is a limited production Olive oil, as the unripe olives are collected by hand. This olive oil has remarkable organoleptic charecateristics and exceptional nutritional attributes.
"Early Harvest" is a high intensity olive oil with a strong aroma of freshly cut grass.
"Mavroudis Gourmet aromatic Olive oil" is produced by adding fresh herbs or fruit
(basil, oregano, garlic, lemon, orange, chilli) during the extraction of the Extra Virgin Olive Oil.
"Kyklopas" Organic, Extra Virgin Olive Oil
"Kyklopas olive oils" have won a number of medals at international olive oil competitions.
The olives are harvested during mid to late Otober under strict environmental regulations from a single variety "Makri" olives. The olive oil is extracted same day as harvested in an organic certified olive oil mill.
The "Kyklopas" organic extra virgin olive oil is characterized as mid to high intensity and has aroma of green banana, artichoke and freshly cut grass.