The rare extra virgin olive oil Elisso is produced from two olive varieties, Athinolia and Koroneiki at the groves of Katerina-Christina Manolakou in Assopos, near the Byzantine castle town of Monemvasia in the Peloponnese.
The olives that produce Elisso are harvested and immediately transported to the olive mill where the processing of olive oil production takes place at low temperatures (<27 C). The olive oil remains for two months in stainless steel tanks to settle naturally and then it is standardized in state-of-the-art conditions to create a top-tier EVOO.
It is worth mentioning that except from excellent organoleptic characteristics, the extra virgin olive oil Elisso is a vegetable oil which consists for the most part of unsaturated fatty acids, omega-3 fatty acids, vitamin E and amino acids, which hydrate the cells of the human body.
READ MORE: Greek Extra Virgin Olive Oil
