The unripe olive oil comes from the pressing of unripe fruit that retains its green color.

 It is characterized by low acidity, while the taste is slightly bitter and spicy with a strong fruity flavor from the perfumes of freshly picked unripe olives. Its oiling takes place no later than 24 hours after the fruit is harvested by the process of cold pressing. It is recommended to be eaten raw to enjoy all its excellent characteristics.

Below we mention the healing properties and benefits of the unripe olive oil:

• Lowers cholesterol.
• Contributes to cancer prevention.
• Enhances the proper functioning of the liver.
• Helps patients suffering from diabetes and heart diseases.
• It is rich in antioxidants.
• It has a high content of vitamin E and provitamin A.

Every year in our modern olive mill we produce the best quality olive oil meeting all the necessary conditions to offer the consumer the best product on the market.