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Cultivated in the Northeastern part of Greece (Makris variety) certified by TUV, it is pressed at 28 degrees in a certified organic olive mill using the method of cold pressing and the duration of crushing is 45 minutes. The collection of the fruit starts on October 15 and it is a fruity extra virgin olive oil with an acidity of 0.27. Number of peroxides 6.45. K232 1.886, K270 0.113 and DK minus 0.002
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