The olive harvest begins with the so-called „cakistez.“ These are the green olives. A local specialty consisting of bruised green olives soaked in water for a week and then marinated in olive oil, garlic, and coriander seeds. They are a popular appetizer or accompaniment to drinks.
An early harvest results in olive oil with low acidity, more healthy polyphenols, and a more intense, aromatic flavor, which is an important quality characteristic.
The highest-quality oil is „extra virgin olive oil“ or „extra virgin.“
It is always cold-pressed, meaning the temperature during pressing must not exceed 27 degrees Celsius. This method is particularly gentle and ensures that the valuable ingredients are preserved.