Sitia olive oil has a natural low acidity of no more than 0.29%, preserving all the useful substances accumulated by the ripened fruits of the Koroneiki olives growing in the Sitia region (Eastern Crete), where there are more than 3,000 sunny hours a year! It is an exceptionally favorable geographical location, with a climate and soil ideally suited for the production of olive oil of the highest quality. Sitia 0.3 has a very low acidity – 0.3%, such an oil in the Mediterranean is considered very useful and even curative, it is an antioxidant-rich product with many useful properties. Olive oil has a delicate golden-green color and a pleasant bittersweet fruity aroma. A balanced slightly sweet taste with a peppery aftertaste in a long aftertaste is characteristic of fresh olive oil. Restrained aroma of wild mountain herbs with notes of allspice, this is the highest quality olive oil – the right addition to your salads and light dishes. It has a unique fruity aroma and a surprisingly long aftertaste. Sitia olive oil is extracted from the highly prized Koroneiki olive and pressed at a local Greek production on the same day after harvesting. The process of extracting olive oil from olive fruits is carried out directly on the day of harvest at very low temperatures in order to preserve all the useful qualities and very low acidity. The procedure is carried out under the strictest supervision of specialists. Crowns are small green olives that are not used for food, but only for pressing oil. In addition to the wonderful fresh taste, these olives have a very important feature - the oil from them stably retains all the vitamins and low acidity throughout the shelf life. And low acidity is one of the indicators of the high quality of olive oil. AILAMAKIS is a surname belonging to the family of the Cretan farmer Nikolaos Ailamakis, who owns olive groves and a small olive oil production. In Greece, it is customary to put your name on the product produced as a guarantee of consistently high quality, for which not only the farmer himself is responsible, but also his entire extended family. In the traditional way of Crete, the reputation of the family plays a decisive role for the recognition of society and success in business. The Aylamakis family has specialized in the production of this liquid gold for several generations and knows the secrets of producing Extra Virgin olive oil better than anyone. In recent years, they have been honored to take part in world-class competitions in London, New York and Athens and have been awarded several gold and silver medals. Protected Designation of Origin (P.D.O.) from Sitia of Crete. The designation on the label PDO Sitia Lasithiou Kritis (P.D.O. – protected designation of origin) means that this oil is produced in the Sitia region of the island of Crete. Sitia is one of the most famous regions in the world producing the highest quality olive oil. The products receive the PDO mark because they have specific regional characteristics and are produced using special traditional methods and means. All PDO products have a special mark. Each bottle is numbered to ensure quality control. PDO olive oils are obtained from olives of certain areas.