The Greek Peloponnese Peninsula is a paradise with bright and diverse vegetation. Most of the peninsula is occupied by olive groves. It is here that nature itself has created ideal climatic conditions for the ripening of juicy, oily olives, from which fragrant, polyphenol-rich oil is made. Thanks to the hard work of dozens of generations of local peasants, today we have the opportunity to enjoy a simple, fragrant, very soft olive oil. Greek olive oil is a 100% natural product, unique in its highest quality, unique taste and beneficial properties. Regular consumption of Greek olive oil contributes to overall health improvement and rejuvenation of the body, improving the digestive and cardiovascular systems, reducing the risk of cancer. It is recommended for a health-improving diet, cooking salads, stewing vegetables, for use for cosmetic purposes. Choriatico Peloponnese olive oil has a naturally low acidity, not exceeding 0.4%. The acidity of the oil is the percentage of oleic acid in olive oil, it does not reflect the acid level of the taste of the oil, but only indicates the amount of free fatty acids. Even professionals will not be able to taste or smell low or high acidity. The lower the percentage of acidity, the higher the quality of the oil. Extra Virgin oil is obtained exclusively from ripe olives, which are harvested by hand, and processed by cold pressing. The acidity for such an oil is 0.8%. From 1 kg of selected olive fruits, only 250 ml of oil is obtained, and using medium-quality olives or damaged fruits instead will lead to an increase in acidity, and the oil cannot be called Extra Virgin. Chemical and biochemical additives and preservatives are also not used in the production process. Extra Virgin olive oil is recommended to be used for dressing fresh vegetable salads, marinades, sauces, sandwiches and other cold dishes, as well as added to fish and seafood dishes, as well as for a wellness diet, stewing vegetables, and use for cosmetic purposes. The product should not be subjected to heat treatment, because because of this, useful trace elements are destroyed, under the influence of high temperatures or light, the oil is oxidized and acquires an unpleasant smell and taste.