The Greek Peloponnese peninsula is a paradise with vibrant and varied 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 oil rich in polyphenols is produced. Thanks to the hard work of dozens of generations of local farmers, today we are able to enjoy simple, aromatic, 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 promotes overall health and rejuvenation of the body, improves the functioning of the digestive and cardiovascular systems, and reduces the risk of cancer. Recommended for a healthy diet, preparing salads, stewing vegetables, and for use for cosmetic purposes. Horiatico Peloponnese olive oil has a naturally low acidity, not exceeding 0.4%. Oil acidity is the percentage of oleic acid in olive oil, it does not reflect the acidity level of the oil, but only indicates the amount of free fatty acids. Even professionals cannot taste or smell low or high acidity. The lower the acidity percentage, the higher the quality of the oil. Oil labeled Extra Virgin is obtained exclusively from ripe olives, which are hand-picked and processed by cold pressing. The acidity for this oil is 0.8%. From 1 kg of selected olive fruits only 250 ml of oil is obtained, and using olives of average quality or damaged fruits instead will lead to an increase in acidity, and the oil cannot be called Extra Virgin. The production process also does not use chemical or biochemical additives or preservatives.