Aenaon, from Kalamata Greece, extra virgin olive oil is distinguished for its excellenct quality, taste so intense that numbs the
end of the tongue, with pleasant aromatic and strong characteristic odor and acid taste due to essential oils rich in sulfur compounds.
Garlic is used mainly as aspice in cooking, especially used in salad. Used in roasts, boiled sauces, in salads, pickles.
Olive Oil Nutritional Value (per 100ml)
Olive Oil Quality Characteristics
Olive Oil Nutritional Value (per 100g)
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