Olive oil is a lifestyle. The production of this health elixir, which has a history of thousands of years, requires a thorough diligence and mastery. The slightest flaw that may occur in the production stages can lead to major loss of healthy, beneficial antioxidant components and the unique aroma of the olive oil.
With the aim of producing superior quality organic extra virgin olive oil, PIERRE LOTI meticulously implements the quality control systems developed by its own professional teams in all production stages, extending from good agricultural practices in the olive blossom stage to olive harvesting; from its pressing to storage. We take the responsibility of olive oil in the olive branch and bring it to your table.
Olive oils labeled 'Natural Virgin' or 'Extra Virgin' offered on the market shelves for consumption are usually oils with an acidity of 0.8. However, the ratio of free fatty acid in PIERRE LOTI olive oil is between 0.2-0.6%.
Moreover, contrary to common belief, the only quality indicator of olive oil is not the ratio of free fatty acids. PIERRE LOTI also makes the difference with its low peroxide values, exquisite taste and aroma.
It is the content of antioxidants (A, D, E, K vitamins, sequalen, phenol components etc) with therapeutic properties which makes olive oil different and indispensable. The rates of antioxidants of PIERRE LOTI are preserved at the maximum level.
As a true organic olive oil, PIERRE LOTI, has positive effects on prevention of cardiovascular diseases and cancer while it balances blood cholesterol levels and boosts the immune system. PIERRE LOTI organic olive oil is also a nutritious source for strengthening skin and bone health.
PIERRE LOTI is a great source for the Mediterranean-diet which is considered as the key to a long and healthy life.