2 Liters Extra Virgin Olive Oil

Natural Cold-Pressed Olive Oil

Free fatty acid content of oleic acid is less than 0.8 grams per 100 grams. Natural cold-pressed olive oil is obtained by cold pressing unripe green olives harvested in October-November. It is more suitable for raw consumption than for cooking. It can be consumed by taking a tablespoon in the morning and evening as a remedy, as well as used in cold dishes, appetizers, and salads. It has a fruity and fresh taste. It causes a slight burning sensation in the throat after swallowing but does not cause nausea or vomiting.