Our region is known for its qualitative and quantitative production of olive oil. Most of these olive oils are early harvest olive oils coming within the category of extra virgin olive oil. It is the best olive oil in terms of quality. It has an exceptional colour, aroma and taste, and its acidity does not exceed 0.5%. People often think that bitter oil is defective. However it is not by chance that the International Olive Council and the European Regulation focus on three main characteristics in their evaluations, namely fruitiness, bitterness and pungency, which we usually find in good Greek olive oil.