Like fine wine, every variety of olive oil is judged by the flavour, the colour, aroma and acidity. Every type of olive oil is unique since it is made under specific conditions (soil, climate, type and age of olive trees, season when the fruit is picked and its processing). Its colour is basically green, but there are many shades. The flavour can be strong or milder, even slightly spicy. When the olive oil is processed correctly, it retains the full aroma, the vitamins and the flavour of the fruit from whence it came.
Extra virgin olive oil: the best quality oil. The acidity should not exceed 0.8%. The best quality oils have much lower acidity (0.4-0.5%). This oil has a superior aroma, flavour and colour.
Monakrivo is a superior quality olive oil with golden colour, rich aroma, full flavour and very low acidity.