Ladi Biosas | Agrumato Lemon _high premium extra virgin olive oil is produced in small quantities in a biological mill and the process is very tedious and labour-intensive. The olives are harvested entirely by hand and the organically...
grown lemons are carefully picked at the perfect point of ripeness. The olives and the fresh lemons are crushed simultaneously. The paste of the fruit with the olives is gently malaxe for about 30 minutes at a temperature below 27 C to maintain the organoleptic characteristics of the Ladi Biosas Olive Oil. The smell and flavor that pops up in the olive mill is the most relaxing essential after each production. Then the paste is pressed with a low pressure machine over a long period of time in order to extract the Agrumato Lemon olive oil. The result is a very rare and precious delicate, bright, fresh, intense fruity aroma of Lemon with an acidity level of 0.2% which brings it to the category of the Extrissimo of Olive Oils.
About Ladi Biosas: Ladi Biosas _high premium extra virgin olive oil with a Vertical Integrated Production Processes and Horizontal Hierarchy structure highlights art as a driving force even in food production. Ladi Biosas is standardized in a certified olive mill and all bottles are numbered (one by one) which bear the signature of the great Messenian painter-engraver Mr. Takis Katsoulidis (the font is his own creation),while the Olive Oil is extracted from our own organically grown olive groves in the State of Messinia at Kefalovryso village (40km from Kalamata) in the Southern Peninsula of Peloponnese. Our vision is not just to create a superb Premium product, nor is the «Εnd in Ιtself» the profit (hence the paraphrase Lathe-Λάθε Biosas το Ladi Biosas) but a “magnetic field” that will attract people with different starting points which will converge their expressive powers and the reason of that will be the production of an agricultural product…
