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    Where tradition meets science

    Knowledge from the past coupled modern olive oil making techniques and the outcome couldn't be better; a strong but elegant taste which combines the flavors of artichoke and medicinal herbs such as thyme and freshly cut grass along with an ample, rotund and fruity aroma.

    "Rhizoma" doesn't simply satisfy the palate, but also impresses the eye with its intense golden yellow colour and green hues. The olive oil is extracted from green hand-picked olives of the Manaki variety following an eco-friendly method which guarantees excellent organolepic characteristics. 

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    London International Olive Oil Competition 2016 for packaging London International Olive Oil Competition 2016
    Masters of Olive Oil International Competition 2016 , San Remo