This extra virgin olive oil is produced from Koroneiki and Throumba varieties of olive traditionally cultivated in Dodekanisos prefecture in the southern Aegean Islands. The processing of the olives in the traditional or centrifugal olive presses takes place within three days of harvesting, and the temperature during production is monitored in order to preserve the organoleptic properties of the oil.

Rodos olive oil has a sweet flavor and an aroma of ripe olive fruit. Its distinctive green color fades to golden yellow at it ages. This olive oil is ideal for a healthy diet and can be consumed both raw and cooked.