Hydroxytyrosol, tyrosol, oleacein, oleuropein, oleocanthal and others.
Polyphenols ca be found only in olive oil and they are a natural part of it. They act as antioxidants protecting the oil from spoiling when affected by oxygen and sunlight. As a result, olive oil with a high polyphenol content is endowed with a high degree of protection and hence long life. Consequently, its consumption protects the human organism from oxidization damage.
There is a direct correlation between phenol content and the taste of olive oil. A phenol content of between 70 and 250 ppm lends the oil a pleasant sweet fruity taste while that of 250 to 450 ppm gives the oil a more pronounced fruity taste which is slightly bitter. Olive oil with phenol content above 450 ppm gains the characteristic strong bitter taste. BITTER IS BETTER!
According to the European directive 432/2012 issued by the European Food Safety Authority (EFSA) the producer can attach the coveted Health Claim label to his product only if the oil contains at least 250mg/kg polyphenols. It means, that in 20g of olive oil (1tbsp) must be more than 5mg polyphenols.
The superiority of our oil becomes obvious when you compare the 432/2012 EU directive with the result of every year analysis of phenol content, carried out by the National Kapodistrian University in Athens. The analysis established that our green olive oil has now been officially added to an EU certified list of oils that protect against oxidization of blood lipids.
Research and clinical studies on the relationship between "Olive Oil & Health" take place in Universities of Greece and other Universities worldwide. Research teams cooperate to find new treatments for a variety of diseases.
With our help and donations to the World Olive Center for Health we contribute to their work.
These researches have proven beyond any doubt the exceptional nutritional values and extraordinary anti-inflammatory and anti-oxidant properties, of this ancient but yet brand new functional super food.
Organic products are safe foodstuffs which go through a chain of controls in all phases of agricultural food production – from the field right through to the supermarket shelves. They do not contain any ingredients harmful to your health or to the environment such as chemical substances, pesticides, herbicides, insecticides or artificial fertilizers. The coveted lable BIO can only be attached to those products that have been produced in compliance with the regulations governing organic products and that carry the relevant certificate from an organic controls authority.
How To Distinguish Organic Products
The labeling and promotion of organic products should contain the following data:
1) The national identification number for all certified products of organic farming.
2) The description "Product of organic farming".
3)The EU Logo
4) The approval stamp of the certifying organisation.
Green olive oil is produced from green – unripe olives which are harvested in the end of September, early October (early harvest). Green olives contain the most polyphenols than the black ones.
Let us learn about its advantages:
1. Extra virgin olive oil and especially green olive oil has a delightful, piquant and enjoyable flavour. More and more people around the world are constantly discovering its beneficial effects.
2. The monounsaturated fatty acids found in large quantities in green olive oil, especially when they replace saturated fatty acids, help to reduce weight. The consumption of olive oil appears to facilitate the degradation of fat through the body’s fat cells, while it also helps to get rid of abdominal fat and regulate insulin.
3. Monounsaturated fatty acids combined with the antioxidants olive oil contains help prevent cardiovascular disease, diabetes and certain types of cancer, while they also boost the immune system, thus increasing longevity.
4. Studies have shown that diets rich in monounsaturated fatty acids (which are contained in olive oil) can prevent the deterioration of the brain’s cognitive functions which are associated with ageing and contribute to the prevention of diseases such as Alzheimer’s disease.
5. Olive oil contains vitamins A, D, E and K, which provide protection against free radicals and the oxidation of cells, which can lead to premature ageing (this is also why extra virgin olive oil is a basic ingredient in many beauty masks, not only for the face, but also for the hair, nails and entire body).
6. Research has shown that the consumption of extra virgin olive oil during pregnancy can improve the infant’s psychomotor reflexes and benefit its growth.
7. Extra virgin olive oil can act as a natural painkiller and also contains substances that have anti-inflammatory effects.
8. It improves blood circulation and makes breathing easier. The increase in blood flow combined with its anti-inflammatory effects help to alleviate the symptoms of many diseases, e.g. asthma.
9. Green olive oil contains high levels of antioxidants, which include polyphenols, vitamin E, carotenoids and chlorophyll. Antioxidants are the key to boosting the immune system and protecting the body. They also help to reduce high arterial pressure.
10. Lastly, it contains omega-3 fatty acids, the advantages of which are unquestionable as they boost the body’s protection.
It is clear that the daily consumption of olive oil positively affects human health, quality of life and longevity. Extra virgin olive oil should form the basis of every diet and not only of the Mediterranean diet!
Filtering olive oil is a standard procedure carried out by all large enterprises in order to improve the appearance of the product. The purpose of the procedure is to present the consumer with an aestetically pleasing appearance because unfiltered oil tends to look rather murky.
However, it reduces the quality of the product as it removes aromatic and therapeutic substances such as fenols including oleuropein, oleacein and oleaocanthal.
Only if you purify the oil by means of a harmless mechanical process can it retain all its beneficial qualities, vitamins and trace elements. The trace elements, which are responsible for its cloudy appearance, lend the oil its characteristic natural juice taste.
Unfiltered olive oil should be lightly shaken before use to ensure an even blend of all trace elements.
We use only the natural sedimentation method in stainless-steel tanks with a conical bottom. After 10-20days we remove the sediment.
It is certainly not by chance that the Venetians had chosen this precise area 300 years ago (1720) to create the well-known, historical Venetian Olive Grove of Preveza. They were well aware of the unique microclimate of the Preveza peninsula, with its mild winters and cool summers. Therefore, the olive oil deriving from these olive trees has a unique flavor and aroma, combined with high nutritional value.
When we received the olive grove it was abandoned for many years to its fate.
It took us almost four years to bring it to work. Today this olive grove is one of the most beautiful traditional olive groves in the region.
When we received the olive grove it was abandoned for many years to its fate.
It took us almost four years to bring it to work. Today this olive grove is one of the most beautiful traditional olive groves in the region.
We continue to preserve the traditional "Venetian olive grove" of Preveza by creating new olive groves with the same old variety of olive trees – LIANOLIA (PREVEZANA).
We collect the fruit in the same traditional old way (manually), which means that we only select the healthy fruits. This process involves the whole family.
Harvest season runs from late September to mid-October.
The production of quality olive oil depends on a number of important factors. One of these is the transport of the fruit in approved containers suitable for foodstuffs such as specially made crates of unrecycled plastic or jute sacks, which allows the fruit to be sufficiently aired during transportation to the mill. Another equally important factor is the amount of time that passes between harvesting and the actual cold extraction (in temperatures that do not exceed 27° C) performed in a certified mill.
The production of quality olive oil depends on a number of important factors. One of these is the transport of the fruit in approved containers suitable for foodstuffs such as specially made crates of unrecycled plastic or jute sacks, which allows the fruit to be sufficiently aired during transportation to the mill. Another equally important factor is the amount of time that passes between harvesting and the actual cold extraction (in temperatures that do not exceed 27° C) performed in a certified mill.
The olive oil is collected in privately-owned stainless-steel tanks with a conical bottom in a specially insulated indoor area and undergoes strict scientific controls.
Controls are always carried out based on the specifications set by the European regulation on olive oil and, of course, on the basis of the high standards we ourselves have set for our pure green olive oil. Thus, with our strict criteria and responsible approach, we have managed to obtain certification from the BIO HELLAS organic product certification institute, in accordance with European regulation GR–BIO–03, which we present below.
The product is transferred through a fully stainless-steel network for bottling, without any chemical or other treatment.
The standardization of olive oil is a basic step in ensuring the authenticity and quality of the product for consumers. The extra virgin green olive oil we produce is a completely natural product that reaches consumers in the exact same state as when it leaves the olive press, without any further treatment or additives. These controls serve as a safety net for consumers and guarantee the purity of the end product.
Our standardization procedures are accredited to ISO 9001 and ISO 22000. The olive press we use to produce our green olive oil is also certified for the organic production of olive oil by the BIO Hellas organic product certification body, as well as for the standardization of olive oil by the same certification body. The tests on our olive oil are carried out at a contemporary quality control laboratory, which is accredited to ISO 17025.
The product is transferred through a fully stainless-steel network for bottling, without any chemical or other treatment.
The standardization of olive oil is a basic step in ensuring the authenticity and quality of the product for consumers. The extra virgin green olive oil we produce is a completely natural product that reaches consumers in the exact same state as when it leaves the olive press, without any further treatment or additives. These controls serve as a safety net for consumers and guarantee the purity of the end product.
Our standardization procedures are accredited to ISO 9001 and ISO 22000. The olive press we use to produce our green olive oil is also certified for the organic production of olive oil by the BIO Hellas organic product certification body, as well as for the standardization of olive oil by the same certification body. The tests on our olive oil are carried out at a contemporary quality control laboratory, which is accredited to ISO 17025.
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