- Fatty acids
- Fresh water curing
- Hand picked
- Koroneiki variety
- Oleic acid
- Olive leaf
- Smoke point
- Vitamin A
- Vitamin E
- Vitamin K
Acidity Oil extracted carelessly and/or from poor quality fruit suffers from a very significant breakdown of the triacylglycerides into fatty acids; this simply means that oils which have been produced by poor quality olives will subsequently have higher acidity. Extra Virgin Olive Oil, must have less than 0.8% acidity in order to have superior taste and aroma. Our oils’ acidity levels range from 0.1%-0.6%.
Antioxidants: Vitamin E (alpha-tocopherol), carotenoids, chlorophyll and phenolic compounds (simple phenols such as hydroxytyrosol and complex phenols such as oleuropein) are all antioxidants whose activity has been demonstrated in vitro and recently in vivo, revealing further advantages in the prevention of certain diseases and also of ageing. The presence of antioxidants counteract the oxidative damage.
Chlorophyll is one of the main pigments in olive oil. The chlorophyll content decreases as the fruit matures, so olives picked green produce a greener oil with a "grassy" flavor. Some producers have been know to deliberately allow leaves in the mill to increase the "grassiness" of the oil. Chlorophyll it is an anti-aging substance that helps treat skin conditions and promotes the healing of wounds.
Cold-extracted: a process called “first cold-pressed.” The word “first” refers to the olives being pressed on the first round of extraction. “Cold” refers to the olives being kept no higher than 81.9 °F, and “pressed” refers to the method of extraction. This method indicates that no heat or chemical additives were used to extract the oil from the olives. Without adding heat to the processing, the olive oil also retains its full nutritional value.
EVOO (extra virgin olive oil): An unrefined olive oil that exhibits nice fruity flavors, has no taste “defects” and meets certain benchmarks in its chemical composition can be called “extra virgin.” Extra virgin olive oils have higher amounts of nutrients and therefore provide greater health benefits. It is the only cooking oil that is made without the use of chemicals and industrial refining.
Fatty acids: Oil extracted carelessly and/or from poor quality fruit suffers from a very significant breakdown of the triacylglycerides into fatty acids. Fatty acidity is a direct measure of the quality of the oil, and reflects the care taken right from blossoming and fruit set to the eventual sale and consumption of the oil.
Fresh water curing: Water curing gently removes oleuropein, a component in olives that gives them a sharp, bitter taste. Green olives are actually just immature olives and they are naturally pretty mild, so using water alone is sufficient to cure them.
Hand picked (method): The harvest is a very important step in the process of making of olive oil. It takes place from late autumn to early winter and it is probably the hardest part of the olive oil production, particularly when it is done by the traditional hand picking method. In the traditional way, the trees are combed manually with a special rake so the olives fall into nets that were previously spread under the plants. Harvesters bend over to pick the olives that fall into the ground, and they use ladders to reach the highest branches.
Koroneiki variety: In Greece there are unique cultivars of olive trees, such as the Koroneiki, which has its long history tied with Greece and did not grow in other olive oil producing countries until recently. The chemical composition of the Greek soil (rocky and dry) in combination with a climate favorable to olive oil (temperate climate, extensive sunlight and relatively stable temperatures without great fluctuation) enhance the olive oil’s organoleptic characteristics leading to the production of olive oil of the finest quality.
Oleic acid: Oleic acid is classified as a monounsaturated omega-9 fatty acid. Oleic acid reduces blood pressure, increases fat burning to help with weight loss, protects cells from free radical damage, may prevent type 2 diabetes, prevents ulcerative colitis and generates brain myelin.
Oleuropein: Olive oil, especially extra virgin, contains tyrosol phenolic compounds such as oleuropein. These compounds are responsible for its bitter, and pungent taste. Oleurpein and its derivative hydroxytyrosol are nature’s most powerful anti-oxidants. Together with vitamin E and carotenoids, they play a vital role fighting against cancer, inflammation, coronary artery disease, degenerative nerve diseases, diabetes and many more.
Olive leaf: Olive leaf extract is a liquid made from the leaf of the olive tree (Olea europaea) Olive leaves contain powerful antioxidants, and compounds with antibacterial, antifungal, and anti-inflammatory properties.
Organoleptic: Is the procedure for identifying the perceptible characteristics such as colour, smell and taste.
Polyphenols: Polyphenols are an important class of antioxidant in olive oil. More than thirty polyphenols have been identified in olives. “Olive varieties with high phenol content include Cornicabra, Coratina, Moraiolo and Koroneiki, while Arbequina, Picudo, Sevillano and Taggiasca have low phenol content”. Polyphenols correlate with key sensory oil properties: bitterness and pungency, which are associated with olive oil style. Olive oil classification as mild, medium or robust can be associated to the total phenol content.
Philotimo: The most untranslatable and unique Greek virtue
Philotimo (also spelled Filotimo; Greek: φιλότιμο) is a Greek noun translating to "love of honor". However, philotimo is almost impossible to translate sufficiently as it describes a complex array of virtues. It is mostly about respect and doing the right thing. In its simplest form it means "doing good", and it ensures your behavior will make you stand out from others. It will demonstrate what kind of a person you are and the manner in which you were brought up.
Peroxides: As occurs with other fats, olive oil becomes oxidized when it comes into contact with the air. This is due to the fact that the unsaturated fatty acids (monounsaturated and polyunsaturated) have one or more double links, that take oxygen and give rise to the formation of peroxides, one of the main products of oxidation. The peroxide index indicates the quality of life attributed to a virgin olive oil from the moment it was produced to when it was packaged.
Smoke point (cooking with olive oil): The smoke point refers to the temperature at which a cooking fat or oil begins to break down. The substance smokes or burns, and gives food an unpleasant taste. High quality extra virgin olive oils have a high smoke point. Its high smoke point (410ºF or 210ºC) is well above the ideal temperature for frying food (356ºF or 180ºC). The digestibility of olive oil is not affected when it is heated, even when it is re-used several times for frying.
Unfiltered: We don’t use any mechanical or chemical filtering on our products. Factories producing oils are filtered to take out suspended particles and to give it longer shelf life. Our oils are produced exclusively by natural subsidence filtering and may appear cloudy, with a little sediment. This traditional process gives more body and preserves the different flavours and nutrients of the olives.
Beta-carotene (Vitamin A): A sufficient intake of beta-carotene is important as it functions as a safe source of vitamin A, helping the body to reach the vitamin A levels that are essential for normal growth and development, good vision and eye health, a strong immune system, and healthy skin. In addition it functions as an antioxidant, contributing to protecting the body against the damaging effects of free radicals, which can potentially increase the risk of developing certain diseases, including cardiovascular diseases.
Vitamin E (tocopherols): Vitamin E‘s main purpose is functioning as an antioxidant within the body. There, it helps fight free radicals that can cause damaging chain reactions in our cell membranes. Because olive oil is high in antioxidants and Vitamin E, it has quite a bit of natural protection from oxidative damage.
Vitamin K: Extra-virgin oil is also a very good source of vitamin K; 100 g provides about 50% of DRI. Vitamin K has a potential role in the increase of bone mass by promoting osteotrophic activity in the bone. It also has established role in the treatment of Alzheimer's disease patients by limiting neuronal damage in the brain.