Olive Oil and Health

Superior extra virgin olive oil is a unique gift given to us in abundance by nature in this blessed place we live in, Crete. A treasure to our health.

Chronic inflammation is one of the main causes for a number of diseases nowadays. Some of them are cardiovascular diseases, cancer, diabetes, metabolic syndromes, arthritis and Alzheimer’s. One of the main underlying mechanisms of olive oil is the battle against inflammation.There are several indicators proving that oleic acid alone, which is found in abundance in olive oil, reduces inflammatory markers such as C-reactive protein. The basic anti-inflammatory function of olive oil can be attributed to the antioxidants it contains such as oleocanthal which mimics the action of ibuprofen.

Read Less

Cardiovascular diseases (especially heart attacks) are one of the most common causes of death worldwide. Many studies have shown that the Mediterranean diet reduces the risk of heart attacks and death up to 30%.

It reduces inflammation:
As mentioned above, olive oil protects the body from inflammation, which is largely responsible for cardiovascular conditions.

LDL cholesterol:
Olive oil protects LDL from oxidation – a catalyst to the development of heart disease.

Improves endothelial function:
Olive oil improves the function of the endothelium which forms the inner walls of blood vessels.

Clotting:
Olive oil helps prevent the formation of clots, which is very important for the risk of heart attacks

It reduces blood pressure:
Olive oil reduces blood pressure significantly as well as the need to take anti-hypertensive medications up to 48%.

Read Less

Cancer is nowadays one of the leading causes of death worldwide. Studies have shown that people in Mediterranean countries have relatively lower risks of cancer and many believe that this has something to do with the action of olive oil. One factor associated with the development of cancer is oxidation and free radical damage. Olive oil, as mentioned above, contains high amounts of antioxidants that reduce the harm caused by oxidative stress. Oleic acid in olive oil is highly resistant to oxidation and at the same time has beneficial properties and acts on cancer-related genes. Studies have also shown that the nutritional elements in olive oil fight cancer on a molecular level.

Read Less

Alzheimer’s disease is the most common neurodegenerative disease and a major cause of dementia.
A feature of Alzheimer’s is protein deposition in the form of amyloid plaques on the surface of neurons in our brain.
A study in mice showed that a component of olive oil helped remove these plaques from the brain. Also a study in a group of people who followed a Mediterranean diet rich in olive oil had a beneficial impact on brain function and a reduced risk of neurological and cognitive disorders.

Read Less

Extra virgin olive oil has a particularly high nutritional value. It contains vitamin E and K as well as beneficial fatty acids.

Read Less

Calories: 884
Proteins: 0
Carbohydrates: 0
Vegetable fibre: 0
Sugars: 0
Fats: 100
Sodium: 2mg
Potassium: 1mg
Calcium: 1mg
Iron: 0.6mg

Read Less

Saturated fat: 14gr
Monounsaturated fats: 73gr (most of which are 18-carbon oleic acids).
Omega-6: 9.7gr
Omega-3: 0.7gr
Cholesterol: 0
Vitamin E: 72% of HRV
Vitamin K: 75% of EFI

The high nutritional value of olive oil lies in the antioxidants it contains. These phytochemical compounds are bioactive and many of them help protect against a number of diseases and health problems.

Read Less

Oil Categories

Did you know that our olive oil is divided into categories according to the degree of ripeness and health of the olive fruit, as well as the way it is harvested? Only when the people involved in growing, gathering, pressing, storing and standardizing the olive oil operate with knowledge, passion, love and respect can the result be the same as the one you have in your hands.

EU law allows this health claim for olive oil only when strict standards and high polyphenol content are met. If the people involved in cultivation, collection, extraction, storage and bottling of olive oil work with knowledge, passion, love and respect,the result can be what you have in your hands. Zero oxidations, zero pesticides, high flavor and aroma and high polyphenols, well above the Regulation limit.

This extra virgin olive oil has an intensely fruity taste, very low acidity, very low oxidation rates and is completely free from pesticide residues (control of 225 active substances). However, its most important feature is that it contains natural antioxidants and, mainly, phenolic derivatives, in quantities that transcend the limits of the European. Food Safety Authority (EFSA) that allow a health claim to be indicated on the label of this olive oil. Such an extra virgin olive oil is called “biofunctional food”. This term refers to a product that, in addition to the nutrients that it naturally contains, offers extra benefits for human health. The advantage of this olive oil over others lies in the high concentration of polyphenols, which are many times more than the average of common olive oils, well above the minimum limit of European Regulation 432/2012. The high presence of polyphenols contributes to the binding of harmful free radicals, which are created in the human body by exogenous factors and cause oxidative stress.

According to Dr. Eugenio Iorio, President of the International Oxidative Stress Observatory, oxidative stress is associated with more than 50 serious illnesses. One of the first scientists to document the functional role of such olive oil was University of Michigan Professor Dr. Periklis Markakis, in his article in IFT News (1999). Dr. Apostolos Kyritsakis, Emeritus Professor of the International University of Greece, continues to support this role of olive oil in his writings. Polyphenols are naturally present in olive oil they act as antioxidants and protect the product from corrosion, when it receives the destructive attack of oxygen from the atmosphere and solar radiation.

It is noted that an olive oil with a high content of polyphenols has a high degree of protection and therefore endurance over time, while its consumption protects human cells from oxidative stress. The higher the concentration of polyphenols in an olive oil, the more fruity and spicy it tastes. The health claim is permissible only when the olive oil contains at least 5 mg of hydroxytyrosol and its derivatives per 20 g of olive oil. Ideally, this health claim olive oil can be consumed as a dietary supplement. One tablespoon (20 g) daily gives us health and wellness.

Read Less

Selected olive groves from the P.D.O region of Kolymvari Chania conflate the contemporary with the one time, in order to produce a product of great health value for the consumers: under strict international controls of cultivation methods and means, without pesticides and in respect of the environment, they deliver to you the Creta Verde Organic Extra Virgin Olive Oil, same as the one you would taste in the age of innocence.

Read Less

Nature has taken care of the olive trees of Kolymvari Chania region, so that they dwell, well protected, between the White Mountains and the Mediterranean coast. This fertile land and its ideal climatic conditions are harmonically combined with Cretans’ age-old experience of harvesting, under the strict controls of international organizations certifying top quality. Every single liter of Creta Verde PDO Kolymvari is all the above.

Read Less

Premium quality olive oil, such as «CRETA VERDE 0,2», amounts to only a mere 2 to 3 percent of the global production of olive oil. The olive fruit must be vigorous, it should be hand-picked at just the right time of ripening and extracted immediately after harvesting. We are truly proud to satisfy the quality standards set by demanding olive oil aficionados with this limited quantity olive oil of almost zero acidity.

Read Less

Agourelaio is the early harvested, extra virgin olive oil. The olive fruit is collected exclusively by hand and cold-pressed when it is still green, before reaching full maturity. What makes it unique is the extremely low acidity, the intense aromas, the bright green color and the delicate, pleasantly bitter taste, that reveals the high level of chlorophyll and polyphenols.

Read Less

The The ideal soil and climate conditions of western Crete -The traditional workmanship of the local farmers regarding organic methods of olive tree cultivation – The harvesting of the olive fruit in the appropriate time of ripening and the immediate extraction, applying the ideal process – The protection of both the olive fruit and the olive oil from oxidation and any further contamination that can occur at all production stages. Combining all the above, together with the wisdom of nature, results in the product that you hold in your hands.

Read Less

Superior category olive oil, cold extracted to maintain its unique taste, flavor and beneficial ingredients.

Read Less

How to choose olive oil?

We ALWAYS choose Extra Virgin Olive Oil with a nice fresh colour, fruity aromas and taste.

We ALWAYS choose standardized and registered olive oil to be sure of its quality and adherence to the safety control measures, in accordance with the national and European standards mentioned above.

The packaging (bottles or containers) must ALWAYS bear the name and details of the standardization company or the distributor, and in both cases the standardization code number.

Ours is EL-40-060.

The olive oil must be pure and clear. Its colour must range from light green to dark green.

Check the expiration date and the location where it is sold (the location should be cool and shady with no direct or indirect contact with the sunlight).

Check the safety of the cap.

And always be very wary of cheap standardized olive oils.

The packaging (bottles or containers) must ALWAYS bear the name and details of the standardization company or the distributor, and in both cases the standardization code number.

Ours is EL-40-060.

The olive oil must be pure and clear. Its colour must range from light green to dark green.

Check the expiration date and the location where it is sold (the location should be cool and shady with no direct or indirect contact with the sunlight).

Check the safety of the cap.

And always be very wary of cheap standardized olive oils.