Quality of our Olive Oil

Since we care about the quality of the product we sell, we are also conscious of the time the oil is fresh. Olive oil is a harvest product, it is at its best when it is fresh and new. The flavour is at its peak for approximately two years. That is why we encourage our customers to consume their olive oil new. We date our products with the harvest year and the best before date, to guide our customers in its optimum freshness.

It gives us great pleasure to give something of quality to our customers. We guarantee our products 100%.

Health Benefits Of Olive Oil

Consumers are always learning more about healthy eating. Extra Virgin Olive Oil has many benefits that are supported by extensive studies, experiments by highly qualified members of the scientific profession. Olive oil's biological and therapeutic value is related in many aspects to its chemical structure.

1. Keeps bad cholesterol low, good cholesterol maintained

Studies indicate that a Mediterranean diet low in saturated fats such as butter, lard, and animal fats, but rich in monounsatureated fats such as EXTRA VIRGIN OLIVE OIL in addition to grains, fruits and vegetables, helps keep the artery-clogging LDL (Bad cholesterol) LOW, while maintaining healthful levels of HDL (Good cholesterol). The HDL has a preventative effect on Cardiovascular illness because it may help to eliminate the LDL from the blood by carrying it to the liver.

2. Good source of Vitamin E

Olive oil is a good source of Vitamin E which may protect against cancer and heart disease.

3. Tolerated by the stomach

Olive oil is the oil that is best tolerated by the stomach due to its high oleic acid content. Since ancient times olive oil has been described as having beneficial effect on gastritis and gastro duodenal ulcers. Two tablespoons of olive oil taken in the morning on an empty stomach appear to have a positive effect on chronic constipation.

4. Bone mineralization and development

Studies done on the benefits of olive oil in the developing children, supports that when eaten in normal amounts olive oil provides a relatively low amount of essential fatty acids but has the best linoleic: linolenic ratio similar to that found in human milk. The bone mineralization and development needs fat, and the most positive effects are obtained with the intake of oleic glycerides to which a minimum amount of polyunsaturates is added, which is taken from diets CONSUMING EXTRA VIRGIN OLIVE OIL!

5. Longer life expectancy, antioxidant qualities

A study done on mice fed EXTRA VIRGIN olive oil, demonstrated a longer life expectancy than those fed on sunflower and corn oil. The benefit is the better ratio between vitamin E and polyunsaturates in olive oil. When applied to man, this research makes causation in the indiscriminate use of polyunsaturated-rich oils, and leads to a preference for olive oil diet over all dietary fats because of its balance content of linoleic acid, linolenic acid and antioxidant substances.

6. Reduction of calcium loss

Bone calcification is a problem common in the elderly. Extra Virgin Olive Oil seems to have a positive effect, which appears to be dose-dependent because the more extra virgin olive oil ingested the better the bone mineralization obtained. The explanation might lie in the large amounts of oleates in the structural lipids of bones. According to researchers, Extra Virgin Olive Oil would appear to be necessary during growth and later in adulthood to avoid calcium loss.

7. Aids digestion

Extra Virgin Olive Oil has the best characteristics in digestibility and absorption and has a mild laxative effect. Whether consumed cooked, fried, or better in natural state to make better use of its vitamins and antioxidant content, extra virgin olive oil helps to make food more appetizing and aids digestion.

8. Prevention of atherosclerosis

Atherosclerosis is one of the most widespread diseases today, which is the leading cause of death. The incidence of atherosclerosis is closely linked to dietary habits. A rich diet in animal fats tends to raise plasma cholesterol. In conclusion, the most important step in the prevention of atherosclerosis is to lower animal fats - visible and invisible, and to replace them by monounsaturated rich extra virgin olive oil, which also contains a balanced amount of polyunsaturates adequately protected by antioxidants like alpha-tocopherol or polyphenols.

This dietary approach which has been confirmed by experimental and epidemiological research will permit rational disease prevention and satisfactory control of plasma cholesterol, without the risk of undesirable side effects.

9. Decreased rate of osteoporosis, protection against heart disease

In a recent study done in Greece, (published in FONI Sept 97) and presented on Mega TV Europe, 118 women and 32 men aged between 25 and 69 years were in the trials. It argued that frequent consumption of Extra Virgin Olive Oil led to a decreased rate of osteoporosis and to protection against heart disease, breast and ovarian cancers. "The more Extra Virgin Olive Oil these people consumed, the denser their bones were, the creater bone mass they had." said biochemistry professor A. Trihopoulou.

Her study, which is the first to link osteoporosis with olive oil, has been called one of the most significant of the year by the British Medical Journal. "We know about vitamin E, but virgin olive oil also contains 200 elements which are now being studied. In future, many of the olive oil's secrets will be unveiled and we shall value it more."

10. Olive Oil and Skin Cancer

According to findings of a research study made by Japanese scientist of Kombe University, virgin olive oil can protect from skin cancer when applied after swimming. Experiments performed on mice, showed that the cancerous tumors responded to treatment with olive, reducing at the same time the damage done to the DNA. Professor Masmitaou Ihimachi who headed the research, announced the results of the study.

11. Olive Oil and Better Memory

According to Italian researchers, raw olive oil helps and stimulates memory functions. Although the research involved aged individuals, specialists claim that the connection of olive oil with memory is valid for all ages, as olive oil functions as a protective "lubricate" for brain cells.

12. Olive Oil and Cancer of the Colon

Researchers of the Barcelona University have announced that olive oil can eliminate the danger of cancer of the colon as well as to fight against breast cancer and cholelithiasis (gall stones). Experiments carried out on rats, which followed a diet that favours the development of cancer, demonstrated that for so long as their diet included olive oil the rats did not develop any cancer. Specialist claim that this is due to the flavonoids contained in olive oil, which are believed to be anticancerous.

13. Chemical free, no preservatives

No chemicals are used to extract Extra Virgin Olive Oil and no preservatives are used in the process. Extra Virgin Olive Oil is less widely available than most other grades of oil, this is why it costs more.

14. Olive oil proven to be pain reliever

Scientists have just found out what gourmets have always known - that there is something special about fresh extra-virgin olive oil. Read the full article.

The health benefits are many. Studies have shown that consumption of extra virgin olive oil is beneficial in the diet. It is a natural oil, without preservatives, without stabilizers, or chemicals. It is heart healthy to young and old, and has also been identified as a natural way to protect us against osteoporosis.

Why Extra Virgin Olive Oil Is Valuable

Clinical Research & trials using Greek Extra Virgin Olive Oil, with permission from Dr. Antonia Trichopoulou University of Athens, promoter of the Mediterreanean Diet for health at www.nut.uoa.gr.

Organoleptic Assessment of Extra Virgin Olive Oil (Chemical Analysis)

The positive flavour characteristics in extra virgin olive oil are basically:

• the fruity olive attribute which is defined as the flavour that is reminiscent of the odour and taste of ground fresh olives harvested at their optimum state of ripeness
• the "bitter", "pungent", "green leaves" and "sweet" traits

These positive attributes are distinctive to virgin olive oils that have been obtained from freshly picked fruit that has been correctly processed into oil and which can boast different gustatory characteristics depending on the variety and ripeness of the olives and the climatic conditions, soil and the type of olive grown.

Greek olive oil sought after

Nearly 75 percent of Greek Olive Oil is the much sought after premium Extra Virgin Olive Oil, compared to 50 percent of Italy's production and 30 percent of Spain's. Greek Extra Virgin Olive Oil is highly regarded, as it offers the widest variety of flavours and aromas with a perfect fruity flavour that has a maximum acidity, in terms of its free oleic acid content, of no more than 1 percent (1 gram per 100 grams).

Determining quality

The method devised and approved by the IOOC (International Olive Oil Council) and its members is used for the organoleptic assessment of extra virgin olive oil. This method officially entitled "Organoleptic Assessment of Extra Virgin Olive Oil" lays down the physical conditions for FLAVOUR, COLOUR, and AROMA to determine the oil's level of quality.

The final rating is awarded on a basis of a scale of points running from 0 which grades the oil as having extremely intense defects, to 9 which indicates that it has no defects whatsoever. At present organoleptic appraisal is the only valid means of judging the "quality" of the extra virgin olive oil as it is perceived and wanted by the consumers.

Cooking With Golden Olive Eleni® Extra Virgin Olive Oil

Taste it!

The best way to become familiar with the flavour of Golden Olive Eleni® Extra Virgin Olive Oil is to taste it - its flavour and aroma are rich.

Reduce calories

Extra Virgin Olive Oil does not have more calories than any other common cooking or salad oil. But because of its greater flavour and aroma, you'll probably use less olive oil in cooking than other oils, therefore helping you cut calories even more.

Versatile - for all your cooking needs

Extra Virgin Olive Oil is excellent in all your cooking, frying, saute, stir fry and even deep frying. Actually its more economical to use Extra Virgin Olive Oil because it actually expands in heat, so you can use less. When cooking with Extra Virgin Olive Oil it is also recommended to add the oil near the completion of the cooking to taste the full delicate natural flavour. But you should let your own taste preferences be your guide.

Reusable

Greek Extra Virgin Olive Oil has been tested, and maintains its heat up to 410 F, retaining flavour, nutrients and fruity aroma during sauteing, baking, and even deep frying. Since the Olive Oil does not lose its flavour at high heat, Olive Oil can be re-used again. Filter any impurities from the oil and store in a cool dark place (kitchen cupboard).

Refridgeration unneccessary

In a Greek kitchen it isn't keeping the Extra Virgin Olive Oil thats the problem, its always having enough on hand. Extra Virgin Olive Oil does not need any refrigeration, keep it in a cool cupboard in a tightly closed bottle, and use preferably within one year.

Excellent for salads

Enjoy your salads by adding Golden Olive Eleni® Extra Virgin Olive Oil and you become the judge, when you taste the difference quality makes.

Buyer Beware Of Olive Oil Adulteration

Because the extra virgin olive oil is a limited production, and it is sought after for its good flavour, nutritional and healthful characteristics, there is the temptation to mix it with other seed or vegetable oils to get a higher price. This is a problem in the marketplace. You get what you pay for, maybe? Only the first pressing is without refining, or chemicals. The subsequent pressings yield lesser quality oil, such as olive oil used for frying, and olive-pomace oil that has been extracted by the use of solvents. Is price the most important issue to you or your health & quality?

10 Benefits Of Organic Farming And Its Products

1. Nutritional Value

Organically grown foods contain less water than conventionally farmed products, yet yield a greater quantity of vitamins & nutrients.

2. Health Benefits

Biologically farmed foods contain many beneficial phytonutrients needed in one's daily diet. Such advances in biotechnology have created benefits of the environment, farmers & consumers alike.

3. Taste

Organic Farming allows for better natural flavour in everyday foods, as nature intended.

4. Environmental Protection

The organic fertilizers & manures used in Biological Farming are not easily washed away with rain. Therefore no harm is done to the environment, or the many insects needed for the pollination of many essential plants.

5. Balance with Nature

Conventional farming meshes both cattle raising & agriculture on the same land, yet a balance between the two ceases to exist. Only with Organic Farming is such a balance obtained. With the use of natural techniques, farmers are able to have both animals and plants co-exist on the same earth naturally.

6. Soil Fertility

Yearly, a depletion of the earth's organic matter occurs. However, Biological Farming has taken steps to eliminate such issues. By using manure & compost, Biological Farming has given back to the earth its many vital minerals.

7. Biological Co-Evolution

Both Modern Technology & Biological Farming have helped create a distinct co-evolution within nature. Such is apparent among wild grasses, fragrant herbs, flowers, wild animals & birds.

8. Countryside Development

Biological Farming has allowed for much economic growth. Farmers are presented with greater employment opportunities, in turn benefiting society as a whole. Effectively, an increase in agricultural tourism has arisen, creating a recognition for biologically farmed products.

9. Agriculture's Future

Biologists concerned with cultivation & Biotechnology have made great improvements dealing with future issues in regards to the earth's maintenance & man's partnership in such.

10. Organic Guarantee

All Biologically Farmed foods use only organically derived products. All farms are run naturally.

How Are Oils Processed

Processing and refining methods affect the nutritional content, storage life, and safety of fats and oils. Some extra virgin olive oil is still hydraulically processed the old fashioned way and is the most natural form of the oil. Second and more readily available is the mechanical extracted unrefined oils.

Chemical free, no preservatives

Extra Virgin Olive Oil is obtained exclusively from the pressing and centrifugation of crushed olives and is produced in limited quantities. Finally, the unfiltered oil is stored in large containers and left to rest until the sediment from this cloudy liquid settles naturally. The oil is then poured into its packaging without disturbing the sediment. Some feel the clearer the oil, the more aesthetically pleasing; others argue that it deprives the oil of the natural flavour that is savored by chefs and homecooks alike (No chemicals are used to extract Extra Virgin Olive Oil). Extra Virgin Olive Oil is less widely available than most other grades of oil, this is why it costs more.

Solvent extraction

Unless the label states otherwise, most oils are extracted by use of a volatile solvent known as hexane, then heated to remove the solvent. Traces of hexane a known carcinogen, have been found in solvent extracted oils.

Mechanical (expeller) extraction

An expeller crushes the seeds, nuts or vegetables in a process that raises the temperature to between 120 and 190 F (48-87.7C).

The term "Cold pressed" means that no additional external heat has been used in the processing.

Unrefined oil retains full flavour, aroma, colour, and higher nutrient content.

Modified atmosphere packed oils, extracted in cool light free and oxygen-free conditions, tend to retain more of their natural nutrient content.

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