The Mediterranean diet, one of the most popular diets around the world, is based on the consumption of olive oil as the main source of fat.

Over the last 50 years, surveys carried out in parts of the Mediterranean, including Crete and southern Italy, have shown that the Mediterranean diet is responsible for the livelihood of the inhabitants and the absence of diseases such as cardiovascular and digestive diseases.

The Mediterranean Diet, rich in fiber, is based on eating healthy foods for the body, the plant foods. Vegetables, pasta, rice, pulses and fruits are its main ingredients, while the food of animal origin is consumed in small quantities.

Olive oil, especially raw, is used in salads and always at the end of cooking. Finally, in this model of diet, it is common to consume small quantities of red wine during meals.

It transforms your skin
Extra virgin olive oil is one of the main ingredients in several cosmetic products, it has antibacterial properties and can be used as a natural disinfectant.

Helps you lose weight
As long as we follow the Mediterranean diet, which is rich in extra virgin olive oil, you have a positive effect on your body weight. In a three-year study involving 180 people, it proved that olive oil helped them lose weight.

What benefits does extra virgin olive oil have on your body

It’s good for your brain
Regular consumption of extra virgin olive oil helps remove plaque build-up inside your brain cells. These plaques can cause Alzheimer’s disease, the world’s most common mental illness. People who regularly consume extra virgin olive oil have better memory than those who follow a low-fat diet.

Bone health
People suffering from rheumatoid arthritis should consume extra virgin olive oil, the trace elements it has are beneficial for bone health. This works best when combined with fish oil, a rich source of omega-3 fatty acids. Compounds found in extra virgin olive oil improve grip strength, joint pain and morning stiffness caused by arthritis.

Gut health
Stomach ulcers, there are types of bacteria that live in the stomach that can cause this. Extra virgin olive oil fights harmful bacteria, some of which are resistant to antibiotics. 30 grams of extra virgin olive oil per day can fight these bacteria in just 2 weeks.

Blood sugar control
Extra virgin olive oil is the key to lowering blood glucose. It protects against type 2 diabetes and can greatly reduce the risk of illness.

Alzheimer’s disease
The natural phenol found in extra virgin olive oil is oleocanthal. Research has shown that oleocanthal helps remove abnormal proteins, Alzheimer’s disease, from the brain.
Many researchers have explained that the rates of Alzheimer’s disease are lower in the Mediterranean countries, where there is a greater consumption of olive oil, than in the rest of the world.

  • Causes a feeling of satiety in the body because it is digested to a large extent.
  • Good functioning of the stomach and intestines.
  • It has a sufficient amount of fatty acids for the development of newborns and infants.
  • Due to its monounsaturated fatty acids, it is the best source of fat in the diet of diabetes patients.
  • Provides a protective effect against the symptoms of rheumatoid arthritis.
  • Contains polyphenols that lower blood pressure levels (arterial pressure).
  • Reduces many types of cancer, such as breast cancer, colon cancer, prostate cancer, etc.
  • Reducing the risk of cardiovascular diseases
  • Reduces the chance of Alzheimer’s disease

Olive oil tasting requires well-trained tasters.
The quality of olive oil can be checked by smell and taste, not by color. We put a small amount of olive oil in a glass of white wine, hold the glass in our hand for about 20 seconds, so that the oil warms up a little and we turn it so that its walls are lubricated and its aromas are released. The aromas of a good olive oil refer to fresh olives and aromas of herbs and leaves. But if the oil is not of a good quality, it has a heavy smell and not at all pleasant.
We put olive oil in a teaspoon and put it in our mouth, but we don’t swallow it, and we hold it in the front and then in the back of our mouth. We leave it in our mouth until all the essence is taken by our tongue and on our palate. We take a good breath through the mouth, feel the taste of the olive oil and then swallow it. A good quality olive oil leaves a slight bitterness in the mouth and a slight burning sensation. This sensation is due to the substance of oleocanthal.
5-10 minutes should pass before we do our next test and we have rinsed our mouth with water and have eaten some bread.
Each olive oil is graded using a rating card created by the (IOOC) World Olive Oil Council.

Proper storage of our olive oil

  • No sun exposure, clean and cold environment
  • To be in airtight packages
  • It would be good to store it not in iron barrels, it’s better to prefer glass containers which should be kept in a dark place.
  • When the transfusion is done, we should remove the solid residues that may have settled.
  • Greek olive oil is characterized by the intense fruitiness of the olive and its spicy taste.
  • Its aromas change depending on the region of origin: lemon and orange, even aromatic herbs
  • Taste is therefore also important in olive oil, it also takes into account the results of the organoleptic evaluation by the experts of each company.
  • Some companies have a so-called “spider” or “radar” on their label that shows us their special taste profile.
  • The characteristic elements of the olive oil (e.g. fruity, spicy, bitter, sweet) are recorded on the “spiders” labels which are graded from 0-5 depending on how strongly they are detected in each olive oil. Usually in a smooth, balanced traditional olive oil, the fruitiness of the olive is a 3 on the 10-point scale, in Agoureleo the fruitiness of the olive is about a scale of 5, etc.
1

Healthy

Olive oil is very healthy, can be used in all foods, and is recommended as a highly digestible oil.

2

Equal calories

Does not thicken more than other oils because it has exactly the same number of calories (9 cal / gr).

3

Untouchable properties

If it is added at the end of cooking, it retains all its properties indelible, and when used raw it reveals all its delicacy.

4

Delicious

It gives other flavors to salads and vegetables and helps in preparing vinaigrette-type sauces.

5

Frying

It is ideal for frying as it withstands high temperatures without any alteration to its composition.

6

Maintenance

Finally, olive oil is also used as a food preserver (e.g. cheese, vegetables, fish).

Biological & Other Properties

  • It gives to the body the same number of calories as 9.3 per gram
  • It is with sesame oil the only vegetable oils that can be consumed immediately after they are received without having to undergo any treatment
  • From the first moment of pressing the olives, olive oil retains its ingredients as tasteful and aromatic as in the beginning
  • It is rich in monounsaturated fatty acids: 60-80% oleic acid
  • Has a very low content of saturated fatty acids ~ 14%
  • It has ~ 10% linoleic acid
  • Contains about 10% of the required daily amount of vitamin E in each tablespoon
  • It has a high content of natural antioxidants and nutrients (e.g. polyphenols, flavonoids, carotenes etc.)
  • It has a high content of squalene that actively regulates metabolism
  • Does not contain water, proteins, gluten carbohydrates, salt or other preservative. It is divided by the body by 98%, while the absorption of fat-soluble vitamins plays an important role
  • It has been shown that only the fat of breast milk is assimilated to a higher proportion of olive oil
  • It is best suited to the human body, while its fatty acid composition and the presence of chlorophyll helps digestive tract function, stimulates the enzyme pancreatic lipase, facilitates the secretion of bile and promotes the metabolism of endogenous cholesterol.

Basic EVOO characteristics you need to know if you want to find the best olive oil

Variety

Ask for olive oil made with an olive variety such as Koronian

Taste

Fruity, not peppery. You will get the best fruity olive oil when the label says “cold pressed”

Body

Light body

Acidity

Low level of acidity

What you need to know about Extra Virgin Olive Oil

Extra virgin olive oil results from the first pressing of the olive fruit with minimal processing. It is high in monounsaturated fat, making it a healthy choice for cooking.

Fruity olive oil is best for garnishing your foods towards the end of cooking and just before serving. The best use is to drizzle your food and in vinaigrette sauce.

Depending on the variety of olive we have a different taste.

We recommend keeping your olive oil in a cool place and away from any heat to maintain quality, flavor and longevity.