The Olive Oil

Generally the Olive Oil

Just recently the scientists discovered the real value of the olive oil. Olive oil is now well known that decreases the possibility of cancer disease, and reduces the risk of heart attacks 2 . Also prevents the formation of free radicals which can cause the destruction of cells in the human body.

Last but not least, it doesn't contain any cholisterol.

The 80% of the oil consists of monounsaturated fatty acids, which help keep the high HDL (aka good cholesterol) and low levels of LDL ("bad" cholesterol).

The Greek olive oil is associated with a balanced Mediterranean cuisine and is still a valuable product-food, which plays an important role in the quality of our lives.


Our Olive Oil:  

 At the analysis made on the collection  of 19 October- 20 November 2011 we had the results below:

Acidity (%):     only 0,27 % ---  maximun allowed - 0,8 %
K 232 (
accurate temperature during centrifugation
) 1,59 --- maximun allowed- 2,500
K 270 (
Freshness wrist when pressed) 0,123 --- maximun allowed- 0,220 Peroxides(criteria of good storage) 7,12 --- maximun allowed- 18,00 


From the grove at the mill


One of the most important procedures is the step of kneading. Where is just separated the oil from the core,  the kernel of the fruit and the water.


The oil when it comes out unheated

Last Updated (Tuesday, 22 January 2013 19:09)

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