Olive oil

• 

 

The trees are cultivated in Greece since antiquity. For the ancient Greeks, the olive tree represented, among other things, due to the peace and tranquility of the Greeks valued this tree so much that the winners of the ancient Olympic games were crowned with a wreath of wild olive.

Olive oil is a multipurpose product. For many generations the Mediterranean is as essential to health and nutrition, and now is very much appreciated in Europe and throughout the world for its nutritional, hygienic and organoleptic properties.



Modern research has shown that olive oil has beneficial effects on our health. Continuous consumption protects against heart disease, easily absorbed by the body and is good for the stomach. The oil consists of a wide variety of components from which the main are the fatty acids, hydrocarbons, vitamins and pigments.

As a key source of monounsaturated fatty acids, olive oil helps:

• Reduce "bad" cholesterol (LDL) in the blood.
• In maintaining blood levels of "good" cholesterol (HDL).
• To prevent clogging of the arteries and thus prevent cardiovascular disease.
• In the treatment of gastric and duodenum by facilitating digestion.
• The correct diet of diabetics and consequently the equilibrium price of sugar.
• In cancer prevention.

Today in our country the olive is one of the most important crops. Especially in Crete, one of the hottest and driest parts of Greece and the soil's composition is such that it goes back to the Cretan olive oil as one of the best in the world.