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THE OIL

ABOUT THE OIL

Despite the fact that Greece is a small country in magnitude, stands in the third position in the world in the olive oil production, but it is the largest exporter of extra virgin olive oil in the world and is one of the world’s largest consumers of olive oil.

My award winning premium extra virgin olive oil is sourced from the finest olive groves in the region of Molaoi, Asopos, Monemvasia in Laconia from the famous varieties of Athinolia and Koroneiki.

This area is perfect for growing olives with calcareous soils, sea breezes and the olives flourish with a special luxuriance on the limestone slopes and crags that form the shores of the Peloponnese peninsula. All methods of cultivation and fertilisation are strictly controlled. The olives are harvested and stored in sackcloth. Cold extraction of the olive oil is within the first 48 hours after harvest. The oil is packed under strictly controlled conditions with certificates of quality accompanying the product. 

The olives need to be treated with gentleness and care and attention to fine detail is needed for this process.

LIQUID GOLD

Homer refers to olive oil as liquid gold. A symbol of wealth, health, beauty, wisdom and abundance.

COLD EXTRACTION

The olive oil is from the first pressing of the olives with no chemicals or hot water added during processing.

EXTRA VIRGIN

Phileos is extra Virgin Olive Oil is of exceptional quality, aroma and taste.

To enter international competitions, only the best olive oils are accepted and although not commonly known, acidity is the single most important measure to qualify olive oil. Acidity is the percent measured by weight, of free oleic acid (or free fatty acids), which is a measure of the oil's chemical degradation. As the oil degrades, more fatty acids are freed from the glycerides, increasing the level of free acidity and thereby increasing rancidity.

According to International (IOOC) Standards, olive oil with less than 0.8% per 100g acidity is extra virgin olive oil. Anything beyond this cannot be called extra virgin and the lower the acidity, the better. According to USDA standards, olive oil with less than 1.4% acidity is extra virgin olive oil. So, International (IOOC) Standards are more stringent than USDA Standards. Many things affect acidity (climate, soil, harvesting process, production process, etc.).

My olive oil has an acidity of below 0.4 %, due to the hand-picking, unique climate and soil (sand), timing of harvest and production, etc. The low acidity of the oil in comparison to typical oils is a measure of its superb quality and award winning status.

HEALTH BENEFITS

Between the 7th and 3rd centuries BC ancient philosophers, physicians and historians undertook its botanical classifications and referred to the curative properties of olive oil. This knowledge is being "rediscovered" today as modern scientists research and find why the Mediterranean diet is so healthy.

Extra virgin olive oil has many health benefits.

Oleocanthal -- one of the compounds found in extra virgin olive oil has been shown to have anti-inflammatory properties. For example, a study published in "Nature" in 2005 found that when participants consumed 4 teaspoons of olive oil per day over 12 weeks, the oil mimicked an anti-inflammatory drug when it came to reducing pain.

Extra virgin olive oil may also play a role in reducing the risk of heart disease as well as combating diabetes and promoting healthy fetal development.

Greek olive oil contains more polyphenols than extra virgin oils of other origins. Polyphenols are antioxidants which can reduce the risk of developing a number of other health problems including coronary artery disease. As they appear to block the action of some enzymes linked with cancer, they have also been linked with cancer reduction.

PRODUCTION, HARVESTING & PROCESSING

The trees are closely monitored, with controlled watering and soil conditions, the delay time from picking to pressing is minimized to ensure no chemical degradation of the olives occurs , the oil is stored under strictly controlled conditions.

All stages of the production process are certified beginning with the primary production. Though the integrated management there is rationalization of fertilizer and pesticide use. All farmers grow the olives according to recommended and controlled methods and document each process and agricultural farming method.  This means that the cultivation of the olive trees are friendly for the environment and for humans.

PACKAGING

The oil is packed in the tins just before it is shipped to Australia. These tins provide a perfect impervious storage environment for the oil protecting it from light and oxidation as well as preserving the nutritional value without the need to add to preservatives. As exposed in a comparative study which was conducted by the German Fraunhofer Institute for Process Engineering and Packaging, the most appropriate packaging method for olive oil is in tinplate containers which protect the valuable nutrients much more effectively than glass or plastic bottles, which are subject to the penetration of light, and where plastic is concerned, also penetrable by oxygen.

PEROXIDE VALUE

This is a crude indicator of the amount of primary oxidation that has occurred, forming peroxide compounds within the oil. A high value indicates that the olives or paste was likely handled improperly, the oil could be defective, and the oil might not keep well. It is done through a titration that liberates iodine from potassium iodide and is expressed as a value in milequivalents of free oxygen per kilo of oil (meq O2/kg). Maximum Allowed: 20 meq 02/kg. My oil is 8.2 meq O2/kg.

UV LIGHT ABSORBENCY

This is a more delicate indicator of oxidation, especially in oils that have been heated in the refining process. It measures the quantity of certain oxidized compounds that resonate at wavelengths of 232 and 270 nanometers (nm) in the ultraviolet spectrum in a spectrophotometer. Delta (Δ) K detects oil treatments with color removing substances and the presence of refined or pomace oil by measuring the difference between absorbance at 270 nm and 266 nm – 274 nm. K270 Maximum Allowed: 0.22. My oil is 0.132. k232 Maximum Allowed: 2.5. My oil is 1.681. 

Analysis

AWARDS prior to 2017