When valuable nutritional elements meet tradition, taste and blessed nature, the result is olive oil. The definition of nutrition and indulgence.
Olive oil, a product of the olive tree, plays a leading role in the Mediterranean diet, while Greece holds the world record of the highest intake of olive oil per person.
In ancient times, our ancestors had already understood its value.
In Homer, olive oil can be found as a beauty treatment and a treatment for skin conditions. More than 60 medicinal uses of olive oil are included in Hippocrates Code; ancient Greeks used olive oil for the healing of wounds, insomnia, nausea, cholera and other diseases. It was also used as a skin moisturizer or to make hair shiny and healthy.
Nowadays, based on scientific research, doctors and nutritionists argue that olive oil has a beneficial effect on almost all body functions: brain, integral organs and heart in particular, since it takes up space from harmful animal fats.
Apart from its exceptional importance for our diet, virgin olive oil has a taste that stands out, and experts recommend the uptake of at least 1-2 table spoons per day. However, the olive oil that can truly create a protective shield for our organism must be high quality, extra virgin olive oil, rich in polyphenols.
Olive oil quality is affected by all practices in the olive grove, the olive mill, the packaging facility and, last but not least, in our own homes. Any changes in its composition and quality also change its organoleptic characteristics. It must be stored away from sunlight, in a dark space, using dedicated inox or glass food containers and it must be consumed relatively quickly. When buying olive oil, bear in mind that the best one is extra virgin olive oil with <0.8% acidity, followed by virgin olive oil with 0.8%-2% acidity.