Philosophy - Greek Extra Virgin Olive Oil Timion

     


The slopes of APESSAS (Phocas) mountain in the area between Ancient Corinth - Isthmos Kanal and Nemea where the olive oil has always been a symbol closely associated with the history, tradition and culture

The olive tree

The olive tree (Olea europaea), also called Real olive tree is medium size, as it grows up it gets a pink color, belongs to the genus of olive (Olea) and belongs to the olive family (Oleaceae). It is being grown since the 4th millennium BC as a useful plant. It thrives in Mediterranean climate with an average annual temperature of 15 - 20°C, rising as rich branched evergreen tree or shrub and reaches (depending on the specis) in height from 10 to 20 meters. The olive tree takes a long time to develop and can survive several hundred years (Plato's Olive tree in Athens).

The trees often grow on rocky cliffs, thrive in hot and dry summer in elevation up to 500 meters above sea level. They require very little water and fertilizer and endure harsh conditions than any other tree crops.

The history of olives dates back to antiquity. The fruit and oil are the most important base of a healthy diet. The olive branch is a symbol of peace, and was an important part of the wealth and was the picture of prosperity and happiness of the citizens. In the economy, religion and art, and many myths reflect the important role of olives and the olive tree. The olive tree is an important element of the Mediterranean vegetation and cultural landscape.

Healthy and Tasty

Olive oil is a key element of the Mediterranean diet and cuisine, where it is used everywhere. In Greece, the annual consumption is around 23 liters per person. Due to the high point of its smoke level (190°C-virgin olive oil, refined 220°C), it is particularly suitable for frying. In cooking or salad dressing, olive oil cannot be ignored. Olive oil is not only used in food. It is also used in cosmetics, for the preparation and production of personal care products.

Mediterranean diet

An example of a healthy and balanced diet is the traditional Mediterranean diet. Therefore, the olive oil is also recommended as a precautionary measure. The secret is not in the interaction of the components: The traditional diet in southern Europe is characterized by healthy diversity. Plant foods, bread, pasta, vegetables, salads and fruits are what is served at the table every day. Fish, poultry several times a week and red meat is served rarely. Milk and dairy products like yogurt and cheese are served daily in moderate amounts. This dose also applies to wine. The main source of fat is olive oil.

Composition and properties of olive oil

- Low in calories than other oils
- Ready for consumption immediately after production
- From harvest to production it keeps the fruity ingredients that make its taste and aroma.
- Rich in monounsaturated fat (60-80%)
- Low in saturated fat (~14%)
- Contains 10% linoleic
- One tablespoon of olive oil covers 10% of the daily requirement of vitamin E
- Antioxidant
- Rich in Squalene - stimulates metabolism
- Without proteins, water, gluten, carbohydrates, salts and/or preservatives
- Provides good digestion and prevents even obesity

Health and body

Effect of olive oil
- Reduces the risk of thrombosis
- Reduces high blood pressure
- Prevention against diabetes and reduced need for insulin to the emergence of adult diabetes
- Promotes bone growth (against rickets) and prevents osteoporosis
- Helps against rheumatism
- Stimulates bile flow, prevents the formation of gallstones
- Protection against cancer, particularly breast cancer with antioxidants such as vitamin E
- For babies who can not tolerate milk, olive oil is almost as good as breast milk, because the composition of fatty acids of olive oil and breast milk are very similar. The oil strengthens bones, prevents failure of metals and is also great for baby massage
- The older children or even adults who feel faint or have to recover from a serious illness, should take 1-4 tablespoons of olive oil a day to boost their immune system

1 soup spoon of olive oil (15 ml = 14g) contains:

Nutrients

Quantity

% daily recommended dose

Calories

121 kcal

6 %

Carbohydrates

0 g

0 %

Fiber

0 g

0 %

Sugar

0 g

0 %

Proteins

0 g

0 %

Fat

14 g

21 %

Saturated fat

1,9 g

9 %

Monounsaturated fat

10 g

 

Polyunsaturated fat

1,4 g

 

Omega-6 fatty acids

1,3 g

 

Omega-3 fatty acids

104 mg

 

Cholesterol

0 g

0 %

Vitamin E

2 mg

10 %

Vitamin K

8,2 µg

 

A unique product (EXTRA VIRGIN OLIVE)

The product is very aromatic, with a distinctive green and dark color according to the variety of olives, suitable for a balanced and healthy Mediterranean diet.

Contains only the varieties "Koroneiki", "Manaki" and "Ladolia" that give vivid green color with unique mild taste and fruity aroma with natural elements to positively affect the health and physical development, especially in children while soothing any pathological diseases and allergies for teenagers, adults and seniors.

All stages of the cultivation, production and process until the sale are curated and controlled by ourselves, since we are talking about a family affair (business) where producers themselves are directly interfacing with consumers.  

 

At this point it is worth noting that we are talking about a product produced in a specific amount each year, with special care and philosophy, normal for the season without the use of pesticides and substances, characteristics which contribute to high quality Extra Virgin Olive Oil.  

 

In maxim of the ancient Greek philosopher Plutarchos mentions maxim , which means that the explanatory Health is valuable but can easily toggle so many times as it can be affected negatively, so we have to guard as a .

This is realted to another Plutarchos quote , where it is assumed that and so it is NECESSARY to combine the two and produce to Health and Humanity.

A UNIQUE LOCATION (PRODUCTIVE AREAS)

Cultivated trees of our productive land, which we develop and care for many years, form the basis of efforts of production - marketing (domestic and abroad) and standardization of quality olive oil.  

This product is for the most part, lowland and foothill irrigated groves with an ideal climate that makes groves remain unchanged over time, which is one of the smallest in volume production, but on the other end has arguably better quality.  

From mother earth in the Peloponnese and in particular from the slopes of Mount APESSAS (Phocas) in the area between Corinth - Canal Isthmus and Nemea where the olive oil has always been a symbol closely associated with the history, tradition and culture.   

The soil, due to its location does not allow large volume production, yet retains as much moisture it needs from the winter rains and the amount of oxygen due to the altitude, so the olives produce excellent quality oil.  

We would also like to mention that all types of oil produced is of low acidity (from 0.3% to 0.5%), while combining nutrition and unique substances that contribute dramatically to human health and longevity.