Extra virgin olive oil (from the olive tree Olea europea)

Unlike most unsaturated plant oils that come from seeds, monounsaturated olive oil is obtained from the pulp or mesocarp of the fruit. Extra virgin olive oil is derived from the first pressing of the olive fruit. Extra virgin olive oil has a delightful flavour, is full of antioxidant properties and can be used in cooking, especially eaten raw.

Chemically, the difference between extra virgin olive oil and virgin olive oil involves the amount of free oleic acid, a marker for overall acidity. This is acid that does not form part of a chemical compound but exists on its own natural state. Acidity is a measure of quality and freshness and increases as the oil ages. According to the standards adopted by the International Olive Oil Council, "virgin" can contain up to 2% free oleic acid, while "extra virgin" can contain up to 0.8% of free oleic acid. Our oils’ acidity levels for the 2008 Harvest ranged from 0.13%-0.30%

Hippocrates, the father of medicine in the 5th century BC., prescribed medications containing the oil and leaves of the olive tree. He prescribed olive oil for external use and for drinking as a cure for a number of ailments, including inflammation of the gums, invigorate the muscles, and soothe the skin, insomnia, nausea, as a remedy for exhaustion, ulcers, and cholera. He lists in total more than 60 pharmaceutical uses for olive oil.

Wild saffron

Saffron is one of the most highly prized spices. Greek saffron is distinguished for its excellent quality. The saffron we use in our olive oils is a type of wild mountain saffron which is indigenous to the Taygetus and Parnonas mountains.

Saffron has been well regarded since ancient times for its vibrant color, distinct flavor and medicinal properties.

Many of these medicinal properties are due to its high levels of antioxidants which help to neutralise the free radicals in our bodies. Saffron as well as being a potent antioxidant is also known to help digestion and menstrual problems. It is anti-inflammatory and aids memory.

Smoke Point (Cooking with olive oil)

The smoke point of an oil, is the temperature at which the oil breaks down. This is the point where flavour and nutritional properties begin to be lost. Olive oil is wonderful for cooking and will not lose its properties when heated. Olive oil is very resistant with a high smoke point of 210^oC, and will not degrade as quickly as other oils with repeated heating. Oils that do not have this quality of olive oil become hydrogenated or saturated on heating, loosing their nutritional benefits and actually becoming harmful to the body.

In Greece olive oil is used for all types of cooking from frying, cooking, grilling and baking. Butter is very rarely used in Greek cuisine.