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What is unheated wild olive oil or olive oil.

In order for a kind of olive oil to be valid defined as unheated (cold pressed) and extra virgin, it has to have been produced under the specific conditions:

1) From excellent quality olives and the harvest to has taken place at the appropriate time of year.

2) Liquefaction of olives to be done at the same day.

3) Product must undergo unheated elaboration, true cold pressing out and without any water interference.

4) Centrifugation must not exceed the limit of 1.500 spins at any stage of the elaboration, which otherwise in cooperation with warm water, burn the polyphenols and drift them to the waste.


The polyphenols of olive oil contribute to the protection of blood lipids from oxidative stress.

The nutritional value of unheated virgin olive-oil distinguishes itself from the scent, the color and the flavor and its thick texture. Its acidity is especially low, always below 0,3%.

It is rich in sterols (especially b-sitosterol) and fatty acids, mainly oleic acid (omega-9), linolenic acid ( omega-3 ) and linoleic acid (omega-6 ). Characteristic feature of olive oil is the conciseness of antioxidant substances, such as vitamin E ( tocoferol), vitamin C, carotenoids (b-carotene, xanthophyll), phenols and polyphenols.

A special substance of the virgin olive oil (and mainly of wild oil) named Oleocanthal has proved through researches that it has a wide beneficent effect on diseases like:

Alzheimer, Parkinson disease, heart attack and brain stroke, rheumatoid arthritis, diabete type II , and even more at stress.

Unheated olive oil and eminently wild oil, is of definitive importance for the proper function of human organization (heart, intestines, stomach, brain).

Unheated olive-oil, this divine product of nature, definitely contributes to the good health of the person who consumes it. Nowadays, after studies/research, it is used a pharmaceutical product.

To conclude: Unheated olive-oil is the fruit juice of olives and has medicinal properties!


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