This is the new hyperfood (superfood) which however has its roots back in antiquity. Our wild olive oil It is produced from wild olive trees which freely grow on the mountains in the land of Aitoloakarnania (Western Greece ). The wild olive tree is the ancestor of today’s common olive tree and still grows in every region around the Mediterranean sea, where the climate supports the growth of these olives. Wild olive trees exist in abundance in non cultivated areas, on mountain tops and even in olive groves, where the wild olive trees grow adjacent to tame olive trees roots, which in turn are destroyed.
Wild olives are well known from antiquity, since before their taming during the Neolithic era, they were used as alimentation. At a later time it’s been said that Roman emperors made olive oil from them and they were kept strictly for their personal use. Their leafage is small, their olive fruits are small also and their growth is slow and produce small amounts of olive oil, the fruits have red “flesh” but in contrast at different time periods turns to white. To put into perspective, in order to produce 1 kg of regular olive oil 4 to 8 kilos of tame olives are needed on average. In contrast, for 1 kilo of wild olive oil to be produced 15 to 20 kilos of wild olive fruits are needed. However, you can only make these quantities through a heating process, and this results in the destruction of beneficial properties in wild olive oil. Using our unheated procession- cold press method, the quantity of olive fruits needed for 1 kilo of wild olive oil is doubled. This is the reason for the production of wild olive oil being forgotten and is replaced with a heating process and from very few manufacturers worldwide. We may be the only that use the unheated process.
Wild olive oil has a particular taste. The connoisseurs of olive oil do not know how to describe it. Its taste is what can only be described as intensely wild nature. The organoleptic ingredients which wild olive oil contains and their constitution seems to be quite different than those of tame olive oil. The wild one has a much bigger number of phenolic compounds, vitamin E, antioxidants, omega 3 , omega 6 and omega 9 fat.
The pharmaceutical, natural substances, that are contained in wild olive oil have anti- inflammatory, antioxidant, cardio-protective and neuroprotective capacities. Recent studies have shown impressive results concerning the prevention of neurodegenerative diseases like Alzheimer’s, the reduction of bad cholesterol, the prevention of cardiovascular illnesses, the prevention of cancer, the reduction of indigestion, the development of the central nervous system and cerebral cells, the health of the skin and hair due to antioxidation of cells and many vitamins which the wild olive oil contains.
It contributes also to the reduction of blood pressure , it affects positively on the proper growth of children, it delays aging of cells, it helps against disorders of the digestive system and metabolism. Additionally, consisting of a supplement of high nutritional value close to that of breast milk. Wild olive oil contains fat soluble vitamins, it helps against insect bites and it has been used since the Hippocrates era as an excellent quality medicine (but also for cosmetic purposes) and many more pertaining uses, for which you can read about in medical journals which are mentioned in research that have been conducted worldwide.
The olive harvest is especially difficult due to its small size and sparse development of the fruit, which however is not affected by olive fly disease and fruit does not need any care, giving a small quantity of wild olive oil. Cold pressing out wild olive oil is distinguishable from the scent, the color and the flavor.
Its acidity is especially low, always below 0,2%. It is rich in sterols (mainly b-sitosterole) and in fatty acids, mainly oleic acid ( omega 9 ), linolenic acid (omega 3) and linolenic acid ( omega 6).
Characteristic feature of wild olive oils is its content of antioxidant substances, such as tocopherols (vitamin E), vitamin C, carotenoids (b-carotene, xanthophyll), phenols and polyphenols, also it contains a large amount of oleoprotein, oleocanthal and oleocine , that exist in bitter fruit of wild olive tree and they give valuable antioxidant capacities to our health. The cold pressing out process phase takes place within the day, without applying any temperature as it would result in the oil’s valuable ingredients being destroyed, moreover the final product is not filtered in any way. The acidity varies from 0,1% to 0,2%. The flavor is bitter, notably spicy with a pleasant scent. Through this specific process, the result is an absolute impressive, unique and pure natural product with a golden green color, albeit in limited quantity. However, using this specific production process has given us the ability to provide you with a product of the highest quality and low acidity which has preserved all the quality and characteristic substances, like the health protective polyphenols.
Some of the important benefits of wild olive oil are the following:
– It reduces harmful cholesterol in blood (LDL).
– It helps normal function of arteries and it prevents the creation of thrombosis.
– It reduces blood pressure and it helps fight hypertension.
– It contributes to the good function of brain, bones, especially children’s, since it helps calcium absorption.
– Due to its content in vitamin E, it helps the normal process of aging and it is necessary for the elderly.
– It proves to be ” balsam ” for the stomach, since it strengthens the digestive system and it reduces the danger of the creation of stomach ulcer and gastritis.
– It has laxative capacities and it helps the better function of intestines.
– Due to the action of vitamin E, it protects the human body from solar radiation and it soothes the pain from insect bites.
– It constitutes an invaluable and necessary supplement for breast milk, since due to
the acids it contains it helps the proper function of neonate.
–Due to the antioxidant substances, vitamins and polyphenols which it contains, it prevents the disorders of the liver, sclerosis and various inflammations
– It contributes to the prevention of skin cancer, it contains nutritional ingredients like squalene, which are transferred and absorbed by skin
– Due to oleic acid, it helps the prevention of intestine cancer, breast cancer, prostate cancer and, in general, it protects the cells and DNA from distortions which may lead
– It helps the good function of metabolism and it is necessary for those who suffer from diabetes, because it balances blood sugar.
– It helps the absorption of fat soluble vitamins, namely vitamins A, D, E, K.
Since antiquity, olive oil from fruits of wild olive trees was considered to be nutritious (which wild olive tree also was considered as a symbol of happiness and appreciation, famous was the wild olive wreath wich was given to the Olympic winners, the “Kotinos” in ancient Greek language) but also in particular therapeutic and concomitant useful for the medicine. Thereby, wild olive oil was always connectedwith the functioning and the achievement of well being.
Inseparable part of Mediterranean diet, it was considered to be a source of health and longevity by the ancient Greeks but and for Romans also, as the best in quality oil and therefore the most beneficial for the human organization and health.
Due to the difficulty and particularity of its production and due to its small quantity of picking up, they used to use it for the production of lavish ornamental and therapeutical essences and ointments.
Note: However wild olive oil’s cost do not render it affordable for the purpose of using it in salads, boiled vegetables, grilled vegetables, roasted meet.
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