Epsilon Extra Virgin Olive Oil, is a high quality product, created to satisfy the needs of even the most
demanding consumer. It is an extra virgin oil, which is under the process of certified farming.
The main characteristic of this procedure is the “cold pressure” afflicted on the olive’s fruit; an ecological
method, following ancient Greeks’ model of production. This model of production ensures high quality
standards in the product’s nutritional facts.
This high quality product, in combination with its unique design is a “jewel” placed on the table, ready to
satisfy even the most curious culinary tastes. The consumer has the opportunity to enjoy its unique and
special aroma stemming from Greek countryside’s herbs. Epsilon has a distinct fruity flavor balancing
between bitter and spicy, offering the consumer an intense feeling that lasts for hours. Finally, its golden –
green color reveals the meticulous and persistent effort done, to produce a top quality extra virgin olive
oil, which respects all the history and values of the Greek ancient times!
About Olive Oil
Olive oil is the oil which derives from the olive tree’s fruit through automatic means and natural processing. It is an absolutely natural product, which is 98%
assimilated by the human body and it composes the fundamental sources of
fats in the Mediterranean diet. All greases, as well as animal and vegetable
butters, constitute sources of fats. Fats of vegetable origin contain more
polyunsaturates and monounsaturates and are considered to be beneficial for
the human body, as well as for the health generally, since cholesterol is not
included at all. On the contrary, animal fats contain a vast number of saturated
fatty acids, as well as cholesterol, constituting a major hazard for both our
health and body.
It is the most natural category of olive oil having both a perfect scent and
flavor. Its acidity degree does not exceed the level of 0, 8 degrees. It is also
characterized by a taste, which resembles to the one of fruit and the
distinctive scent of fresh-cut olive fruit.
The olive oil is unbreakably connected with the traditions of the Mediterranean
lifestyle. It has been cultivated for more than 4.500 years in the eastern
geographical of the Mediterranean. Its harvest begins in autumn. In some areas, it
lasts until the early beginnings of the year. The olive oil is a “living” product, which
requires to be treated with special care, in that its quality and flavor achieved are
the best possible. A special treatment and attention is required in every single
stage of its existence, from the olive grove until it reaches the ultimate consumer,
so that it can be of a high quality. Up to our days, in many regions, olives are
harvested by hand, which implies that they are cut before falling on the ground.
On the other hand, in some other regions, the traditional way of harvesting has
been replaced by the well-known technique of threshing olive. As soon as they
fall on the ground, the procedure of the painstaking sorting of those that will end
up in the olive grove begins. Its acidity degree, is the most basic criterion based
on which the olive oil’s evaluation of quality and commercial value are realized.
It is reasonable to wonder though, what it is that renders the Greek olive oil so
special, distinguishing it for its quality, aroma, colour and taste.
In Greece, there are unique varieties of olive trees, such as the one in the
region of Koroni located in Messinia, which does not exist in any other oil
producing countries. They specific variety gives an outstanding quality olive oil
and it is cultivated in regions of Greece, such as Creta, Pelopponese and so on.
The ground’s chemical composition in combination with the climate conditions,
constitute critical factors for the olive oil’s organoleptic features. The
production for its excellent standards and quality are affected by the rocky and
dry Greek grounds in combination with the prevailing ideal climate conditions.
The olive oil is a very healthy type of oil. A proper and balanced diet
necessarily includes its consumption on a daily basis. The fats deriving from
vegetables contain more polyunsaturated and monounsaturated fatty acids
and are perceived to be friendly for our health and body. They do not
contain any cholesterol at all, in comparison with all animal fats that do
contain a vast number of saturated fatty acids and cholesterol, composing a
real hazard for the human body and health as well.
- The reduction of (ldl) cholesterol levels in blood.
- The maintenance of the content of blood in (hdl) cholesterol.
- The bowel’s proper function.
- The prevention of cardiovascular diseases and the protection from coronary heart diseases because of the strong antioxidants it contains.
- The treatment of stomach ulcer and duodenum, since it facilitates the procedure of digestion.
- The reduction of gastric juice.
- The better absorption of calcium from our body.
- The better metabolism of diabetics and as result the balance of our blood sugar levels.
- The prevention of cancer…
- While finally… it rejuvenates the skin.
Olive oil has 5mg of flavenoid polyphenols for every 10 grams of oil. These polyphenols are natural anti-oxidants that can prevent heart disease, lower cholesterol and blood pressure, and reduce the overall effects of aging.