Olive Oil
Olive oil boasts numerous health benefits. Its therapeutic properties have been recognised since ancient times. It is undoubtedly a product of high nutritional value, characterised by many nutrients. It is a good source of vitamins E and K, while monounsaturated fats account for 80% of its content.
Olives
Olives, the fruit of the olive tree, are also rich in monounsaturated fats, accounting for approximately 75% of their fat content. They contain essential nutrients, including vitamins E and A, carotenoids, and minerals like calcium, manganese, zinc, copper, and iron.
Both olive oil and olives are nutritional powerhouses, offering a wide range of health benefits. The star of the show is polyphenols, powerful antioxidants that help protect against cancer, slow down the ageing process, and promote heart health. Enjoy olives as part of a balanced diet to reap their many rewards.
The Unique Olive Oil of Lesvos
Lesvos is Greece’s third largest olive oil-producing region, after Kalamata and Kolymbari in Crete. The European Union has granted the island’s extra virgin olive oil Protected Geographical Indication (PGI) status.
Lesvos olive oil is unique in Greece, as it is produced from olive varieties that are different from those found in the rest of the country. The quality of the olive oil is exceptional because, among other things, it has a long shelf life.
Where olive trees intermingle with pine
Spanning 1,630 square kilometres, the island of Lesvos boasts approximately 11 million olive trees, covering 28% of its land. Since ancient times, the “liquid gold” from Lesvos’ olive trees has captivated its inhabitants who, despite challenging soil and climatic conditions, have cultivated new, larger olive groves through perseverance, patience, and foresight.
Lesvos olive oil has become an iconic symbol.
In Lesvos, the main olive varieties cultivated are Valanolia or Kolovi, also known as Mytilini, the Anatolian Adramytiani, and Ladolia, Throumbolia or Roupedes.
The exceptional quality of Sapfo olive oil is defined by its distinctive macroscopic and organoleptic profile:
- The high level of unsaturated fatty acids is responsible for its fluid consistency, low viscosity, and delicate flavour.
- Its light golden hue is a result of its low chlorophyll content.
- Most notably, it embodies the essence of the Aegean olive with its captivating aroma and taste.
The Culinary Magic of Olive Oil:
- To preserve olive oil's nutritional benefits, cook it at moderate to low temperatures and for brief periods.
- To safeguard its valuable compounds, add a small amount at the beginning of cooking and the remainder near the end to achieve optimal results.
- All olive oils are well-suited for frying due to their heat tolerance.
- Raw virgin olive oil enhances the absorption of nutrients from leafy greens and other vegetables like potatoes.
- Incorporating one to two tablespoons of olive oil daily can significantly reduce your risk of fatal heart disease by up to 50%.