Health benefits of olive oil are widely appreciated by consumers worldwide. But have you ever wondered why that is? Environmental, physical and mental stressors cause the production of what is known as free radicals, considered responsible for oxidative stress, a pathological state preliminary to more serious illnesses, such as cardiovascular disease, cancer, and neurodegenerative diseases, among others. It’s called as longevity “recipe”.
Essentially, oxidative stress is as an imbalance between the oxidant and antioxidant systems of the human body. Antioxidants regulate free radicals by providing a supply of electrons to stabilize cells. Therefore, if we can aid the body by providing more antioxidants, it makes sense that oxidative stress is reduced and therefore, damage to organs and tissues is also reduced.
A lot to learn
Foods are one of the best bioavailable sources of antioxidants. That is where extra virgin olive oil, EVOO, comes into play, being one of the most studied antioxidant food sources. Clearly, available scientific research shows that EVOO does, in fact, provide a cost effective, readily available antioxidant food source that can be prescribed for consumption as part of everyday diet to reduce the effects of oxidative stress and therefore the risk and progression of many different diseases. It’s a longevity “recipe” which means it can extend and improve your health.
Greece is lucky to enjoy a microclimate that benefits oliviculture resulting in more than 30 native varieties of olive trees. Among others, the most popular and common, as they produce high quality olive oil, are Manaki, Koroneiki, Athinolia and Kolovi.
Taste characteristics depend on the stage of ripeness during which olives are being collected. Olive oil coming from green to violet olive fruits contains large amounts of phenolic and aromatic compounds and has intensive fruity and herbal taste, especially Koroneiki and Athinolia variety. On the other hand, the taste of olive oil that comes from violet to black fruits is softer and its aroma resembles ripe fruits, as is the case with Manaki variety.
30 years of experience
Organic cultivation of olive tres has been implemented for more than 30 years in Greece and numerous agricultural areas every year transition to organic groves. Part of this effort is “Energaea” family business based in Koropi area of Attica, a few kilometres away from Athens, which emphasizes in high-quality products acquired with modern practices and state-of-the-art equipment.
In collaboraton with an extended network of local producers nationwide, “Energaea” carefully selects and distributes fine Greek extra virgin olive oil, 50% of which comes from certified organic farming. That also explains the PDO and PGI certifications awarded to its products.
“Energaea” olive oil is exported to more than 18 countries worldwide, with its top markets being Germany and Norway.