Our organic unfiltered green olive oil is an inseparable, precious and pure good of our daily diet and is the basis of Mediterranean diet.
Enetikon Bio-Green Olive Oil
We are a small family business. We began producing small quantities of unfiltered green high phenolic EVOO (always using unripe olives), having noticed the lack of this pure product on the market. We carefully selected the site and variety of olive trees, which we tend to personally in all stages of the process. It all comes naturally to us, as we love what we do.
The variety of olive trees is LIANOLIA PREVEZAS ( KERKYRAS ). The olive oil of this variety has one of the highest content of total phenols from all other varieties in Greece. Previously named Elaeon, the new name, Enetikon is in homage to the area’s Venetian roots. It is certainly not by chance that the Venetians had chosen this precise area almost 300 years ago (1720) to create the well-known, historical Venetian Olive Grove of Preveza. They were well aware of the unique microclimate of the Preveza peninsula, with its mild winters and cool summers. Therefore, the olive oil deriving from these olive trees has a unique flavour and aroma, combined with high nutritional value. It is usually produced in limited quantities because it derives exclusively from top-quality olives.
The olives are handpicked in October and they are processed on the same day. In this way we achieve excellent quality but lack in quantity because the yield is no higher than 10 – 11%, thus affecting the final price of the product. The organic green olive oil we produce is known for its bright green colour, which it owes to the chlorophyl in unripe olives that give green olive oil the most antioxidant properties an olive oil can give. It differs from ordinary commercial extra virgin olive oil because it has a piquant/peppery flavour combined with the fruity aromas of freshly-cut unripe olives.
It contains all the vitamins and provitamins found in olive oil (A, K, E, B-carotene), as well as minerals, trace elements and polyphenols, which protect the cells against oxidative stress, active oxygen and free radicals. It does not contain cholesterol, sugars, carbohydrates, dietary fibres and proteins.
Filtering olive oil is a standard procedure carried out by all large enterprises in order to improve the appearance of the product. However, it reduces the quality of the product as it removes aromatic and therapeutic substances such as phenols including oleuropein, oleacein and oleaocanthal. Green olive oil is produced from fruit that hasn’t had time to ripen as the olives are picked in October. These unripe olives contain the most polyphenols. It has been established that polyphenols, especially oleocanthal, have the similar chemical composition as the well known anti-inflammatory drug ibuprofen.
Olive oil with phenol content above 450 ppm gains the characteristic strong bitter taste. BITTER IS BETTER! The superiority of our organic green olive oil becomes obvious when you compare the 432/2012 EU directive with the result of an analysis of our oil’s phenolic content, carried out by the National Kapodistrian University in Athens. This year analysis established that 20 g of our oil contains almost 5 times more than the limit of EU directive Tyrosol and Hydroxytyrosol derivates. Our product has now been officially added to an EU certified list of oils that protect against oxidization of blood lipids.
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