ORGANIC EXTRA VIRGIN OLIVE OIL

The Plant

The olive is known from ancient times and probably originates from the eastern Mediterranean. The Greeks were the first who cultivated olives in the European Mediterranean area. It is an evergreen tree, its leaves are growing in opposite pairs, are lance-shaped, leathery, dark green on the upper surface and silvery on the lower.  Its flowers are whitish, unilamellar and very small, they are borne in loose clusters in the axils of the leaves and appear towards the end of May.

The fruit matures and is harvested in late autumn and early winter. Olive oil is the key element of the Mediterranean diet, which has proven to be the healthiest, responsible for longevity and prevention of many diseases. The therapeutic and healthy benefits of the olive oil were first mentioned by Hippocrates, father of medicine.  In his surviving works, more than 60 pharmaceutical and medical uses are mentioned.

Modern studies show that monounsaturated fatty acids offer protection against the risk of cardiovascular diseases and the increase in HDL levels (good cholisterolis).

The Fruit

In our farm we grow several varieties of olives – with “manaki” or “agouromanako” as the dominant – always following the organic method. Plant protection in organic olive growing is aimed at preventing diseases rather than repression while maintaining the natural balance of the farm.

The largest olive oil production is produced at Domain Asprorachi at the village of Velanidia where our grandfather (kin of Zafirakos) continued the family tradition in the cultivation of olives, which dates back to the 18th century. Today, the fifth generation is still in the olive groves of mountainous Argolis offering us knowledge, wisdom and the high quality extra virgin olive oil.

The rest, about 30% of the quantity, also of exceptional quality, is produced at the “Alypon” farm at the village of Borsia.  This is absorbed by our patisserie for pastries. The organic olive oil is extracted at the local, organic certified mill immediately after harvesting by the method of cold pressing.

Avg. Weight of the Agouromanako Fruit

A Family Document Is Rescued

Generations In the Cultivation of Olives

Drachmas The Agricultural Tax In 1921

Use Extra Virgin Olive Oil

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Cooking

The US Food and Drug Administration (FDA) licensed qualitative health claims for the first time in 2004, in relation to the protection that the monounsaturated fatty acids of the olive oil offer against the risk of cardiovascular disease.

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As A Medicine Product

Hippocrates, the father of Medicine, describes it as the perfect treatment. In his surviving work, more than 60 pharmaceutical and medical uses of the olive oil are mentioned. These include dermatologic diseases, muscular pain, ulcers and cholera treatment, gum inflammation, insomnia, nausea, fever and stomach pains.

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Survey Results

The European EUROLIVE study presented substantiated evidence of the protective role of phenolic compounds in olive oil and showed protection against oxidative stress, an increase in HDL levels (good cholesterol) and reduced lipid markers of oxidative stress after three months consumption of virgin olive oil.


  • Of Olive Trees in Των Ελαιόδεντρων Grown in the Mediterranean 95%
  • Of Tree Crops In Greece Are Olives 75%
  • Content Oil In Fruit 25%
  • Of The Global Oil Production Is Produced In Mediterranean Countries 98%

The Results Were Amazing

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