Reward and Certificate from National Kapodistrian University of Athens
Reward and Cerificate of November Harvest
Reward and Cerificate of December Harvest

Many of the special organoleptic but also chemical characteristics of olive oil are influenced to a large degree by the microclimate of the area it comes from. Our olive groves are in a region which enjoys high sunlight duration, which contributes to the significant presence of aromatic elements, contributing in turn to the fine quality of ELAIOPHYSIS. Another factor influencing olive oil’s organoleptic constituents is the soil composition. It is significant that ELAIOPHYSIS olive oil is produced on the lands of the ancient kingdom of Nestor; the site has been chosen since ancient times for the production of olive oil.

The olives’ total phenols, the presence of oleuropein together with oleacein and oleocanthal, all enrich ELAIOPHYSIS olive oil and bestow it with health-giving properties. The bitterness to be detected in the specific variety, often misinterpreted as indicating the presence of acidity in the oil, is in fact due to the oleuropein, as testified by olive oil expert Professor Apostolos Kyritsakis (2007).

The respective “bitterness” in the flavour is due to the presence of oleuropein. (Kyritsakis, 2007)

See below an article from the Kathimerini newspaper:

A study which took place in America on the therapeutic properties of olive oil has pronounced Greek olive oil, and specifically the Koroneiki variety, the clear leader. The clinical study was carried out using nine healthy men by the Department of Nutrition at the University of California, Davis, and the Western Human Nutrition Research Center of the US Department of Agriculture.
Extra virgin olive oils contain a wide range of natural ingredients, which vary depending on the variety. These compounds have antioxidant and anti-inflammatory properties that can protect us from a heart attack or stroke. One of them, oleocanthal, inhibits the same enzyme as anti-inflammatory drugs. Scientists have considered oleocanthal to be a natural anti-inflammatory based only on test-tube data. The clinical test using humans for the first time has allowed scientific research to progress beyond this.

Three oils were selected for the experiment, differing in total phenols and the active substances of oleocanthal and oleacein. Specifically, the varieties chosen were a Koroneiki variety PDO Kalamata, an Arbequina variety high in oleacein content and a control oil which was extra virgin with an equivalent level of total phenols but zero oleocanthal and oleacein content. “Before commencing the tests with three spoonfuls (40ml) of each olive oil at weekly intervals, the nine volunteers were submitted to blood tests”, described Prokopios Magiatis, associate professor of Pharmacognosy and Natural Products Chemistry, University of Athens.

Two hours after the oil was ingested, we measured the impact on blood platelet function”, he explained. “The oils high in oleocanthal and oleacein were found to significantly inhibit the aggregation of platelets, responsible for thromboses, compared to the oil with equivalent levels of total phenols.” Of the nine individuals, four demonstrated a strong response after two hours, equivalent to that of a dose of ibuprofen. The best results comparatively were obtained after taking the Greek extra virgin olive oil. “New tools, such as the NMR method or the Aristoleo test, developed by our University, can measure the oleocanthal and oleacein content in oil with accuracy”, reported Dr Eleni Melliou, who is responsible for cooperation between the University of Athens and the University of California Olive Centre.