The olive oil

  • ELIA

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According to the quality parameters as acidity, aroma, flavor, etc. the olive oil is classified in different categories. This categorization is defined also with Commission Regulation (EC) No 1019/2002 dated 13 June 2002 on marketing standards for olive oil. 


For the ancient Greeks the olive was one of the most useful inventions. Together with its oil, the olive was extensively used for lighting, heating, cooking and in cosmetics. Because of its therapeutic effect, they gave oil another value - as a medicine. The ancient doctor Hyppocrates was the first to recognize the beneficial qualities of olive oil and he recommended it as a cure for many illnesses. The numerous health benefits of olive oil led Homer to describe it as “the drinks of gods”.

Nowadays, since people are much more concerned about their health and appearance, the nutritional value of olive oil and its beneficial factors are notably praised. For modern Greeks, the olive tree and its oil have been one of the basic necessities of life and has been since the beginnings of civilisation the main essence of the food. Basically the traditional diet and method of cooking food has not changed since the ancient times, the original flavours and ingredients are still used along with the crucial basic ingredient of all - Greek olive oil.


1. Olive oil is especially healthy for the human organism, due to the following:

  • It is obtained by the first cold pressing, without any refining, so that the vitamins A, D, E, K and F contained in the olive fruit, are preserved to a greater extent.
  • Contains high level of antioxidants – vitamins A and E, which help neutralize cancer-causing free radicals in our body.
  • Protects from fatal diseases such as atherosclerosis and infarct.
  • Decreases the "bad" cholesterol without affecting the "good" one, which leads to blood circulation improvement.
  • Lowers the blood pressure and reduces the risk of cardiac diseases.
  • It is particularly effective for protection from osteoporosis and breast cancer.
  • It is rich in oleic acid, which is widely used in medicine in combating rare degenerative diseases.
  • It is very useful in curing bronchitis, asthma, cold, tonsilitis, inflamed ear, nephrolithiasis & rheumatism.
  • Helps the normal functioning of the digestive system and maintains low percentage of harmful substances in the stomach.
  • It is indispensable in treatment of gastric ulcer, gastritis, constipation and other stomach problems.
  • Slows the aging processes of the brain, internal organs, and tissues.
  • Heals burns, contusions & sprains.

2. A product with millennial tradition, which has proven its exceptional qualities during the centuries.

3. Elia olive oil is produced in Greece where, thanks to the unique combination of climate and soil, the highest quality olives are grown.

4. It is distinguished by its individual aroma.

5. It has superb, mild taste.

6. It is Cholesterol free – extremely suitable for those on diet.

7. Due to its healthy effect, it prolongs human life.

8. Stimulates growth during childhood.

9.  Softens and moistens the skin.

10. Maintains healthy hair and preserves its lustre.

11. Prevents the nails from breaking and keeps them in good condition.

12. It is a pure natural product - without any other ingredients added except for water.

13. It undergoes no treatments except washing, decanting, centrifugation and filtration.


Harvesting begins in autumn and may continue until the following spring. Timing depends on the geographical area and whether the fruit is for eating or for oil. For the production of the best quality of oil it is necessary to let the olives ripen.
Even in these days of highly industrialized farming, the hand olive gathering is considered as the best method of harvesting. Despite of being costly, it guarantees the integrity of the olive and therefore, the high quality of the olive oil.


New technologies’ development provides various ways of oil production. However, the traditional method is still most preferred by the producers.
Having been harvested, the olives are transferred to the mill where they are stored for no longer than 48 hours. After the olives are washed and are separated from their leaves, they are crushed to pulp between big stone wheels. Afterwards the pulp is pressed and water is added to it. The mixture passes through machines that filter it for sediment. The water and the oil are separated. The process is natural without any other ingredients added (except for water).