Acaia EP BIO olive oil from Lesvos prastará mono odrůda Kolovi - 250 ml, 500 ml (EP: Extra Panenský)

Product detailed description

A very robust and distinctive extra virgin olive oil, which beautifully displays the characteristics of one of the oldest olive varieties - the Kolovi variety, which is found only on the island of Lesvos. This rare variety is not well known in the world or in Greece.

The taste of this olive oil is very smooth, almost creamy, but pleasantly earthy and spicy at the back, with a fruity aroma. If we could describe its fantastic taste and aroma in words, we would choose words like freshly cut grass, herbs and leaves combined with nuts, tropical fruits and apple.

The taste of Acaia olive oil is incomparable to the oils commonly available on our market and can be used in both cold and hot cuisine.

In the tab You will find all the documents in PDF format for download on acidity, polyphenol content and purity.

• The total content of hydroxytyrosol derivatives, tyrosol and oleuropein, as described in EU legislation 432/2012, is 335 mg/kg for the sample with code EKPA.02.06, above 250 mg/kg.
  
• Acidity is 0.44.
• The oil thus belongs to a class of olive oils that protect LDL cholesterol from oxidation, maintain high HDL levels and protect against cardiovascular disease (EFSA, 2012).

Read more on this topic

• Unique olive oils with polyphenols
• You can't buy good olive oil in the supermarket

Awards

This brand of extra virgin olive oil receives many international awards every year for its unique taste and consistency. This is the absolute top of the range of olive oils and at an excellent price.

Pairing with dishes

In cold cuisine, this olive oil is classically used in salads and vegetable dishes, it is wonderful to lightly drizzle it on good quality goat or sheep cheese, on bruschetta, for garnish, etc. In a warm kitchen it is great for marinades and marinating meat, where its properties make the meat beautifully tender, for baked cheese or vegetables, for Ratatouille, for pasta, together with lemon for fish or any fried food (smoke point is 210°C - Acaia is a high quality extra virgin olive oil with low pH). It can also be used for baking savoury and sweet dishes.

In summer vegetable salads, we recommend combining this oil with Real Salt™ sea salt, where you can choose from onion, garlic or herb flavours. High-quality essential ingredients such as olive oil and sea salt literally bring out the taste of fresh vegetables and completely satisfy even the most demanding palates.

Kolovi olive variety

Kolovi olives offer the best that a lover of virgin olive oils demands, a content full of nutrients where taste and aroma are not compromised. The judges at international competitions who regularly award this oil agree.

In general, extra virgin olive oils are celebrated as a source of vitamins and antioxidants and are an integral part of a healthy and proper diet in modern society. The rule of thumb, however, is that the more antioxidants olive oils contain, the more bitter they taste, which combined with the pungent aroma is unacceptable to many users.

Topos of Lesvos

Lesvos has a very dry climate with limited rainfall and this variety has adapted very well to this climate. The trees have strong and numerous roots that bring unique nutrients from the soil to the olive fruit and give the olives their final extraordinary flavour.

Olive trees grow mostly in mountainous areas, at an altitude of 600 m, in soil with a high shale content, where there are no roads and pickers can only reach them on foot or by donkey.

• Therefore, these olives are mainly harvested by hand using portable mechanical pickers.
• Until recently, Acaia olive oil was only available on luxury overseas ships.
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Extra information on olive oils with high phenolic content

Olive oils with high phenolic content are those extra virgin olive oils (EVOO) that contain a high percentage of phenolic substances, called polyphenols, which are directly related to the health benefits of olive oil.

According to the EU Health Claims Labelling Regulation (432/2012), this claim can only be used for olive oil that contains at least 5 mg of hydroxytyrosol and its derivatives (e.g. oleuropein complex and tyrosol) per 20 g of olive oil.

The beneficial effect for the consumer is achieved with a daily intake of 20 g of olive oil (2 tablespoons). This daily intake of olive oil with its high phenolic content helps to protect blood lipids from oxidative stress.

The University of California at Davis, Harvard University and many other research institutes around the world are embracing this idea and have supported it with much research over the past decade.

Olive oils rich in polyphenols have been found to help:

• reduce blood pressure
• protect the arteries from damage
• reduce bad cholesterol levels
• reduce the risk of type II diabetes
• prevent many types of cancer
• prevent stroke
• fight premature ageing
• reduce the risk of depression and dementia.
• slow the progression of Alzheimer's disease by up to 40%.
• reduce inflammation in the body

What are phenolic compounds?

These are organic compounds that are by-products of plant synthesis and are known as phytochemicals. Polyphenols are considered health-promoting substances and are found in fruits, vegetables, whole grains, nuts, seeds and legumes, beverages (coffee, tea and wine), fats (olive oil) and spices.

There are, however, phenolic compounds that are unique to olive oil and that occur only during the malakification process. There are 36 known phenolic compounds in olive oil. The two that are most researched for their health benefits are oleocanthal a oleaceinwhich are known for their anti-inflammatory and antioxidant properties.

The presence of oleocanthal is manifested by a peppery effect on the back of the throat, which sometimes provokes a cough reflex. Oleacein is known for its bitterness on the tongue. For people who are used to buying olive oils from supermarkets, these qualities of pepperiness and bitterness are often mistaken for a flaw in olive oil.

The phenolic content varies depending on the olive variety, the time of harvest, the milling method, the soil condition and the weather conditions. For example, the biodiversity in the grove contributes to the richness of the soil and to the nutrition of the olive fruit. Rain, drought or wind have a greater or lesser effect on the phenolic content and the quantity of olive oil produced, depending on when they occur during the ripening of the olive fruit.

It is important for you, the buyer, to know

If you are buying olive oil with a high phenolic content for its health benefits, you should treat it as a food supplement and consume it daily, preferably raw for meals and salads.

If you want to cook or fry with olive oil, you can use a more affordable extra virgin olive oil and keep the EVOO high in phenols for your daily self-care ritual.

Storage

We recommend consuming it quickly, not saving it, as they say. Once opened, it is very important to care for it to minimize the loss of its phenolic content and preserve the integrity of its health benefits.

Light, heat, air and time are the enemies of every olive oil. Storing olive oil in a cool, dark place will prolong its extra virgin properties and high phenolic content.

This means storing it in small, dark bottles of 250-1000 ml away from light in a cool/cool place and not leaving it by the stove when cooking.

Close the bottle well after each use. Phenolic compounds simply evaporate from the open bottle in a short time. If you purchase larger quantities, we recommend keeping the container in the refrigerator and batching for serving or transferring from a large container to smaller bottles and storing in the refrigerator.

Why is this type of olive oil more expensive?

Keep in mind that EVOO with its high phenolic content costs more than most olive oils available on the market due to special growing, harvesting and milling processes that increase labor costs.

Let's be clear: "Olive oil with high phenolic content" is not an official EU olive oil category, as it is included in the category "extra virgin olive oil".

The term 'high phenolic olive oil' is used only to indicate that these extra virgin olive oils contain more than 250 mg/l of phenolic substances.

Olive oils with high phenolic content have started to be discovered and studied in the last decade thanks to some visionary olive oil producers (and university professors) who decided to do things differently, to go against centuries of tradition and create an olive oil of superior quality; an olive oil measurably different and more beneficial to humanity. They all have a story and they are proud to share it.

Source: Aristoleo, Olive Wellness Institute