The History of Athinolia
2500 years ago, in ancient Greece, when the lives of the gods of Olympus were intertwined with the lives of the ancient Greeks, a great competition took place: The Goddess Athena (Goddess of Wisdom) and Poseidon (god of the sea), competed with the prize of city of Athens. At that time the city was called Kekropia, by the founder of Kekropa..The judge was the people of Athens.
The god Poseidon, to impress, hit his trident on a rock and from this point began to gush sea water ..
The goddess Athena planted an olive tree on the rock of the citadel of Athens.
Athena won the competition for this invaluable gift she offered to the Athenians and became the patron saint of the city. Since then the city was named Athens and the Parthenon was built in her honor.
This myth was passed down from generation to generation. Olive cultivation in Greece developed and new varieties were created.
A specific variety, however, produced such quality olive oil, that the growers, based on the above myth, gave it the name “athenolia”, that is the olive tree of goddess Athena, attributing the quality of its olive oil to divine origin.
This variety exists only in Greece and at a rate of 13.7% of the total Greek olive oil production.
The foothills of Mount Taygetos, which dominates over Sparta in southern Greece, host this variety at an altitude of 200-1000 meters.
Our company, wanting to pay tribute to the specific variety, produces athenelea olive oil under the strictest conditions that ensure unparalleled quality:
a. Olive fruit collection while it is green.
b. Immediate compression immediately after harvest.
c. Extrusion temperature: 23 degrees Celsius.
d. Duration of compression: 40 minutes.
The quality of olive oil depends on 80% of the olive variety.
We take care of the remaining 20%!
As scientists tell us, the exact place where the olive tree sprung for the first time is the greater Mediterranean Basin. The first cultivation of the olive tree worldwide took place in Greece, and more specific in Crete. This happened about 3500 BC in the Early Minoan times. In this period the olive tree was in a wilder form in comparison to the tree we know today. After 2000 BC the cultivation of the olive tree in Crete was very intense and systematic playing the most important role on the island’s economy.
From Crete started the first export of the olive oil not only in mainland Greece but in Northern Africa and Asia Minor as well. Very soon the cultivation passed to mainland Greece and the olive tree and its blessed product, the olive oil became synonyms of the Greek nutrition through centuries.
The Mycenaean civilization (c.1600-1150 BC) followed the Minoan in mainland Greece. The olive oil production was very important in the economy of this society. The decipherment of the “Linear B” script brought to light valuable information about the production, the commerce and the export of the olive oil in Mycenaean Greece as we can see in the palace records of Mycenae and Pylos. In the 6th century BC, Solon, the great Athenian legislator, drafted the first law for the protection of the olive tree excluding the uncontrolled felling.
The olive tree was a symbol in ancient Greece and the olive oil was used not only for its valuable nutritional quality but also for medical purposes. Between the 7th and 3rd centuries BC ancient philosophers, physicians and historians undertook its botanical classifications and referred to the curative properties of olive oil. This knowledge is being “rediscovered” today as modern scientists research and find news why the Mediterranean diet is so healthy.
During Byzantine times things did not change. The production of the olive oil in Greek territories was significant because of the vast size of the Empire. The Empire itself included almost half of the olive oil productive areas in the known world and the product was exported throughout the world.
The company was founded in 2019 and bottles exclusively, 100ml extra virgin olive oil for delicacies and restaurant tables.
Olive oil is produced and bottled in Sparta in Southern Greece, at the foot of Taygetos at an altitude of 500 meters. Athenian olive oil represents 13.7% of total Greek production. It is harvested while the olive is green and it is pressed at 23 °C (degrees Celsius), for 35 minutes.
Athenelea extra virgin olive oil 100ml premium health claim
A pure, extra virgin and high phenolic olive oil, from the goddess Athena’s olive tree.Produce in Sparta Greece at 500m altitude.13,7% of total Greek production.100% Athenoelia variety.
100ml pure experience!
Produced in 5000 numbered bottles
- Monovarietal – Athinoelia 100%
- 0.13% Acidity
- Cold pressing 23 ° C
- 13.7% of the total Greek production
- high altitude product
- High content of polyphenols 433mg / kg
- Greek product
- Ideal for your restaurant table.
The white, glass bottle of the package, keeps the aroma and the quality characteristics of the olive oil unchanged.
Ideal for your restaurant table.