Prestige Extra Virgin Olive Oil

Our olive oil

The organic, extra virgin, early harvest olive oil Prestige Ultra Premium EVOO comes from olives of the Koroneiki variety, grown in our olive groves in Achaia. The olives are harvested in mid October, when they are still green and unripe. They are processed in our privately-owned olive mill, on the day they are harvested using cold pressing. In this way quality, nutrients and the rich aromatic profile of our olive oil is guaranteed. 

prestige

Polyphenols & Benefits to health

In accordance with European Regulation 432/2012 (L 136/25/05/2012), olive oil may bear the indication “Health Claim”, if it has a high content of polyphenols, i.e. at least 250mg of polyphenols per 1 Kg of olive oil. Phenols like oleocanthal and oleacein, found only in olive oil, have significant biological activity and have been associated with anti-inflammatory and anti-oxidant action, as well as with protective action for the heart and nervous system.


It has been proven that the daily consumption of 20g Olive oil with Health Claim provides at least 5mg of hydroxytyrosol and derivatives, helping protect blood lipids from oxidation stress.

Aromatic Profile & Food Pairing

A fully balanced olive oil of the Koroneiki variety. On the nose, “green” aromas of freshly cut grass, olive leaves and banana. A lovely harmony of the fruity, the bitter and the spicy. In the mouth, predominant notes of tomato leaves, almonds and green pepper, adding a pleasant freshness.

The early harvest Prestige Ultra Premium EVOO is best consumed raw, sprinkled on literally any dish.

It makes exquisite pairings with: Bruschetta, citrus fruits, yoghurt, bitter greens, Madagascar vanilla ice cream, legumes, green salads, spicy tomato recipes and BBQ beef. It is also ideal for cooking, frying or sautéing.

Contact PRESTIGE EXTRA VIRGIN OLIVE OIL:

Keiron Olive Oil

Keiron Olive Oil

Keiron is a limited-production, award -winning, rich in polyphenols, extra virgin olive oil with low acidity, obtained only from green olives of the Greek variety ” Konservolia Piliou Volou”, not chemically treated, handpicked the first week of October and cold pressed one hour after the harvest. Our production choice sacrifies the yield in order to characterize Keiron by its appetizing fruity aroma, its pleasant taste of bitter and spicy and its health properties.

Our family has over one hundred years of history in the production of extra virgin olive oil. In 1895, the Anagnostou family had already built a steam mill in the village of Afetes in Greece. Today its chimney is the symbol of our company. Thanks to this family heritage and the technical skills we acquired our early harvest extra virgin olive oil Keiron is born.

                                                              

Today, we great-grandchildren, carry on this century-old tradition. It’s updating the ancient techniques with the new skills and technologies acquired by us, that today we are able to bring to your table Keiron, a superior extra virgin olive oil that contains all the colors, the aromas and the flavors of our unspoiled territory.

                                                         

Keiron is named after the mythological centaur famous for its healing powers and herbal knowlodge. In fact, it lived on Mount Pelion, in Greece, the historical region called Thessaly, the exact place our olives come from.

                                                                                 TERRITORY

                                                        

The chemically untreated secular olive groves from which Keiron comes are located in Afetes, a village overlooking the Aegean sea surrounded by unspoiled nature that make it a refuge for foxes, wild boars, snakes, birds of prey, and where you can find oregano, thyme, chamomile, strawberry trees, figs, chestnut trees, blackberries, bees and many other species of insects, a symptom of a healthy, rich, alive territory.

                                                        

Keiron has beneficial properties for the body. Extra virgin olive oil is a vegetable fat with a high content of monounsaturated fats (oleic acid), polyunsaturated (omega 3 – omega 6), polyphenols, vitamin E and K and minerals. This makes it our important ally against heart diseases, high cholesterol, diabetes. Suitable for all ages, it stimulates bone mineralization. The antioxidant properties of the polyphenols present in it have an antitumor and anti-aging action. Emollient and moisturizing, it fights wrinkles thanks to the vitamin E. Keiron, wellness and taste in a product.

                                                                olive oil

Contact KEIRON OLIVE OIL:

Calypso

Calypso is a premium quality Single Varietal Extra Virgin Olive Oil, made of our family’s ancient trees in one of the most ancient olive groves of the world.

Our family cultivates 1000 trees, which are more than 700 years old. The distinct olive variety, the climate of the region and the biological way of production endow our olive oil with a distinct taste character.

                                                          

We produce this exceptional olive oil from olives that are harvested and sorted by hand slightly before their maturity. This endows our olive oil with an emerald green color, high density and the typical peppery and fruity aromas of the fresh, unripe olive. The velvety texture is characterized by touches of the artichoke scent, while a well-trained palate will also discern a fragrance reminiscent of the marigold (Tagetes sp.) flower.

                                                          

Due to the low temperatures during harvesting and processing of the olives, its acidity is among the lowest observed (between 0.2% and 0.4%).

                                                                    olive oil

Contact Calypso Olive Oil:

8 Ways to Follow the Mediterranean Diet for Better Health[:]

Perhaps the world’s healthiest diet, the Mediterranean diet is abundant in fruits, vegetables, whole grains, legumes and olive oil. It features fish and poultry-lean sources of protein-over red meat. Red wine is consumed regularly but in moderate amounts.

Research suggests that the benefits of following a Mediterranean-style eating pattern may be many: improved weight loss, better control of blood glucose (sugar) levels and reduced risk of depression, to name a few. Eating like a Mediterranean has also been associated with reduced levels of inflammation, a risk factor for heart attack, stroke and Alzheimer’s disease.

If the idea of overhauling your entire way of shopping and eating seems daunting, start small. Wiping the slate entirely clean may not be necessary, nor is it sustainable.

Here, we outline steps you can take to move toward a more Mediterranean-style diet. Choose one of these strategies below, and make it a habit. When you’re ready, move onto the next strategy. No matter where you choose to start, these eight tips for starting a Mediterranean diet can help you make over your plate so you can reap the health benefits.

1. Cook with Olive Oil

If you’ve been cooking with vegetable oil or coconut oil, make the switch to extra-virgin olive oil. Olive oil is rich in monounsaturated fatty acids, which may improve HDL cholesterol, the “good” type of cholesterol. HDL cholesterol ferries “bad” LDL particles out of arteries, according to a 2017 study in Circulation. Use olive oil in homemade salad dressings and vinaigrettes. Drizzle it on finished dishes like fish or chicken to boost flavor. Swap butter for olive oil in mashed potatoes, pasta and more.

2. Eat More Fish

The go-to protein in the Mediterranean diet is fish. In particular, this diet emphasizes fatty fish like salmon, sardines and mackerel. These fish are rich in heart- and brain-healthy omega-3 fatty acids. Even those fish that are leaner and have less fat (like cod or tilapia) are still worth it, as they provide a good source of protein. If you currently don’t get a lot of fish in your diet, an easy point of entry is to designate one day each week as fish night. Cooking fish in parchment paper or foil packets is one no-fuss, no-mess way to put dinner on the table. Or try incorporating it in some of your favorite foods, like tacos, stir-fries and soups.

3. Eat Veggies All Day Long

If you look at your diet and worry that there’s barely a green to be seen, this is the perfect opportunity to fit in more veggies. A good way to do this is to eat one serving at snack time, like crunching on bell pepper strips or throwing a handful of spinach into a smoothie, and one at dinner, like these quick and easy side dishes. Aim for at least two servings per day. More is better. At least three servings can help you bust stress, Australian research notes.

4. Help Yourself to Whole Grains

Experiment with “real” whole grains that are still in their “whole” form and haven’t been refined. Quinoa cooks up in just 20 minutes, making it a great side dish for weeknight meals. Barley is full of fiber and it’s filling: pair it with mushrooms for a steamy, satisfying soup. A hot bowl of oatmeal is perfect for breakfast on a cold winter morning. Even popcorn is a whole grain-just keep it healthy by eating air-popped corn and forgoing the butter (try a drizzle of olive oil instead). Supplement your intake with other whole-grain products, like whole-wheat bread and pasta. Look for the term “whole” or “whole grain” on the food package and in the ingredient list-it should be listed as the first ingredient. But if you still find it too hard to make the switch from your old refined favorites, phase in a whole grain by using whole-grain blends of pastas and rice or mixing a whole grain half-and-half with a refined one (like half whole-wheat pasta and half white).

5. Snack on Nuts

Nuts are another Mediterranean diet staple. Grabbing a handful, whether that’s almonds, cashews or pistachios, can make for a satisfying, on-the-go snack. One study in Nutrition Journal found that if people replaced their standard snack (cookies, chips, crackers, snack mix, cereal bars) with almonds, their diets would be lower in empty calories, added sugar and sodium. Plus, nuts contain more fiber and minerals, such as potassium, than processed snack foods.

6. Enjoy Fruit for Dessert

Generally a good source of fiber, vitamin C and antioxidants, fresh fruit is a healthy way to indulge your sweet tooth. If it helps you to eat more, add a little sugar-drizzle slices of pear with honey or sprinkle a little brown sugar on grapefruit. Keep fresh fruit visible at home and keep a piece or two at work so you have a healthful snack when your stomach starts growling. Lots of grocery stores stock exotic fruit-pick a new one to try each week and expand your fruit horizons.

7. Sip (a Little) Wine

The people who live along the Mediterranean-the Spanish, Italian, French, Greek and others-are not known to shy away from wine, but that doesn’t mean you should pour it at your leisure. Dietitians and experts who developed the Mediterranean diet for the New England Journal of Medicine study advised women to stick to a 3-ounce serving, and men to a 5-ounce serving, per day. When you do sip, try to do so with a meal-even better if that meal is shared with loved ones. If you’re a teetotaler, you shouldn’t start to drink just for this diet.

8. Savor Every Bite

Eating like a Mediterranean is as much lifestyle as it is diet. Instead of gobbling your meal in front of the TV, slow down and sit down at the table with your family and friends to savor what you’re eating. Not only will you enjoy your company and your food, eating slowly also allows you to tune in to your body’s hunger and fullness signals. You’re more apt to eat just until you’re satisfied than until you’re busting-at-the-seams full.

[:]