Unfiltered Olive Oil Koronida 0.3 250 ml
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Description
Nutritional values per 100g of product:
OLIVE OIL FROM OUR ANCIENT OLIVE GROVES
From the Koroneiki olive variety. Our olive groves are located in Kalamata and in the bay of the wider Koroni region, which is a coastal town in Messenia. They are located 52 km southwest of Kalamata, including unirrigated trees, both mature, centuries-old, and young Koroneiki varieties.
Traditionally cultivated on the land of our ancestors (nothing is accidental, as this variety took its name from a small coastal town), and the microclimate created in the region with the sea breeze passing through our olive groves and gentle rain create a magical, ideal scenery for the proper development of olive trees.
The olives are harvested by hand (without stressing the tree) from November to December, and the olive oil is cold-pressed at temperatures below 27 degrees Celsius. This produces one of the best Greek olive oils due to the soil composition, climatic conditions, and sustainable cultivation techniques. Pressing takes place on the same day, and kneading of the olive paste for up to 30". In the exported product, the acidity is 0.3%, and K232, K270, etc. are at the lowest level, with rich organoleptic components.
The oil has a deep, light green color and a fruity, bittersweet taste. It leaves a spicy sensation in the throat and a hint of various fruits, rich in healthy polyphenols, oleocanthal, and oleacein (it should be remembered that oleocanthal and oleacein have significant biological activity. They are attributed anti-inflammatory, antioxidant, cardioprotective, and neuroprotective properties), and thus:
It is a product of high nutritional value, classified as premium.
Olive oil is the basis of the Mediterranean diet. The richness of polyphenols, vitamin E, fruity aroma, and slightly spicy taste make our oil not just ordinary olive oil, but also a herbal supplement that is very beneficial for our health.
Daily consumption of olive oil strengthens the body's defense against viral infections and other diseases, contributes to lowering total and bad cholesterol levels, protects against heart disease, and can predispose to lower blood pressure and provide protection against wrinkles.
Using olive oil in a frying pan is recommended over any other oil or fat, as it is more resistant to high temperatures. For maximum benefits, it is recommended to consume it raw and add it at the end of cooking. It is suitable for a healthy diet, rich in monounsaturated fats and cholesterol-free, ideal for white meat, grilled fish, pasta, cold sauces, and vegetables.
Our competitive advantage is the combination of excellent quality at a really low price, offering unbeatable value.
Olive oil and health:
- Many diseases are caused by uncontrolled eating of food that also contains saturated fatty acids (animal fats), which cause atherosclerosis and cardiovascular diseases.
Medical studies have shown that in Mediterranean countries, particularly Greece, where olive oil consumption is high, there are fewer cardiovascular events than in any other country in the world.
By reducing the consumption of animal fats and increasing the consumption of olive oil in our diet, we can achieve an ideal combination for the prevention of fatal diseases such as atherosclerosis and heart attacks. - Recent medical studies have shown that olive oil is ideal for the needs of the human body, it creates natural binding fluids, and thus relieves pain and discomfort in the gallbladder (heartburn).
- Millions of people worldwide suffer from stomach problems and related diseases. The reason for this is very serious ulcers.
As is well known, the use of olive oil in the diet is a beneficial factor in the functioning of the digestive system, because the oil keeps HCl low in our stomach. Thus, the oil aids in the proper functioning of the digestive tract.
It is also proven that consuming olive oil in the diet helps:
- In the good balance of human metabolism, proper development of the body and bones.
- Adequate vitamin D for the body.
Olive oil helps us be healthy and makes our lives more pleasant. Written by Dimitrios Th. KREMASTINOS, Professor of Cardiology at the University of Athens, President of the Hellenic College of Cardiology. A series of experimental studies have shown that the oil component contained in olives lowers cholesterol levels by 30-40%, and a number of intracellular mechanisms increase the heart's resistance, cellular ischemia.
| Energy | 3389kj/824kcal |
| Fats | 91.6g |
| of which saturated | 12.8g |
| monounsaturated | 70.5g |
| polyunsaturated | 8.3g |
| Carbohydrates | 0g |
| of which sugar | 0g |
| Protein | 0g |
| Salt | 0g |
Frequently Asked Questions about Greek Olive Oil
1. What makes Greek olive oil special?
Greek olive oil stands out with its unique taste and aroma thanks to Greece's specific microclimate, traditional cultivation methods, and centuries-old tradition. Greece, as one of the oldest olive oil producers in the world, offers products with an intense, fruity flavor with herbal notes characteristic of the Mediterranean region. Our olive oil contains a high content of antioxidants and beneficial fatty acids, making it not only delicious but also healthy.
2. What types of olive oil does Greckie Przysmaki store offer?
In our store, you will find a wide range of olive oils from various regions of Greece:
- Extra Virgin (highest quality, cold-pressed)
- Virgin (high quality with minimal acidity)
- Flavored olive oils (with added herbs and spices)
- Regional olive oils (with protected geographical indication)
- Organic olive oils (from certified organic farms)
Each has a unique flavor profile reflecting the region from which it comes.
3. How to choose the right olive oil for different uses?
- For salads and cold dishes: choose Extra Virgin olive oil with an intense, fruity flavor, which works best in dressings and marinades.
- For frying and baking: lighter Virgin olive oil varieties are more suitable due to their higher smoke point.
- For dips and sauces: flavored olive oils with added herbs, garlic, or chili will add a unique character.
- For exquisite dishes: regional olive oils with protected designation of origin will emphasize the character of unique dishes.
4. Why pay more for high-quality olive oil?
Investing in high-quality Greek olive oil is an investment in health and taste. Higher quality olive oils:
- Contain more antioxidants and health-promoting compounds
- Offer a richer, more complex flavor profile
- Are produced with greater attention to detail and the environment
- Possess certificates confirming their authenticity and quality
- Support traditional, often family-owned producers
5. How to store olive oil to preserve its properties?
To ensure olive oil retains its unique taste and nutritional value, you should:
- Store it in a dark, cool place (12-18°C)
- Protect from direct sunlight
- Keep away from heat sources (oven, stove)
- Seal the bottle tightly after each use
- It is best to choose olive oil in dark, glass bottles
- Consume within 6-12 months of opening
6. What are the health benefits of regular olive oil consumption?
Regular consumption of high-quality olive oil can contribute to:
- Reducing the risk of cardiovascular diseases
- Lowering "bad" cholesterol (LDL) levels
- Supporting digestive system health
- Boosting the immune system
- Counteracting inflammatory processes in the body
- Delaying aging processes thanks to antioxidant content
7. Are all olive oils in the Greckie Przysmaki store authentic Greek products?
Yes, all olive oils in our store are authentic Greek products. We cooperate directly with Greek producers or produce some of our offer ourselves. Each bottle is labeled with its region of origin, and many of our olive oils have PDO (Protected Designation of Origin) or PGI (Protected Geographical Indication) certificates, which guarantee their authenticity and high quality.
8. How to recognize good quality olive oil?
Good quality olive oil:
- Has a fresh, fruity scent reminiscent of freshly cut grass or green apple
- Is characterized by a slightly spicy or bitter aftertaste (this indicates antioxidant content)
- May cause a slight burning sensation in the throat (a characteristic of high oleocanthal content)
- Has a golden-green color, although color itself is not the most important indicator of quality
- Possesses appropriate quality certificates or geographical indications
- Is properly packaged (dark bottle, expiration date)
9. What do the terms "cold-pressed" and "first pressing" mean?
Cold-pressed means that the olive oil was extracted from olives at a temperature below 27°C, which helps preserve maximum aroma, taste, and nutritional value.
First pressing (Extra Virgin) means that the olive oil comes from the first mechanical pressing of olive fruits, without the use of chemical methods or high temperatures, and its acidity does not exceed 0.8%.
10. How does Greek olive oil differ from other Mediterranean olive oils?
Greek olive oil, compared to other Mediterranean olive oils:
- Is often more intense and fruity in taste
- Is characterized by a higher content of polyphenols (antioxidants)
- Comes from trees often growing in rocky, mountainous areas, which gives it a unique character
- Is mainly produced from Koroneiki, Manaki, and Athinolia olive varieties, which have a characteristic flavor profile
- Is based on traditions dating back thousands of years (Greece is the cradle of olive culture)
11. Can I use Extra Virgin olive oil for frying?
Contrary to popular belief, Extra Virgin olive oil is suitable for frying at moderate temperatures (up to about 180°C). Thanks to the presence of antioxidants, it is more thermally stable than many other oils. However, to preserve its full flavor and health properties, for intense frying at high temperatures, we recommend Virgin olive oils, and the highest quality Extra Virgin olive oils are best reserved for raw applications where their unique taste will fully develop.
12. What are olive oils with a protected designation of origin?
Olive oils with a protected designation of origin (PDO - Protected Designation of Origin) are products whose entire production process – from olive cultivation to bottling – takes place in a specific geographical region and according to traditional methods. This designation guarantees the authenticity and high quality of the product. Our offer includes, among others, PDO olive oils from regions such as: Kalamata, Sitia (Crete), Kolymvari (Crete), or Chania.
