This is where it all began… The very embodiment of light, Goodness, Rebirth and Peace. A valuable Source of Nutrition.
A symbol of Kindness and Grace, and a rich source of Antioxidants
It was the prize awarded to the winners of the Panathenaic Games. It increases HDL (“good” cholesterol), reduces LDL (“bad” cholesterol) and provides protection against Alzheimer’s disease.
Consumption Safety Certificates
Olive oil of high nutritional value
The GREEKELEA Group was founded by people who have a passion for creation and the development of products of high quality and nutritional value.The company engages in the export of olive oil and other olive products, including olive paste and table olives, as well as honey-based products.
At GREEKELEA, we look for olive oil that has not undergone any chemical treatment, and this is achieved with the help of experts such as chemists and agronomists from all over Greece. Thus, armed with our experience and the tests that are conducted on an ongoing basis, we select the most suitable oil for our customers, just as we do for our very own families. We have established a food safety management system that is in line with the principles of the HACCP system.
Our vision is to continue the age-old Greek olive-oil tradition and to create one of the best premium olive oil brands.
The Extra Virgin Olive Oil range is ideal for those who wish to include olive oil in their daily diet, along with all its health benefits, without however having to think about the cost. For more information, simply enter the traceability code stated on the bottle in the product traceability field. In this way you can be certain about the product you have in your hands and about the processes that were followed, from the time it was harvested until its arrival on the shelf.
Olive oil contains high levels of monounsaturated fatty acids (MUFAs) and a host of bioactive compounds. Of these, phenolic compounds have been most extensively studied. With regard to the benefits of MUFAs to human health, the US Food and Drug Administration had first approved qualified health claims in 2004 on the protection provided by monounsaturated fatty acids in olive oil against the risk of cardiovascular disease. Overall, the benefits of fatty acids in olive oil were summarized at the first International Conference on Olive Oil and Health in 2005. However, olive oil is far more than a rich source of monounsaturated fatty acids. Its phenolic compounds have both anti-inflammatory and chemoprotective properties. The oleocanthal in olive oil has been found to yield similar results as anti-inflammatory medicines like Ibuprofen. What’s more, none of the studies on the role of phenolic compounds in olive oil have indicated any cytotoxicity. In 2006 the EUROLIVE study on the effect of olive-oil consumption on oxidative damage in European populations presented substantiated facts on the protective role of phenolic compounds in olive oil. As part of this study, an experiment was conducted on 200 healthy volunteers throughout Europe, which showed that the daily consumption of 25ml of olive oil rich in phenolic compounds (extra virgin olive oil) does indeed provide protection against oxidative stress. In particular, the study indicated an increase in the levels of HDL (good cholesterol) and a decrease in lipid oxidative damage after three months of consuming extra virgin olive oil. Furthermore, the same study showed a decrease in the DNA oxidation indicators of 13%, a percentage similar to the percentage observed in subjects after they had stopped smoking. Olive oil is one of the 10 most beneficial nutrition products in the world, and is associated with longevity and the prevention of diseases.Olive oil forms the basis of the Mediterranean diet, which has proven to be a standard for proper and healthy eating, and an element of longevity.Once again we see that certain foods can act as medicine for the prevention and treatment of serious illnesses plaguing humanity today.Olive oil owes its beneficial properties to its chemical composition. Olive oil consists of oleic acid, linoleic acid, palmitic acid and stearic acid, as well as very small quantities of phytosterols. Among all these properties, linoleic acid is of great importance to man, as the lack thereof leads to a series of problems such as delayed growth, metabolic disorders, etc.Olive oil contains 60-80% monounsaturated fatty acids, which are far more resistant to oxidative processes compared to the polyunsaturated fatty acids contained in seed oil.
Due to its characteristics, olive oil has managed to prevail, mainly in oil-producing countries, despite the heavy competition from other vegetable oils (seed oils), which are available at lower prices. Unfortunately, apart from this competition, olive oil also faces the problem of organized adulteration, especially at the distribution stage. The similarity of olive oil’s general characteristics to those of other vegetable oils makes adulteration possible, without this being perceived by consumers. Particularly small quantities of other oils are hard to detect, even by experts in the field.
The adulteration of olive oil is not a new phenomenon; it goes back many years. The most common oils that have been used in the adulteration of olive oil are olive-residue oil, corn oil, peanut oil, sesame oil, sunflower seed oil, soybean oil and poppy seed oil. Apart from these, use has occasionally been made of castor oil, pork fat (lard) and other animal fats, however in small quantities. In certain countries olive oils were found to have been adulterated with esterified oils, i.e. oils deriving from the esterification of glycerol with fatty acids.
The most reliable and perhaps the only way to determine the adulteration of olive oil is by having it chemically tested. Testing of the authenticity of olive oil is often based on the classic old criteria (determination of physical and chemical constants) combined with the testing of the absorption coefficients in the ultraviolet spectrum, and on certain other methods (Codex Alimentarius Commission, 1970, Ninnis and Ninni, 1966, IOOC). It is a fact that the adulteration of olive oil cannot easily be determined by consumers. Therefore, responsible bottling of the product by the different oil production plants (private, state or cooperative) and its distribution by accredited and responsible persons and organizations can protect consumers against the consumption of adulterated olive oil. Being aware of the aforementioned practices and having the utmost respect for our customers whom we see as our friends, we at GREEKELEA guarantee the quality of all our products through the laboratory tests we conduct and the certificates accompanying our products.
We have selected the best olives from Crete, the Peloponnese and other regions in Greece. Once harvested, the olives are transported on the very same day to the oil mill, where the cold press method is used to produce the olive oil, in this way preserving within the bottle all its rich ingredients, full flavour and delicate scent, while at the same time producing an excellent aesthetic result, engaging all three senses.
The services we offer also include bottling with your own private label or the creation of stylish gift packages according to the needs and desires you have for your customers.
We will be happy to receive your requests and guarantee that the company’s creative department will work on offering you the best solution.
Our olive oil comes in bottles of 250ml, 500ml and 750ml.
Enter product code to get traceability info