Acaia EP BIO olive oil from Lesvos prastará mono odrůda Kolovi - 250 ml, 500 ml (EP: Extra Panenský)
WHY BUY?
Acaia is 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.
Polyphenol content and acidity
- 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).
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SUITABLE FOR
Attention
According to EU regulations, we have to write on our website:
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Follow the recommended daily dosage.
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The product is not suitable as a substitute for a varied diet or as a replacement for a balanced diet.
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If you are nursing (ill), pregnant or expecting to become pregnant, consult a qualified nutritionist/physician about the use of the product.
But! Each person has different needs, which means that the recommended daily dosage is not set in stone.
We, as sellers, are not qualified to advise you in any way. Always consult a naturopath, holistic physician, or otherwise educated person who practices traditional medicine (this can be a classically trained physician - with some exceptions).
PAIRING WITH DISHES
In cold cuisine, Acaia olive oil is traditionally used in salads and vegetable dishes. It is perfect for topping quality goat or sheep cheese, for bruschetta or for finishing various dishes.
In a warm kitchen it is ideal for marinating meat, where its properties make the meat beautifully tender. It is also excellent for baked cheese or vegetables, Ratatouille, pasta or together with lemon for fish and fried dishes (smoke point is 210°C).
Acaia is a high quality, low pH extra virgin olive oil that is versatile for both savoury and sweet dishes.
For summer vegetable salads, we recommend combining this oil with Real Salt™ sea salt, available in onion, garlic or herb flavours.
Quality ingredients such as olive oil and sea salt perfectly enhance the taste of fresh vegetables and satisfy even the most demanding palates.
VALUATION
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.
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.
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
EXTRA INFORMATION ON OLIVE OILS WITH HIGH POLYPHENOL 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 high in polyphenols have been shown 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.
TOPOS OF THE ISLAND OF LESBOS
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.
WHY BUY THE ACAIA BRAND
High Quality: ACAIA is a premium extra virgin olive oil that is recognized worldwide for its quality. He has won numerous awards, including three gold medals at the 2020 New York International Olive Oil Competition. This makes it one of the finest olive oils in the world, confirming its excellent taste and quality.
Versatility: ACAIA olive oil is available in different variants, including flavoured ones such as lemon and oregano. These oils add a unique Mediterranean touch to dishes and are ideal for enhancing the flavour of seafood, salads and marinades.
Health benefits: as a high-quality extra virgin olive oil, ACAIA retains natural antioxidants and healthy fats that contribute to better heart health and overall well-being.
Sustainability: the company is committed to environmental sustainability and ensures that its production processes are environmentally friendly, preserving the rich tradition of olive oil production from the island of Lesvos in Greece.
These qualities make ACAIA olive oil an excellent choice for those who want to bring premium, award-winning olive oil into their kitchen.
High quality
Premium extra virgin olive oil, which is awarded annually at prestigious international competitions.
Multifunctional use
Thanks to the high smoke point it can also be used for frying, baking. Thanks to its high content of polyphenols, it can also be used as a dietary supplement.
Health benefits
Thanks to its polyphenol content, its regular consumption contributes to better heart health, maintaining healthy cholesterol levels and overall well-being.
Sustainability
The production processes are environmentally friendly and the producer preserves the rich tradition of olive oil production from the island of Lesvos in Greece.
Ingredients
NUTRITIONAL VALUES
| 1 dose (17.285 g) | Per 100 g | |
|---|---|---|
| Calories | 60 (10 of saturated fat) | 347 |
| Fats | 2.5 g (1.5 g saturated fat) | 14.46 g (8.67 g saturated fat) |
| Carbohydrates | 6 g | 34.71 g |
| Fibre | 2 g | 11.57 g |
| Protein | 2 g | 11.57 g |
Complete composition
Main components
Extra virgin olive oil from the Kolovi olive variety. In organic quality.
Manufacturing process
Extra virgin olive oil is made from pure, cold-pressed olives, without the addition of chemicals or heat treatment.
This process preserves the natural flavour, nutrients and antioxidants that are characteristic of high quality extra virgin olive oil.
FAQ
What are the types of olive oil?
Extra virgin olive oil is of the highest quality, pressed without chemical treatments, with a high content of antioxidants and a distinctive taste. Virgin olive oil has higher acidity and fewer nutrients, while refined olive oil is chemically processed and has almost no taste or nutritional value. Lighter and pure olive oils are blends of refined oil, often with minimal nutrients, and olive pomace oil is not considered true olive oil.
What is the meaning of first press oil and cold pressed oil?
The terms 'first pressing' and 'cold pressing' for olive oil are nowadays mostly misleading. Modern olive oil production takes place in a single pressing, so that "first pressing" no longer makes sense. 'Cold pressing' means that the pressing temperature does not exceed 27°C, which is necessary to preserve the quality of the oil.
What are the other uses of olive oil?
Olive oil is a versatile natural product that can be used to moisturize the skin or as a makeup remover or hair conditioner. It is also effective for treating nails and soothing skin after waxing or sunburn.
How to replace butter or margarine with olive oil?
Extra virgin olive oil is a great substitute for butter, margarine or other oils due to its taste, versatility and health benefits. When substituting vegetable oil, use the same amount of olive oil, while when substituting butter or margarine, use ¾ the amount of olive oil compared to the original amount of butter.
Additional parameters
| Category: | Olive oil |
|---|---|
| Výrobce: | Hellenic Agricultural Enterprises, 45 Grigoriou Lambraki Street, Lykovrissi 141 23, Greece |
| Země původu: | Řecko, Lesbos |
| Vhodné pro : | Bez lepku-GMO Free-Vegan-Low Carb-Keto-Paleo |
| Objem: | 250ml, 500ml |
| Obal: | Tmavé sklo |
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CERTIFIKÁT ČISTOTY (304.5 kB)
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TUV Certifikát (273.2 kB)
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Analýza polyfenolů, sterolů, acidity - sklizeň podzim 2022 (157.7 kB)
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Acidita - sklizeň podzim 2022 (186.2 kB)
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Hana Vávrová
Emília Fridrichová
Andrea Š.
pravebio.cz
(Administrator)
Marcela V.
Eva Lukeszová
Michaela
pravebio.cz
(Administrator)
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Acaia is a Greek brand of renowned extra virgin olive oils, awarded international prizes for their fruity aroma and robust taste that is absolutely extraordinary.
Until recently, these oils were only sold on luxury ocean liners. It is made from an old variety of olive called Kolovi, which comes from the Greek island of Lesbos. They have a low smoke point (210 °C).
In addition to oils, Acaia also offers delicious classic olives or olive tapenades. All their products have been awarded at international competitions.
Acaia represents the best extra virgin olive oils from Greek production. Their flavoured oils are enriched with all-natural essential oils from Mediterranean citrus fruits and herbs. Strict quality standards also apply to the production of these delicious essences.
Acaia is a slice of the Mediterranean lifestyle in your own home.
Renowned virgin oils for their:
- Hand harvesting, strict quality standards and absolute quality.
- Delicate delicate taste with notes of artichokes, almonds, arugula and apples.
- Countless international awards.
- The ancient monoecious Kolovi, which grows only on the island of Lesvos.
- High content of health-promoting polyphenols and low acidity.
Olives
Tapenades
Oils
Olives
Who is behind the Acaia brand
Behind the Acaia brand is Hellenic Agricultural Entreprises, which has managed to become one of the world's leading olive oil producers since its establishment in 2013. At the same time, it is expanding its range of tasty, nutritious and sustainably grown food to meet the demands of discerning consumers.
They are one of the top companies and producers of olive products in Greece. It is a leader in the production of olive oil from the Kolovi variety. So far, the company has won over 130 awards.
Hellenic Agricultural Entreprises is ranked 10th in the world in the number of international awards in 2023 (based on 2022) and 13th in the world in 2022 (based on 2021).
In addition, ACAIA was ranked 50th in the olive oil award ranking in 2023 (relative to 2022) out of more than 500 awarded olive oils.
According to the Olive Oil Times magazine, Hellenic Agricultural Enterprises is ranked 12th in the world in number of awards, while ACAIA is 4th in the list of "winning brands with 5 or more awards".
Other brands in this group include Aeolian Olive oils, Hebe marmalades, Ceraon Greek wines and the Aphea brand.
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Acaia brand vision
Our goal is to become a leader in the production and export of high quality Greek food, thus making the most of Greece's untapped potential in this area.
Although Lesvos remains our main base, we are interested in all Greek regions that can offer unique products for demanding customers abroad.
Brand mission
Our mission is to offer a wide selection of delicious, innovative and highly nutritious food products sourced from Lesvos and other parts of Greece to consumers around the world who are looking to eat healthier.
We are committed to the highest quality standards, using carefully selected raw materials and traditional manufacturing processes, while remaining true to our core values of quality, fair pricing and environmental sustainability.
Acaia logo
Our logo is based on the family coat of arms, which depicts a dove sitting on a globe with an olive branch in its beak.
This symbol not only recalls our family heritage, but we also chose it to represent our values because it expresses the ideal of global peace while emphasizing the spiritual and material importance of the olive as a food for the mind and body that connects cultures around the world.
About Lesvos
Lesvos, the third largest Greek island, is located in the northern Aegean Sea. This island is known not only for its abundance of olive trees, but also for its rich orchards, aromatic herbs and other rich flora, making it a true botanical paradise. The Ottomans therefore rightly called it "the garden of the Aegean". Lesvos is the place where our family has its roots and where the history of our company, which specializes in the production of premium extra virgin olive oil, began. This oil benefits from the unique organoleptic properties of the original Kolovi olive variety. The island of Lesvos has a long tradition of olive oil production, as evidenced by the discovery of a Bronze Age olive press dating back to 2800-2000 BC. Olive groves, which spread out on terraced hills, cover almost 30 % of the eastern and southern part of the island, which represents almost 80 % of its arable land.
With over 11 million trees and a population of approximately 90,000, Lesvos has the highest number of olive trees per capita in the world. Many of these trees are hundreds of years old, as evidenced by their thick and twisted trunks. The cultivation of olive trees and the production of olive oil are therefore key economic activities on the island. Lesvos is also renowned for its natural beauty, abundant sunshine and diverse ecosystems that include both flora and fauna. The island's landscape is very diverse, from the lush greenery in the east and south to the wild volcanic west, where one of the largest petrified forests in the world is located.
Health claims
Olive oil contains polyphenols with antioxidant effects. For maximum health benefits, the manufacturer recommends consuming 1½ tablespoons (20 g) of olive oil daily as part of a varied and balanced diet and healthy lifestyle.
In accordance with EU Regulation 432/2012, extra virgin olive oil ACAIA is certified by the Department of Chemistry of the National and Kapodistrian University of Athens for its higher content of polyphenols (250 mg/kg), which exceeds the average content in regular olive oils.
What is the Kolovi olive variety
Olive trees to Kol
The Kolovi variety, also known as Valanolia and Mytilinia (var. pyiriformis), originates from the island of Lesvos, where it is predominantly found. This variety is less known not only in the world, but also in Greece itself.
The Kolovi olive tree grows mainly in hilly areas that are rich in shale and limestone, up to an altitude of almost 600 metres. It is well adapted to the limited rainfall on Lesvos and requires only minimal water. As a result, they develop an extensive root system that efficiently transfers important nutrients from the soil to the fruit.
Extra virgin olive oil from Kolovi olives is characterized by its rich fruity aroma and balanced combination of spiciness and sharpness, which gives it a unique taste and aftertaste.
Apart from the variety itself, several other factors contribute to the distinctive taste of Kolovi olive oil. These include the quality of the soil, the specific climatic conditions, with their lack of rainfall and abundant sunshine, and the altitude at which the olive trees thrive.
Characteristic features of the Kolovi olive variety
Many extra virgin olive oils are rich in antioxidants, which contribute significantly to their health benefits. In general, a higher antioxidant content often results in a more pronounced bitterness and pungency that may be unpleasant for some consumers.
However, Kolovi extra virgin olive oil offers a rich fruity aroma with a delicate and delicate taste, while retaining a very high antioxidant content. This makes it a great choice for those who want to enjoy the full flavour and health benefits of olive oil without having to endure the intense bitterness and pungency typical of oils from other olive varieties.
Oil products of the brands ACAIA, Aeolian Olive and L&KO are characterized by excellent balance, where fruitiness harmoniously complements spiciness. This balance makes them ideal for a wide range of culinary uses, from dressing salads, pouring over steamed vegetables or dips, to cooking and baking, both for savoury dishes and desserts.
The way from the olive tree to the table
STAGE 1:
Olive harvest
The Kolovi olive tree ripens later than most other varieties, around November. Harvesting begins as soon as weather conditions permit.
Since most of these olive trees grow in hilly terrain with limited road access, they must be reached on foot.
The olives are therefore harvested by hand using portable mechanical pickers, not industrially. The minimal use of fertilizers and pesticides makes the olives more natural, healthier and more nutritious.
STAGE 2:
In the press room
After harvesting, the olives are transported the same day to the mill in suitable sacks. The first step is to wash them thoroughly to remove debris such as leaves, branches and soil.
The olives are then mashed into a paste, which is then stirred. The next step is to extract the oil from this paste using a modern two-phase centrifuge, which minimizes waste and saves the environment.
The last stage is the separation of the olive oil from water and other sediments, which produces extra virgin olive oil. The entire process is carried out at temperatures below 27°C to ensure that the oil is cold pressed.
The main idea of this company is to produce products that are tasty, super quality, nutritionally rich and sustainably produced.
See for yourself.
Who our products are for
Celiac disease
People with high cholesterol
The paleo community
Vegans
Keto lifestyle
Acaia brand commitments
Quality
Sustainability
Nutritional value
Support for Greek agriculture
Step with the times
