Aeolian EP olive oil from Lesvos prastará mono odrůda Kolovi - 250 ml, 500 ml, 750 ml, 3 l, 5 l (EP: Extra Panenský)
Made from the rare ancient mono variety of Kolovi olives, growing in the remote mountains of Lesvos. Hand-picked, absolute quality and delicately mellow flavour with aromas of freshly cut grass, herbs and tropical fruits, with a balanced sweetness.
New in the e-shop! Acaia's popular extra virgin olive oil for those who don't require organic certification and premium quality, but still want a good olive oil at a good price!
Why Aeolian Olive Oil?
Produced exclusively from hand-picked Kolovi olives grown in the mountains of Lesvos, Aeolian Olive extra virgin olive oil from Hellenic Agricultural Entreprises also captures the vibrant ripeness of this rare olive variety at its peak.
This is a delicate, luxurious oil for everyday use that offers you exceptional value for money.
Its complex aroma of freshly cut grass, herbs and tropical fruits is reflected in a balanced sweetness that will surprise you in both hot and cold dishes.
- It has a low acidity, which contributes to its health benefits resulting from its abundance of nutrients, including a high content of polyphenols and antioxidants.
- With its light fruity taste and beautiful golden colour, Aeolian Olive oil is a pure delight for your palate and your dining table.
- The acidity of Aeolian Olive is well below the upper limit set by the European Union.
Awards
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.
Why extra virgin olive oil
Since there are different grades and types of olive oil, we must be able to distinguish between them. Olive oil is the oil obtained from the fruit of the olive tree, but there are several types and qualities of olive oil - from olive oil, to virgin to extra virgin.
Extra virgin olive oil is the juice of the olive tree fruit without additives, chemical or heat treatment and is therefore a natural product.
In order to be labelled 'extra virgin', it must not have any defects, which means that it must not have a muddy, musty or rancid taste or smell, it must meet certain standards of aroma and taste in terms of fruitiness, bitterness and pungency, and it must have specific chemical characteristics such as an acid content of less than 0,8 %.
This type of oil is high in antioxidants, has the greatest nutritional benefits, and is also the tastiest.
Virgin olive oil has a higher acidity content (up to 2 %), a lower nutrient content and some defects affecting its aroma and taste, which may have been caused by the use of overripe olives or delayed milling.
It is therefore cheaper than extra virgin olive oil. It also has a lighter taste and smell compared to most extra virgin oils, which is due to its lower antioxidant content.
Refined olive oil is produced from virgin olive oil that is unfit for human consumption due to its many defects and undergoes physical or, more often, chemical processing to remove the defects and make it edible.
Chemical processing involves treating with solvents such as sodium hydroxide and subjecting it to high temperatures and other processing methods to produce a colourless, tasteless and odourless oil. The result is the removal of not only the defects of virgin olive oil, but also its important nutrients and antioxidants.
Olive oil consists of a mixture of refined olive oil (explained above) and virgin olive oil. This is usually about 90% refined oil to 10% virgin oil.
Virgin oil is actually added to refined oil to give it a certain flavour and colour. The result is often referred to as light olive oil or extra light olive oil or pure olive oil.
Since it consists mostly of refined oil, this type of oil is also largely bland and tasteless and very low in nutrients and antioxidants. In some cases, it is mixed with vegetable oils such as rapeseed oil.
Attention!
If you buy light, extra light or pure olive oil (supermarket brands), you are buying an inferior, highly processed product that has few or no nutrients, antioxidants and anti-inflammatory properties, as well as the flavour and aromatic properties for which olive oil is so famous.
Olive pomace oil is produced from pomace (the residue after crushing, consisting of the pits and pulp of the olives), which is highly processed using chemical solvents and heating to make it suitable for human consumption. The processes used to produce olive pomace oil can lead to the formation of harmful substances that may be carcinogenic. In fact, olive pomace oil is not considered olive oil at all.
Topos of Lesvos
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.
Pairing with dishes
In cold cuisine, this olive oil is classically used in salads and vegetable dishes, it is wonderful to lightly drizzle it on good quality goat or sheep cheese, on bruschetta, for garnish, etc.
In a warm kitchen it is great for marinades and marinating meat, where its properties make the meat beautifully tender, for baked cheese or vegetables, for Ratatouille, for pasta, together with lemon for fish or any fried food (smoke point is 210°C - Acaia is a high quality extra virgin olive oil with low pH).
It can also be used for baking savoury and sweet dishes.
In summer vegetable salads, we recommend combining this oil with Real Salt sea salt, where you can choose between onion, garlic or herb flavours. High-quality essential ingredients such as olive oil and sea salt literally bring out the taste of fresh vegetables and completely satisfy even the most demanding palates.
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Unique olive oils with polyphenols
You can't buy good olive oil in the supermarket
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.
Additional parameters
| Category: | AEOLIAN OLIVE - Extra virgin 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 |
| Obal: | Tmavé sklo |
KOLOVI olive picking on Lesvos
Michaela
Miluše Křepelková
Sára
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Why HAE?
Since its founding in 2013, Hellenic Agricultural Enterprises (HAE) has managed to become one of the world's top olive oil producers while offering an ever-expanding range of delicious, nutritious and sustainably grown foods for discerning consumers.
- Their Kolovi olive variety was ranked the best in the world in 2021 and 2022.
- In 2022, HAE was ranked among the top ten producers of pure extra virgin olive oil in the world.
- In 2021, HAE was ranked as the 5th best producer of flavored extra virgin olive oils in the world.
- In 2022, HAE was ranked as the 2nd best manufacturer in the whole of Greece.
We have been cooperating with this manufacturer since 2018 and we are constantly expanding our offer because quality and good price are guaranteed. The brand has received 130 international awards. It currently offers 40 different products.
Our vision
Our vision is to become a leading producer and exporter of high quality Greek food products, taking advantage of Greece's vastly untapped potential in the production and export of quality food.
Although Lesvos remains our fixed base, we are considering all regions of Greece that can offer distinctive products to discerning customers beyond our country's borders.
Our mission
Our mission is to offer all consumers who are interested in improving their diet a variety of tasty, innovative and highly nutritious food products made on the island of Lesvos and in other parts of Greece.
We are committed to maintaining the highest standards of quality using selected raw materials and traditional practices while upholding our core values of quality, fair pricing and environmental sustainability.
Our logo
Our logo features the ancestral coat of arms of our family, which depicts a dove sitting on the globe and carrying an olive branch in its beak.
In addition to representing our family heritage, we chose it as our representation because it expresses the ideal of global peace and also symbolizes the spiritual and material importance of olives as food for the mind and body that transcends cultures around the world.
About Lesvos
Lesvos is the third largest Greek island in the northern Aegean Sea. In addition to an abundance of olive trees, there are also many orchards, aromatic herbs and other flora, making it a botanical paradise. Not for nothing did the Ottomans call it the "Garden of the Aegean".
This is the home of our family and where the history of our company begins with the production of premium extra virgin olive oil that takes advantage of the unique organoleptic properties of the original Kolovi olive variety.
Lesvos has a long history of olive oil production. During the excavations an olive press from the Bronze Age was discovered, dating back to the period 2800-2000 BC. Large areas of olive groves on terraced hills cover almost 30% of the island in the eastern and southern parts and almost 80% of the arable land on the island.
With over eleven million trees and a population of approximately 90,000, Lesvos has by far the largest 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 one of the most important economic activities in Lesbos.
Lesvos is also known for its natural beauty, its abundance of sunshine, its lively ecosystems that include not only flora but also fauna, and its very diverse landscape, from the lush greenery in the east and south to the wild volcanic west with its petrified forest, one of the largest in the world.
Health claims
Olive oil contains (antioxidant) polyphenols that contribute to the protection of blood lipids from oxidative stress.
Enjoy the health benefits of olive oil by consuming 1½ tablespoons (20 g) 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 polyphenol content (>250 mg/Kg) than average olive oils.
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