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.