ACAIA
Brand's website: ACAIA
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
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