Olive Oil

Homer, the great historian of ancient Greece, called olive oil “liquid gold”

Extra Virgin Olive Oil

Our olive oil is of high quality and we ensure it reaches the final customer keeping its nutritional characteristics (appropriate olive fruit collection, pressing facilities, analysis, storage, packaging and transport). Lesvos Olive Oil has a unique and distinctive aromatic character.

Ol-eve is a new idea of Olive oil. You can now trace exactly where the olive oil you are consuming is coming from! The farms have been carefully selected and you can read the origin of each bottle.

Olive Oil

Aromas and Taste: Fruity (apples and pears) and nutty.

Colour: Gold

Variety: Adramitiani and Kolovi.

Our aim is to supply you with the best extra virgin olive oil (acidity max 0.3%), originating from the purest estates in Greece (traceable, no chemicals in cultivation and production; Truly organic!) a renowned country for its high quality cultivations due to the special microclimate and geographical position. We are also eager to provide you with knowledge, the many nutritional benefits of this miraculous plant, the olive tree, explore a variety of uses and grow together.

IOOC logo

Date of Analysis: 18/12/2012

Acidity: 0.17%    (limit ≤0.8)

K270: 0.096 (limit ≤ 0.22)

K232: 1.413 (limit ≤ 2.50)

ΔΚ: –0.005 (limit ≤ 0.01)

Peroxide Value: 4.4 meqO2/kg

(limit ≤ 20.00)

Polyphenols Total: 246mg/kg

The above data are within limits of E.U. regulation 1989/2003 and International Olive Oil Council standards for Extra Virgin Olive Oil. Laboratory Accredited by the IOOC.

All Our Extra Virgin Olive-Oil Is Handpicked And Cold Pressed

Olive OilThe distance between the olive trees is 6-7 meters, which makes for a non-intensive cultivation; this way the sunlight is brushing the whole of the tree; in combination with the unique components of the soil, it makes for a perfect quality Olive-Oil.We only use dark glass bottles to ensure the nutritional properties stay in the bottle and prevent photo-oxidation.

In the case of the Gold Green Extra Virgin Olive-Oil of Faros Land, the varieties are as follows: Adramitiani and Koroneiki. In addition, the olive trees are soiled with sea weed composts, as well as grape residues from the area. The Green extra virgin olive oil is considered as the highest quality olive oil. It is the oil pressed with the first olives harvested, olives that are green – not yet fully ripe – and has very low acidity (0.1 – 0.3%).

The olive grove of Faros estate is cultivated among wild, native aromatic flowers and herbs that give a distinctive taste and aroma. Oregano, lavender, thyme, sage and cistus are grown in thousands.

Early Harvest

Aromas and Taste: Fruity (apples and pears), nutty with a spicy touch.

Colour: Green-gold

Variety: Adramitiani and Koroneiki

Olive Oil

The factors that influence the quality of the Lesvos Olive-Oil:

  • Olive tree varieties. Lesvos island has unique olive tree varieties that do not exist in other olive producing areas. Such varieties are the so-called “kolovi”and the “adramytiani”, that yield an olive oil of exceptional quality, comparable with the oil produced in a very limited number of Mediterranean areas.
  • Climatic conditions. Lesvos’ rocky soil and dry soil are influenced by the sun of the Aegean, which makes for an ideal climate (there are more hours of sunshine on Lesvos than anywhere else in Greece).
  • Harvest – fruit crushing. Every family in Lesvos has a small number of olive trees. This results in a special bond with the olive trees. The love for quality Olive-Oil passes from one generation to the next. Olives are carefully collected by hand, so as to avoid damaging them and influencing the quality of the oil. The large number of oil mills makes it possible to crush olives in a very short time. Modern oil mills in Lesvos apply cold crushing methods which preserve in the precious liquid all of its ingredients and the desired organic value. All of the above ultimately lead to the production of an olive oil of excellent quality.

Olive Oil

History of Olive Oil:

Olive oil is more a historic symbol of peace and glory or food staple of the popular Healthy Mediterranean diet.

The olive, Olea europaea is a species of a small tree in the family Oleaceae. Olives grow very slowly in sunny and rich soil areas. Over many years the trunk can attain a considerable diameter. The trees rarely exceed 15 metres (49 ft) in height. The olive tree is an evergreen tree native to the coastal areas of the eastern Mediterranean Basin as well as northern Iran at the south end of the Caspian Sea. Its fruit, called the olive, is of major agricultural importance in the Mediterranean region since it is the source of olive oil. The word derives from Latin olīva which in turn comes from the Greek ἐλαία (elaía), ultimately from Mycenaean Greek e-ra-wa (“elaiva”). Fossil Olea pollen has been found in Macedonia, Greece, and other places around Mediterranean, indicating that this genus is an original element of the Mediterranean flora.

In Homer’s Odyssey, Odysseus crawls beneath two shoots of olive that grow from a single stock, and in the Iliad, (XVII.53ff) is a metaphoric description of a lone olive tree in the mountains, by a spring; the Greeks observed that the olive rarely thrives at a distance from the sea, which in Greece invariably means up mountain slopes. In an archaic Athenian foundation myth, Athena won the “Municipality” of Attica from Poseidon with the gift of the olive.

The application areas are many, such as personal care, home improvement, green cleaning, natural remedies and other areas. Today, the majority of olive oil originates from the Mediteranean countries, while California and New Zealand have also developed olive grove plantations.

Harvest Period:

Olives are harvested in the autumn and winter. In southern Europe, harvesting is done for several weeks in winter, but the time varies in each country, and with the season and the cultivar.

Harvest Period

Nutritional Properties:

The olives and olive oil have excellent amount of Vitamin E and K, polyphenols, squalene, oleocathol, tritepenes and oleic acid (omega 9).

Health Benefits:

The health and therapeutic benefits of olive oil were first taught by Hippocrates, the father of medicine. The nutritional, cosmetic and medicinal functions have been recognised by the Mediteranean habitants. Olive oil was long used to maintain skin and muscle suppleness, heal burning and skin injuries, soothe burning from the sun and irritated skin from cold weather. Olive oil was applied internally and externally.

Its many advantages include treatment of cholesterol, chronic diseases such as cancer, artery clogging, constipation, inflammation, liver disorders, ear aches, hair loss, stretch marks, dry skin, gallstones, Alzhaimer and snoring.

Olive oil can also be used to free stuck zippers, fix squeaky doors, polish furniture and metals, tame tangled and damaged hair.

Basic Definitions:

“Extra Virgin” Olive Oil: the less processed (containing the most nutrients), the first pressing of olives. Extra Virgin olive oil has also to do with the acidity. In this case it should be 0.1-0.9%, which means that it is not oxidised. The less acidity, the purest the olive oil is.

“Cold Pressed”: not heated up beyond room temperature during processing. Heat can damage the flavor and nutrients in the oil.

“Virgin” Olive Oil: generally comes from the second pressing and the acidity percent is higher. Inferior quality is sold as “regular” or “pure” olive oil are made with chemical refining and filtering, which standardize and neutralize flavors and acid contents.

The best packaging option is the dark glass bottle, for better storage/conservation.

Olive oil and frying: When heated, olive oil is the most stable fat, which means it stands up well to high frying temperatures. Its high smoke point (410ºF or 210ºC) is well above the ideal temperature for frying food (356ºF or 180ºC). The digestibility of olive oil is not affected when it is heated, even when it is re-used several times for frying. The smoke point of oil varies with its quality. High quality extra virgin olive oils (with low free fatty acids) have a high smoke point. They are an excellent choice, but an expensive one. Mass produced, low quality olive oils have a much lower smoke point.

Ways To Eat:

Fresh in salad or cooked as a base or addition in numerous food recipes (grilled/oven baked/boiled/fried).

Ways To Eat Olives

OUR CULTIVARS: Adramitiani, Kolovi, Koroneiki