*Why Use Extra Virgin Olive Oil?
*Source: National Institutes of Health (www.nih.gov)
Disclaimer – Always consult with your physician.
What Health Claim means
Since ancient times, early harvest olive oil has been considered as medicinal. Modern science has identified phenolic compounds in Extra Virgin Olive Oil, that protect health and help prevent many diseases. The phenolic compound Oleocanthal, that is known for its anti-inflammatory properties and Oleacein that is a known antioxidant, are only found in Extra Virgin Olive Oil. Olive oils that test high in these and other phenols like Hydroxytyrosol, Tyrosol or their derivatives, are allowed to place a Health Claim on their label in the EU, according to regulation E.U. 432/2012. The daily consumption of high phenolic Extra Virgin Olive Oil contributes to a healthy life.
The Koroneiki Variety
The Paradosie® Extra Virgin Olive Oil is produced exclusively from non irrigated olive trees of the famous “Koroneiki” (Koronian) variety. It is an indigenous variety, that first appeared in Messinia. Thus, it takes advantage of the region’s microclimate. It’s name is derived from the town of Koroni, here in Messinia. As a result, the “Koroneiki” variety is for us a piece of our local culture, for it has raised many generations before us. It is considered to produce one of the best quality Extra Virgin Olive Oils in the world, rich in Polyphenols. Olive harvesting season usually begins from the second half of October.
Our Paradosie® Extra Virgin Olive Oil is distinguished for its dark green color and its low acidity. The region’s unique microclimate and the Koroneiki variety make it rich in Polyphenols. Depending on the climate each year, our olive oil has a fruity and slightly spicy taste. Wild herbs like oregano and sage, grow abounded in our olive groves and play an important role in the flavors that the olive oil ends up with. There is a variation of the local flora, rich in wild flowers and herbs, so every harvest, surprises us a bit differently each year.
We evaluate our olive oil on a regular basis. Depending on the climate in each season, it has slight differences.
For the Harvest Season 2016-2017*
The sample is classified, with regard to the organoleptic assessment, in the category of extra virgin olive oil, according to Annex Ι of R(EEC)No.2568/91.
The assessed sample complies with the definitions and ranges corresponding to the following adjectives according to the intensity and perception of the attributes:
*Organoleptic assessment by:
ESVITE – HELLENIC ASSOCIATION OF INDUSTRIES & PACKERS OF OLIVE OIL (available upon request)