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Athonite Extra Virgin Olive Oil – From the Desert | Little Saint Anna – Mount Athos

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Athonite Extra Virgin Olive Oil is of superior quality and limited production. It is produced directly from hand-picked olives and only by mechanical methods. Without pesticides, it provides rich flavor and valuable nutrients.

 

Origin: Little Saint Anna, Holy Hut of Dormition of the Virgin Mary (above), Mount Athos
Net Weight: 500ml

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Description

Athonite Extra Virgin Olive Oil of limited Production

Athonite extra virgin olive oil from Saint Anna is of superior quality and limited production. It is produced directly from olives harvested early autumn by hand only by mechanical methods. Without the use of pesticides, it is produced with cold pressing to ensure the rich taste and all the valuable ingredients of the olive oil.

This is a product of limited production which is the result of the hard work and the patience and persistence of the monks and the unique climate of the area. This olive oil is produced at a region called desert of Mount Athos, an area particularly rough and anhydrous. In fact the monks are carrying the sacks with the olives on their backs until they arrive to the point that they will load them on the mules.

Cold Extraction

This olive oil is produced with the method of cold extraction. That means the extraction of olive oil is done with pressure and without temperature addition. It is worth mentioning that the olive oil which is produced with the method of cold extraction stands out by aroma, taste and color and its acidity is very low. These olive oils are rich in sterols, fatty acids and in antioxidants.

Components and Properties

Olive oil is rich in vitamin E, monounsaturated fatty acids and antioxidants, which is known as polyphenols. Specifically, is a rich source of monounsaturated fatty acids which reduces the risk of heart diseases. Indeed the World Health Organization considers that we must consume two spoons of olive oil per day to protect our heart.

It is now widely known the protective action of monounsaturated fatty acids at the cholesterol levels. Indeed, a great percentage of these protective benefits of olive oil are attributed to the high content of monounsaturated fatty acids. Also, it has been confirmed that the phenolic components of olive oil contributes to prevention and protection from risk factors of cardiovascular diseases, while they have anti-inflammatory properties.

Specifically, a special mention is made to oleocanthal, which has been shown to work like a popular anti-inflammatory drug. Scientists says that olive oil’s ability to fight inflammation is behind its many health benefits. Olive oil may be one of the healthiest foods you can eat for heart health.

Mediterranean Diet

Nowadays, olive oil is the basis of the Mediterranean food pyramid which is a model of proper and healthy eating and a factor of longevity. The European study EUROLIVE presented at 2006 evidence for the protective role of the phenolic components of olive oil. The experiments of this study performed in 200 healthy volunteers from all over Europe have shown protection against oxidative stress, with daily consumption of olive oil rich in phenolic compounds (virgin olive oil). Specifically, studies have shown an increase in HDL (good cholesterol), and reduced   lipid markers of oxidative stress after three months of virgin olive oil consumption. Moreover, the same study showed a reduction in markers of DNA oxidation of around 13%, which is a rate comparable with the rates observed after smoking cessation.

 

 

Origin: Little Saint Anna, Holy Hut of Dormition of the Virgin Mary (above), Mount Athos
Net Weight: 500ml

Additional information

Weight1.07 kg

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