GOLDEN TREE's philosophy is committed to the continuous assurance of quality and control of the means of production and the products it produces and intended for human consumption. The utilization of new technologies and modern methods of production and standardization is a key axis of our way of operating and reflects the sense of responsibility towards the consumer. With the aim of providing impeccable service and satisfying the personal needs of each of our customers, we have created six different production-standardization lines. At the same time, we have secured the ISO 9001 and ISO 22000 quality certificates and HACCP health certificates.

GOLDEN TREE CREATED SIX LINES:

1) CARAFFA DRAMIGELLA LINE

2) VITRO ELITE LINE

3) DOSENPROFI BLACK METAL LINE

4) DORICA LINE

5) MARASCA LINE

6) 5LT METAL CONTAINER

7) DAILY RECOMMENDED DOSAGE.

We know the value of Greek extra virgin olive oil.
It's time for you to discover it through our products.

Olive oil was described by Hippocrates, the father of modern medicine, as "the great therapeutic".
Learn about the beneficial properties of olive oil by clicking here.
 

Olive oil and health
Olive oil in antiquity
Since ancient times, the Greeks have known about the beneficial properties of olive oil for health. The father of medicine, Hippocrates, as well as the greatest physicians of that time, such as Galen, Dioscorides and Diocles, firmly believed in its beneficial effects on health and recommended it on a daily basis as a treatment for several ailments..

The Hippocratic Code lists more than sixty medicinal uses of olive oil, the main one being its use against skin diseases, but also as a contraceptive. In his book “Dietetics and Therapeutics”, Hippocrates writes about oil: “Exercises in powder and exercises with oil differ in the following: the powder is cold, the oil is hot. In winter, oil is more conducive to growth, because it prevents the coldness from leaving the body. In summer, oil, with its production, melts the flesh, as it heats up due to the season… Rubbing with oil and water softens the body and does not allow it to overheat”.

Hippocrates also mentions other applications of olive oil, for example as an antidote in cases of mild poisoning, in the treatment of chronic fevers, small wounds, infiltrates (clefts and abscesses), irritated gums, but also in maintaining the whiteness of teeth.

For ancient healing, the finest olive oil was that produced by the wild olive tree. This is a rare olive oil, as the first-pressed olive oil (omfakinon), known today as "agourelaio", is produced by "gentle" crushing of the olive and without the addition of hot water. According to Pliny, this oil is obtained first by pressing the olive when it is still white (agoure) and secondly when the olive begins to change color without, however, having ripened. The first omfakinon is white, while the second is green. It is good for the gums and is excellent for keeping teeth white.

Finally, in ancient times, they prepared a decoction from olive leaves and flowers and used it for stomach ulcers and as a cold eyedrop for irritated eyes.
 

Olive oil in modern medicine

Modern medicine recommends the widespread use of olive oil in the diet, as its valuable ingredients offer health, well-being and longevity. Numerous scientific studies have proven that olive oil is a valuable ingredient and a powerful weapon against chronic diseases.

Consuming olive oil contributes to maintaining the health of the body as a whole. It helps in the proper functioning of the cardiovascular system, reducing bad cholesterol (LDL) in the blood and maintaining good cholesterol (HDL). Due to its content in powerful antioxidants, it contributes to the prevention of cardiovascular diseases and the protection of the body from coronary heart disease.

Its beneficial effect also extends to the gastrointestinal system, as it facilitates digestion, contributes to the proper functioning of the intestine and to the reduction of gastric juices.

Research studies show that olive oil has a protective effect against certain malignant tumors (e.g. breast, prostate, endometrial, colon, digestive system, etc.). It has a beneficial effect on the skin, reduces the risk of melanoma, protects against childhood leukemia and generally acts as an inhibitor in the process of cancer formation.

The use of olive oil as the main source of fat could significantly reduce the occurrence of cancer, due to its content in vitamins and antioxidants that the body needs to fight free radicals.

Ποιοι είμαστε

… And God spoke His secret…

Blessed are you, Olive, of all the trees of the world… Blessed is your fruit…

GOLDEN TREE was created with the vision of providing agricultural products from the producer directly to the consumer. The company’s human resources come exclusively from the agricultural sector and have many years of experience in the cultivation of the olive tree.

The precious golden liquid of the tree comes directly from the producers, without preservatives, beating or other interventions. It is an extra virgin olive oil that stands out for its golden green color and texture, with an acidity of 0.2 to 0.4. The fruits are harvested while they are still on the trees, giving an olive oil ideal for children and adults as part of a proper diet. The olive oil stands out for its intense aroma of freshly picked olive fruit and its full fruity flavor.

For all of us, the olive tree is precious and blessed and we leave nothing to chance and nothing to be "lost". The use of new technologies and modern production and standardization methods is a key axis of our company's operation and creates even greater responsibilities towards the consumer. With the aim of providing impeccable service, as well as ensuring the health of our customer, we have secured the ISO 9001 and ISO 22000 quality certificates and HACCP health certificates. The production of olive products and by-products is carried out responsibly and all necessary procedures are followed, while their distribution is carried out, as far as possible, without intermediate stations. Our headquarters are located in Halkidiki and specifically in a virgin place, in Kalyves. The results of the cultivation are reflected in chemical analyses and university certifications.

Our company's activities are not limited only to the Greek market, but also extend abroad. In this way, we are contributing our little bit to making the Greek diet and its benefits for health and longevity known worldwide. Olive oil, with its valuable composition, rich in vitamins and monounsaturated fatty acids, is an essential component of both ancient and modern diets.

Research
Research for Golden Tree means specialized, systematic and objective information search, with the aim of producing products that will occupy a leading position in the Greek and foreign market. The strictly selected producers of our products live in the Greek region and produce pure and tasty products with passion. Regular control, combined with the research and studies of the scientific team that supports Golden Tree, ensure that the result is legally and healthily reliable.

https://worldolivecenter.com/product/golden-tree/

Control

Control for Golden Tree means a combination of actions and decisions based on strict specifications. Quality control is carried out in two stages:
1) production control
2) compliance control.

Respect

Respect for Golden Tree means recognizing the value of the raw material and a deep appreciation for the producer and the consumer. The traditional values ​​of Greek society, combined with high quality and our long experience, transform the impossible into possible. This is because the quality of the final product is not a random event, but is always the result of high purpose, sincere effort, intelligent guidance and skillful execution. It depicts a sequence of wise and conscious choices.
 

Love

Love, this feeling of intense affection and personal devotion that represents human kindness, is the fourth axis of our philosophy. Golden Tree prepares its products with love, using authentic Greek traditional recipes that offer unique taste experiences, as they are based on the main ingredient that is passed down from one generation to the next: the love for what we do. The pure and exquisite ingredients, combined with the secrets of our tradition, offer the most delicious, healthy and natural results.

Products 

Olive oil, with its wonderful and fruity aroma and valuable ingredients, rich in vitamins and monounsaturated fatty acids, cholesterol-free, is a key component of the modern diet and justifies the medical advice: "eat olive oil... it's good for you."

Olive oil

Olive oil (or simply oil) is the name given to the oil that comes from the fruits of the Greek olive tree, harvested by hand, and produced only by mechanical means. The oil is produced in oil mills, by cold or hot pressing of the olive fruits. The olives must be harvested before their final ripening, that is, when they are still green/aubergine in color, as the quality of their oil is much better than the oil produced from ripe fruits. The olives are harvested by hand or, when ripe, by shaking the tree. They are stored in wooden containers or in stacks, in well-ventilated areas, to avoid fermentation. In many cases, after pressing, filtration is carried out with filter media.

One production process is by the cold pressing method, at low temperatures, under controlled hygienic conditions. In combination with other processes, it gives a high-quality product, with a wonderful fruity taste and balanced aroma, preserving all the valuable components of the natural juice of the olive.

Modern olive mills are independent industries. The olive mill premises are well ventilated, dry and have thermal insulation. However, there are also small olive mills on farms, the liaroubia, where processing is done with traditional systems.

In olive mills, processing begins with weighing, separating and washing the olives with plenty of water. Then, the olives are placed in wooden crates and transported by elevators to a large container, which is located at a high point. From there, they fall through funnel-shaped pipes to the olive mill, which consists of crushers or millstones. After the first crushing and pressing, the first oil is extracted and the olive pulp remains. The olive pulp is transferred to a second oil press (rising cylinder pressure), from which the second oil is extracted. Finally, the third pressing is carried out, from which the remains of the olive fruit (kernel or oilcakes) are collected in special containers. The kernel is then fed into boilers, where it is stirred and heated to a temperature of 80°C-90°C.

OLIVE OIL Qualities

Agourélaio is the name given to the oil produced early, before the olive fruit ripens. It is made by crushing unripe (green) olives that have not yet wrinkled. The olives are harvested early from the trees in mid-October by hand and processed within 24 hours.

The extra virgin olive oil is the highest quality olive oil. It is produced from excellent quality fruit by mechanical methods. It has very low acidity.

The virgin olive oil It is a good quality olive oil with slightly higher acidity than extra virgin.

The olive oil is a mixture of extra virgin olive oil or virgin and refined olive oil.

Production process

The olive harvest season begins in November (sometimes from the end of October). The olives are transported to the olive mills immediately after harvest. Proper handling of the fruit during harvest and until its oil extraction is very important to maintain low acidity levels.

In the olive mill, the olive is crushed by mechanical means to extract the precious oil. Because the olive oil at this stage contains microparticles due to the pressing, it is filtered to make it clear.

OLIVE OIL Preservation

• Olive oil should be stored in tightly closed, opaque, glass bottles or stainless steel containers, so that it does not come into contact with light and air.
• It is ideally kept at a temperature of 10°C-15°C for approximately 18 months.
• It withstands high temperatures without altering its texture, which is why it is ideal for frying.
• Olive oil has an expiration date.
   

Olive Oil and Health

Science has only recently begun to discover the true value of olive oil and the Greek diet. Greece is the world's leading consumer of olive oil, and its people live longer than those in other countries and have lower rates of heart disease and cancer.
 

΄΄ THE SECRET IS IN THE OLIVE OIL
DISCOVER IT FOR YOURSELF ΄΄

AGOURELAIO – WILD ATHOS

Known since antiquity under the name omotribes or omphakinon, green olive oil is the natural oil prepared by crushing unripe (green) olives.

Wild Athos is produced early with the same ancient recipe, before the olive fruit ripens, which is still unripe and green. The olives are picked from the trees in mid-October by hand and processed within 24 hours.

PROPERTIES

The AGOURELAIO PDO HALKIDIKI is the only Greek olive oil certified as PDO.

This is a single-varietal olive oil produced in limited quantities, only from large olive trees of Chalkidiki and with the strictest specifications. Its characteristics are the particularly low acidity, the fruity aroma of freshly cut grass and unripe green banana, the delicate and pleasantly bitter taste and, finally, the spicy aftertaste it leaves on the palate. Its characteristics reveal its rich content in nutrients and the mild processing conditions. It contains a higher amount of antioxidants compared to most extra virgin olive oils, while its excellent organoleptic characteristics are credentials of a rare olive oil that we recommend you consume raw.
It is noted that, according to European Union Regulation 432/2012, the antioxidant substances oleocanthal and oleasin contained in Chalkidiki olive oil have significant biological activity and protect against the oxidation of blood lipids, as these substances have been attributed anti-inflammatory, antioxidant, cardioprotective and neuroprotective properties.
 

UNION OF AGRICULTURAL COOPERATIVES OF HALKIDIKI

Study for the recognition of the olive oil “Agourelaio Halkidikis” as a P.D.O.

wwww.minagric.gr/greek/data/προδιαγραφές προϊόντος

PRODUCT SPECIFICATIONS

1. DESIGNATION
Agoureleo Chalkidikis
 

2. PRODUCT DESCRIPTION
2.1. The Raw Material

Chalkidiki Olive Oil is extracted using exclusively mechanical methods from the fruits of the indigenous varieties "Chondrolia Chalkidiki" and "Chalkidiki" of the Olea Europea species, which are cultivated mostly in the prefecture of Chalkidiki, at a rate of over 90%, in terms of cultivation area. The varieties "Chalkidiki" and "Chondrolia Chalkidiki" differ from each other in certain morphological and physiological characteristics, however they yield a homogeneous product due to the ecological environment of Chalkidiki, the chemical and mechanical composition of the soil, the way the olive trees are cultivated and the traditional practices of collecting and oiling the fruits, applied by the producers. These varieties are referred to as the largest-fruited of the Greek varieties. They have a dual use, for the production of high quality edible olives and olive oil production (oil yield: 14-20%)..  

The processed fruit, known as the edible Green Olive of Chalkidiki, is one of the most recognized olives on the market, due to its large size, with a flesh to pit ratio of up to 10:1 and sizes varying from 181/200 to 60/70 pieces per kilo.

For the production of Chalkidiki Olive Oil, the same fruit is used, but in sizes smaller than 181/200 pieces per kilo.

2.2.  Characteristics of the Agourelio of Chalkidiki

Chalkidiki Olive Oil is extra virgin olive oil from olives of the CHONDROLIA CHALKIDIKI and CHALKIDIKI varieties. The olives are harvested and pressed before they reach full maturity and while the fruit is still unripe (green).
The characteristics of Chalkidiki Olive Oil 1:

3. GEOGRAPHICAL AREA
The area of ​​origin is located within the administrative boundaries of the Prefecture of Halkidiki, except for Mount Athos 2.  

The prefecture of Halkidiki is one of the prefectures of the geographical division of Macedonia and administratively belongs to the region of Central Macedonia. 

The prefecture borders the prefecture of Thessaloniki to the N.N.W. and is washed by the Aegean Sea in the remaining directions. It geographically includes the peninsula of Halkidiki with the characteristic shape of the three peninsulas (feet of Halkidiki) except for the easternmost peninsula of Mount Athos, which is administratively independent.
 

4. PROOF OF ORIGIN
The producers of the raw material are registered in the Olive Register kept by the Department of Agriculture of the Prefecture of Chalkidiki, as well as in the Integrated Management and Control System (O.S.D.E.) and are updated every year.
Input and output registers are kept by the producers and formators of the Agourelio of Chalkidiki in order to ensure the traceability of the product:  

1.    Producers of olives intended for use in the production of Chalkidiki Olive Oil keep a record, where they record the code number of the parcel from which the olives come, the quantity of olives delivered to each olive mill for pressing and the details of the olive mill to which they were delivered.

2.    The olive mill, upon receipt of the olives, keeps a record with the name and surname of the producer, the codes of the parcels of origin of the olives, the quantity of the olives and the total quantity of the produced Olive Oil. Each batch of olives pressed for the production of Olive Oil of Chalkidiki is identified. In the case of electronic management of the olive mill, all the above data are recorded electronically and the pressing batch code is the serial number of the Service Provision/Quantitative Receipt Form issued by the program).

3.    The packaging unit, upon receipt of the Green Olive Oil, receives a copy of the above information issued by the olive mill. It records on the receipt sheet the date of receipt, the producer's details, the codes of the plots, the details of the olive mill as well as the batch number of the Green Olive Oil. It also records the quantity of Green Olive Oil received, the acidity level and the tank in which it is stored.

4.    Upon filling the tank, a complete analysis of the Agourelio is carried out in an accredited laboratory, to ensure its compliance with the specifications.

5.   During the packaging of the product, a record is kept of the packaging date, quantity, type of packaging and the tank of origin of the standardized Olive Oil. Each batch of packaged product is identified by the Lot Number which is written on the packaging and recorded in the file.

6.    The packinghouse keeps output records, i.e., date, destination, recipient details, quantity and Batch Numbers.

Each processing unit is registered with its name and address details in the relevant register of the Chamber of Commerce and Industry of Halkidiki as well as in the corresponding register of the Payments and Control Organization for Community Aid, Guidance and Guarantees (OPEKEPE), with a unique code. 

The keeping of records by producers and processors allows the origin and destination of the product to be traced, as well as the quantities received and put into circulation to be determined.

Those of you who are observant may have noticed that some olive oil packaging states that the oil contains substances that protect the body against various health problems. This is because for a few years now, specifically since 2012, olive oil as a food has carried a health claim approved by the European Food Safety Authority (EFSA). The health claim is strictly defined by the European Commission Regulation 432/2012 and states that: “Olive oil phenols contribute to the protection of blood lipids from oxidative stress.” In order for this to be listed on the label of an olive oil package, specific conditions must apply, namely, it can only be used for "olive oil containing 5 mg of hydroxytyrosol and its derivatives (e.g. oleuropein and tyrosol complex) per 20 grams (g) of olive oil" or 250 mg of polyphenols per kilogram of olive oil, while the recommended dose for someone to benefit from the beneficial effects of phenols is 20 grams of olive oil per day (about one and a half tablespoons).

https://worldolivecenter.com/product/golden-tree/

Awards and Certifications
2016

• Gran Prestige Gold Award for Wild Athos Golden Tree PDO Agourelaio Chalkidikis, TerraOlivo International Olive Oil Competition
• Gold Medal for Wild Athos Golden Tree PDO Agourelaio Chalkidikis, Athena International Olive Oil Competition
• Gold Award for Wild Athos Golden Tree PDO Agourelaio Chalkidikis, Olympia Health & Nutrition Awards
• Gold Medal for Wild Athos Golden Tree PDO Agourelaio Chalkidikis, Aristoleo Awards
• Silver Award for Wild Athos Golden Tree PDO Agourelaio Chalkidikis, Domina International Olive Oil Competition
• Bronze Award for Wild Athos Golden Tree PDO Agourelaio Chalkidikis, Olymp Awards

2017

• Gold Award for Wild Athos Golden Tree PDO Agourelaio Chalkidikis, TerraOlivo International Olive Oil Competition
• Gold Medal for Wild Athos Golden Tree PDO Agourelaio Chalkidikis, Aristoleo Awards
• Gold Award for Wild Athos Golden Tree PDO Agourelaio Chalkidikis, TerraOlivo International Olive Oil Competition
• Gold Award for Wild Athos Golden Tree PDO Agourelaio Chalkidikis, Olympia Health & Nutrition Awards
• Silver Medal for Wild Athos Golden Tree PDO Agourelaio Chalkidikis, London Health Claim Awards

2018

• Gold Medal for Wild Athos Golden Tree PDO Agourelaio Chalkidikis, Aristoleo Awards
• Recognition for Setting a New Standard for High Phenolic Extra Virgin Olive Oil, Aristoleo Awards
• Gold Award for Wild Athos Golden Tree PDO Agourelaio Chalkidikis, Olympia Health & Nutrition Awards
• Silver Medal for Wild Athos Golden Tree PDO Agourelaio Chalkidikis, London Health Claim Award

2019

• Gold Medal for Wild Athos Golden Tree PDO Agourelaio Chalkidikis, Aristoleo Awards
• Recognition for Setting a New Standard for High Phenolic Extra Virgin Olive Oil, Aristoleo Awards
• Gold Award for Wild Athos Golden Tree PDO Agourelaio Chalkidikis, Olympia Health & Nutrition Awards
• Gold Medal for Golden Gift of Olive Tree για τη συμμετοχή στην έρευνα
• Gold Medal Mediterranean Aristoil project
• Έπαινος στον Παγκόσμιο Διαγωνισμό Αρχιμαγείρων με τη Λέσχη Αρχιμαγείρων Βορείου Ελλάδος στις Βρυξέλλες 
• Στο Τop 50 μοναδικό ετήσιο περιοδικό 2η θέση κατάταξης στα καλύτερα ελληνικά επώνυμα brand name ελαιόλαδα 

2020

• Gold Medal for Wild Athos Golden Tree PDO Agourelaio Chalkidikis, Aristoleo Awards
• Recognition for Setting a New Standard for High Phenolic Extra Virgin Olive Oil, Aristoleo Awards
• Gold Award for Wild Athos Golden Tree PDO Agourelaio Chalkidikis, Olympia Health & Nutrition Awards
• Gold Authentic Taste of Greece 2020, Greek Taste Beyond Borders
• Gold Authentic Taste of Greece 2021, Greek Taste Beyond Borders 
• Gold Awards βραβείο αυθεντικής ελληνικής γεύσηs από το Greek Taste Beyond Borders® GTBB 
• Bronze Medal Mediterranean Taste Awards MTA 2020
• Bronze Medal Global με τη Λέσχη Αρχιμαγείρων Βορείου Ελλάδος στους Ολυμπιακούς Αγώνες Μαγειρικής στη Στουτγκάρδη (ΙΚΑ Coulinary Olympics 16-2-2020)
   

Certifications

Golden Tree is owned by Aikaterini Eleni Zotou, an organic olive farmer who produces flavorful, healthy extra virgin olive oil (EVOO) and other olive products in Kalyves, Chalkidiki in northern Greece. To help her spread the health benefits of the Greek diet as widely as possible, Aikaterini Eleni Zotou takes advantage of new technologies and modern methods. Her focus on producing high quality products has led to numerous prizes in international competitions.

Many of these awards have recognized the nutritious value of Golden Tree products, and tests have revealed that Zotou’s Wild Athos EVOO contains over four times the amount of polyphenols required for the EU health claim for olive oil. Scientific studies suggest that such high phenolic content indicates potential anti-inflammatory, antioxidant, cardioprotective, and neuroprotective benefits.

Aikaterini Eleni Zotou donates Golden Tree products to several studies and programs: Harvard University’s Feeding America’s Bravest study of the Mediterranean diet for firefighters; the Interreg Mediterranean Aristoil project focused on olive oil’s healthiness; clinical tests using olive tree leaves to fight Alzheimer’s at Aristotle University in Thessaloniki, Greece; and studies of the advantages of olive oil polyphenols at the World Olive Center for Health in Athens and the UC Davis Olive Center in California.

• ISO 9001
• ISO 22000
• HACCP
• Bio Organic certificate Q-Cert GR-12
• PDO Υπουργείο Αγροτικής Ανάπτυξης
• Certified with Αuthentic Taste of Greece 2020&2021
• Health claim certificate from the Kapodistrian University of Athens, University of Patras, University of Ioannina, Harvard University and Yale University
• Wild olive variety DNA certificate CERTH Thessaloniki Research Center
• Certificate of cooperation agreement for organic farming with the University of Patras

Certificates

CERTIFICATE OF ANALYSIS OF GRAPE OIL LABORATORY TEST RESULTS REPORT - CERTIFICATE OF ANALYSIS GRANTING OF CERTIFICATION OF PRODUCTION OF PDO/PGI PRODUCTS CONTRACT FOR INTEGRATION IN THE CONTROL & CERTIFICATION SYSTEM OF PDO/PGI PRODUCTS AGROCERT CERTIFICATE

EXTRA VIRGIN OIL – ATHONIK PURE

Athonic Pure is a premium quality Greek gourmet extra virgin olive oil, made from hand-picked Greek olives. It is produced using the cold-pressed method at low temperatures, under controlled hygienic conditions. 

This is a high quality product, a light and sweet extra virgin olive oil, with an excellent and balanced fruity taste and rich aroma. It has all the valuable ingredients of the natural olive juice and is rich in vitamins A and E, without cholesterol.
Maximum acidity 0.4, K 270 max 0.22, K 232 max 2.5, DK max 0.01, Peroxides max20 meq 02/kgr, Waxes max 250 mg/kgr.

Enjoy it daily in your salads and food. It is ideal for frying, as it does not lose its valuable ingredients at high temperatures (200°C).

EXTRA VIRGIN OIL WITH HERBS – SECRET FROM ATHOS

For the production of Secret From Athos extra virgin olive oil with herbs, we use extra virgin olive oil, enriched with herbs that thrive and are collected from the virgin nature of Kalyves, Halkidiki, an area where pesticides are not used..

The herbs that enrich olive oil are mountain tea, oregano, thyme, rosemary, garlic, sage, mustard seed, citrus peel zest and hibiscus. 

It is the power of nature, transformed into an artistic handmade composition and enclosed in an elegant glass package.

SALAD OIL – MYSTIC

Salad oil – Mystic is a special product created after studying the culinary culture and dietary preferences of other countries, outside of Greece.

It is a combination of vegetable oils, with the dominant element being extra virgin olive oil and, to a lesser extent, sunflower oil and olive pomace oil. This combination gives a high-quality product, rich in nutrients, with excellent taste and rich aroma.

It is a light and sweet oil, rich in vitamins A and E, cholesterol-free, which you can use daily in your salads and meals. It is also ideal for frying, as it does not lose its valuable ingredients at high temperatures.

[Footnote: its sale is not allowed in olive-producing countries, such as Greece, Italy, Spain and Portugal.]

Γεύσεις

The common pressing of olives with various fruits (orange, tangerine, lemon, banana, peach), herbs (oregano, bay leaf, thyme, rosemary, basil and a mixture of all of the above), garlic and Chios mastic gives products of superior quality, extra virgin olive oils with a special flavor.

For the preparation of the above products, authentic Greek, traditional recipes are used that give unique taste experiences. The pure and exquisite ingredients, combined with the secrets of our tradition, give the most delicious, healthy and natural results.

Ideal for any use, enjoy them daily, in all your creations, in cooking and confectionery.

GREEK EXTRA VIRGIN OLIVE OIL + LAUREL

Extra virgin olive oil with laurel.

Laurel, one of the favorite plants of the ancient Greeks, is synonymous with glory and excellence, while, according to Hippocrates, it has therapeutic, astringent and analgesic properties. It is an herb that gives food, especially legumes, soups and sauces, a rich flavor and wonderful aroma.

GREEK EXTRA VIRGIN OLIVE OIL + THYME

Extra virgin olive oil with thyme.

Thyme is a valuable herb that naturally stimulates the immune and nervous systems, enhancing mental clarity and reducing anxiety and depression. It has a strong and slightly spicy flavor. Use it to flavor meats, fish, pies, pasta, various tomato sauces and cheeses, especially creamy ones.

GREEK EXTRA VIRGIN OLIVE OIL + ROSEMARY

Extra virgin olive oil with rosemary.

Rosemary and its aroma are intertwined with cooking, especially with meat. It has a strong camphoraceous aroma, strong antiseptic and antibacterial action, and stimulates and tones the nervous system 

GREEK EXTRA VIRGIN OLIVE OIL + OREGANO

Extra virgin olive oil with oregano. 

Oregano is a wonderful native plant of the Mediterranean. It is used in almost all recipes and especially in meat and fish. It has an intense, spicy and slightly bitter flavor and is rich in vitamin C.

GREEK EXTRA VIRGIN OLIVE OIL + MIX

Extra virgin olive oil with a blend of herbs.

Feel the harmony of nature, enjoy exquisite flavors and rich aromas in all your meals, traveling to the aromas of traditional cuisine. An ideal blend of herbs that enriches your meals with flavor and aroma, while at the same time providing your body with strength and energy and acting as a fat burner.

GREEK ORGANIC EXTRA VIRGIN OLIVE OIL + ORANGE

Extra virgin olive oil with orange.

Orange is one of the most delicious winter fruits, with few calories and strong antioxidant properties. For this reason, it is one of the fruits that help detoxify the body and lose weight. Orange juice is a natural and tasty way to protect the body and one of the most effective ways to eliminate toxins. By including orange in your daily diet, you will feel lively and well-being, while vitamin C will help you fight colds and seasonal flu more easily. Eating oranges helps with asthma, bronchitis, pneumonia and rheumatism. It is also a valuable ally in preventing diabetes and kidney stones and reduces cholesterol levels and high blood pressure.

GREEK ORGANIC EXTRA VIRGIN OLIVE OIL + LEMON

Extra virgin olive oil with lemon.

Lemon is rich in nutrients and, thanks to its characteristic sweet and sour taste and special aroma, is one of the most widespread citrus fruits in the world. Its juice is a wonderful accompaniment to meats, fish, vegetables and sauces. In addition to adding flavor to your food, it is rich in nutrients, such as vitamins C, B2, B3 and B6 and is a first-class natural "medicine" for the prevention of various diseases, due to its antioxidant properties.

GREEK ORGANIC EXTRA VIRGIN OLIVE OIL + BANANA

Extra virgin olive oil with banana.

Ideal for delicious, healthy and easy desserts and more. Bananas contain valuable fiber and three natural sugars, sucrose, fructose and glucose. They are essential in our daily diet, as they provide instant energy and are high in potassium.

Ελιές

Extra virgin olive oil with fruit flavors and all the nutrients!

Kids, young and old, will love it! 

Fruit flavors
The innovation in olive oil that will amaze you!

ORANGE
Orange is rich in vitamin C, folate, potassium, selenium, fiber, beta-carotene, pectin, potassium, calcium, iron, iodine, phosphorus, manganese, sodium, chlorine and zinc. Our favorite fruit contains more than 170 phytochemicals and 60 flavonoid compounds with strong antioxidant activity, as it protects cells from free radicals. 

LEMON
Lemon contains plenty of vitamin C and is an ideal "medicine" for treating infections and other health problems, while it is also recommended for stimulating the immune system and treating indigestion. It is a source of potassium and contributes to the regulation of blood pressure. It contains 22 anti-cancer chemical compounds, among which is limonin.

BANANA
Bananas are a very good source of vitamin C, potassium and fiber. Bananas are particularly high in potassium, compared to other fruits and foods. Potassium is an electrolyte that plays an important role in protein synthesis and the maintenance and growth of muscle mass, as it regulates nerve impulses for muscle contraction. A diet rich in potassium protects against the occurrence of arterial hypertension, as it helps to remove excess sodium.