The Mediterranean nutrition – one of the widest-spread diets in the world – is based on the consumption of olive oil as the main source of fat. Research, which has been conducted during the last 50 years in the Mediterranean area including Crete and South Italy, revealed that the Mediterranean model of nutrition is responsible for the long life-span of the inhabitants as well as for the absence of diseases of the coronary vessels and the digestive system.

The Mediterranean diet is rich in plant fibres and based on the consumption of vegetables, which are healthy for our organism. Vegetables, pasta, rice, pulses and fruit are the main ingredients of this diet, while food of animal origin is only consumed in small quantities.

Olive oil is used for salads, and for the preparation of meals, where it is added at the end of the cooking process. Finally it should be mentioned that with this model of nutrition red wine in small quantities goes with the meals.

Healthy & Tasty

  • Olive oil is very healthy; it can be used in all kinds of food and is recommended as particularly well-digestible.
  • It does not fatten more than other oils, since it has exactly the same amount of calories as they have (9 k/cals per gramme).
  • When added towards the end of the cooking process it keeps all its qualities unchanged, when used natural is reveals all its good taste.
  • It gives salads and vegetables a special flavour and can also be used for the preparation of sauce vinegrette.
  • Finally, the olive oil is used for the preservation of food (for example cheese, vegetables, fish).

Biological & Other Characteristics

Olive oil:

  • Gives your organism the same amount of calories (9 k/cal per gramme) as other oils.
  • Together with sesame oil it is the only oil that can be consumed immediately after its production without undergoing any further processing.
  • After having been pressed the olive oil maintains its tasty and aromatic components.
  • It is rich in mono-unsaturated fatty acids: 60-80% oleic acid.
  • It contains a very low amount of saturated acids ~14%.
  • It has ~10% linoleic acid.
  • It contains approximately 10% of the daily recommended amount of vitamin E per soup spoon
  • It has a large amount of natural antioxidants and nutritious components (e.g. poly-phenols, flavonoids, carotenes and others).
  • It contains squalene, which controls the metabolism.
  • It does not contain any water, proteins, gluten, carbohydrates, salt or other added preservatives.
    The organism assimilates 98% of the olive oil, while the absorption of vitamins which decompose fat also play an important role.
  • It has been proved that only the fat in the mother milk can be better assimilated by the organism than olive oil.
  • It can be perfectly absorbed by the human organism, since its contents of fatty acids as well as chlorophyll stimulate the digestive system and the pancreatic enzyme; it facilitates the secretion of bile and the metabolism of the endogenous cholesterol.

Certificate DIO ISO 22000:2005


Our company has received the certificate from the Organization for Safe Treatment of Food and complies with the regulations for bottling, standardization, storage and trade of olive oil.