Extra virgin olive oil from Crete in a half litre glass package. Ideal for a gift that encloses a real liquid gold!
From Lassithi mountains and mainly from the stone valleys of Sitia, Elasion stands out for its amazing organoleptic characteristics. Extracted by using only mechanical methods thus the olive oil is more pure and natural. In addition, the extraction is cold and not heated over a certain temperature (usually 80 °F / 27 °C) during processing, thus retains more nutrients.
Chemical Characteristics of olive oil:
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low acidity <0.3
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cold extraction
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only by mechanical methods
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fruity aroma
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spicy sensation
NUTRIENT COMPOSITION per 100 ml (91.6 g)
- Calories 3450 kJ / 824 kcal
- Total Fat 91.6 gr.
- Saturated Fat 12.6 gr.
- Polyunsaturated fat 6.8 gr.
- Monounsaturated fatty acids 72.2 g.
- Cholesterol 0 mg
- Sodium 0 mg
- Total carbohydrates 0 mg
- Protein 0 mg
HISTORY FROM GOLD BEHIND THE PRODUCT
Olive oil in Crete has a long,recorded history! November signals the beginning of the olive harvest season which lasts until mid-January. Across Crete nets were laid in olive groves, ready to catch the falling fruit as they are stripped from the trees. Men, women and children participated in this collective activity which was also a deep cohesive bond between the members of the local Minoan community. Thus,olive harvest: maintaines a centuries-old tradition and a special bond with the ‘blessed tree’.
Long sticks were used to strike the branches and knock off any stubborn olives. Nets are laid around trees by men, women and children to catch the falling olives. There, in the olive groves, the first cold pressing of the olive oil took place. Minoan containers where the oil was stored, were found in the warehouses of palaces similar to those used by modern Cretans.
It is said that the Minoan kings had a daily habit. They drank a spoonful of olive oil first thing in the morning. Thus, they ensured their longevity and youth as they supplied their body with valuable polyphenols, antioxidants and vitamin E.
| Weight | 0,817 kg |
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