Olive oil has been an essential part of the Mediterranean diet and European cuisine for thousands of years. The different types of olive oil can vary in color and taste, while the degree of acidity and the processing method give it the designation of pure, virgin or extra virgin olive oil, a product with a rich taste, high nutritional value and numerous health benefits. Most of its production comes from Mediterranean countries. (From nutriplace.gr) <\/p>\n\n
Olive oil contains a large amount of monounsaturated fatty acids, especially oleic acid, and polyunsaturated fatty acids, which are essential for the body. The special composition of different fatty acids is particularly good for the cardiovascular system. Among other things, it helps to lower the level of harmful LDL cholesterol in the blood. If the blood lipid levels are in balance, fewer deposits can form in the blood vessels – this reduces the risk of arteriosclerosis or hardening of the arteries. Olive oil also provides numerous secondary plant substances, especially polyphenols, which have an anti-inflammatory and antioxidant effect. The vitamin E it contains is also an effective antioxidant. This benefits not only the heart and blood vessels, but the whole body. Among other things, these substances can help prevent cancer1<\/sup><\/a>. <\/p>\n\n If you want to buy olive oil, you should pay attention to the following things: The gentler the production process, the better. Cold-pressed oils are only pressed mechanically at temperatures below 27 degrees Celsius and are not additionally treated with heat like refined oils. How the oil was produced can be seen on the label. The most valuable oils for health are those labeled “extra virgin olive oil, grade 1”. This is cold-pressed (virgin) olive oil from the first pressing, in which sensitive ingredients and aromas are largely preserved. It has the highest quality grade; the free fatty acid content is less than 0.8 percent1<\/sup><\/a>. <\/p>\n\n 1<\/sup><\/a>AOK<\/a><\/p>\n\n Lesvos (Mytilini) is the largest island in the northern Aegean and the third largest island in Greece, 5 nautical miles from the Turkish coast, at the mouth of Adramyttion Bay.<\/p>\n\n It is known as the “Garden of the Aegean” as Lesvos is known for its rich flora, including olive trees, various fruit trees and aromatic plants, its vibrant ecosystems, its climate and its peculiar geomorphology. No wonder Lesvos has such a long history of olive oil production. Archaeological finds have brought to light an oil press from the Bronze Age, dating back to 2800 – 2000 BC. <\/p>\n\n The native olive variety of the island of Lesvos is “Kolovi” (also known as “Valanolia” or “Mytilinia”). The characteristic of “Kolovi” is that it grows on rocky soils, at an altitude of up to almost 600 meters. With its wide root system, the “Kolovi” allows the transport of important nutrients and different flavors from the surrounding plants and trees, from the soil directly to the olive fruit, thus providing an extra virgin olive oil of unique quality and taste.(From Lesvos Gold – The Heritage<\/a>)<\/p>\n\nLesvos, a traditional place of olive oil production <\/h2>\n\n