Why Olive Oil?
It is widely known that the Mediterranean Diet is one of the most healthful in the world. With an emphasis on eating of lots of fresh vegetables, fruits, cereals, legumes, and above all, olive oil, this diet has insured a longer life for the people of the Mediterranean basin than anywhere else in the world.
Did you know that:
- No other naturally produced oil has as large an amount of monounsaturated fatty acids, which lower LDL levels while raising HDL levels, thus protecting the heart?
- Olive oil contains significant levels of antioxidants, such as vitamins E, A, K, and polyphenols, which help, delay aging and prevent certain cancers, arteriosclerosis, and liver disorders?
- Olive oil has a beneficial effect on gastritis, ulcers, and gallstones?
- Olive oil aids digestion and helps the body to absorb calcium?
- Research has proved that only breast milk can be more easily digested than olive oil by the human body?
- Olive oil is simply the healthiest and most easily absorbed edible fat?
Why Greek Olive Oil?
Ancient Greeks exported the olive tree along with their civilization when they visited or colonized the Mediterranean coasts and taught the peoples inhabiting Italy, France, Spain and North Africa how to benefit from the crop’s versatility. Its nutritional and healing powers contributed to the longevity of the Greeks and their culture.
Research has shown that modern Greeks, despite a wanting health care system, have a longer life expectancy and the world's lowest rates of heart disease and cancer as well as the lowest mortality rate due to cardiovascular ailments.
A 30 year study on the Greek island of Crete confirmed that this is true due to the extensive consumption of olive oil there (30 litres per person annually). Overall, Greeks consume 23 litres per person of olive oil annually as compared to 12 litres for Italians and ¼ litre for North Americans respectively. And since many research projects have shown that the composition of olive oil greatly depends on climatic conditions, soil quality and fruit variety, it is not hard to conclude that there must be something special about Greek olive oil.
That is to say, not all olive oils are created equal:
Greek olive trees inhabit a land, not balanced and controlled by man, but by the forces of nature themselves. Greece’s hot summers, temperate winters, limited rainfall and rough landscape have created particular olive tree and crop varieties that have thrived in this territory for thousands of years.
Greek Olive oil has its own special flavors as a result of the particular varieties cultivated mostly in Greece and from the unique microclimate in which they grow.
Did you know that:
- Spain, Italy and Greece account for 75% of the world’s and 95% of the EU's production of olive oil.
- Despite its unique attributes only 0,5% of the oil grown in Greece is bottled and branded as Greek olive oil and exported to foreign markets. Less than 1% of the olive oil consumed by North Americans has been bottled in Greece.
- Nearly 85% of Greek olive oil is extra virgin, as compared to 50% in Italy and 30% in Spain.
- Unlike other oil producing countries, there are no blends or mixtures of Greek and foreign oils sold as Greek extra virgin abroad.
- Most producers are small family operated farms. They use natural fertilizers and pesticides (spraying by air is outlawed) and in some cases, don't even irrigate.
- The olives are mostly hand picked and pressed within a short time from picking at local mills. These are two of the most important factors in producing oil with unique taste and character.
Because it can be successfully argued that it is among the best of it’s kind!
Did you know that:
- The brand "MOLEON" is a combination of two words: the first, "Molai", is the name of the tiny village where this oil is produced. The second, "eleon", is the ancient Greek word for olive oil, particularly fitting this oil which comes from one of the oldest olive producing regions in Greece.
- The "MOLEON" brand has been registered and is protected throughout the world. Its line includes an "Early Harvest" variety harvested in December and January, a "Premium" harvested during January-March and a recently introduced "Village" blend. All come in 500 ml bottles; Village is also available in a 1 litter can.
- MOLEON is grown in the Lakonia region of Greece in the southern Peloponnesus, near the ancient city of Sparta, by an ecologically friendly process that closely follows the established biological growth standards.
- The Lakonia oil comes mostly from the famous "Koroneiki" olive variety which has one of the highest levels of polyphenols, the well known antioxidant that prevents the development of cancer.
- The family-run olive orchards of the Molai Cooperative Estate produce 1,000 to 1,500 metric tons of extra virgin olive oil annually, exclusively from the Koroneiki olives. It is pressed and stored at the local Cooperative Mill.
- The Moleon Premium and Moleon Early Harvest estate oils are not blended. Moleon Village is a blend of two varietals (80% Koroneiki and 20% Athenolia), combining the best from the rich groves of 8 adjacent Laconia estates.
- The annual crop is hand picked and first-cold pressed. The Early Harvest is unfiltered but purged; the sediment is visible and the liquid can be murky.
- Polyphenols, which give the highly desired bitter after-taste, also adds enough shelf life to safely market Moleon bottles two years after pressing.
- A Chemical Analysis Certificate of the annual "Moleon" production is available upon request. Its level of acidity has consistently been below 0.3% over the years (0.8% is the new European Union standard for the "extra virgin" designation)
- Each batch of MOLEON is personally tasted and selected on a yearly basis by our own team of experts to insure quality.
- Professional oil tasters from California have rated Moleon Premium and Moleon Early Harvest as "excellent".
- Moleon Premium and Moleon Early Harvest compete with the pricey Tuscan oils from Italy. Moleon Village is a mid-priced oil with great value.
- MOLEON Early Harvest was distinguished with a Gold Award in the Extra Virgin Olive Oil Competition at the Los Angeles County Fair International Competition in May 2005.