"It's good for your health!!! Alós extra virgin olive oil is rich in sterols and polyunsaturated omega 3 and omega 6 fatty acids."

Our Olive Oil

Our Olive Oil Alós is the ancient Greek word that describes Sea. First references on alós (sea) are being found on Homer’s famous poems. Sea has nurtured these ancient trees for more than 30 centuries, providing all the nutritional elements on its fruits! Moreover, Alós olive oil is being produced in the wide area of Epidaurus-where the ancient theatre is located. This sacred area has been offering generously important healing, healthy & flavorful benefits in the product.


Alós Classic

Classic is a Superior Category Extra Virgin Olive Oil that has been extracted from handpicked Greek olives, located on the mountain areas near sea and solely by mechanical means. Its golden green characteristic color is accompanied by the soft notes of olives with balanced flavors.


Alós Organic

Alós organic is a product of high quality, produced from organic farming olive trees, according to the E.U. Regulation 834/2007 & 889/2008, extracted from handpicked Greek olives and solely by mechanical means. The natural juice of the olive fruit is derived from the "first cold extraction" method in order to maintain all of its valuable nutritious ingredients. Its golden green characteristic color is accompanied by soft notes of olives with balanced flavors.


Our Olive Tree Varieties

Our Olive Tree varieties Harmonious blending of aromas are captured from the varieties of "Manaki", "Koroneiki" and "Athinolia"...

  • Manaki: The fruit has average dimensions with an oval shape. Its weight varies from 2.2 to 2.9 grams. What characterizes Manaki tree is that it can resist to high altitudes, where other varieties, except Athinolia, cannot thrive.
  • Koroneiki: The fruit is small and slight assymetrical, but with a very high oil content, light texture and excellent and intense fruity taste. Its weight is from 0.3 to 1.0 grams and its length from 12 to 15 millimeters.
  • Athinolia: Its fruit has medium size with an oval shape. It weights from 2.2 till 2.9 grams, and the length can vary from 7.5 to 25 millimeters. Olive oil from Athinolia is of excellent quality with a rather low viscosity.

Our Olive Oil Nutrition Facts


Our Land

Alós Olive Oil is produced in Ancient Epidaurus at Peloponnesus peninsula (located in a region of southern Greece). In this region, the cultivation of the olive tree is a thousand year-old tradition, inseparably bound with the TEMPLE of Asclepius EPIDAURUS. The Temple of Asclepius is the heart where sense of the god-physician was first formulated in antiquity.

It was considered to be the most important healing center of the Greek and Roman world, a modern sanctuary in its times of the small sea coastal town of Epidaurus. Its fame and recognition quickly spread beyond its municipality boundaries and was seen by all Greeks as the birthplace of the medicine. More than two hundred spas in the eastern Mediterranean were established as branches. Great importance in the treatment of patients seems to have had the wonderful natural environment, where Asklepieion was built.

The tranquility of nature, clean air of the surrounding mountains, lush vegetation, fountains and crystal clear springs, blue sea were natural elements providing tremendous healing power and consistently improving their health. The total cultivated area, 79.000 acres long, contais 1.050.000 olive trees with an annual oil production of about 3.000 tn per year. 1.150 acres of these, containing 25.000 olive trees, are organically cultivated with an annual production about 150 tn.


Our Mission

We work with passion to provide all food lovers a tasteful olive oil full of flavours and aromas. We want to become a part of the gastronomic tradition of our land by selecting the best local olive groves, ensuring meticulously the whole productive thread to obtain a total quality respecting the environment and guarantee a superior class product.

In the near future we will introduce the new products of Hellenic Earth product series!


History-Mythology

Olives were grown on Crete and Peloponnesus by 3,000 BC and may well have been the source of wealth of the Minoan kingdom. Until 1,500 BC Greece, particularly Mycenae near Ancient Epidaurus was the Mediterranean area most heavily cultivated with olive trees. The Olive Oil was a cornerstone in Olympic Games of Ancient Greece. Athletes would rub their bodies with olive oil instead of soap or used it as a natural cosmetic to keep skin smooth and protected. The winners were awarded an olive wreath along with his prizes. Prizes included currency and vats of olive oil! The legend says that the wreaths were made from the same tree Athena had planted. The belief that olive oil confers strength and youth was widespread among the ancient Greeks and many modern Greeks believe it today. In the hinterland of Epidaurus, with its mild climate and abundant mineral waters near the Ancient Healing Temple of Asclepius, these olive trees have been growing for centuries. The sea – mountain climate with warm, sunny days and cool, ocean mist-filled nights, produces ideal growing conditions for olive oil production.

Production

The above climate conditions are ideal for the olive trees to grow and create a fruit, so delicate and tasty. Olive trees are native to areas with hot, dry summers and mild, wet winters. The sandy clay soils contain large amounts of calcium that act as a natural fertilizer! The cultivation and the continuous combating of diseases of our olive trees and then the pressing of olives into a paste within 24 hours of picking, the first cold extraction "cold pressing" and the storage in stainless steel tanks are primary tasks of production. All these ensure a top quality product with excellent flavour and aroma and of course with all the valuable components of the natural juice of the olive. This product is packaged in glass bottles type Neff of 500ml & 750 ml.

Each bottle of Alós Superior Category Extra Virgin Olive Oil & Organic EVOO, has its unique “QR CODE” - QR code (abbreviated from Quick Response Code) is a machine-readable optical label that contains useful information about the item to which it is attached.

Dosimeter is the second technical innovation of our bottle and is of fundamental importance in the recipes in order to measure the exact quantities.

Furthermore, the LOT NUMBER can typically be found on the outside of our packaging. Lot number is an identification number assigned to a particular quantity or lot of material from a single manufacturer. The idea is that the lot number enables tracing of the constituent parts or ingredients as well as labour and equipment records involved in the manufacturing of a product and it can provide you the exact map location of the trees that your Olive Oil was produced from.

Labels are printed with English language elements. The final product is packaged in boxes that are placed in wooden boxes [pallets].


Olive Oil – Why Extra Virgin

Olive oils are graded according to quality, the degree of acidity the contain and their production process.


Extra Virgin

This oil is made from the first cold extraction of olives, produced by mechanical extraction methods (no chemicals or hot water applied) and contains no more than 0.1-0.8% acidity. Considered the finest and the fruitiest olive oil, it is also generally the most expensive due to its time consuming process and limited production. It offers the widest range of flavor and aroma and is often described as having a perfect, fruity taste and slightly green appearance.


Processing Olive Oil

Olive oil is a multi-step procedure.

  • Within 24-48 hours of picking, the olives are pressed into a paste.
  • Next, the oil is separated from the paste by centrifugation, which involves spinning the paste at high speeds to remove any naturally occurring water. This process is also called cold-pressing. The first pressing extracts extra virgin and virgin oils. It is a natural, chemical-free process involving only pressure which produces a low level of acidity in the oil.
  • The oil is then graded by acidity testing.

Tips for storing our olive oil

  • Olive oil should be used within 18-24 months of purchase.
  • Once opened, we recommend using the oil within 3 months for optimum flavour. Olive oil will become rancid if not handled properly.

The oil should be kept in a cool dark place. Light and heat will make olive oil spoil quickly.

Use

Recognize Premium Olive Oil

Olive oil is an ingredient in food that when tasting it straight does have the advantage of giving you a completely undisguised sense of the oil. That’s why we support in every way open tastings. Beside chemical tests that gives you a picture of the quality of the olive oil you are experiencing, tasting is the next method to describe the category it belongs and it is usually held by trained sensory panel.


Olive Oil & Food Pairing

  • Choosing the right olive oil for the right food or cooking method can give you a new combination that may lift off the final tastes in your mouth or disappoint your palate.
  • A delicate olive oil needs soft foods and light to no cooking methods as boiled potatoes, fresh mozzarella or tofu, salad beans, seasonal vegetables.
  • A medium olive oil, as ours, can accompany most foods and a medium cooking method as stews, soups, sauces as chicken, miso soup and tomato sauce.
  • A robust olive oil needs savory, fatty foods and heavier cooking as stews, roasting as roasted duck, mature cheeses and beef/ veal with sauce.

 


Recipes

Olive Oil Benefits

Manaki variety is the base of Extra Virgin Olive Oil "Alós", and it is the richest in sterols and polyunsaturated fatty acids, providing significant beneficial effects in humans. Olive Oil is the lifeblood of the Mediterranean, more than merely a food to people: it is medicinal, source of wealth, well being and happiness. Research has proven that:

  • Extra virgin fights heart disease changing how
  • Plenty of Olive Oil might help strokes
  • Olive Oil found to help prevent skin cancer
  • Olive Oil may protect from depression
  • Olive keeps the heart young
  • Olive Oil plays an import role in the immune system
  • Olive Oil protects from the metabolic syndrome

Other uses suggest to use olive oil for spa treatments, as massages and facials.


Olive Oil Nutrients

Fatty Acids: Approximately 95% of the olive oil’s weight consists of fatty acids of which the main types are oleate (56-83%), palmitate (7.5-20%), stearate (0.5-3.5%), linoleic (3.5 to 20%), palmitoleic (0.5-5.0%) and linolenic (0.0-1.0%). Most fatty acids can be synthesized in the body, but people lack the enzyme required to produce the two essential polyunsaturated fatty acids omega-3 linolenic acid and omega-6 linoleic acid, which must be obtained directly through the diet. Omega-3 and omega-6 fatty acids in olive oil are involved in many basic body functions. Specifically, they contribute to maintaining the structure and functioning of cell membranes, to the good functioning of the immune system and prevent dyslipidemia and cardiovascular disease. Recent reviews and analysis of researchers in the Public Health School of Harvard University showed that for every 5% energy intake of omega-6 polyunsaturated fats as a replacement for saturated fat, the risk of cardiovascular disease can be reduced by 10%.

Steroles: Sterols can be characterized as the fingerprint in all types of oil. The main types of sterols are cholesterol, campesterol, stigmasterol, beta - sitosterol, brassicasterol and d7- Stigmastenoli. It is a fact that beta-sitosterol covers almost the entire sterol fraction of olive oil and provides low cholesterol benefits. The findings of clinical researches indicate that phytosterols can lower total and LDL (Low Density Lipoprotein) cholesterol by preventing its absorption in the intestine and discard it from our body. The result is the prevention of cardiovascular diseases and the protection against cancer. 


Chemical Tests

Chemical Tests look specifically at three different criteria.

  • Acidity (quality is inversely proportional to the level of oleic acid present)
  • Peroxide Value (indication of primary oxidization within the oil)
  • Ultra Violet (light absorbency - K232,K270,ΔΚ)

Certificates

Below you can find various certificates.

CONTACT

Hellenic Earth

Email: info@hellenicearth.gr,   Tel.: +302109011900,   Fax: +302109028700,
68 Ilia Iliou Str.,  Neos Kosmos,  11744,  Athens,  Greece