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Cretan Quality Label Cretan Quality Label

Cretan Olive oil

ksp_192 By the end of 1950′s, when American nutrition experts came to Crete to investigate the causes that were responsible for the longevity of Cretans, they could not believe their eyes! “My God, how much oil do you use!,” exclaimed Dr. Ancel Keys, as he was looking at a plate of green salad virtually floating in olive oil. In fact, Dr. A. Keys’ observation was subsequent to similar remarks/observations made centuries earlier by travellers from other regions of the world, who were also interested in scrutinizing the daily life and habits of Cretans.

Today it is believed that the secret for a long and healthy life lies in olive oil, the principal ingredient of Cretan diet. Past and present research conducted in the USA and Europe supports the view that olive oil not only shields the human heart from diseases, but also increases the good operation of other organs or protects the human organism from a long range of diseases

The quality of Cretan and Aegean olive oil enjoys wide reputation all over the world.

This is because it is not an industrial but a natural product received by crushing the olive fruit and is free from preservatives and chemical additives. It is pure, light and tasteful; in short, it is the best olive oil in the world. The olive trees are cultivated with love and care, with due respect for tradition, while the juice is packaged pure by small packaging units that respect themselves and their consumers.

Try pure olive oil instead of butter in your breakfast … just dip country hard-bread, or a slice of whole-kernel bread in it. You may find this an excellent and tasteful alternative to your normal breakfast. Olive oil can be flavoured by mixing it in the bottle with a combination of herbs or those of your choice.

Nutrition value

Olive oil has been the principal source of fat in the Cretan diet. Almost 40% of calories originate from fat, mainly olive oil. Olive oil includes, to a large extent, monounsaturated fatty acids, mainly in the form of oleic acid, only a few saturated fats, vitamin E, as well as other antioxidants. Because of all these components, it is considered preferable compared to animal fats, and even other vegetable oils. Numerous studies have demonstrated its beneficial effects in cardiovascular diseases, as it helps control of cholesterol blood levels, acts protectively against atheromatic plaque in blood vessels, and possesses antithrombotic qualities (Kushi et al. 1995). Apart from cardiovascular diseases, olive oil also appears to contribute to the prevention of certain forms of cancer, while it also has anti-inflammatory properties (Kushi et al. 1995). Nevertheless, it must be used with restraint, because of its high calorific value.