The ancient Greeks had recognized long time ago the health benefits of olive oil consumption. Especially the company Olivos Espiros requires everyone involved to treat the fruit of olives carefully with respect and in accordance with the culture of our ancestors. In modern Greece we can find olive trees in the street of Athens as it is considered to be a sacred tree dated back to the ancient times. Immediately after harvesting, the olives are crushed with their bones  which contain an antioxidant element because the delay would cause fermentation which alters its taste and quality.

 

The technical process that the Greek company Olivos Espiros applies, aims to break the tissues that hosts the oily matter and should be done with the greatest possible uniformity.

 

This operation is performed only by mechanical means, without using chemical treatment.  The metal mills ensures that the paste is enclosed with minimal air contact. In this phase, the oil of the highest quality ranges from 10-15% of the total oil. This practice is done in the company because Olivos Espiros prefers to obtain a quantity of oil of excellent quality. By using the old method of pressing olives with a stone wheel and a hydraulic press, wich resultis in increased air exposure of the olive paste which lowers oil quality. The temperature of our churning process and extraction was kept below 27 ° C (80 ° F), extraction is qualified cold. This is crucial for the quality of olive oil. High temperatures increase oil oxidation and decrease their natural flavor and aroma. Essential vitamins, polyphenols and other antioxidants are lost due to the procedure. The use of heat to maximize the amount of extracted oil has as consequence an accelerated oxidation. Temperature is a critical element in the production process, and the company Olivos Espiros always uses cold extraction.

 

The quality of olive oil is classified by their acidity, an element that determines the production method and provides information about the amount of free fatty acids present in the oil and precisely '' free'', are no longer part of triglycerides. The Extra Virgin Olive Oil Olivos Espiros is fruity, tasty and expensive. Its acidity does not exceed 0.5% and its color ranges from pale green and dark green.