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Olive oil from wild olive trees

The superior olive oil of ancient Greeks

Hercules brought wild olive tree with him after the completion of the 12 labours and planted it in Ancient Olympia. From its branches ‘kotinos’ was made which was given as a prize to the Olympians.
Wild olive tree is the ancestor of today’s olive trees and grows almost all over the Mediterranean where the climate favors the cultivation of olives.
Its foliage is small, its growth is slow and its fruits are small with low yield in olive oil and have red flesh in contrast to the other varieties which their flesh is white. When in common varieties an average of 4 to 6 kilos is needed for the production of 1 litre of olive oil, for the wild olive tree 20 to 30 kilos of fruit produce 1 liter of wild olive oil. That is why the production of olive oil from wild olives has been forgotten and is carried out only by a few producers in the world.
In ancient times, the olive oil of the wild olive tree, which is produced in early November, was considered the superior olive oil for medical purposes. Having the intention to produce and offer to the consumer the finest and rarest olive oil of all with the method that was produced in ancient times in Liotrivi Organic Estate, the production of wild olive oil from harvest to bottling and storage is carried out with great care.

At Liotrivi Organic Estate

there is a number of wild olive trees from which organic wild olive oil is produced, harvesting is carried out manually in mid-October, cold press method is used for the production of wild olive oil in temperatures lower than 20˚C/68˚F.
It is bottled in oxygen isolation conditions so that its keeps its great quality, inalterable until its consumption and stored in suitable conditions away from high temperatures and light in order the consumer to experience all the beneficial properties of this health-protective olive oil.

Wild olive oil has an exceptional sweet taste and a strong spicy aftertaste.
Chemical compounds:
The organoleptic ingredients it contains and their composition seem to be quite different from those of daily olive oil. It has the same fatty acids but has a higher number of phenolic compounds, vitamin E, antioxidants, omega-3 and omega-6 fats. It also contains a higher percentage of oleuropein, a chemical compound found in olive fruit that provides valuable antioxidant properties to the oil.

Health benefits of our wild olive oil

  • lowers harmful cholesterol (LDL) in the blood helps the arteries to function properly & prevents clots from forming lowers blood pressure & helps treat hypertension.
  • It contributes to the proper functioning of the brain, as well as good bone health, especially in young children, as it helps in the absorption of calcium.
  • Due to its vitamin E content, it helps in the smooth aging process and is essential for the elderly.
  • It turns out to be a balm for the stomach, as it strengthens the digestive system and reduces the risk of stomach ulcers and gastritis.
  • Helps prevent breast, prostate and cancer in general, protects cells and DNA from any damage that may lead to cancer due to oleic acid
  • It helps in the proper functioning of the metabolism and is necessary for those who suffer from diabetes, because it balances sugar.
  • Recent studies in humans in various countries show that it has significant anti-cancer properties.