Olive oil has made the Cretan diet stand out and constitute a longevity factor while the content in phenolic compounds constitutes a quality criterion. The quality of olive oil depends on several parameters, as the interval time between collection of olives and extraction and the method of extraction are crucial. ph.έλαιον is produced by A&M Choumerianos at a self-owned cold extraction olive mill right, where olives are processed within an hour of pick-up. The high quality of ph.elaion is a result of the cultivation practices and the extraction method.
ph.έλαιον (ph.elaion) was named after the Greek letter “Φ” (Phi) and the ancient Greek word “έλαιον” (elaion) that means the fatty liquid that is obtained by pressed olives. The letter “Φ” is distinct at the logo to remind the high content in phenols that have antioxidant and pharmaceutical action. The green hexagon ring with the “O” inside with the green line attached to it represent the chemical structure of a phenol ie. the benzene and the –OH group characteristic of phenols.
In order to retain the aromas, the flavor and all the beneficial substances especially the high phenolic content in ph.έλαιον until demand and bottling in dark glass bottles that can be filled only once with security cap, it is stored in tanks with controlled temperature and under pressure of inert gas nitrogen.
Daily consuption of 20g ph.έλαιον that contains>5mg hydroxytyrosol and its derivatives per 20g of product, protects lipids from oxidative stress according to the EU 432/2012 regulation.
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