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Our lovely Olives

  • The MANAKI olive

  • It is known all around the world. This is due to its smooth and fresh, sometimes even sweet taste with peppery hints.

    And because it will only grow – and only slowly at that – on the Greek Peloponnese peninsula with its perfect microclimate, making Manaki olives and olive oil an international luxury.

  • The KORONEIKI olive

  • The Koroneiki olive is rather tough, living through high temperatures as well as temperatures as low as –7 °C.

    The Koroneiki’s taste is as flavorful as the Manaki’s but with sharper undertones of acidity and pepper. It is found throughout the Peloponnese as well as on Crete.

As healthy as can be.

  • For your body.

  • Olive oil is filled with a lot of good stuff, including linoleic acid (one of the two essential fatty acids the human body cannot produce itself) that helps with biosynthesis and building cell membranes, oleic acid (shielding our hearts by reducing bad cholesterol), and vitamins A, K and E plus polyphenols. The latter four can minimise the risk of cancer and are only found in native olive oil – any refining process destroys them.

  • For your soul.

  • As for our brains, a recent study from 2017 shows that olive oil can push our brain cells towards autophagy – or self-recycling. This is linked to reducing the risk of Alzheimer’s, keeping our memory intact for longer.

    There’s a surplus of even more upsides to olive oil. We’ll make sure to let you in on them while we go along.