Delizeus® extra virgin olive oil is an edible vegetable oil obtained by cold pressing from the best selected raw olive fruits (Olea europaea sativa Hoffm. et Link). Cold pressing. 100% Koroneiki variety. Higher category olive oil, obtained directly from olives and only by mechanical processes.
The olive tree originated in the eastern Mediterranean, and today it is cultivated in South Africa, Australia, New Zealand and California.
The oil is characterized by a high content of monounsaturated fats and a high content of vitamin E.
Vitamin E plays a role in protecting cells from oxidative stress . (Source: EFSA)
Do not forget the importance of a varied and balanced diet and a healthy lifestyle with regular physical activity.
We do not buy olives on the market, but they are grown in our own olive groves (Koroneiki olive variety) of our cooperative farmers in the Peloponnese in the prefecture of Lakonia (where ancient Sparta once spread ) or by our cooperative farmers on the largest Greek island of Crete , where olive growing is practically at home.
Why is olive oil from Lakonia or Crete so special?
The main secret of the best olive oil in the world is the fact that the olive growers in Crete and Lakonia preserve, as much as possible, the ancient methods of extracting this liquid gold. For them, the entire extraction process is more than just a "business"; for them, it is an art. Their olive groves are mostly family-owned. The entire process, from the olive grove to the olive oil in the bottle, is carefully managed strictly within the family circle. How important olives are to them is also proven by their old customs; When a child is born in a family, an olive tree is planted and both the child and the olive tree grow. When it is time for the child to go to school, the olive tree bears fruit and... life goes on.
Delizeus® extra virgin olive oil has obtained VEGAN and HACCP certificates , which confirm the highest level of quality. It is 100% natural and without artificial or any additives . Quality confirmed by accredited Slovenian and EU laboratories.
The Delizeus® brand unites local Slovenian as well as European and global family farms, our cooperators. Before each harvest of fruit purchase, we carry out an inspection and analysis in Slovenian and European verified laboratories. Only when we are sure of the quality do we select the batches of fruit that are the best that year. We are uncompromising when it comes to quality.
Every product of the Delizeus® brand that finds its way onto the shelves of our online store is accompanied by certified quality. The production of our products takes place in harmony with nature and with the most modern technology. Only in this way can we maintain the highest standards of premium production and processing.
Store the product in a tightly closed bottle in a dark and cool place.
The oil is also suitable for cooking and baking up to 200 degrees C!
Serial number and best before date: marked on the label.
MADE IN SLOVENIA for
BATON doo, Medno 70, 1210 Ljubljana, Slovenia
WHY IS GREEK OLIVE OIL SO SPECIAL? When thinking about traditional Greek olive oil , it’s hard not to be transported back to a time when olive growing was not just a practice, but a way of life. The rootsof olive cultivation in Greece go back thousands of years . The ancient Greeks were among the first to recognize the value of the olive tree, which they revered not only for its fruit but also for its symbolic significance. The olive tree was often associated with Athena, the goddess of wisdom , and its branches were used to crown winners at the ancient Olympic Games, underscoring its importance in everyday life and religious practices.
When we delve into ancient Greek olive growing methods , it becomes clear that their techniques were practical and innovative. This careful care for the environment not only ensured abundant harvests, but also demonstrated a deep respect for nature that still resonates today . In addition, the ancient Greeks used a variety of growing techniques. For example, they practiced selective breeding and chose the best trees for propagation to improve the quality of their olives.
The harvesting process was also fascinating, as it involved a collective effort that brought families and communities together . During the harvest season, families would gather in the groves and often sing and tell stories as they worked . This sense of community was crucial, fostering relationships and traditions that were passed down through generations . The olives were usually harvested by hand , a labor-intensive process that required skill and patience. Once harvested, the olives were taken to a local press , where they were crushed and processed into oil using methods that have remained largely unchanged over the centuries .
When considering these ancient practices, it is important to recognize how they laid the foundation for modern olive oil production in Greece . The techniques developed by the ancient Greeks have been refined over time, yet they still respect the principles of sustainability and quality that were so integral to their way of life. Today, many Greek olive oil producers continue to embrace these traditional methods, ensuring the preservation of the rich heritage of olive growing while adapting to modern demands.
When delving into the history of olive oil production , it is interesting to note how different regions in Greece have developed their own unique methods . For example, in Crete , the use of stone mills still predominates , while in other areas modern machinery has taken over. Regardless of the method, however, the emphasis on quality remains paramount . Many producers still adhere to traditional practices, believing that the best flavors come from proven techniques.
Olive oil has been a staple of the Mediterranean diet for centuries , prized not only for its culinary uses but also for its health benefits. Olive oil is often referred to as "liquid gold," and for good reason; it is associated with numerous health benefits, including heart health and anti-inflammatory properties. This reverence for olive oil is reflected in various aspects of Greek culture, from religious ceremonies to culinary traditions.
In short, traditional Greek olive oil production techniques are a beautiful tapestry woven from history, culture, and community. Every step in the process tells a story that connects us to the land and the people who have cultivated it for millennia. When we enjoy the rich flavors of Greek olive oil today, we are not just enjoying a delicious ingredient; we are sharing in a heritage that honors the past while continuing to thrive in the present. So the next time you drizzle this golden elixir over your salad or dip your bread in it, take a moment to appreciate the centuries of tradition that brought it to your table. As you explore Greek cuisine , you will notice that olive oil is not just an ingredient ; it is a way of expressing love and hospitality . When friends and family gather around the table , sharing a meal becomes an act of bonding , and olive oil is often the star. Whether drizzled over a fresh Greek salad or used to sauté vegetables, the rich flavor of high-quality olive oil elevates any dish.
In short, the cultural significance of olive oil in Greek cuisine is deep and multifaceted. It serves as a bridge between the past and the present , connecting generations through shared culinary practices and traditions . As you savor the flavors of Greek cuisine, remember that every drop of olive oil carries with it a rich history and a deep sense of belonging that is uniquely Greek .
Kontakti:
baton@baton.eco
08 2057 710
