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New Season: Harvest October 2024

 

Aegaea now carries a health claim for its high phenolic content – scientifically proven to offer health benefits when consumed daily.

 

Kolovi was selected as the sole variety in the Aegaea blend to highlight its dynamic and potential. It is an olive which needs little water and develops a deep root system, allowing it to absorb all the soil’s ingredients and store them in the fruit.

 

Fine, special, extra virgin olive oil, Aegaea is intense and sophisticated with low acidity and high antioxidant value. Its colour is golden-green and its aroma is intensely fruity.

 

Aegaea Organic is an Estate Grown olive oil, produced exclusively from olives cultivated at Protoulis' plots. The olives are hand-picked and the organic farming method allows wild flowers and native plants -such as oregano and rosemary- to grow on the roots of the trees, thus, giving the olives their rich aromatic elements.

 

It has a versatile, subtle aroma, rich texture, full flavour and low acidity level, which does not exceed 0.2% during bottling.

Aegaea Extra Virgin Olive Oil High Phenolic PGI Lesvos 500ml

£30.00Price
  • The levels of oleocanthal are higher than the average values (135 mg/Kg) of the sample included in the international study performed at the University of California, Davis.

    The daily consumption of 20 g of the analyzed olive oil provides 6,93mg of hydroxytyrosol, tyrosol or their derivatives.

    Olive oils that contain >5 mg per 20 gr belong to the category of oils that protect the blood lipids from oxidative stress according to the Regulation 432/2012 of the European Union.

    It should be noted that oleocanthal and oleacein present important biological activity and they have been related with anti-inflammatory, antioxidant, cardioprotective and neuroprotective activity.

    The chemical analysis was performed at the National and Kapodistrian University of Athens according to the method that has been submitted to EFET and published in J. Agric. Food Chem. 2012, 60, 11696, J. Agric. Food Chem. 2014, 62, 600 & Molecules 2020, 25, 2449.
     

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