HomeArtemis Olive OilThe EstateFarming PhilosophyOur StoryHealth & FAQ'sOrder Now!
FREQUENTLY ASKED QUESTIONS

Below are answers to some of the questions we are most often asked. Click on any question to see the answer.......

  • What makes Artemis Olive Oil so special?
    Artemis Organic Extra Virgin Olive Oil is not just oil from a single variety estate, but from a specific location that gives this particular variety the chance to shine! Our methods of farming and harvesting are geared to producing the best tasting oil that the trees have been able to produce that cycle year - a philosophy of quality rather than quantity - with emphasis on low acidity and high nutritional value. The micro-climate that exists at the Solinaria grove with the summer breezes and winter rains, our ability to water during the hottest summer months from our own unpolluted spring that filters down from the mountain peaks, delicate pruning, and attentive detail to the trees and soil at every single stage, all contribute to the quality of our oil. It is precisely these factors that give Artemis Organic Extra Virgin Olive Oil an exceptionally low acidity of less than 0.3%, and a true polyphenols content of almost 170ppm (see next FAQ), making it unique amongst the extra virgin olive oils around the world. From the first creamy white olive flowers to our final signature on each and every bottle is a cycle completed. It is a labour of love and craftsmanship that creates this exceptional extra virgin olive oil.

    When using our oil, close your eyes and think of a wonderful olive grove full of insects and birds, badgers and foxes, owls and bats, field mice and grass snakes, flowers of every size and colour. A magical place surrounded by high mountains, where the church-bell rings slowly in the distance and the insects rasp and buzz in the trees and grass, drowsy from the warm afternoon sun. And throughout the grove a scent of wild thyme and mint, the cool breeze winding its way through the silvery green leaves.......all this is in your bottle! Every drop of Artemis Organic Extra Virgin Olive Oil is pure and clean, just as nature intended.

  • What Are Polyphenols?
    Polyphenols, or polyphenol antioxidants are a type of antioxidant containing a polyphenolic substructure. In human health these compounds are thought to be instrumental in combating oxidative stress, a syndrome causative of some neurodegenerative diseases and some cardiovascular diseases. While present in almost all olive oils, the concentration of polyphenols varies according to farming methodologies, organic versus not, tree variety among other factors. Polyphenols in Olive oil are measured in Parts Per Million (ppm). The scale runs from 20ppm to 180ppm. Artemis Organic Extra Virgin Olive Oil, with a concentration of 170ppm is considered exceprionally high. Beware Olive Oil producers who claim polyphenol concentrations of 200ppm and 300ppm. Their chemical analysis is likely combining a variety of compounds to come to that misleading number.

  • What are the characteristics of Artemis Olive Oil?
    Our Patrinia variety has a naturally smooth fruitiness, a mild peppery aftertaste and low acidity. With a superb gold-green colour, 2007's growing conditions heightened the flavour of fresh olive fruit and added a dimension of wild grass due to the exceptionally dry year. As always, Artemis's signature lightness and clean finish (no oily aftertaste or residue in your mouth) are ever present.

  • How is Olive Oil graded and classified?
    The International Olive Oil Council (IOOC) evaluates olive oil based on three main factors: acidity, oxidization and organoleptic features (i.e. smell, colour, taste).

    Acidity: Acidity is the most important criterion for professionals and consumers. It determines the quality classification, the gradation, and the price. The fatty acids of the oil are either free or bound with glycerol. Free fatty acids form the acidity. The given acidity is usually indicated by a percentage: the greater the percentage, the more free fatty acids in the oil.

    Oxidization: Oxidation occurs when olive oil becomes rancid. This results from exposure to unsuitable conditions after its extraction from the oil press. This may include the storage of oil in unsuitable plastic containers instead of stainless steel tanks, or the exposure of the oil to the air for extended periods of time. Oxidization is defined by laboratory measurements.

    Organoleptic: This evaluates the oil on the basis of taste, colour and smell, often called a "panel test".
    Taste: The olive oil is warmed and tasted to determine the organic compounds that make up the flavour of the oil and the level of ripeness of the fruit when it was harvested.

    Smell: The scent of an olive oil is checked to determine the characteristics, much like a taster would sample a glass of wine. A quality oil such as Artemis has a clean fresh scent with hints of grass and fruit.

    Colour: By holding up the oil to the light we can determine the true colour of the oil. It is tested for its clearness and lack of floating residue. The colour of oil may vary according to the region and the variety, however the basics are as follows; bright green oil denotes oil from and early harvest when the fruit was at the early stage of ripeness. Golden oil with a tinge of green denotes olives that have been harvested from the tree fairly early but are ripe, giving the best results from the two extremes of early and late harvesting (Artemis Organic Extra Virgin Olive Oil). Golden-yellow oil denotes an advanced ripeness when the olives were harvested. Hints of brown or strong yellow indicate an oxidization of the oil. Darker coloured oils tend to come from very late harvests that include olives collected from the ground, a method that raises the overall acidity and lowers the purity of the oil.


  • What does "Extra Virgin" and "Virgin" mean when referring to Olive Oil?
    These simply refer to the measurable quality of the oil as follows:

    Extra Virgin Olive Oil (Also known as EVOO in North America) has an acidity of less than 1g per 100g of oil or 1 percent and is considered the highest quality. It is taken from the olive crop exclusively by mechanical or physical means and is always processed under low temperature conditions. Artemis Organic Extra Virgin Olive Oiloil has an ultra-low acidity of less than 0.3% placing it in the highest echelons of quality.

    Fine virgin olive oil is often labelled "choice" or "fancy" and has an acidity of less than 1.5g per 100g, according to the IOOC. On the other hand, according to EEC regulations, the acidity level may rise to 2 grams per 100 grams of olive oil.

    Semi-fine virgin olive oil has an acidity of 3 grams per 100 grams of olive oil and is considered mediocre in quality.

    The bulk of extra-virgin oils have a borderline percentage of 0.8%, and a few estates manage 0.6%, whilst there are some rare single estate oils that have below 0.4% acidity, but these are very few. Artemis Organic Extra Virgin Olive Oil has a certified acidity of less than 0.3%.
  • Are there different flavours of olive oil for different uses?
    This is a very individual question and depends on taste and palate. Some folks like really peppery oil for their salads and others like smoother oils that complement the flavours of the food. "Strong" oil will tend to smother the other ingredients. That's why Artemis Olive oil is so good (our Greek friends make special trips from across the country to our Estate for their oil - they won't use any other!) - It has a very mild peppery aftertaste but its main characteristic is smoothness and fruitiness which blends and compliments food without overpowering it. There are also different harvests that offer a variety of flavours. An early harvest will produce "agourelaio" (unripe oil) that is vibrant and young with strong characteristics and very low acidity. This is mainly used on salads and eaten raw. A harvest from the same trees at a later stage will give an olive oil that is mellow and smooth with gentler characteristics. This oil is also used in salads but in cooking and baking as well.

    Artemis Organic Extra Virgin Olive Oil also has a uniquely high smoke point, meaning that it can be heated to temperatures higher than most other olive oils before burning. It is this quality of olive oil that is essential when frying in olive oil, a method used widely in Greece in the preparation of fresh fish.

  • What type of cuisine is Olive Oil used for in Greece?
    Breakfast, lunch, and dinner! Olive oil is a staple of Greek cuisine and there are very few dishes that don't call for this magical food. A typical Greek family will consume a minimum of 50 litres of high quality olive oil in a year. It is used for frying and baking, in casseroles and pies, in salads and sweets, and anything else you can imagine! It is also partly due to the exclusive use of extra virgin olive oil that Greece, among all the oil producing countries of the Mediterranean, has the lowest rate of heart disease and cancer*. It is worth mentioning that Greece is the world's largest producer of Extra Virgin Olive Oil simply because as a nation no lesser quality is deemed satisfactory for use. Italy, France and Spain each produce more Olive Oil than Greece however it is over a wider range of qualities. In speaking with many Italian families we found that the Extra Virgin Olive Oil is reserved for salads and other raw foods, while lesse quality olive oils are used for casseroles and frying for example.

  • Why is Single Variety important?
    Single variety olive oil allows you to get the full flavour from a particular type of olive tree that has characteristics associated with it due mainly to geographic and local soil and climatic conditions. For instance, an olive tree at an altitude of 500m in a fertile clay-based soil has a completely different character when compared to oil from the same variety located on the coast in sandy soil. Similarly, each variety of olive has its own characteristics. Some are smooth whilst others are peppery, some may have hints of fruit and others may be overpowering in taste. Mountain oil is better tasting, richer in flavour and lighter (less greasy), with less acidity and a higher polyphenol content. The majority of olive oils on the market are blends from a wide range of varietals and locations. This is not to say that blended oils aren’t good - they certainly are. However in blended oils, much like the difference between blended Scotches versus Single Malts, one does not get to appreciate the distinct qualities captured in a moment of unique environmental conditions offered by a Single Estate, Single Variety olive oil.

  • What conditions are optimal for Olive production?
    An olive tree can grow anywhere provided that in its early years its root system has access to some water. The best olive oil, however, comes from trees located in mountainous regions and specifically from areas where there is a micro climate that offers protection from the brunt of winter storms. The soil plays a vital role in the development of the tree, but also in the quality and quantity of olive oil that can be expected at each harvest. For an olive tree to bear fruit that has the potential to become extra virgin olive oil the root system has to have access to 4 basic nutrients; these are nitrogen, calcium, phosphorus, and magnesium. A host of other micro nutrients are also required to bring the tree into optimum production.

    The Kamarianakis Estate, located in the mountains of the Northern Peloponnese, is in an area less than 100 kilometres long and 15 kilometres wide, world-renound for its outstanding olive tree growing conditions. Our methods of organic farming have produced exceptional results in providing our grove with all the natural nutrients and sustenance it needs, the way nature intended.

  • Describe the process that takes us from olive on the tree to oil in the bottle?
    In early May our Solinaria olive grove explodes into life with the opening of tens of thousands of cream coloured flowers. After an initial stage of formation the miniscule olive, bright green in colour, begins an eight month growth period. It is only after September that the oil levels in the olive fruit begins to form. Beginning in November the olives begin to change colour from green to purple-black colour. This is the beginning of the ripening stage.

    At the optimum moment of ripeness we harvest the olives by hand by laying down huge tarps under each tree and gently "combing" the branches. Every second or third tree we collect the olives from the tarp so that we don't step on them, pouring them gently through a sieve-like tool that separates the twigs and leaves from the fruit. The clean olives are then pored into special baskets which are stacked carefully in the shade. Within hours these are transported to the mill (also certified organic) where we extract the oil.

    Prior to our arrival the mill has been cleaned of previous pressings and residues so that it is ready for the next morning when we are first through the mill, usually around 6.30am. Our olives are weighed, washed, and crushed into a thick pulp. At this stage the pulp is poured into stainless steel containers, known as "softeners", where the pulp is mixed and churned gently for approximately 1.5 hours, to separate the oil from the crushed fruit. At this stage it is possible to heat the pulp thereby extracting more oil - not a practice we engage in as it also releases other juices, mainly from the crushed pip, that reduce the quality of the oil and increase the acidity, bitterness, and burning at the back of the throat when we eat it. For this reason we insist on being the first through the mill in the morning so that the mixing tanks are at room temperature, roughly 18-20C. After the oil has separated from the pulp the contents of the tanks are channelled into a centrifuge where the oil is extracted.

    Within an hour of its extraction, the oil is on its way back to the estate. By lunch time the fresh olive oil has been transferred from our transport tanks to the stainless steel settling tank where we leave it to rest before decanting it into the final storage tank. Using our own small bottling unit on the estate the oil is bottled, corked, and labelled by hand. Finally, prior to final boxing, we personally inspect each and every bottle. Our signature (we both physically sign every bottle) is our guarantee of absolute quality from the flower on the tree to the bottle of Artemis Organic Extra Virgin Olive Oil on your table.

  • What factors increase Acidity in Olive Oil?
    The amount of acidity in an olive oil results from several factors that influence the fruit from a very early stage of its development. These include insect damage during the growth of the fruit, the health of the tree, the ripeness of the fruit at the time of harvesting, the method of harvesting, the storage conditions of the fruit, the length of time they are stored for before they go to the mill, and how much sunlight and air the olive oil is exposed to before you pour it out of your bottle. Each of these factors has the potential to add percentage points of acidity to an olive oil. During the extraction process it is often that heat is applied to the pulp which also increases acidity. A final observation is the method of cultivation. The farmers that cultivate in the vicinity of our grove have the same varietal type and harvest at the same time, give or take a couple of weeks. When comparing results, our organic olive grove is the only one to produce olive oil with such low acidity. The attention to detail in every aspect of production all year around is critical to the final quality of Artemis Organic Extra Virgin Olive Oil.
  • How does a tree produce an olive?
    The production of an olive on the branch of a tree is a difficult two-year process. It begins in early spring when the "eyes" are formed. These miniscule buds are located in the nook between the leaf and the branch and will develop over a year-long period. At the same time the tree is producing the current year's crop. These are fully developed buds that extend outwards with dozens of flowers on each strand. Whilst the tree is flowering, a portion of its energy and resources are devoted to the developing buds. These will mature over the summer period, and after the first rains in the Autumn they will begin to swell at a very slow pace. By April the buds have fully formed and are ready to flower. Over a ten day period in May the olive tree bursts into flower pollinating both itself and neighbouring trees. After pollination the flowers drop to the ground and the new olives, match-head sized and bright green, begin the process of development. This begins with a rapid growth in size when the pip is created. Once the pip has formed and hardened the flesh of the olive, as yet undeveloped and thin, begins to expand and fill-out.

    By mid September the olive begins to manufacture oil that we will eventually extract. The Autumn rains swell the fruit and its oil content, and by mid November the ripening process has begun turning the olives from bright green to purple-black. In some areas this process takes place earlier, however the advantages of a grove in the mountains is that ripening is delayed, giving the tree enough time to pack more nutrient goodness into the fruit. In the case of Artemis Organic Extra Virgin Olive Oil the fruit is harvested in late December or early January when the olives are still at least one third green, giving the oil the freshness and subtle flavours that make it so special. If the tree is not harvested then the olive may (weather and varietal permitting) remain on the branch until March or even April. In this rare instance one would be able to see three generations of olives at the same time!

    Throughout this process, from bud to flower to olive, the local climatic conditions can reap havoc not only on the current harvest but on next year's too. A winter without enough rain will lessen a trees ability to hold on to many of the pollinated flowers and develop the new buds. A frost or light snowfall can ruin the potential crop for two cycles in a matter of hours. Having said that, the olive is a resilient tree able to withstand drought, fire, wind, rain, and snow. Her dense compact wood and supple branches are geared for survival and sustainability - the essence of the Goddess Artemis - and with a bit of care and attention, she will reward you with liquid gold.
  • What is the typical Agricultural Cycle at the Kamarianakis Estates?
    The agricultural cycle begins at the end of the harvest. In January all the trees are pruned to allow light and air into the centre of the plant. This reduces the chance that the tree will suffer from "kapna" (smoke) which is a fungal infection resulting from a lack of direct sunlight and air. The thin branches that have been cut are then piled in rows along the avenues between the trees and mulched. This in effect puts back into the soil exactly what the tree needs to produce new growth, whilst at the same time the area that is covered by the mulch stays relatively clear of tall grass and weeds. The thicker branches are cut and stored for the fireplace and oven. Immediately afterwards the grass is cut and the trees are sprayed with an organically certified copper-sulphate and lime mixture to prevent fungal infections to the pruned trees.

    At this stage we begin the maintenance of the farm machinery and the inspection of the irrigation system for leaks and cuts. If it is a particularly dry winter the irrigation of the grove may be necessary. In early March the grass is cut once again mainly to facilitate the movement of air through the grove, but also to minimize the competition for nutrients that it has with the olive trees.

    In mid April the trees will be sprayed with an organically certified powdered seaweed solution rich in nitrogen and other nutrients. This is done to boost the tree just before the flowering period where nitrogen is a vital element in the plant's ability to retain the pollinated flowers. The trees begin flowering in early to mid-May when we are sometimes required to use a spray solution made of bacteria (bacillus Thurgensis) that prevent specific insect species from feeding. In this way, if the population of the insect is high we are able to reduce the numbers before the females damage the flowers to lay their eggs. There are a further two stages that this particular insect goes through during the course of the Summer and Autumn, but both are restricted to the leaves of the tree where there are enough natural predators in an organic grove to keep the numbers controlled.

    Immediately after the flowering period when the new match-head sized olives are visible a second seaweed solution is applied to help the tree retain the new fruit. With conventional agriculture there is no need for this since the chemical fertilizers that are used will cover a tree's needs sufficiently well into the summer months. Irrigation is also vital at this stage so that the fruit can develop alongside the following year's buds. The grass is also cut for the last time, leaving a thick protective blanket over the ground that will help retain moisture in the soil during the summer.

    During the month of June dozens of bright yellow bottles are hung in the grove designed to attract and trap the insect "dakos". The trees will also be sprayed with a fermented nettle solution in order to thicken the skin of the fruit making it less inviting to the insect to pierce. The female "dakos" will puncture the olive and lay her egg inside. The larvae will then proceed to eat the inside of the olive until it emerges to repeat the cycle. When piercing the olive it is common for the wound to turn septic, which in conjunction with the insect's activity raises the acidity of the oil. Throughout the summer these bottles will be checked (for population numbers) and refilled with a vinegar, sugar, and water solution. Similarly, throughout the summer months irrigation of the grove takes place when needed with water from our mountain spring.

    At the end of September all the trees are manured using sheep dung. This manure is exclusively from animals that graze on the mountains and is collected from the outdoor pens that they are kept in overnight. Each tree is allocated a 30 kilo sack that is spread, by hand, in a wide circle around the trunk (and if you're wondering, there are 1000 trees!).

    In October the region has the first decent rainfall after many months. Once the earth is softened the grove is lightly ploughed to a depth of 10cm, enabling the organic material that has collected since January to become incorporated into the soil and begin the slow process of decomposition. Every three years a second ploughing a few days later will also incorporate the pea seeds that are sown by hand. These organically certified seeds are used to capture nitrogen from the atmosphere and place it in the ground where the olive trees can utilize it. The peas store the nitrogen in legumes on their root system which later get ploughed into the soil along with the entire plant. This method of cultivation which uses peas to enrich the soil with nitrogen is one that dates back to antiquity, but was abandoned due to the extra work involved, along with the promised potential of chemical fertilizers.

    From the end of October up until the harvest time the stage of ripeness that the olives have reached is carefully noted. It is during this time that a solution using chamomile and basil will be applied to the trees for preventative reasons against fungal infections. Other organic farmers will often use a copper sulphate solution, however we prefer to use natural compounds (that work just as well) so close to harvest time. From mid December through to mid January is the optimum period for harvesting, depending of the climatic conditions of that particular year. When the olives are considered to be a fraction before their peak, two teams of four begin the process of harvesting the crop, a process that may take up to two weeks of backbreaking work. And then the cycle starts all over again.


OLIVE OIL AND YOUR HEALTH*


  • Does Olive Oil make for better health?
    Olive oil is internationally recognized as one of the top ten foods available to all of us on a daily basis. Dozens of studies from around the world have confirmed that the compounds found in olive oil are beneficial for the counteracting of a host of ailments and diseases that afflict the human body, whilst at the same time it offers unparalleled protection and sustenance.

    So, what is olive oil made of? As with most vegetable oils, olive oil is a collection of fatty acids; this, however, is where their roads part. Unlike other vegetable oils, olive oil is composed primarily of monosaturated fat (75-85%) in the form of oleic acid. Coupled to this fat are a host of antioxidants called polyphenols, which are concentrated in large percentages specifically in Greek oil. Since extra virgin olive oil like Artemis is the only oil not to undergo refinement to make it edible there are a host of other elements such as vitamin A, E, D, K, and chlorophyll that are beneficial to the human body.

    It is the combined effects of these elements that make olive oil one of the very few foods that combat heart disease and cholesterol. At the same time the polyphenols contribute to the defense against ageing, rheumatoid arthritis, bone calcification, breast cancer, prostate cancer, and endometrial cancers. Its ability to be easily digested by the body allows the beneficial elements to help control blood-sugar levels in diabetics, whilst digestion and metabolism are greatly improved with a couple of tea-spoons of oil a day. The list of benefits that olive oil offers is endless, and will continue to grow as more discoveries are made.*

  • Are all Olive Oils the same?
    Most olive oil is good for us, with acidity percentages and provenance being the key to recognizing quality and therefore nutritional benefit. Amongst them, only one stands out as the best. Extra-virgin olive oil (EVOO).

    Of all the extra-virgin olive oil produced in the Mediterranean the most nutritionally packed is that which originates from the mountains of the Peloponnese, where local climate, soil quality, and farming methods contribute to the highest percentages of polyphenols (roughly 100-130ppm). Artemis Organic Extra Virgin Olive Oil, due to our ideally situated grove and unique organic farming techniques, has 170ppm of phenolic compounds.

    Similarly, the category of extra-virgin there has an acidity range of 0-0.8% per 100g. The bulk of extra-virgin oils have a borderline percentage of 0.8%, and a few single estates manage 0.6%, whilst there are some rare single estate oils that have 0.4% acidity, but these are very few. Artemis Organic Extra Virgin Olive Oil has a certified acidity of less than 0.3%.

    The quality that this category offers gives us the maximum possible natural goodness that is only available through the process that creates extra-virgin olive oil. Artemis, however, is in a league of her own!
  • Artemis Organic Extra Virgin Olive Oil and the "Mediterranean Diet"
    The term "Mediterranean Diet" is very misleading. The health benefits derived from the consumption of fresh fruit and vegetables along with fish and nuts is, undoubtedly, a core element affiliated to longevity and health in the region. But it is only part of the story. Scientific research on this topic has narrowed the benefits of a "Mediterranean diet" specifically to the use of olive oil.

    However, amongst all the countries producing olive oil in the Mediterranean, Greece, and by extension the Greek diet stands out as the leader in health and longevity. How is this possible? Of all the olive oil produced in the Mediterranean, Greece harvests around 320,000 liters per annum. Of this, over 60% (more than any other Mediterranean country) is pure extra-virgin olive oil, the quality and nutritional value of which has been proven to be unsurpassed by any other region. Within Greece two areas are famous for their olive oil; Crete, and the Peloponnese, with the very few organic farms, like ours, taking the lead in quality and nutritional value associated directly to varietal type, soil conditions, and micro-climatic influences.

    So, if you want to look after yourself and help your body live a little longer try incorporating elements of the Greek diet into your daily menu, but don't forget to use the best quality, low acidity, high in polyphenols, organically cultivated olive oil. You'll find that by enriching your diet with Artemis Organic Extra Virgin Olive Oil you'll have better digestion, you'll eat a little less but be satisfied, you'll provide your heart with a superior shield against disease, and you may even loose a little weight! But the best thing about it all? It tastes absolutely divine!
  • Olive Oil and Disease: What does Artemis Olive Oil do for....
    Cholesterol, Arteries, Heart Disease, and Stroke*
    The two major elements of high quality Extra Virgin olive oil, Monosaturated fats and Polyphenols, provide a shield of unsurpassed goodness for the heart, arteries, and blood. The antioxidants of olive oil (polyphenols) prevent the oxidization of LDL (bad) cholesterol in the blood stream, thereby preventing the buildup of oxidized cholesterol on the artery walls (for it to stick to the artery walls LDL first has to oxidize). At the same time the polyphenols increase HDL (good) cholesterol in the blood which helps in the reduction of LDL. Olive oil is the only food that decreases bad cholesterol whilst increasing good cholesterol. Less LDL in the blood stream means less chance of a clot or heart disease. At the same time the oleic acid, which is the monosaturated fat in olive oil, helps reduce blood pressure thereby reducing the chances of a heart attack. The antioxidants in olive oil also help increase arterial elasticity which decreases blood pressure and helps circulation.*

    My Skin and Ageing*
    Olive oil is wonderful for the skin and helps fight the ageing process. The concentration of Vitamin E (in the form of tocopherols) and vitamin A protect the skin from the sun whilst nourishing it at the same time. Also, chlorophyll which is exclusively present in olive oil generates a better metabolism and helps increase blood cell production. This is beneficial for the regeneration of skin cells or the closing of wounds. The antioxidants present in olive oil in the form of polyphenols reduce oxidative stress on all cells as well as the effects of free radicals (oxidized fatty substances) on our body. Artemis Olive oil has excellent levels of polyphenol and chlorophyll compounds giving maximum protection for every single cell of our body.*

    Diabetes*
    Olive oil aids the digestive process by slowing the rate at which the stomach releases its contents into the intestine where nutrients are absorbed. This slow release is beneficial in several ways. For diabetics it means that carbohydrate digestion is slowed, which in turn reduces the abrupt increase of glucose in the blood. At the same time olive oil helps reduce the triglyceride levels that often afflict diabetics.*

    Digestion*
    Monosaturated fats in the form of oleic acid are the basis of olive oil. This fat type is the easiest and most acceptable form for the human body to absorb in comparison to other saturated and polyunsaturated fats. Olive oil promotes the unhurried passing of food from the stomach to the intestine. This in turn requires less gastric fluid thereby reducing the incidents of indigestion and heartburn. With the controlled and unhurried flow of food through the intestine the body is better able to absorb what it needs. The use of olive oil often leads to the ability to satisfy hunger with less food since it is better digested in the stomach and the body gets longer to absorb through the intestine. People with ulcers are reported to have experienced less pain when their food is prepared with olive oil. In addition, olive oil can help minimize the symptoms of constipation.*

    Cancer*
    The conclusions of the scientific community as to the beneficial properties of olive oil are substantial. Research has pinpointed that the anti-oxidizing properties of olive oil, the polyphenols, play an important part in the defense of the human body against breast, ovarian, prostate, and endometrial cancers. These same properties also protect the cells of the intestine, specifically the colon, from a variety of carcinogens.*

    Cancer is one of the gravest misfortunes of our time, and while olive oil cannot cure cancer, what an extra-virgin olive oil such as Artemis Organic Extra Virgin Olive Oil can do is help provide the body with a healthy dose of nature's nutritional defence, in the form of polyphenols, against some forms of cancer. We feel that it is important to state as clearly as possible that we are not claiming that olive oil will cure cancer. It is hopefully a service that medicine and its practitioners will one day fulfill.*

    Mothers, children, and their development*
    It is not often that a food source can be compared to a mother's breast milk, especially in its nutritional value and ability to provide a child with the same lipids that it received whilst breast feeding. The lipid content of breast milk and extra-virgin olive oil are very similar. The readily absorbable fats associated with extra-virgin olive oil assists in the development of a child's bone structure. Similarly, olive oil contributes to the growth and development of a child's central nervous system. Mothers who are breast feeding may find an easily digestible source of fat and polyphenols in extra virgin olive oil, whilst at the same time digestion and constipation problems are alleviated. If you are sensitive and aware of what your child eats, please note that the only guarantee of purity, nutrition, and chemical free olive oil is one that is organically farmed and certified.*



* Important disclaimer. We are not physicians or medical experts, and make no guarantees as to the effectiveness of Olive Oil or Artemis Olive Oil in preventing, managing or curing any disease or ailment. The claims we make above are gathered by us from a number of expert sources and paraphrased for your general information. We strongly encourage you to conduct your own research.

black olives
Freshly picked Patrinia olives ready for the mill.

stone press
Ancient stone press.

giant trunk
Trunk of a 1500 year old Olive tree in Delphi.