Our olive oil and olives from the orchard to your table
Olea Estates olive orchards
Full production from healthy trees
Harvesting by hand only at the right time
Fresh, ripe Olea olives
Olea Estates olive orchards
To our friends that have already preordered and the rest that enjoy Olea Estates products I want to give you some details about our olive oil.
We store the first cold press olive oil in our own steel containers. The containers have a conical bottom used to collect the pulp, which is later used for soap. This is a natural “filtering” process, so instead of using centrifugal or paper filters (or much worse, chemicals), we let the olive oil sit and the pulp to settle by gravity. We then extract the olive oil from a tap on the 10 ton or 20 ton tank which is higher than the conical bottom. This way we get pure olive oil without any pulp, but naturally filtered. In effect, we lose none of the nutrients and gain the full flavor while achieving the highest clarity at the same time.
The settling process may last 2-3 months depending on the year. During this time the olive oil also becomes sweeter and loses a lot of the bitterness the olive fruit has when harvested. After settling, we bottle the olive oil in our USDA organic certified facility, palletize it and ship it to the USA by boat. This process takes an additional month depending on customs.
This year the "filtering" process took a little bit longer, but we do not want to force filtering with mechanical ways. We want to keep our quaility and continue to use the same ways that our great grandfather used to extract the olive oil, even if it takes a little bit longer for the olive oil to get to our customers' table.
The shipment has left Greece so it should be available in the US end of June to mid July. We are sorry about this delay, but again we are trying to keep our quality high.
Co-Owner Olea Estates.
The word oregano has Greek roots as it comes from the Greek words oros (gr. mountain) and ganos (gr. joy). Oregano has been used for centuries in culinary recipes, but has several important medicinal properties
According to Stephanie Tourles "Wild oregano is definitely NOT the same as the type found in grocery stores - it's amazingly fresh and aromatic with a peppery, zesty, lemony flavor profile. Standard oregano, found in most grocery stores, pales by comparison! Wild, vibrantly green, pungent, Greek oregano, grown at high altitude, in mountainous regions free of pollution, where the soil is mineral rich, has an abundance of antioxidants, plus potent antiseptic, antiviral, anti-inflammatory, and carminative (digestive) properties. It also contains vitamins E and K, fiber, iron, manganese, tryptophan, and omega-3 fatty acids. So, be sure to liberally sprinkle wild-grown, Greek mountain oregano on your food - often - to give it incredible flavor and reap the health benefits, as well!"
Stephanie Tourles is the best-selling author of 8 books on natural health, including "Organic Body Care Recipes", "Raw Energy", and "Hands-On Healing Remedies: 150 Recipes for Herbal Balms, Salves, Oils, Liniments & Other Topical Therapies". She lives in Maine and is a licensed holistic esthetician, certified aromatherapist, and organic gardener with training in Western and Ayurvedic herbalism.
"Saying that olive oil has more saturated fat than a seed oil, and is therefore healthier, is simplistic and simply not true. Olive oil is high in monounsaturated fats and low in the polyunsaturated fats associated with inflammation that Americans and other westernized nations are already getting too much of in processed foods." read more about olive oil misconceptions.