500ml KORONIDA GOLD EXTRA VIRGIN OLIVE OIL
OLIVE OIL FROM OUR CENTURIES OLD GROVES
500ml KORONIDA GOLD EXTRA VIRGIN OLIVE OIL <<KORONIDA>>
After eight years of active export activity in olive oil, half a century of our involvement with olives and their cultivation and hundreds of years of expirience from our ancestors who cultivated the olive tree, we made an extra virgin olive oil from a specific estate in an area famous for its quality in olive oil, with deep green color, unfiltered, with rich fruity taste, high spicy sensation when swallowed in the pharynx.
We put it in a bottle that will protect it from light and oxygen, to keep its ingredients intact and unchanged. If we could describe the taste that the consumer perceives when he tastes it, it would be a feast of colors and a dance of the senses.
Hellenic Organic Food puts its heart and soul into making unique products and make them available to any person, that loves quality and functional foods with properties that promote health and reduce the risk of disease.
Every product we make is handmade and we pay great attention to the essence of things, so that the consumer has the maximum experience to his senses from the organoleptic ingredients and the maximum benefits to health protection characteristics of the product.
Hellenic Organic Food boxes only single variety extra virgin olive oils after a thorough control in the field and careful selection of the fruit with strict quality criteria.
Our saying "only the best is worth it "makes us look for small improvements in every step of the process. It fills us with confidence every day to walk in our history, improving practices of the past, and at the same time following the current data. Trying to innovate and offer new products to the market.
The experience of so many years from generation to generation and the origin of our ancestors from the Chomatero (famous small village in the heart of Koroni, with a special microclimate that marries the sea breeze, the breeze of the mountains around it, and the great sunshine) have as a result to produce the best olive oil in the world.
This prompted us to put in a nice dark bottle, uvag, the raw olive oil, within two hours after picking as soon as it comes out of the spacer, to trap in a bottle as much aroma and flavor as we can.
* The package from authentic beech wood costs an extra 10 €
GREEK OLIVE OIL IN THE FIGHT AGAINST ALZHEIMER’S: A NATURAL ALLY FOR BRAIN HEALTH
At a time when science tirelessly seeks new ways to combat Alzheimer’s disease, a ray of hope emerges from the heart of the Mediterranean diet: olive oil.
A recent clinical study from the United States suggests that regular consumption of olive oil may have a positive impact on mild cognitive impairment (MCI) – a condition considered an early indicator of Alzheimer’s disease. These findings reinforce and expand upon previous research conducted in Greece by Professor Magda Tsolaki (Medical School, Aristotle University of Thessaloniki) and Professor Prokopios Magiatis (Pharmacy School, University of Athens).
As Professor Tsolaki explains, nutrition can play a decisive role in brain health. In a pilot study carried out in Greece, researchers examined the effects of different types of olive oil on individuals in the early stages of cognitive decline. Participants were given either early-harvest extra virgin olive oil (rich in natural antioxidants) or a standard extra virgin olive oil with moderate phenolic content, while a control group followed a general Mediterranean diet.
The results were striking: the early-harvest oil outperformed the others in three out of four cognitive tests – even when compared to those following a balanced diet without specific oil supplementation. Its primary benefit appeared to be neutralizing free radicals, thereby protecting brain cells from age-related damage.
One of the key mechanisms studied was the blood-brain barrier, a natural filter that regulates what enters the brain from the bloodstream. In early Alzheimer’s, this barrier becomes more permeable. The study found that early-harvest olive oil helped reduce this permeability while also enhancing the brain’s internal connectivity – supporting communication between regions involved in memory and thinking.
Importantly, both types of olive oil were shown to reduce key biomarkers associated with the development of Alzheimer’s. This highlights the potential role of monounsaturated fats, which were the common component in both oils. However, only the high-phenolic oil showed the added benefit of strengthening brain connectivity and protecting the blood-brain barrier – a result likely linked to powerful natural compounds like oleocanthal and oleacein.
This research does more than offer hope. It underscores the value of Greek dietary traditions and local agricultural wealth in preventing diseases long thought to be beyond our control. As Hippocrates once said, “Let food be thy medicine and medicine be thy food.” That wisdom may now hold the key to protecting our minds, as well as our bodies.
