Greek Extra Virgin Olive for Immortality
One of our favorite brands in extra virgin olive oils supplied on board our luxury Gigayachts is the “IMMORTALITAS”, a special brand in a special bottle that we definitely enjoy to gift our friends and utilize in gourmet dishes on board our yachts.
The brand is a heritage from a family owning beautiful and vast olive groves in Messenia of Peloponnese island in Greece. Descendants of the Skopeteas family appreciate the unique homeland with rich soil and history to transform this precious heritage in a sophisticated modernized production of a refined product with a delicate taste for our Haute Cuisine.
Love and passion for the thesaurus were metabolized into a vision for the accomplishment of perfection. Olive oil across the globe remains the healthier and main cooking oil and certainly forms one of the three staple food plants of Mediterranean cuisine, the other two being fish and the grape, used as a dessert fruit and for wine.
Next in quality, as categorized by the standards of the International Olive Council, is virgin olive oil because it is made using a similar process as extra-virgin olive oil and is also an unrefined oil, meaning chemicals or heat are not used to extract oil from the fruit. Virgin olive oil also maintains the purity and taste of the olive, though production standards which are not as rigid.
acidity is 0.2 with the perfect balance, spicy with a strong aroma and fruity taste, golden-green color which comes from the Koroneiki variety Messinia
According to the standards of the International Olive Council, virgin olive oil has a slightly higher level of oleic acid. It also has a slightly less intense flavor than extra-virgin olive oil. Extra virgin olive oil is mostly used as a salad dressing and as an ingredient in salad dressings. It is also used with foods to be eaten cold. If uncompromised by heat, the flavor is stronger. So olive oil plays an important role in our lives.
Here is the processing of “IMMORTALITAS”, extra virgin olive oil? “IMMORTALITAS”, extra virgin olive oil has an acidity that is only 0.2 with the perfect balance, spicy, with a strong aroma and fruity taste, and a golden-green color which comes from the Koroneiki variety Messinia.
Produced in October in a successive harvest of hard semi-green-purple fruit so that the valuable polyphenols are maximum in the final product is immediately transferred to the oil mill for an immediate process at no delay. This is the secret that makes the brand stand out from others.
Like the quality rocky soil on the estate with thousands of olive trees, growing crops on a hydrophobic horizon that allows the water of rare quality taking care of the ground.
harvest of hard semi-green-purple fruit so that the valuable polyphenols are maximum in the final product is immediately transferred to the oil mill for an immediate process at no delay
Harvesting is carried out when the fruit is green with a very careful procedure not to traumatize the crops. The sophisticated modern olive mill and the condition of oiling immediately follow with the delivery. When needed nitrogen gas goes over the tanks so that oxygen does not penetrate and harms the fruit. The exclusive production line of the crops in the olive mill with the cold pressing method is done to protect the quality awarded.
And this is the packaging of “IMMORTALITAS”, extra virgin olive oil: The magic bottle has an art piece designed on the label which is a piece of art on its own. It also features excessive heat protection bottles which are ideal for countries with high temperatures. Health benefits of “IMMORTALITAS”, extra virgin olive oil: It contains anti-inflammatory substances.
Chronic inflammation is believed to be among the leading drivers of many diseases, including heart disease, cancer, metabolic syndrome, diabetes, and arthritis. Some speculate that olive oil’s ability to fight inflammation is behind its many health benefits. Oleic acid, the most prominent fatty acid in olive oil, has been found to reduce inflammatory markers like C-reactive protein. However, the oil’s main anti-inflammatory effects seem to be due to its antioxidants, primarily oleocanthal, which has been shown to work like ibuprofen, a popular anti-inflammatory drug. Researchers estimate that the amount of oleocanthal in 50 ml (about 3.4 tablespoons) of extra virgin olive oil exerts effects similar to those of 10% of the adult ibuprofen dosage for pain relief.
Ideal for cardiovascular disease: Cardiovascular diseases, such as heart disease and stroke, are among the most common causes of death in the world. Many observational studies show that death from these diseases is low in certain areas of the world, especially in countries around the Mediterranean Sea like Greece. This observation originally spurred interest in the Mediterranean diet, which is supposed to mimic the way the people in those countries eat.
Studies on the Mediterranean diet show that it can help prevent heart disease. In one major study, it reduced heart attacks, strokes, and death by 30%.
Extra virgin olive oil protects against heart disease via numerous mechanisms such as:
- Reducing inflammation. Olive oil protects against inflammation, a key driver of heart disease.
- Reduces oxidation of LDL (bad) cholesterol. The oil protects LDL particles from oxidative damage, a key factor in the development of the heart.
- Improves blood vessel health. Olive oil improves the function of the endothelium, which is the lining of the blood vessels.
- It helps manage blood clotting. Some studies suggest that olive oil can help prevent unwanted blood clotting, a key feature of heart attacks and strokes.
- It lowers blood pressure. One study in patients with elevated blood pressure found that olive oil reduced blood pressure significantly and lowered the need for blood pressure medication by 48%.
So important and true, the extra virgin olive oil helps to keep low any risk of cancer: Cancer is a common cause of death and characterized by the uncontrolled growth of cells. Studies have shown that people living in the Mediterranean countries have a fairly low risk of cancer, and some have speculated that olive oil has something to do with this.
One last thing about how to conserve extra virgin olive oil: Like all fats, extra virgin olive oil should be protected from oxidation and shouldn’t come into contact with polluting substances. Smells, light, and heat change its properties so it’s important to carefully preserve it. The oil easily absorbs odors, for this reason it’s a perfect ingredient for producing perfumes, essences, balms, and flavored oils, but it’s also exposed to the risk of absorbing smells. It should be kept away from paint cans and fragrant detergents, in places where mildew isn’t likely to grow and smoke smell doesn’t fill the air. Light and heat stimulate oil oxidation and rancidification. If you have to put oil in a bottle, use clean and dry dark glass bottles with a screw top.
Metal pourer caps should be inserted in the bottle just before use and should be then replaced with a screw top. The ideal temperature to preserve extra virgin olive oil is 15° C: if you don’t have a dry and ventilated cellar, store it in the coolest and darkest place of your home. Experts suggest to consuming oil produced in the year you buy it, because the amount of antioxidants that protect it from rancidification decreases over time, even though olive oil begins to deteriorate 20 months after being pressed.
So, the number of antioxidants contained in extra virgin olive oil and the way it is preserved define its shelf life. Cold doesn’t change the oil’s structure and doesn’t condition its preservability. Now that you know more about the extra virgin olive oil taste the “IMMORTALITAS” extra virgin olive oil.
Future plans of “IMMORTALITAS”, Extra Virgin Olive Oil: The large production to wholesalers expands soon in the Middle East. This is interesting to know!
Whole Salers or Retail Contact at Cell +30 693 42 86 544 and through the modern retro webpage https://immortalitas.gr/en/home/
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