Food value


All theese seeds which are used for making cold-pressed oil almost have the same properties. They contain essential fatty acids, which are necessary for the human body. They are all rich in energy and are source of proteins, minerals, vitamins. They increase the immunity system, improve the brain activity, maintain the normal weight and the most important thing, are very delicious and healthy.


The first olives were planted more than 6000 years ago and since then have been highly valued in nutrition, medicine and cosmetics. Because of its beneficial properties, the olive oil is also called “Mediterranean gold”.
The olive is mentioned in the Bible as a symbol of peace and good intentions, but also of life and hope. The old nations considered it as a symbol of wisdom.

The high quality olive oil has a sweet-bitter taste, greenish color and smells of fruit. The heavy smell of the olive oil is a sign of a low quality and out of date oil. The healthiest and the best is the extra virgin olive oil, which is obtained through the first cold pressing of the whole olives and has less than 1% of free fatty acids.

For the nutritionists, the extra virgin olive oil is a precious food, rich in chlorophyll, carotene (which prevents the oil from spoiling or oxidizing), lecithin (natural antioxidant stimulating metabolism of fats, sugars and proteins), polyphenols (antioxidants) and essential vitamins D, E and K