Family business, Eliama, are the first Cretan olive oil company to work with scientific researchers helping to prove the health benefits of extra virgin olive oil (EVOO). Elli and Myron and their children are the family behind Eliama, following in the footsteps of six generations harvesting olives at Agia Varvara, Iraklion, in the heart of Crete. Their olive groves thrive at 600 meters altitude in an unspoiled mountainous location. Small unripe olives and riper black olives are picked by hand, around the middle of November. The olives are processed within hours to produce an early harvest and therefore, high polyphenol (antioxidant) content EVOO.
• 100% koroneiki variety
• Cold pressed <25
• High Polyphenol content
Taste and Aroma
Fresh leaf and fruity aroma with a characteristically pungent spicy bitter yet, balanced aftertaste and having a deep green colour.
With the utmost respect to nature, Eliama maintain their crops using techniques and processes that are based on the principles of biological agriculture and sustainable development.
Eliama harvest and gather their olives entirely by hand and only olives below 1 gram in weight are collected. For this reason, their annual production of Premium EVOO is approximately 18,000 litres – with 1 litre of oil being extracted from 8 kg of medium early harvest olive. After harvesting, within the following six hours, the olives are washed and cleaned before being transported for the extraction of their oil. Their oil is extracted mechanically, without the use of any chemicals or additives in order to assure that the olive oil 100% pure and natural. Throughout the extraction process temperatures are retained below 25C (cold press) to maintain the high polyphonic content as well as the colour, taste and aroma.
After pressing, the olive oil is gathered and stored in stainless steel tanks kept inside a controlled environment filled with nitrogen gas, at a temperature between 12- 15C to prevent oxidation. The oil is stored for about a month and a half in order to undergo the first natural ‘filtering’ before the bottling process.
Bottling utilises the most modern means to assure that all health and safety conditions are observed. Bottling- standardization machines are located in a special modulated room inside the oil press to avoid transportation of the olive oil and to preserve it’s quality.
Eliama test their EVOO for over 150 substances for it’s purity from pesticides, herbicides and plasticizers which, is confirmed by annual certificates issued by Multichrom LAB – an expert in the field of quality control and sensory evaluation of the olive oil.
Historically, olive oil has been an integral part of Mediterranean tradition and diet. Consumption of extra virgin olive oil is associated with increased life expectancy as it contains high levels of phenols, tocopherols and phytosterols. EVOO has been the subject of many scientific studies and research in recent years. The presence of polyphenols such as, oleocanthal (a potent antioxidant in plants) has been linked to a number of health benefits including, decreasing inflammation, regulating blood sugar levels and potentially reducing the risk of heart disease and cancer.
Olive oil is also an example of a heart-healthy fat source, consisting primarily of monounsaturated fatty acids. A review by the American Heart Association has shown that replacing saturated fats (such as those found in butter, lard, and coconut oil) with monounsaturated fats (such as those found in olive oil) is linked with a significantly lower risk of heart disease. Eliama Daily Value Premium EVOO is rich in monounsaturated and polyunsaturated fats that help lower ‘bad cholesterol’ (LDL) and offer a good ratio between HDL (‘good cholesterol’) and LDL (‘bad cholesterol’) cholesterol.
More information about the health benefits of EVOO can be found using the links below:
The Health Benefiting Mechanisms of Virgin Olive Oil Phenolic Compounds
Projects – World Olive Center for Health
Efficacy of Early Harvest Olive Oil in Cognition of Primary (PPMS) or Secondary (SPMS) Progressive Multiple Sclerosis
The Effect of Extra Virgin Olive Oil in People With Multiple Sclerosis
ECNE Research Article
Elaias Karpos Article
Iraklio News Article
More information about polyphenols can also be found here.
More to the Gourmet Story…
We are the Ellis-Farm family.
We are a large family who lives and work and produces the Golden Liquid called Extra Virgin Olive Oil on our island of Crete. In Crete, the first extractions of the fruit of the olive in the world occurred 4000 years ago. This can be easily verified by anyone who visits the archaeological museum of Heraklion, where they will see a multitude of findings from the Minoan civilization (3000 BC to 1450 BC) who was born and flourished on this same island where we live today.
Other exhibits include parts of ancient olive mills, olive oil storage containers, cult vessels with olive collection performances, etc. Also if we visit the Minoan Palace of Knossos, we will see entire stores of olive oil. In Crete, there are
also living olive trees over 3000 years old, which still produce olive fruit and olive oil! From these, we can conclude that the birthplace of extra virgin olive oil is Crete. Olive oil in Crete has a daily presence not only on our table but also in our entire culture. At birth, baptism, marriage, and religion, olive oil has a constant presence throughout our lives, together with the water and the oxygen we breathe.
Today the island of Crete produces approximately 80,000 tons (80,000,000 liters) of EVOO and is the largest EVOO producing region in Greece.
All these above historical facts for us, as the Ellis-Farm family, are a
heavy inheritance, and a huge responsibility, to prove to the whole world that we are worthy continuers of this three-thousand-year tradition of our island in the production of Extra Virgin Olive Oil.
Our family has been producing olive oil for over 300 years, and some of
our olive trees are the ones our grandparents bought or planted three centuries ago.
When we took over our family olive groves in 2014, the practice we
inherited was to make our olive oil available in bulk to wholesalers for export. However, something inside us was telling us that this was not right. So we decided to change those issues and undertake the standardization and promotion of our Extra Virgin Olive Oil ourselves in new more contemporary ways.
Our priority was to be trained from the beginning in contemporary cultivation methods, and in the latest developments in the area of olive processing, for the production of an excellent product, but also its proper maintenance and standardization.
Thus, after the fruit has been collected and it’s immediate oiling in a collaborating state-of-the-art oil mill, we filter and store the final product in special stainless steel tanks in a refrigerated area in a protective nitrogen- modified atmosphere.
We are bottling each time only the quantities we need for specific orders
so that we can guarantee the excellent condition of our olive oil until the consumer s table.
Awards and Features
Eliama’s numerous awards can be found here.