Atsas Silver Organic Extra Virgin Olive Oil (EVOO) is obtained from a blend of kalamon and koroneiki variety olives, harvested early to obtain the highest content of polyphenols (antioxidant compounds) – making it one of the healthiest olive oils in the world. Polyphenols are responsible for the characteristic spicy and bitter aftertaste of superior extra virgin olive oil and are associated with profound health benefits. Polyphenols protect blood lipids from oxidative stress, contribute to the reduction of cholesterol levels, fight cardiovascular diseases, high blood pressure, certain types of cancer, reduce stroke risk, contribute to longevity and have anti-ageing and anti-inflammatory qualities.
- Kalamon and koroneiki blend
- Polyphenols 2268mg/kg
- Oleocanthal 1111mg/kg
- Cold pressed and unfiltered
Taste and Aroma
Fruity and yet spicy in flavour with a distinctively bitter aftertaste. Fresh olive aroma with a bright typically olive-green colour.
From the Atsas farm an organic and entirely natural (and delicious!) extra virgin olive oil is produced. The fresh green olives are harvested early when they are still green and unripe then, they are cold pressed. The oil is not filtered and is stored in stainless steel tanks with a closed nitrogen system. During the whole cold pressing process, the temperature does not exceed 27 degrees Celsius. This method ensures a perfectly balanced olive oil with exceptional nutritional properties.
The Atsas Silver distinguishable black bottle prevents direct contact with light and prevents oxidation. The packaging and storage of Atsas EVOO is critical in preserving its quality and its exceptional organoleptic ingredients.
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. Atsas 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 polyphenols can be found here.
More to the Gourmet Story…
Atsas produce their multi-awarded extra virgin olive oil utilizing certified organic cultivation methods and pioneering agro-economy methods. Permaculture plays a fundamental part in Atsas’s philosophy. The farm in Evrychou, Cyprus, mainly grows olive trees but also encourages a natural habitat for many supportive species that assist in increasing biodiversity. An abundance of fresh herbs and a variety of trees such as pomegranate, azaroles, carob trees and fig opuntias can be found on the farm, whilst wild flora is maintained for the sustainability of bees and other insects. Moreover, the organic farm acts as a welcome host to birds that ‘work’ as a natural pest control.