Hellenic Natural Virgin Oil is a company that is located in the Northern part of Peloponnesos, in the Prefecture of Achaia and

specifically in the region of the city of Egio. Achaia, rich in tradition in the production of excellent olive oil, it is famous for the different varieties of olives: Koroneiki, Koutsorelia, Mothonia and Lianolia which are cultivated in this area. The main priority of Hellenic Natural Virgin Oil is top quality olive oil that will offer tasty and healthy nutrition to family meals. This is ensured with our continuous collaboration with the producers, the knowledge and the long-lasting experience of our personnel, always offering Olive Oil from the most recent harvest. The quality is ensured by applying a food Safety Management System and the Quality Control System of our company which is completely equipped with state of the art technology and equipment. Additionally, our company functions according to International models (ISO 22000 HACCP) offering the consumers exceptional Extra Virgin Olive Oil, with distinct aroma and a rich juicy flavour, always chosen from mountainside Olive groves of Achaia.Our Company enterprises in the local Greek and global market such as Europe, China, Panama and the United States. We also have the capability for private labeling. Our main products are: Extra Virgin Olive Oil Virgin Olive Oil Pomace Olive Oil Balsamic Vinegar Olive Oil Soap Kalamon Olives Green Olives Black Olives

Egeas
Extra Virgin Olive oil with an exceptional aroma, emerald colour and rich fruity flavour from the mountainous regions of Achaia.

Ionas
Premium Extra Virgin Olive Oil IONAS is a product of selected farming, superior quality olives and it is derived from sunny mountainous regions near the sea, producing the most tasty and aromatic crops. It is only the Greek nature that offers you this `treasure' for your table.

Balsamic Vinegar
Product of natural fermentation and reduction of white and red wine, it makes an exceptional addition to marinades, salad dressings and dips. Aged in a variety of wooden casks as in oak, chestnut and mulberry, results in its fruity flavor, rich body and unique aroma.

Olive Oil Soap

Presents its self rich in origin since closer to Virgin Olive Oil from which it derives. The citrus fragrance Mediterranean notes will delight the unforgettable experience

Variety of olives
Hellenic Natural Products can offer you a big variety of olives (Kalamon Black olives, Green olives and Green stuffed with natural pepper, garlic and almonds) in many different packages (small container, transparent bag, vacuum-packed, vase etc). Moreover, the most prestigious Green and Kalamon Black Olives Pastes packaged either in can or vase. Kalamon olives is an excellent variety of table olives with designation of origin. Kalamon and Green olives are mainly cultivated at the prefectures of Messinia and Lakonia as well as at a significant area close to Agrinio, Greece. The matured fruits are traditionally hand picked from November till Christmas. Furthermore, the fruit enters the process of engraving (salt solution, vinegar) and finally it is preserved in vinegar-salt.

Olive Oil & Health Benefits

As the main source of monounsaturated fat acids, the olive oil helps: The lower of "bad" cholesterol (LDL) in blood. The maintenance in the blood of "good" cholesterol (HDL). The good function of the intestine. The prevention of cardiovascular diseases and the protection of the organism from the coronary disease due to the strong antioxidants it contains. The cure of gastric and duodenum ulcer, as it eases the digestion. The decline of the gastric juices. The best immersion of calcium by the organism. The correct metabolism of diabetics and consequently the balance of the diabetes rates. The prevention from cancer. While last but not least it revitalizes the skin.

HISTORY
Hellenic Natural Virgin Oil is a company that is located in the Northern part of Peloponnesos in the Prefecture of Achaia and specifically in the region of the city of Aighio. Achaia, is rich in tradition in the production of excellent olive oil, and its famous for the different varieties of olives: Koroneiki, Koutsorelia, Mothonia and Lianolia which are cultivated in this area. The main concern of Hellenic Natural Products is the quality that will offer a tasty and healthy family meal. This quality is ensured with our continuous collaboration with the producers, the knowledge and the long-lasting experience of our personnel, always offering Olive Oil from the new harvest. The quality is ensured by applying a food Safety Management System and the Quality Control System of our company that is completely equipped with the state of the art technology and equipments. Also our company functions according to international models (ISO 22000 HACCP) offering the consumers

Exceptional Extra Virgin Olive Oil, with distinct aroma and a richly juicy flavour, always chosen from Olive groves from the mountainsides of Achaia.Our Company enterprises in the local Greek market and we specialize with catering companies to cruise liners and ships and we also export our products to China, Europe and the United States. Our Company enterprises in the local Greek market and the Public Sector such as Hospitals Errikos Dynan and we specialize with catering companies to cruise liners and ships such as Trofo Mar S.A., Poly Marine S.A., Olympic Catering, Hellenic Catering, Kosmos Tranzit and many fine restaurants in Athens and we also export our products to Asia, Europe and the United States. We also have the capability for private labeling and our two new products which is olive oil soaps and professional packaging of Greek olives.

THE MEDITERRANEAN AND GREEK NUTRITION

The Mediterranean Nutrition, one of the most widespread diets in the world, is based on the consumption of olive oil as the main source of fats. During the last 50 years some researches which have been done in some areas of the Mediterranean, including Crete and south Italy have shown that the Mediterranean model of nutrition is responsible for the longevity of the inhabitants and the absence of diseases such as cardiovascular and that of the digestive system. The Mediterranean Diet rich in vegetable fibers is based on the consumption of vegetable foods, which are healthy for the organism. Vegetables, pasta, rice, legumes and fruit are its main components, while the foods of animal origin are consumed in small quantities. The olive oil, especially the raw olive oil, is used in salads, and is added at the end of cooking. Also, in this model of nutrition the consumption of small quantities of wine during the meals is used. Variety of plenty fresh fruits and vegetables, consumed many times a week. Olive oil it consists the main source of fats

Legumes, plenty of bread, pasta and other starchy foods, such as rice, potatoes and other cereals in variety but in moderation in daily consumption, but at least twice a week. Fish, rich in fats, poultry and lean meat at least twice a week When alcohol is consumed, it should be wine accompanying the meal When alcohol is consumed, it should be wine accompanying the meal

LITTLE SECRETS FOR A GOOD HEALTH

NUTRITION ADVICE
Add olive oil at the end of your cooking for a better taste and health. Use olive oil in vegetable foods. It accentuates their nutritious ingredients in the best way. Make the aromatic olive oil that suits you by yourselves. You will enjoy it and you will enhance your creations. Follow the guidelines of the table that follows for a balanced nutrition. LITTLE SECRETS FOR A GOOD HEALTH FREQUENT CONSUMPTION : Fresh fruit and vegetableLegumes, rice and whole -wheat cerealsFish and poultryOlive oil, before cooking, as well as at the end of cooking. Olive oil instead of prepared sauces Lean or low-fat milk and yogurt. Lean or low fat cheese Fresh juices, tea, cocoa. Dried fruit Sweets with low content of sugar Way of cooking: Boiled, roasted steamed and of course raw

MODERATE CONSUMPTION :
Bread, croissant, bunPastaSmall consumption of red meat Oils with high polyunsaturated such as corn oil, sunflower oil, soya oil, and margarine. Sauces, crmes, mayonnaise, and seasoningsGreasy dairy productsRefreshments without sugar, coffeeSweets and biscuits with high concision of fatsWay of cooking: Everything fried

AVOID :
Fruit with cream or sugar, stewed fruit Preparative and pre-fried foodOstracea and dibranchiate. Fatty meat, tins and cooked pork meatsVital fat, butter, lard and cooking fat The substitute of milk, whole fat milk, cream and fatty cheeseLiquors and soda waterIcecreams, biscuits, cakes, candiesWay of cooking: Unhealthy foods do not need any special treatment to become more harmful for the organism

OLIVE OIL AND HEALTH

Olive oil is very healthy oil. A correct and balanced nutrition necessarily contains olive oil on a daily basis. The essence and taste, which gives to all foods, is unique. Just like all oils, olive oil as well, must be used in moderation. The oils contain fatty acids, which can be separated in three kinds: saturated, monounsaturated and polyunsaturated. The animal fats contain mostly saturated fat acids, the seed oils polyunsaturated, while the olive oil contains mostly monounsaturated fat acids up to 83%. The oleic acid, the main component of olive oil, comprises such a monounsaturated fat acid.

THE MAIN SOURCE

As the main source of monounsaturated fat acids, the olive oil helps:
The lower of "bad" cholesterol (LDL) in blood. The maintenance in the blood of "good" cholesterol (HDL). The good function of the intestine. The prevention of cardiovascular diseases and the protection of the organism from the coronary disease due to the strong antioxidants it contains. The cure of gastric and duodenum ulcer, as it eases the digestion. The decline of the gastric juices. The best immersion of calcium by the organism.

The correct metabolism of diabetics and consequently the balance of the diabetes rates. The prevention from cancer. While last but not least it revitalizes the skin.

HEALTHY AND TASTY

The olive oil is very healthy; it can be used in all foods and is recommended as very digestible oil. It does not fatten more than the other oils because it has exactly the same number of calories (9cal/gram). If it is added at the end of cooking it maintains all its qualities indelible, while when it is used raw, it reveals its relish. It adds a different taste in salads and vegetables and it helps in the preparation of sauces of vinaigrette type. It is also ideal for frying, as it resists high temperatures without having decays in its commendation. Last but not least, the olive oil is used as a food preserver as well. (E.g. cheese, vegetables, fish).

What is Olive Oil

Olive oil is the natural juice that is produced from the olive tree fruit by physical means (crushing, pressure, centrifugation, sinolea), without the addition of chemical refinements or further processes. That is why it can be immediately consumed, like all natural juices. Before choosing an olive oil, you must read carefully on the label for the following items: Type of oil (extra virgin, fine virgin, etc.) Acidity degree (note if the oil was produced by the cold-press method or if the cultivation is organic) The allowed containers in litres are: 0,10/ 0,25/ 0,50/ 0,75/ 1/ 2/ 3/ 5 and 10. Country of origin

Local origin Name and address of the standardizer, bottling unit, producer, seller, importer, or exporter Bottling date and expiry date (should not exceed 15 to 18 months) Preservation conditions (temperature)

Olive oil and the Mediterranean cooking

The cornerstone of Mediterranean cooking is olive oil. It is also consumed in daily diets, cooked or uncooked using various techniques. Good uncooked olive oil allows the flavours and aromas of the rest of the ingredients in the dish to shine. Many claim that it takes more skill to cook a dish made with oil than any other highclass gastronomic and complex preparation.

Uncooked
Extra virgin olive oil has strong organoleptic features, making it is ideal for salads or with vinegar or lemon. Use it with: Fresh boiled vegetables, wild greens, boiled or roasted potatoes, peppers, zucchini, cauliflower, broccoli, notchweeds, black nightshades, black mustard, and chicories. Complex salads made with potatoes, bread, aubergines, garlic, parsley and fish roe Raw or grilled cheese with oregano, savoury, or thyme Boiled meat or poultry. Rusks, especially barley ones, or on toasted bread Marinades for fish and meat Aromatic herbs and greens In the oven Olive oil has the ability to keep meat, fish, and vegetables tender in the oven.

Olive oil mixes well with butter or margarine, especially in foods and desserts that are oven-baked. For desserts, oil keeps cakes moist and gives biscuits and cookies a crisp texture. Olive oil can be used as a non-stick substance in baking pans.

Barbecues and grill

Put the meat, poultry, fish, and vegetables in marinades with aromatic greens, spices, and olive oil. You can also baste the food with oil before barbecuing or grilling. The taste will improve, the food wont stick to the grid or turn black, and it will achieve a nice brown colour.

Casserole
Traditional Mediterranean cooking has dozens of casserole dishes. The main ingredients are olive oil, vegetables, wild greens, legumes, meat, potatoes, or pasta. Casserole dishes cooked with olive oil demand great attention, due to the relationship between olive oil and water. Its good to stew them at a low temperature and with the casserole lid open, so that the water evaporates to leave the dish with only the oil.

Frying
Fats oxidize as a result of high temperatures. Olive oil, thanks to its natural abundance of monounsaturated fatty acids, can resist very high and prolonged temperatures before undergoing changes. Varela (1980) studied the kinetics of the olive oil in fried food compared to other fatty substances like seed oils. Potatoes, fish, and bananas were fried in virgin olive oil, refined olive oil, soy oil, a mixture of soy and olive oil, arachnid oil, cottonseed oil, margarine, butter, and lard. Foods fried in olive oil formed a thin crust that increased fat content, while all other fatty substances produced a thick crust with less fat. Olive oil created a thinner, crisper crust for a longer time. These results show that olive oil does not penetrate food but remains on the surface, while all other fatty substances fully penetrate it. Moreover, the oleic acid does not change after frying. Therefore,

contrary to popular belief, olive oil is good for frying, if used correctly. Flouring food before frying creates a protective crust that retains moisture and nutrients. Olive oil contains a certain amount of moisture that is released gradually, if the oil remains between 100 and 150C. Fried olive oil remains easy to digest, even after successive uses, although many experts claim that you should not use oil more than 5 or 6 times for frying. However, many studies found that olive oil was absorbed by the stomach and the intestines even when used repeatedly for frying. Giving 40ml of uncooked or preheated virgin olive oil to volunteers, through the duodenum, researchers discovered there are no differences between uncooked and preheated olive oil regarding their bile properties. Corn oils overheat at 160C; sunflower oils, at 170C, creating toxic byproducts called total polar materials (TPM). Unfortunately, TPM may appear in unheated oils due to poor preservation conditions. Olive oil overheats at 200 to 210C. During frying, the creation of peroxides and free radicals, which have a negative influence on the central nervous system function, is noticeably restrained. Thus, we can conclude that olive oil is the most appropriate fatty substance for frying, since it has the greatest resistance to changes caused by oxidization. We could also claim that the gastronomy of Greece revolves around a huge frying-pan, since frying is one of the oldest methods of cooking in the Mediterranean.

GREEK OLIVE TREE VARIETIES

Total plantation area Oil production Table olives806390 ha712720 ha93670 haSource : EUROSTAT, year 2005. 1) Adramitini REGION: Lesvos, Khios & Evvoia USE: Olive oil 2) Amigdalolia REGION: Attiki & Fokida USE: Dual-purpose (olive oil & table olives)

3) Chalkidiki REGION: Khalkidhiki USE: Table olives 4) Kalamon REGION: Messinia, Lakonia & Lamia USE: Dual-purpose (olive oil & table olives) 5) Konservolia REGION: Amfissa, Volos & Evvoia USE: Dual-purpose (olive oil & table olives) 6) Koroneiki REGION: Peloponnese, Zakinthos, Crete & Samos USE: Olive oil 7) Mastoidis REGION: Peloponnese, Crete & Corfu USE: Dual-purpose (olive oil & table olives) 8) Megaritiki REGION: Attiki, Voiotia & Peloponnese USE: Dual-purpose (olive oil & table olives) 9) Valanolia REGION: Lesvos, Khios & Skiros USE: Olive oil Hellenic Natural Products has a sound co-operation with the local cultivators and its age long experience and knowledge in producing excellent quality Olive Oil able to provide an high quality Oil for the every day nutrition for everybody. The Koroneiko Olive Oil of this area is an excellent Virgin Olive Oil that stands out for its rich succulent taste, for its shining natural colour and its distinctive aroma. Hellenic Natural Products with its great experience and knowledge of the cultivation of the Olive crop, production and trading of Olive oil in the form of bulk, has now passed over in the field of standardisation. It has focused all its interests and knowledge on an exquisite extra Virgin Olive-oil.

To achieve this, it applies scholastically and completely to a quality control system of highest standards that starts from the harvesting of the Olive crop and ends up in the bottling of the final product.

Hellenic Natural Products, in order to obtain the best oil, strive to harvest the olives just as they change colour, indicating that almost all the Oil has formed and that they are at peak flavour. Once collected, olives are rushed to the mill for same day or, at most, next day pressing. Olives not pressed immediately begin to oxidise and ferment. More than five kilos of olives are required to produce one litre of oil. Today, olives are crushed by mechanical stainless steel grindstones. The oil is separated from the paste by means of centrifugation, which simply means spinning the paste round at high speed. This method produces olive oil known as cold pressed olive oil. No heat or chemicals have been applied. It is the cold press method that enables olive oil to maintain its flavour, colour and nutritional value. A gentle filtration process is used to remove sediment and produce extra Virgin olive oil with an acidity level of only 0,3 - 0,7!

Sales Director Pierratos Ilias Mob: +306972039354 +306933001102 +306948326051 Mail:natural.virgin.oil@gmail.com Skype : natural.virgin.oil http://gr1016146793.trustpass.alibaba.com/