Extra natives Olivenöl 750 ml

Extra virgin olive oil Delizeus® is an edible vegetable oil obtained by cold pressing from the finest selected raw olives (Olea europaea sativa Hoffm. et Link). Cold pressing. 100% Koroneiki variety. Olive oil of higher category, obtained directly from olives and only by mechanical methods.

The olive tree originates from the eastern Mediterranean, but today they are also cultivated besides the Mediterranean in South Africa, Australia, New Zealand, and California.

The oil is characterized by a high content of monounsaturated fats and a high content of vitamin E.
Vitamin E plays a role in protecting cells from oxidative stress. (Source: EFSA)
Do not forget the importance of a diverse and balanced diet and a healthy lifestyle with regular physical activity.

We do not buy olives on the market but they are grown in our own olive groves (Koroneiki olive variety) by our farming cooperatives in the Peloponnese in Lakonia prefecture (where ancient Sparta once sprawled) or by our farming cooperatives on the largest Greek island of Crete, where olive growing is practically a way of life.

Why is olive oil from Lakonia or Crete so special?
The main secret of the best olive oil in the world is the fact that olive growers in Crete and Lakonia preserve, as much as possible, ancient methods of obtaining this liquid gold. For them, the entire process of obtaining it is more than just a "business"; for them, it is an art. Their olive groves are mostly family-owned. The entire process, from the olive grove to the olive oil in the bottle, is carefully managed strictly within the family circle. The importance of olives to them is also evidenced by their old customs; when a child is born into the family, they plant an olive tree, and both the child and the olive tree grow together. When the time comes for the child to go to school, the olive tree bears fruit and... life goes on.

Extra virgin olive oil Delizeus® has obtained the VEGAN and HACCP certificates, confirming the highest level of quality. It is 100% natural and free of artificial or any additives. Quality confirmed by accredited Slovenian and EU laboratories.

The Delizeus® brand combines both local Slovenian as well as European and worldwide family farms, our cooperatives. Before each harvest, an inspection and analysis are carried out in Slovenian and European certified laboratories. Only when we are confident in the quality do we select batches of fruits that are the best that year. We are uncompromising in quality.

Each product of the Delizeus® brand found on the shelves of our online store is accompanied by certified quality. The production of our products is carried out in harmony with nature and with the most modern technology. Only in this way do we maintain the highest standards of premium production and processing.

Store the product in a tightly closed bottle in a dark and cool place.
The oil is also suitable for cooking and baking up to 200 degrees Celsius!

Batch no. and best before: indicated on the label.

PRODUCED IN SLOVENIA for
BATON d.o.o., Medno 70, 1210 Ljubljana, Slovenia

WHY IS GREEK OLIVE OIL SO SPECIAL? When we think of traditional Greek olive oil, it is hard not to go back in time, where olive cultivation was not just a practice but a way of life. The roots of olive cultivation in Greece date back thousands of years. Ancient Greeks were among the first to recognize the value of the olive, which they revered not only for its fruits but also for its symbolic significance. They often associated the olive tree with Athena, the goddess of wisdom, and used its branches to crown victors in the ancient Olympic Games, emphasizing its importance in everyday life and religious practices.

When we delve into ancient Greek olive cultivation methods, it becomes clear that their techniques were practical and innovative. This careful environmental care not only ensured abundant harvests but also demonstrated a deep respect for nature, echoing to this day. In addition, ancient Greeks used various cultivation techniques. For example, they practiced selective breeding and selected the best trees for propagation to improve the quality of their olives.

The harvesting process was also fascinating, involving collective efforts that united families and communities. During the harvest season, families gathered in the groves and often sang while working and shared stories. This sense of community was crucial as it fostered relationships and traditions that were passed down through generations. Olive trees were usually harvested by hand, a labor-intensive process that required skill and patience. Once collected, the olives were taken to a local press, where they were crushed and processed into oil using methods that have largely remained unchanged over centuries.

When we think about these ancient practices, it is important to recognize how they laid the foundation for modern production of olive oil in Greece. The techniques developed by ancient Greeks were eventually refined but still respect sustainability and quality principles that were such an integral part of their way of life. Today, many Greek olive oil producers continue to embrace these traditional methods, ensuring the preservation of a rich olive cultivation heritage while adapting to modern demands.

When we delve into the history of olive oil production, it is interesting to note how different regions in Greece developed their unique methods. In Crete, for example, the use of stone mills still predominates, while modern machinery has been adopted in other areas. Regardless of the method, the emphasis on quality remains paramount. Many producers still adhere to traditional practices, believing that the best flavors originate from proven techniques.

Olive oil has been a main component of the Mediterranean diet for centuries, valued not only for its culinary use but also for its health benefits. Olive oil is often called "liquid gold" for good reason; it is associated with numerous health benefits, including heart health and anti-inflammatory properties. This respect for olive oil is reflected in various aspects of Greek culture, from religious rituals to culinary traditions.

In short, traditional Greek olive oil production techniques are a wonderful tapestry woven from history, culture, and community. Each step in the process tells a story that connects us to the land and the people who have cultivated it for millennia. When we enjoy the rich flavors of Greek olive oil today, we are not just savoring a tasty ingredient; we are partaking in a heritage that respects the past while thriving in the present. Therefore, next time you drizzle this golden elixir on your salad or dip bread into it, take a moment to appreciate and value centuries of tradition that have brought it to your table. As you explore Greek cuisine, you will notice that olive oil is not just an ingredient; it is a way of expressing love and hospitality. When friends and family gather around the table, sharing a meal becomes an act of connection and olive oil is often the star. Whether drizzled over a fresh Greek salad or used to braise vegetables, the rich flavor of high-quality olive oil elevates every dish.

In short, the cultural significance of olive oil in Greek cuisine is deep and multifaceted. It serves as a bridge between the past and present, connecting generations through shared culinary practices and traditions. As you enjoy the flavors of Greek dishes, remember that every drop of olive oil carries with it a rich history and a deep sense of belonging, which is uniquely Greek.