Ancient Greeks used olive branches as a highest reward to winners of Olympic Games, while the oil was used for therapeutic reasons, beautifying, for illumination and nutrition. The fruit of the tree of victory and peace was used for the therapy of headaches, throat aches, ear pains, dislocations, fractures, wounds and as a means of rubbing medication, massage and as a medical plaster, as a disinfectant and a cosmetic, even as and antidote for poisoning. Olive oil is believed to help the development of the central nervous system and of the brain and has been proved of having beneficial properties with regards to heart related illnesses, cholesterol, constipation, gall-stone, indigestion and ageing problems.

The ΄΄Gold Liquid΄΄ of Homer is the backbone of Greek nutrition from his era to ours and justifies victoriously with world wide success and proclaims the "Mediterranean Diet" as the most beneficial and healthy  "diet system" that one might select. How and why olive oil together with bread, pulse, vegetables and fish contribute to such a nutritional triumph you will discover once you basically adopt such a diet and enjoy  later the results in your body system. The virgin Lesbian olive oil is rich in single insatiable fatty acids as opposed to other seed-oils which basically have multi insatiable fatty acids.

It is known the fatty acids in oil firstly affect the degree of oxidation when frying and then separate in unhealthy substances having bad odour. Olive oil has the charismatic identity to have special stamina to frying due to the natural anti oxidation contents allowing it to be used repeatedly without the fear of oxidation. With the use of seed-oils for frying, not only do we effect the taste and odour of the food but the oil achieves health hazard identities.

On the other hand the consistency of the organic characteristics of olive oil even after frying and cooking transfers a pleasant taste and aroma in our nourishment. As a result syntheses of the gastric fluids are modified and digestion is facilitated. The virgin olive oil of Lesvos which exceeds the colour of gold contains only a minimal amount of chlorophyll as a result of the traditional way of gathering of olives and their special variety.

Thus our packed olive oil has better resistance to time because chlorophyll, when exposed to light speeds oxidation. This is the virgin olive oil of Lesvos, a natural thin liquid of the olive tree and a unique source of precious Vitamin E.

At Lesvos island three species of olive trees thrive mainly: Adrammytian, Kolovi and Roupada. Eleven millions olive trees offer their valuable fruit which is famous all over the world. Olives! Green, crushed, half-ripened half-bitter and carved, stored in salt-water. Black wrinkled and salted from the basket or the jug and pickled, accompanied by slices of freshly cut lemon, necessary with ouzo drink at the fish-taverns!