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Analysis per year

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  • Specialized analysis
  • Gluten
  • Glossary

FYLLIKON ACIDITY

PESTICIDES kalamon olives sample 1

ARMONIA ACIDITY

analysis elion

ARMONIKON ACIDITY

N K UNIVERSITY OF ATHENS OLIVES SAKELLAROPOULOS

FYLLIKON N & K UNIVERSITY ANALYSIS

PESTICIDES kalamon olives sample 1

ΑGOURELAIO N & K UNIVERSITY ANALYSIS

analysis elion

ΑGOURELAIO N & K UNIVERSITY ANALYSIS

N K UNIVERSITY OF ATHENS OLIVES SAKELLAROPOULOS

OLIVE ANALYSIS 1

analysis elion

OLIVE ANALYSIS 2

N K UNIVERSITY OF ATHENS OLIVES SAKELLAROPOULOS

PESTICIDES kalamon olives-sample 1

PESTICIDES kalamon olives sample 1

PESTICIDES kalamon olives-sample 2

PESTICIDES kalamon olives sample 2

PESTICIDES kalamon olives-sample GREEN & AGOUROELIES

PESTICIDES kalamon olives sample GREEN AGOUROELIES

ΠΛΑΣΤΙΚΟΠΟΙΗΤΕΣ ΔΟΧΕΙΩΝ

PLASTIKOPOIHTES DOXEION

ARMONIA BISPHENOL A

 

 

 

 

 

 

 

 

 

 

 

FYLLIKON ACIDITY

ΦΥΛΛΙΚΟΝ οξυτητα κλπ


FYLLIKON ACIDITY 2

ΦΥΛΛΙΚΟΝ 2 οξυτητα κλπ

AGOURELAIO 1  
ACIDITY


ΑΓΟΥΡΕΛΑΙΟ 1 οξυτητα κλπ  

AGOURELAIO 2 
ACIDITY


  ΑΓΟΥΡΕΛΑΙΟ 2 οξυτητα κλπ

 

AGOURELAIO 3 ACIDITY

ΑΓΟΥΡΕΛΑΙΟ 3 οξυτητα κλπ



ARMONIA ACIDITY

AΡΜΟΝΙA οξυτητα κλπ

ARMONIKON
ACIDITY

 

  AΡΜΟΝΙΚΟΝ οξυτητα κλπ

PESTICIDES 
FYLLIKON,AGOURELAIO,
ARMONIA, ARMONIKON

ΦΥΤΟΦΑΡΜΑΚΑ κλπ ΠΡΑΣΙΝΕΣ ΚΑΙ ΚΑΛΑΜΩΝ ΕΛΙΕΣ 
PESTICIDES 
KALAMON & GREEN OLIVES 

 

  ΦΥΤΟΦΑΡΜΑΚΑ κλπ ΦΥΛΛΙΚΟΝ ΑΓΟΥΡΕΛΑΙΟ ΑΡΜΟΝΙΑ ΑΡΜΟΝΙΚΟΝ

OUR PACKING 
ANALYSIS  CONTAINERS
ARMONIA evooΑΝΑΛΥΣΗ ΜΕΤΑΝΑΣΤΕΥΣΗΣ ΚΑΣΣΙΤΕΡΟΥ ΣΤΑ ΤΕΛΙΚΑ ΔΟΧΕΙΑ TOY ΑΡΜΟΝΙΑ EVOO

ANALYSIS MIGRATION IN
FINAL CONTAINERS TIN FOR
ARMONIA EVOO
GR ΑΝΑΛΥΣΗ ΚΑΤΑΛΛΗΛΟΤΗΤΑΣ ΔΟΧΕΙΩΝ ΣΥΣΚΕΥΑΣΙΑΣ ΜΑΣ 

 

ANALYSIS MIGRATION IN
FINAL CONTAINERS TIN FOR
ARMOMIKON EVOO
ARMONIKON evoo ΑΝΑΛΥΣΗ ΜΕΤΑΝΑΣΤΕΥΣΗΣ ΚΑΣΣΙΤΕΡΟΥ ΣΤΑ ΤΕΛΙΚΑ ΔΟΧΕΙΑ TOY ΑΡΜΟΜΙΚΟΝ EVOO

PATCH TEST VALSAMELAIO OR ST JOHN'S WORT OIL
PATCH TEST VALSAMELAIO OR ST JOHN'S WORT OIL

 

 


 

 

 

 

 

 

 

FYLLIKON ACIDITY

FYLLIKON ACIDITY

AGOURELAIO ACIDITY
 

AGOURELAIO ACIDITY

ARMONIA ACIDITY

ΑRMONIA ACIDITY

ARMONIKON ACIDITY

ARMONIKON ACIDITY etc

PESTICIDES
FYLLIKON & AGOURELAIO

PESTICIDES FYLLIKON & AGOURELAIO

PESTICIDES
AGOUROELIES & KALAMON

PESTICIDES AGOUROELIES & KALAMON

PESTICIDES 
KALAMON & GREEN OLIVES
PESTICIDES KALAMON & GREEN OLIVES

PESTICIDES 
ARMONIA & ARMONIKON

PESTICIDES ARMONIA & ARMONIKON

NUTRIONAL OLIVES PORTOKALENIES

NUTRIONAL OLIVES PORTOKALENIES

NUTRIONAL OLIVES VALSAMIKES

NUTRIONAL OLIVES VALSAMIKES

NUTRIONAL KALAMON OLIVES

NUTRIONAL KALAMON OLIVES

NUTRIONAL OLIVES LEMONENIES

NUTRIONAL OLIVES LEMONENIES

NUTRIONAL OLIVES PINELIES

NUTRIONAL OLIVES PINELIES

 NUTRIONAL OLIVES AGOUROELIES

NUTRIONAL OLIVES AGOUROELIES

NUTRIONAL OLIVES MILENIES

NUTRIONAL OLIVES MILENIES

NUTRIONAL OLIVES TELIES

NUTRIONAL OLIVES TELIES

NUTRIONAL OLIVES  PRASINES 

NUTRIONAL PRASINES OLIVES

 

Fyllikon Acidity

 

 

Agourelaio Acidity

 

 

 

 

Armonia Acidity

 

 

 
 

Armonikon Acidity

 

 

Analysis Squalene

Fyllikon

 

 

Phthalic Acid Esters

Analysis Esodeia

 

 

Analysis Pesticides

Fyllikon & Agourelaio

 

 

Analysis Pesticides

Olives

 

 

Analysis BIOL 2014

Armonikon

Analysis BIOL 2014

Agourelaio

   

BIOL 2013

 

 

 Fyllikon

 

 

 Agourelaio

 

 

Armonia

 

 

Armonikon 

 

 

 

 Pesticides

Fyllikon & Agourelaio

 

 

 Pesticides  Armonia

 

 

 Pesticides Green Olives

 

 

 Pesticides Kalamon Olives

 

 

 


St. John’s wort oil

 

 

 Unripe Olives

Balsamikes

Kalamata Olives

 

 

Lemonenies

 

 

Milenies

 

 

Pinelies

 

 

Portokalenies

 

 

Prasines

 

 

Telies

 

 

   

 

 

 

Fyllikon Agourelaio

 

 

Armonia

 

 

Armonikon

 

 

Olive oil Pesticides 1

 

 

Olives Pesticides - 1

 

 

  Olive oil Pesticides - 2

 

 

 

Olives Pesticides - 2

 

 

 

 

 

 

 

 

FYLLIKON GARDONE ΙΤΑΛΙΑ

 

 AGOURELAIO - GARDONE - ΙΤΑΛΙΑ

 

ARMONIA GARDONE ΙΤΑΛΙΑ
 

 

ARMONIKON GARDONE ITALIA

 

ARMONIKON

 

FYLLIKON

 

AGOURELAIO

ARMONIA

Pesticides - Italy

Armonia

 

 

Armonikon

 

 

Olive oil Pesticides - Italy

 

 

Pesticides - Italy

 

 

St. John’s Wort Oil

 

 

 

Fyllikon

 

 

Agourelaio

 

 

Olive oil Pesticides - Italy

 

 

P.A.H. Olives

 

 

Oleoastron

 

 

 

Armonia

 

 

Pesticides

 

 

Heavy metals

 

 

Unsalted Olives
Shelf Time Estimate

 

 

Unsalted Olives - Analysis 1

 

 

Unsalted Olives - Analysis 2

 

 

Polyphenols 1

 

 

Polyphenols 2

 

 

Olive oil Pesticides - Italy

 

 

 

 

 

Pesticides



Fyllikon


 



Pesticides


 


Unripe Olive Oil

 

 

 

 

PATCH TEST VALSAMELAIO OR ST JOHN'S WORT OIL
PATCH TEST VALSAMELAIO OR ST JOHN'S WORT OIL

N & K UNIVERSITY OF  ATHENS OLIVES  

N & K UNIVERSITY OF ATHENS  OLIVES

WATER POTABLE   ANALYSIS

ANAΛΥΣΗ ΠΟΣΙΜΟΥ ΝΕΡΟΥ

NUTRIONAL FACTS  
FYLLIKON 

NUTRIONAL FACTS FYLLIKON

NUTRIONAL FACTS
AGOURELAIO

NUTRIONAL FACTS AGOURELAIO

NUTRIONAL FACTS  ARMONIA
ΝUTRIONAL FACTS ARMONIA

NUTRIONAL OLIVES  PORTOKALENIES

NUTRIONAL OLIVES PORTOKALENIES

NUTRIONAL OLIVES  VALSAMIKES

NUTRIONAL OLIVES VALSAMIKES

 

NUTRIONAL OLIVES  
KALAMON 

NUTRIONAL KALAMON OLIVES

 

NUTRIONAL OLIVES LEMONENIES

NUTRIONAL OLIVES LEMONENIES

 

NUTRIONAL OLIVES  
PINELIES

NUTRIONAL OLIVES PINELIES

NUTRIONAL OLIVES AGOUROELIES

NUTRIONAL OLIVES AGOUROELIES

NUTRIONAL OLIVES MILENIES

NUTRIONAL OLIVES MILENIES

NUTRIONAL OLIVES
TELIES

NUTRIONAL OLIVES TELIES

 

NUTRIONAL OLIVES
 
PRASINES 

NUTRIONAL PRASINES OLIVES

 

 

AGOUROELIES

AGOUROELIES GLUTEN

 

ENIGMA

ENIGMA GLUTEN

 



ENSTAGMA

ENSTAGMA GLUTEN

 

 

KALAMON

KALAMON GLUTEN

 

 

LEMONENIES

LEMONENIES GLUTEN

 

 

MILENIES

MILENIES GLUTEN

 

 

OLEOASTRON

OLEOASTRON GLUTEN

 

 

PINELIES

PINELIES GLUTEN

 

 

PORTOKALENIES

PORTOKALENIES GLUTEN

 

 

PRASINES

PRASINES GLUTEN

 

 

SYLLEKTIKON

SYLLEKTIKON GLUTEN

 

 

TELIES

TELIES  GLUTEN

 

 

VALSAMIKES

VALSAMIKES GLUTEN

 

   

Terminology

Acidity
The acidity value reflects the quality of the oil, the olives it was produced from, and can also give an indication of storage and production methods. Oils, which have been produced from poor quality olives, or by the excessive use of heat, will have higher acidity. Acidity test results are displayed as a percentage of free oleic acid present in the oil. For example Extra Virgin Olive Oil must have less than 0.8% acidity to be judged to have a superior taste.

Antioxidants
Antioxidants help reduce and neutralise the free radicals in our bodies, caused by harmful exposure to carcinogens in everyday life. Olive products have high levels of polyphenols, vitamin E and oleuropein, which are natural antioxidants. These have been shown to have a host of beneficial effects from healing sunburn to lowering cholesterol, blood pressure, and risk of coronary disease. The antioxidising properties of the olive can be transferred to human cells, to improve longevity and slow skin aging. The olive leaf contains relatively higher concentrations of these powerful antioxidants.

Cold extraction
Cold does not define any precise temperature. European regulation requires that the extraction temperature be below 27°C in order for the oil to be named "extra virgin”. Added water and excessive heat vaporises all the antioxidants and polyphenols that give taste and character to the olive oil, rendering it with no health benefits. Unscrupulous producers will use high extraction temperatures and large volumes of water to maximise yield.
Lower extraction temperatures result in higher quality oil with higher nutrient levels. But this is at the expense of yield. Due to our extremely low extraction temperatures, our oils are only available in limited quantities.

Fats and oils
An oil is a fat in liquid state. Fats are defined as being solid at room temperature, whereas oils are liquid at room temperature. Fats are digested more slowly than carbohydrate and protein and give more energy. They are essential for the absorption of the fat soluble vitamins A, D, E and K.

Extra virgin olive oil (from the olive tree Olea europea)
Unlike most unsaturated plant oils that come from seeds, monounsaturated olive oil is obtained from the pulp or mesocarp of the fruit. Extra virgin olive oil is derived from the first pressing of the olive fruit. Extra virgin olive oil has a delightful flavour, is full of antioxidant properties and can be used in cooking, especially eaten raw.

Chemically, the difference between extra virgin olive oil and virgin olive oil involves the amount of free oleic acid, a marker for overall acidity. This is acid that does not form part of a chemical compound but exists on its own natural state. Acidity is a measure of quality and freshness and increases as the oil ages.
Hippocrates, the father of medicine in the 5th century BC., prescribed medications containing the oil and leaves of the olive tree. He prescribed olive oil for external use and for drinking as a cure for a number of ailments, including inflammation of the gums, invigorate the muscles, and soothe the skin, insomnia, nausea, as a remedy for exhaustion, ulcers, and cholera. He lists in total more than 60 pharmaceutical uses for olive oil.

Fatty Acids
Fatty acids are the building blocks of oil. They are a valuable energy source and are required for a balanced diet. Fatty acids promote healthy, youthful skin and hair. Certain ‘essential’ fatty acids have a protective effect on the cardiovascular system.
Essential fatty acids are fatty acids that cannot be constructed within our bodies and therefore must be obtained from the diet. The fatty acid composition of olive oil varies widely depending on the variety, maturity of the fruit, altitude, climate, and several other factors.
Olive oil contains more oleic acid and less linoleic acid than other vegetable oils, that is, more monounsaturated than polyunsaturated fatty acids. This renders olive oil more resistant to oxidation and is more stable and resistant compared to other vegetable oils. Monounsaturated fats, such as oleic acid, prevent from the risk of coronary heart disease.
Olive oil contains essential fatty acids such as Omega-3 and Omega-6 only when it is cold extracted and unrefined. Commercial oils are inevitably refined, processed and stored, which means that the essential fatty acid content will be partly degraded. Other dietary sources of essential fatty acids are nuts, seeds, fatty fish and unrefined whole grains.

Hand picked
There are several methods of harvesting the olives. Whatever the method, the olives have to be kept undamaged and transported to the press as soon as possible for immediate pressing. The process of picking damages the olives and their skin may be broken or bruised while handling. This affects the taste and the quality of the final product.
Manual harvesting is time consuming and labour intensive, but more gentle to the tree, its fruit and its surroundings. Mechanical picking is widely used in mass produced oils. This involves harvesting machines, that vacuum the olives or shakers that shake the trunk of the tree and other branches. This is not very respectable for the tree or the olives but it is inevitable in large mechanised plantations. We have always used hand harvesting to pick our olives because we love and respect the trees and we want to ensure their health for the future. Our olives are transported to the press within a few hours after picking.

Monounsaturated fats
Monounsaturated refers to the chemical structure of the fatty acids that make up the fat. In olive oil the monounsaturated fat present is oleic acid. Monounsaturated fat is considered the healthiest type of fat. This is due to its protective effects on the cardiovascular system.
Olives are concentrated in monounsaturated fats. Olive oil is one of the most easily absorbable fats by the body, only human milk is more absorbable. It has none of the adverse effects associated with saturated fats, trans-fats or omega-6 polyunsaturated vegetable oils.
The stability of monounsaturated fats translates into a protective effect on our cells. When combined with the antioxidant activity of vitamin E, lowers the risk of damage and inflammation.

Natural Curing
The olive is totally inedible when picked and eaten directly from the tree. Believe us we’ve tried it and they are an aquired taste!. The main skill of olive preparation is in removing this bitterness, to make the olive more pleasing to the palate. We don’t slit or crack the olives or use any mechanical or chemical means to speed up the curing process. In this way the olives retain their beautiful shape and flavour.
Our olives are produced with fresh water curing and left to naturally ferment. This is a slow and labour intensive process, which ranges from 6 - 9 months. Next the olives are placed in organic extra-virgin olive oil, organic vinegar and mixed wild herbs.

Oleic acid
Oleic acid is one of the main monounsaturated fats contained in the olive. Oils extracted at lower temperatures have higher levels of this monounsaturated fat. Studies show that oleic acid may help lower blood pressure, reducing your risk for cardiovascular disease.

Oleuropein
Oleuropein is a natural compound unique to the olive tree, found in the olive fruit (especially the unripe fruit) and the leaves. It has powerful antioxidant activity and gives extra virgin olive oil and olives their bitter, pungent taste. Oleuropein has been claimed to strengthen the immune system and protect the cardiovascular system.

Olive leaf (of the olive tree Olea europaea)
Olive leaves and flowers contain a range of very powerful antioxidants with free radical scavenging properties. The active compounds have been shown to have anti-viral, anti-bacterial and anti-fungal properties. They also have mild astringent properties and have been used traditionally to help relieve fevers, colds flu, and yeast infections. Olive leaf is also good for the heart and has been shown to reduce cholesterol and high blood pressure. Its immune stimulating effects are believed to come from Oleuropein.

Polyphenols
The flavenoid polyphenols in olive oil are natural anti-oxidants which have been shown to have antimicrobial action, have significant anti-inflammatory properties, reduce cholesterols, and improve platelet and cellular function. They have a host of beneficial effects from healing sunburn to lowering cholesterol, blood pressure, and risk of coronary disease.
The Koroneiki olive variety has inherently very high levels of polyphenols in comparison with other olive varieties. In addition, oil made from green (unripe) olives has more polyphenols than oil made from ripe olives. The polyphenol concentration increases with fruit growth until the olives begin to turn purple and then begins to decrease.

Organoleptic qualities
This evaluates the sensory properties of the oil on the basis of taste, colour and smell.

Packaging
We have chosen to pack our products in metal cans in order to protect them from light. Light exposure is the principal cause of oil oxidation, rapidly progressing to rancidity. After only two months storage in a clear glass container exposed to light, the oil will become oxidised, and loose both its taste and nutritional qualities.
Metal containers have the advantage of being better suited for transport, as they are lighter and more resilient than glass containers. What’s more, metal is a more easily recyclable material.

Single Estate, single variety
Each variety of olive has different characteristics. Some are smooth, some peppery or fruity, lighter or more intense. Oils produced from a single variety give the full flavour of the particular olive tree and the characteristics associated with its geographical climatic and soil conditions. For example a tree grown at 350m altitude in a fertile soil has totally different character from a tree grown near the sea in a sandy soil. Mountain oil has superior organoleptic properties.
Most oils available today are blends from different varieties and locations. This does not necessarily mean these oils are of poor quality. However, blended oils do not enable one to capture the unique qualities of a single variety of olive grown on Single Estate, just like in the case of blended Scotches versus Single Malts.

Smoke Point (Cooking with olive oil)
The smoke point of an oil, is the temperature at which the oil breaks down. This is the point where flavour and nutritional properties begin to be lost. Olive oil is wonderful for cooking and will not lose its properties when heated. Olive oil is very resistant with a high smoke point of 210oC, and will not degrade as quickly as other oils with repeated heating. Oils that do not have this quality of olive oil become hydrogenated or saturated on heating, loosing their nutritional benefits and actually becoming harmful to the body.
In Greece olive oil is used for all types of cooking from frying, cooking, grilling and baking. Butter is very rarely used in Greek cuisine.

Unfiltered
We don’t use any mechanical or chemical filtering on our products. Factory produced oils are filtered to take out suspended particles and to give it longer shelf life. Our oils are produced solely by natural subsidence filtering and may appear cloudy, with a little sediment. This traditional process gives more body and preserves the different flavours and nutrients of the olives.

Unpasteurised
Most table olives are pasteurised before making it to the market. This means that they are subjected to high temperatures in order to kill bacteria and increase shelf life. This is a process that destroys all the beneficial nutrients of the olives. All our olives are unpasteurised, not processed or heated, so they are practically raw!.

Bay leaf (Laurus nobilis, Lauraceae)
The phrase “to rest on one’s laurels” owes its origins to the sacred bay tree. The bay tree is intertwined in Greek mythology in the story of Daphne and Apollo. The tree grows mainly in high plains and flowers from July to September. Bay leaves are widely used in Greek cooking to flavour soups, stews and marinades.
Bay leaves have many properties that make them useful for treating many ailments. Bay leaves are anti-fungal, anti-bacterial, anti-inflammatory and are rich in antioxidants.

Chlorophyll
Chlorophyll is the pigment that gives all plants a green colour. It is the means by which plants can convert sunlight into sugars.
Chlorophyll is one of the main pigments in olive oil. The colour of olive oil is dependant on specific pigments in the fruit. Green unripe olives give green oil, because of the high chlorophyll content. The chlorophyll content decreases as the olives mature. Early harvest green olives produce greener oil with a "grassy" flavour.
Chlorophyll it is an anti-aging substance that helps treat skin conditions and promotes the healing of wounds.

Fennel seed (Foeniculum vulgare)
Fennel seed is known to be an excellent digestive. It is good for colic in babies, and stomach cramps of all ages. It normalises appetite so therefore can support weight loss. It can treat flatulence, aids recovery from gout and is a cleanser of the liver, helpful for gentle detoxifying. It increases the flow of urine, is a natural diuretic and kidney tonic.
Since the days of Hippocrates, fennel seed, or the fruit has been used not only as a tasty culinary herb but also to help ease flatulence, colic and indigestion, to help increase breast milk, as an anti-spasmodic, anti-inflammatory and to help dissolve mucous in the upper respiratory tract in child.

Marjoram (Origanum majorana)
As the name suggests marjoram is closely related to oregano. Marjoram grows wild all over Greece. Marjoram leaves are mostly used dried, and give a particularly pleasant taste to meat and vegetable dishes. Its essential oil is used in beverages. In Greek cuisine it is used abundantly.
Its healing properties include alleviating asthma, headaches, and soothing the stomach and digestive tract. In addition, marjoram leaf has been used as a decongestant for bronchitis, sinusitis and sinus headaches.

Oregano (Origanum vulgare)
This well-known aromatic herb grows wild in the mountains and rocky areas all over Greece. The flowers are collected, dried, rubbed and sieved into tiny particles. Oregano is an indispensable herb in Greek cooking. It adds flavour to a Greek salad. It is usually added to the lemon-olive oil sauce that accompanies many fish or meat barbecues and some casseroles. Oregano is prized not only for its strong flavor and pleasant aroma, but also for its health benefits.
Oregano has antibacterial properties and also potent antioxidant activity. It is a very good source of iron, dietary fiber, calcium, vitamin C, vitamin A and omega-3 fatty acids.

Purslane (Portulaca oleracea, Gr. glistrida, antrakla)
Purslane is a wonderful plant with fleshly leaves, growing wild all over Greece. Although considered a weed by many, in Greece it is widely used as a vegetable or salad, especially in Crete. It is no coincidence that the Cretans have the healthiest population in the world; that is because of the high consumption of olive oil and purslane in their diet!
Purslane contains more Omega-3 fatty acids (alpha-linolenic acid) than any other leafy vegetable plant. These protect us against cardiovascular disease and other chronic illnesses such as cancer and diabetes. Actually the special fatty acid-balancing Omega-3s in purslane are actually able to make any kind of food healthier! Purslane is also very rich in dietary fibre, an excellent source of vitamins A and C and minerals such as iron, magnesium, calcium and potassium.

Rosemary (Rosmarinus officinalis)
Rosemary grows naturally in dry soil, has fragrant needle like leaves and makes tiny white flowers in the spring. The fresh and dried leaves are used frequently in traditional Greek cooking. They have a bitter, astringent taste, which complements a wide variety of foods.
Rosemary contains anti-inflammatory compounds that may make it useful for reducing the severity of asthma attacks. In addition, rosemary has been shown to increase the blood flow to the head and brain, improving concentration.
In ancient Greece, students would place rosemary sprigs in their hair when studying for exams. Research today is showing that rosemary has the ability to aid memory.
Rosemary contains many antioxidants and is a good source of iron, fiber, calcium and vitamin E.

Savory (Satureja hortensis)
This little shrub has an intense aromatic scent. The ancients esteemed it for its therapeutic properties and its fragrance, It is also used as an ingredient for digestive liquers. The ancient Greeks added it to their wine.
Savory contains many essential oils which have anti-bacterial and anti-fungal applications. Through the centuries, both summer and winter savory have been used to soothe stomach pains, curb flatulence, to promote the health of female reproductive system, and as an aphrodisiac.

St. John’s Wort (Hypericum perforatum)
St. John’ Wort is a wild flower and has been considered a medicinal herb for thousands of years. The name of the plant comes from the time of harvesting the flowers in full bloom. This is usually around June the 24th, St. John’s day.
The genus name Hypericum is derived from the Greek hyper (above) and eikon (picture), in reference to the traditional use of the plant to ward off evil, by hanging flowers over religious icons in the house during St John’s day.
Although St. John’s wort is known for its anti-depressant effect , when used externally it has potent anti-inflammatory and anti-microbial properties. Traditionally, St. John’s wort oil was used to treat and speed the healing of bruises, burns, sores and wounds. It can also be effective to treat various skin conditions and hemorrhoids. Because of these properties, the oil was used extensively by the ancient Spartans.
Dioskurides the ancient Greek physician of the 1st century used St. John’s wort as a diuretic, a wound-healer and treatment for menstrual disorders.

Thyme (Thymus vulgaris)
The small thyme bush grows everywhere in Greece. Its tiny flowers and leaves emit a delightful fragrance, which is linked with Greek cooking and culture. There are many varieties of thyme, which compliment soups, meat, stews and salads.
The plant has a long history of being used both as a culinary herb and for its healing properties. Thyme has high anti-microbial properties and primarily used to fight coughs. It is rich in antioxidants and is an excellent source of iron, vitamin K, calcium and dietary fiber.
The ancient Greek physicians Hippocrates and Dioskurides, prescribed this fragrant herb for all manner of illnesses. The ancients Greeks burned thyme in their temples as incense offering to their gods.
In addition, thyme is an exceptional food for bees. Greek thyme honey is considered one of the best in the world.

Wild saffron
Saffron is one of the most highly prized spices. Greek saffron is distinguished for its excellent quality. The saffron we use in our olive oils is a type of wild mountain saffron which is indigenous to the Taygetus and Parnonas mountains.
Saffron has been well regarded since ancient times for its vibrant color, distinct flavor and medicinal properties.
Many of these medicinal properties are due to its high levels of antioxidants which help to neutralise the free radicals in our bodies. Saffron as well as being a potent antioxidant is also known to help digestion and menstrual problems. It is anti-inflammatory and aids memory.

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