The Virgin Olive Oil is produced from crude virgin olive oil carefully selected and supplied directly from the olive growing areas in Northern Syria and along the Mediterranean coast.
Raw olive oil is naturally filtered, polished and blended to be ready for the packaging stage.
The filtered oil is then automatically bottled in 1.00 , 0.75 , 0.50 and 0.25 liter glass bottles or canned in 3.00 and 5.00 Liters metallic cans in several grades " Extra Virgin , Virgin Grade 1 according to the latest international standards.
The product is characterized, among others, by a unique odour, savory taste and typical flavour that would make it a preference to the consumers worldwide.
| Extra Virgin Olive Oil Certificate of ANALYSIS
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Properties of olive oil polyphenols
Authors : Visioli F. Bellomo G.
Galli C.
Institution : Institute of Pharmacological Sciences, University of Milan, Italy. Title
Free radical-scavenging .
Source : Biochemical & Biophysical Research Communications. 247(1):60-4, 1998
Jun 9. Abstract
Plants in the Mediterranean basin, such as vine and olive trees, have
developed an array of antioxidant defences to protect themselves from environmental
stress. Accordingly, the incidence of coronary heart disease and certain cancers is lower
in the Mediterranean area, where olive oil is the dietary fat of choice. As
opposed to other vegetable oils, extra virgin olive oil, which is obtained
by physical pressure from a whole fruit, is rich in phenolic components that
are responsible for the particular stability of the oil. We have
investigated the scavenging actions of some olive oil phenolics, namely
hydroxytyrosol and oleuropein, with respect to superoxide anion generation,
neutrophils respiratory burst, and hypochlorous acid. The low EC50S indicate that
both compounds are potent scavengers of superoxide radicals and inhibitors of
neutrophils
respiratory burst: whenever demonstrated in vivo, these properties may partially explain
the observed lower incidence of CHD and cancer associated with the Mediterranean diet.
Janette Chantler <sigatress@msn.com>
The olive and its oil
Among Muslims, the tradition of breaking one’s fast with an olive during Ramadan is an old one. The olive-tree is thought to have originated in Mesopotamia and from there spread throughout the entire Mediterranean world. It is certainly an indispensable element of Mediterranean culture and cuisine.
Olive trees live a very long time and in some
of Syria’s groves, there are trees nearly two thousand years old. In some of Syrian
villages you can still see people pressing olive oil the way the Romans used
to do it thousands of years ago.
Modern medical research has demonstrated conclusively the role that olive oil
plays in lowering cholesterol and reducing the
risk of heart attack. But olive oil is not just good for you: it also tastes
great. The limpid, fragrant oil is a mainstay in the local cuisine.
Bodrum’s inhabitants don’t just use olive
oil in cooking either: some of them drink it. Old-timers of Bodrum relate an
intriguing way of drinking olive oil that involves a ripe fig cut in two.
With your fingers you mold the center of the soft flesh of the fruit to form a small ladle
that you can use to dip into a vat of olive oil and drink from. When
you’re done, you eat the fig.
( source : Bob Foça, Turkey )
Mediterranean Diet
There has been great interest in the low coronary disease rate in Mediterranean countries.
It is thought that the Mediterranean diet, which contains high levels of monounsaturated fatty acids, results in neither an increase in the total blood cholesterol nor a decrease in the level of the high-density lipoprotein (HDL) cholesterol. Monounsaturated fatty acids are found in olive oil, canola oil and peanut oil. Hazelnuts, pecans and macadamia nuts are also good sources of monounsaturated fatty acids.
Cancer is, in fact, a biomedically complex group of diseases resulting
partly from changes in genes that control cell growth and behavior and partly from
interactions between these genetic changes and the cellular stresses from specific
environmental and behavioral factors, including lifestyle choices such as diet.[1]
The type of fat appears to be important
in cancer development. For example, data from international correlation and case control
studies link animal fat and red meat to colon cancer risk but do not support an
association between colon cancer and vegetable fat.
For prostate cancer, some data suggest that alinolenic acid appears to increase disease risk (RR=3.43), whereas saturated fat (RR=0.95), monounsaturated fat (RR= 1.58), and linoleic acid (RR=0.64) show no significant associations.
The relationship between breast cancer and type of fat is unclear.
Based on international food disappearance data, consumption of both saturated fat and omega-6 polyunsaturated fat has been correlated with increased breast cancer risk.[11] In a recent study,[23] however, saturated fat showed no association (RR=0.95), whereas total polyunsaturated fatty acids (RR=0.70) and oleic acid (RR=0.81), a monounsaturated fatty acid, showed inverse associations with breast cancer risk. Also, consumption of olive oil, in which oleic acid is a major component, appears to reduce breast cancer risk (RR=0.87).*
In international correlation studies, highly unsaturated omega-3 fatty acids -- found primarily in fish oils -- are not associated with increased breast cancer risk and have been hypothesized to be protective.
* La Vecchia C, Negri E, Franceschi S, et al. Olive oil, other dietary fats, and the risk of breast cancer (Italy). Cancer Causes Control. 1995;6:545 - 550.
The following guidelines are recommended for fat intake to promote weight loss, achieve lipid goals, and reduce cardiovascular risk:
 | Reduce dietary fat to < 35% of total calories |
| Limit saturated fat to < 10% of total calories, and < 7% of calories in patients with elevated LDL cholesterol |
| Limit polyunsaturated fats to 10% of total calories |
| Limit daily cholesterol consumption to 300 mg |
| Moderately increase intake of monounsaturated fats such as canola and olive oil (up to 20% of calories). A diet high in monounsaturated fats has been shown to improve glucose control, lower triglycerides, and raise HDL levels. |
Effectiveness of dietary fat modification is determined by regular monitoring of glycemic control, triglyceride and cholesterol status, and body weight, with periodic adjustments based on metabolic response to the diet.