Myrolion EVOO. Our Product
Beyond Organic, Beyond Extra Virgin
Our high phenolic olive oil is excellent since we are the first to consume it before our clients.
Olympia Awards Health and Nutrition 2017
Myrolion received a Bronze Standard of Excellence for its health protecting properties!
It’s true, we received our first ever award along with our official startup. We are proud to be part of a movement that steadily transforms olive oil into our land’s most precious gift.
OrganicOur olive trees are cultivated with organic means, while our olive oil is organically pressed. With every procedure supervised by BioHellas, which is among the top ten Inspection and Certification Bodies worldwide, we guarantee that our product does not contain pesticide residues. The institute provides certification services according to EU Regulation 834/2007.
During the cultivation process we do not use any pesticides, fertilizers or insecticides, the chemical composition of which can cause medium and long term health issues to our consumers. It is important not to forget than various chemicals turn out to be even more harmful when combined. Management of natural enemies and fertilization of the trees are achieved through a combination of traditional and innovative organic methods such as trapping, supplying trees with compost, crop rotation with legumes and of course lots and lots of manual work!
Extra VirginThe chemical analysis executed by our certified partners revealed that our product has an acidity of 0.4%, well below the 0.8% limit for extra virgin olive oil. On top of that, the organoleptic testing executed by a team of highly trained connoisseurs from the Greek Ministry of Rural Development and Food, certified by the International Olive Council, verified Myrolion’s exquisite, authentic flavor.
For our family these results were expected since the care we show our trees and olive fruit during the annual harvest and pressing is conceived as extravagant by most producers. Damaged, affected by fruit flies or olives that have fallen to the ground are not included in the pressing process, through constant and strict checks, especially conducted by Thanos’s perfectionist personality. Also, the olives are stored in pressure free conditions, safe from extreme weather phenomena, in perforated trays, resting for a maximum of a couple of days, avoiding fermentation. Finally, the produced olive juice is stored in cool and dark conditions, avoiding oxidation.
Cold-PressedThe pressing process plays a very crucial role in whether the nutritional value of the olive fruit will be preserved in the oil or not. Specifically, If the pressed olives get exposed to high temperatures a huge amount of beneficial components will be lost.
Myrolion conducts the process in a certified cold-pressing olive press, as a result the olive fruit and oil are not exposed to temperatures higher than 27oC (80.6oF).
Eventually monounsaturated fatty acids, polyphenols and antioxidants are retained resulting in benefits for the proper function of the heart, maintaining pressure low, anticancer properties for specific types of cancer and antibacterial activity.
High-PhenolicMyrolion’s excellence was verified once more by the NMR tests conducted by the Pharmaceutical Department of the University of Athens. The concentrations of oleocanthal and oleacein are measured to be 193 mg/Kg and 121 mg/Kh, higher than the average values of the samples included in the international study performed at the University of California, Davis.
The daily consumption of 20 g of our olive oil provides 7.1 mg of hydroxytyrosol, tyrosol or their derivatives (>5 mg) and consequently the oil belongs to the category of oils that protect the blood lipids from oxidative stress according to the Regulation 432/2012 of the European Union.
It should be noted that oleocanthal and oleacein present important biological activity and they have been related with anti-inflammatory, antioxidant, cardioprotective and neuroprotective activity.
Olive Oil Certifications 2018
Olive Oil Certifications 2017