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Greece is the birthplace of olive oil in the world, is the world most the high grade of olive oil producer, has a history of 6000 years, is one of the world's three largest producer of olive oil, its annual output accounts for more than 25% of world production, with extra virgin olive oil accounted for over 80% of the total world output.

Pure physical cold pressed is the most appropriate manufacturing method in the world today, olive fruit 4-12 hours after picking, adopts pure physical cold pressing process directly from the olive fruit extract and obtain, all natural ingredients.

Koroneiki is the world's most high-quality variety of olives, the species can only Eng inventory on Crete, the olive fruit yield efficiency and beneficial polyphenols content is the highest of all the olive tree species, the most nutritious.


Crete is the world's most high-quality olive oil producing region, is the ancestor of Greek olive oil, have a high need to grow the most suitable soil and temperature, sunshine, air, humidity, and rainfall and other weather conditions, and the traditional way of artificial cultivation and harvest.

The island of Crete, the southernmost tip of Greece, and one of the largest in the Mediterranean, we chose in order to create the extra virgin olive oil THEMISTOKLES.

From the ancient times, the are of Minoas kindom, Crete (and the entire southern Greece) was famous of the great olive oil production.


The special type of soil, the sea breeze but also the bright sunshine , are the elements that make unique the cultivation of olive trees in Crete.

History and current research has shown that this olive oil is the best in the world. The fine aroma and full flavor make it in great demand.

After several tests, we chose the best olive trees and with contemporary machinery cold extraction, we created extra virgin olive oil THEMISTOKLES which we bring to you so to enjoy, just like other people around the world enjoy. It will give great flavor to your food while it protects your good health.

Please follow this advice: Enjoy it raw in your foods in order to have all the aromas, the great taste, but also to help it retain all its health ingredients.

Olive & Olive Oil


· The natural olive juice surpasses any other fatty substance – animal fat or seed oil - used in our diet.

· The olive oil has unique tasting, aromatic, nutrition and biological elements  that make it non replaceable in comparison to all the above.

· Olive oil, especially the extra virgin, is a natural juice produced from the olive fruit with natural methods (crushing, pressure, centrifugal, Sino lea) without chemical adds and further elaboration. It can be consumed directly, exactly like all natural juices!

· Olive oil has important aromatic substances  and micro-elements that make it the most tasty fatty substance.

· Olive oil's calories do not exceed the calories of the rest fatty substances.

· Olive oil is ideal for frying due to the fact that it is rich in fatty acids and natural anti-oxides.

· Olive oil's chemical substance is ideal for human. Besides this olive oil is enriched with natural anti-oxides that are of great importance for the human health.



The olive tree is an evergreen and fruitful tree belonging to the family of Olea species

(Oleaceae). At the same family belong 30 more species, jasmine, melia, Paschalia and Filyra. From Olea Family only our familiar Olive tree – Olea Europea – is interesting . There are two more variations : the wild Olive tree (Olea Europea var. Oleaster) and the domesticated one (Olea Europea var. Sativa)

The climatic characteristics  - the Mediterranean sunshine, the mild winter with the regular rains –  favor the  growth  and fruitness of the olive tree.

The olive tree is a long live tree preserving its productivity for centuries.

For instance, at Peloponnese , Crete and Paxi islands there are olive trees with over 1.000 years of life , at least! The first 6 years of its life, the olive tree does not give any fruits.


806390 ha 712720 ha 93670 ha


We name "olive oi" the natural juice produced from the olive fruit with natural techniques (crushing, pressure, centrifugation) without adding chemical ameliorative or any further elaboration.

For this reasons , it can be consumed directly, as all natural juices!



The quality categories of olive oil are based on commercial criteria set by the International Olive Oil Council. The main quality criteria are acidity, oxidization, as well as the organoleptic characteristics of taste and smell.



Maximum acidity of 0,8%


Refined olive oil coming from industrial lampante oil


A mixture of quality extra virgin olive oil and refined oil.




The natural juice of olive is an elixir of health and longevity.

The natural "juice" of olive oil, with its ideal chemical composure and without extracts, is gifting over centuries the Mediterranean nations with  health and longevity.

Olive oil was the main fatty substance in their daily diet; its nutrition and biological values are of great importance for human. For this reason, the olive oil is included in the list of the 10 most beneficial kinds of diet.

Natural anti-oxides : Besides the fatty substances, olive oil has small quantities of other elements - responsible for its beneficial qualities – such as vitamins and pro-vitamins (A and E), metals like selenium and a whole heterogenic form of mainly (poly) – fenolic substances, known as anti-oxides.

Olive oil and peptic system: Olive oil is the most bearable fatty substance to the human stomach, in comparison to other fatty substances. It has the best peptic indicator and it's highly absorbed by the intestinal inner surface .It helps to the reduction of gastric fluids and the digestion of the nutrition facts.

Olive oil and bil : In 1932 Chinarys proved that olive oil is not able to eliminate but can act helpfully in the procedure of bile's discharge. For this reason he recommends the patients suffering from bile and stomach aches to consume 1-2 spoons of extra virgin olive oil with few drops of lemon, every morning for 10 days, monthly.

Olive oil and skin: Olive oil protects the skin from the sun radiation and the sun burns.

Olive oil and cancer : Recent study of Dr D. Trichopoulos o f School of Public Health - Harvard University, shown that women who consume olive oil daily , more than one time have 25% less chances to show breast cancer, in comparison to the ones that rarely consume olive oil.

For example, in the Mediterranean area where we have a great consumption of olive oilwe do not meet so many cases of breast or ovaries cancer.

Olive oil – cholesterol and heart diseases : The diet model of the habitants of the Mediterannean and Cretans especially, includes plenty carbohydrates , fruits and vegetables , little meat and plenty dairy products, many legumes, medium quantity of fish and much of extra virgin olive oil. Some researchers added the red wine, although there weren't few who claimed that Mediterranean's climateas well as the local cultural and philosophical convictions have a great part. Olive oil is one of the most important monounsaturated fats that increases the "good" (HDL) cholesterol and reduces the "bad" (LDL), fixing a balanced system of lipids in blood. So, it destroys the formation of fat "tiles" at the inner surface of arteries, that can be developed to throbs and cause heart attacks.

Olive oil and childhood : The nutrition is a very important issue especially for babies and children. Olive oil in the daily diet of children helps the brain and skeleton to develop.

Olive oil and skeleton : In 1980 Laval – Jeantet and his collaborates announced a very interesting study about the lipids role to the development of the human skeleton . The lipids enrich the bones with metallic elements and assist in the maintenance of bone thickness.

Olive oil and sports : Lipids and hydrocarbons are two of the main nutrition substances that have the basic chemical energy necessary for every activity of the body.

Olive oil and diabetes : Recent clinical studies shown that olive oil keeps the diabetes at low levels, especially for the non insulin-depended people.



The staple of the Mediterranean cuisine - that is considered the healthiest regimen among physicians and nutritionists – is quality olive oil.

The olive oil keeps the main presence in the diet of the Mediterranean countries.

It is consumed in the daily diet either raw or cooked with different ways and various gastronomical techniques (oven, casserole, grill, pan)


- The extra virgin olive oil has intense organoleptic characteristics: color, taste, aromas, texture, while it can be ideally used in salads, raw vegetables and greens, also combined with vinegar or lemon.

- It can be used in salads, fresh boiled vegetables and wild greens. On boiled or roasted potatoes, on peppers, pumpkins, broccoli, chicory and cauliflower.

- In more complicated salads i.e. the ones with base of potatoes, bread, garlic, parsley, eggplants and preserved roe.

The olive oil is ideally absorbed of all those materials resulting in a pleasant, tasteful dish.

- On raw or roast cheeses, accompanied by oregano or thyme.

- On boiled meat or even poultry

- Over rusks, especially of barley, or over French toasts

- In sauces for meat or fish

- In combination with different aromatic herbs and greens in the middle of the table , accompanied by bread , instead of classic butter.


· The olive oil has the characteristic of preserving the softness of meat, fish and vegetables while roasted. The same is valid for a whole category of vegetables, legumes and pies that are baked in the oven

· The olive oil is a material that can be easily mixed with butter or margarine - if you wish – especially in meals or pastries that usually are roasted or baked in the oven.

· Also, it can be used for pastries baked in the oven i.e. olive pies, biscuits and cookies. It preserves the cakes and pies soft and moist, whilst the cookies and biscuits crunchy. It gives a special flavor to bread and pastries. Firstly, it can be used either for the paste prevention on the baking pan or even as a natural substance for the protection of the leaven, giving a rose-red crust. It also allows to the spices contained in breads, cookies, pastries and pies to distinguish their aromas.



Poor the meat, the poultry, the fish and vegetables with marinates of aromatic greens, spices and olive oil. The result will be spectacular and very tasty, while the flesh will remain soft and the unpleasant tanning of the external surface will be avoided.

If you wish you may apply olive oil on the food that is grilled. Fill a bowl with olive oil, salt, aromatic herbs and greens, little bit of lemon or vinegar, and poor it over the steaks, the chicken, the fish or vegetables that are grilled. Their flavor will be better, won't paste on the grill and will have a nice rose color.


The traditional Mediterranean cuisine has many foods cooked in casserole. Their main ingredient is the quality extra virgin olive oil .Besides the vegetables , greens and the legumes, meat can also be cooked in casserole with olive oil. The meat is usually accompanied by potatoes, vegetables or greens i.e. pumpkins, eggplants, Spinach, cauliflowe , or even by pasta. Also, there are recipes for meat that can be cooked only with olive oil and the least quantity of water. All foods cooked in casserole demand great attention of olive oil and water portion. It's better to cook in low temperature in order for the water to evaporate and let food only with it's oil.