Extra virgin olive oil has been a cornerstone of the Mediterranean diet for centuries, celebrated for its rich flavor and impressive health benefits. Among its varieties, cold pressed extra virgin olive oil stands out for exceptional purity, superior nutrition, and authentic taste. Learning the health benefits of cold pressed extra virgin olive oil and its best uses helps you make the most of this Mediterranean essential.
How Cold Pressed Extra Virgin Olive Oil Is Made
Cold pressed extra virgin olive oil is extracted at temperatures below 27 °C (80 °F) without heat or chemicals. Fresh Kolovi olives, the main variety of Lesvos Island, are hand-picked at the optimal moment, when the olives are green-yellow, to ensure peak nutrients and flavor. Almost 80% of Lesvos’ olive groves are Kolovi, including our own, providing Protected Geographical Indication (PGI) status.
After harvesting, the olives are washed and gently ground into a smooth paste. The oil is mechanically pressed, and natural separation removes water and solids. Kolovi olives, with their high oil content and golden color, produce extra virgin olive oil with intense fruitiness, balanced nutrients, and a subtle bitterness and spiciness.
This careful process preserves natural antioxidants, vitamins, and flavor compounds, producing premium extra virgin olive oil. Unlike refined oils that lose nutrients during high-heat processing, cold pressed extra virgin olive oil retains all the compounds that make it both healthy and flavorful.
Health Benefits of Cold Pressed Extra Virgin Olive Oil
Cold pressed extra virgin olive oil, especially from Kolovi, delivers concentrated nutrition in every tablespoon. Its abundant monounsaturated fats help lower harmful LDL cholesterol while maintaining beneficial HDL levels, promoting heart health.
Polyphenols and vitamin E act as antioxidants that shield your cells from oxidative stress and support healthy aging. Oleocanthal, a natural compound present in Kolovi oil, offers anti-inflammatory benefits similar to mild pain relievers.
Regular use can also support digestive wellness and improve nutrient absorption, combining exceptional flavor with meaningful health benefits. Its golden color and balanced fruitiness provide not only health advantages but also a sensory experience unique to Lesvos.
How to Use Cold Pressed Extra Virgin Olive Oil
Cold pressed extra virgin olive oil from Kolovi olives is versatile and aromatic. Drizzle it over salads, fresh vegetables, or bread, create vibrant dressings and marinades, or finish pasta, risotto, or soups for a delicate burst of flavor.
For light cooking, it works beautifully to sauté vegetables, roast seasonal produce, or grill fish and seafood. While it can handle gentle heat, enjoying it raw or as a finishing oil preserves its delicate nutrients and lets you fully experience Kolovi’s unique aroma and taste.
Why Choose Lesvos Extra Virgin Olive Oil
Lesvos has a centuries-old tradition of olive cultivation deeply rooted in the island’s culture. The Mediterranean climate and rich, well-drained soil create ideal growing conditions for high-quality olives.
Heritage craftsmanship passed through generations, combined with small-batch production and careful attention to detail, ensures every bottle meets the highest standards. At Mia Elia, we honor this rich heritage at every stage, from harvest to bottling. Our cold pressed extra virgin olive oil from Lesvos combines authentic flavor, maximum nutrition, and time-honored tradition. Choosing our oil means selecting a product that is pure, healthy, and deeply connected to the land, the Kolovi variety, and the people who have nurtured it for generations.
Discover more in The Collection and bring the authentic taste of Lesvos to your kitchen.
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