THE OLIVES: In botany this fruit is a drupe, as it has the epicarp (peel), the mesocarp (pulp) and the endocarp (stone) that contains the seed. At its right maturation point the peel becomes brownish-red. The olive contains: Oil 15-20% Water 30-60% Sugars 19% Fiber 5,8% Proteins 1,6% Ceneri 1,5% The pulp contains 96-98% of the oil, while the seed only contains 2-4%. Average fatty acids composition: Mono-unsaturated Oleic Acid 78-83% Essential Polyunsaturated Linoleic Acid 6-9% Saturated Palmitic Acid 8-15% Stearic Acid 1,5-3% Vitamin E: average nutritional value at the production: 100 gr. of olive oil contain 19mg. of Vitamin E. The natural presence of Vitamin E which plays the role of nutrient and natural anti-oxidant, the important presence of monounsaturated fats and the right bearing of the essential polyunsaturated ones, make Olive Oil a product to be preferred and chosen. THE OLIVE OIL: Naturally low in cholesterol, olive oil has been shown to produce less harmful, and more beneficial effects than other vegetable oils. It's not only tasty, but is also one of the key components of the so-called "Mediterranean diet". Fats and oils are an essential part of a balanced diet. Olive oil is easily digested - it's quickly and completely absorbed by the system. Also trace components like chlorophyll help the absorption, and the aroma and taste stimulate the appetite - an important assist for the digestive process. The circulatory system is aided by a diet which includes olive oil - reducing the risk of arteriolosclerosis and other circulatory ailments. The non-saturated fats which make up olive oil, not only are cholesterol-free, but have actually been shown to reduce cholesterol levels. Grades of Olive Oil: Virgin Olive Oil: Oil extracted from olives by mechanical or other methods which do not modify it's basic properties. This results in a completely natural product which maintains the taste plus chemical and biological characteristics of the olive. Within the Virgin grade, there are actually three recognized quality levels: Extra: Olive Oil of the best taste characteristics, and with an acidity level not exceeding 1%. Average: Oil with a good taste, and acidity levels not exceeding 3.3%. Strong: Inadequate taste or acidity levels above 3.3% Refined Olive: Oil obtained by refining virgin oil whose taste and/or acidity levels make it unsatisfactory for direct consumption. This is a healthy and perfectly acceptable food product, but it does not have the full taste of virgin olive oil. Olive Oil: This is made by blending both refined and virgin olive oil. This is very much a standard in the marketplace - its properties are somewhere between the previous two. THE FAMOUS LESVOS OLIVE OIL: It's quite difficult to imagine Lesvos without its silver trees under the endless Greek sunshine. Today, in Lesvos there are eleven millions (11,000,000) olive trees occupying an area of 465 thousands of acres, having an average production of 100,000 tons olives or 20,000 tons olive oil. Lesvian olive oil is incomparable in taste and flavor and has the best nutritional properties. In Lesvos are cultivated two varieties of olive trees: The variety "Kolovi" is local and occupies an area of 65% of the Lesvian olive grove at the south and southeastern of the island. The olive variety is called "Adramytini" occupies an area of 35% at the north and northeastern section of Lesvos. Like the other kinds of oils and fats, olive oil offers about 9 calories per gr. of weight. It has resistance towards the phenomenon of oxidation and is highly digestible. The fact that olive oil has the proper percentage of saturated and non-saturated acids makes it the basis of the Mediterranean Diet, which has been world serious illnesses and that contributes to man's long life.