Doctor Kavvadia was an orthopedic surgeon who lived in Corfu many years ago. His greatest passion was his ‘Lianoelia’ variety centenarian olive trees, and especially the olive oil he made from them. He believed the highest quality olive oil produced correctly is as good as medicine. He used unique methods, one of which was to extract the oil in a traditional press - he believed the use of heated water or a centrifuge would alter the quality of the olive oil.
Dr. Kavvadia Olive Oil is extra virgin, medium fruity, medium bitter, medium pungent, and is rich in polyphenols and nutritional values thanks to the way it is produced and the care and passion of those producing it...
Dr. Kavvadia olive oil has very high levels of polyphenols.
According to the EU Regulation 432/2012 “olive oil polyphenols contribute to the protection of blood lipids from oxidative stress, in the context of a balanced diet”.
This claim can only be made for olive oil with a content of at least 5mg hydrotyrosol and it’s derivatives (e.g. eleuropein and tyrosol complex) to 20g of olive oil (250mg/kg) until the end of its shelf life.
EFSA (European Food Safety Authority) certifies that the daily consumption of 20g (1.5 tablespoons) of Dr. Kavvadia Olive Oil protect the blood lipids from oxidative stress.
Making this high quality olive oil is a long procedure that starts early in the morning with hand-picking olives from the trees in Dr. Kavvadia olive grove. Within 6 hours, these olives are taken to the convent press where the nuns take charge.
The olives are washed in the renowned Kamarela spring water, and ground to a paste. The olive paste is transfered to the kneader for 30 minutes at temperatures that don‘t exceed 27° and then is pressed. Finally, the pulp is drained and left to stand for some time to allow the oil to separate naturally from the flesh of the ground olives.