Our variety is Lianolia of Corfu, one of the most ancient worldwide, perfect for the microclimate of our area. The harvesting and oil extraction, when applied according to the appropriate methods and care, leads to a magnificent result.
The harvesting period starts at the beginning of October and is terminated at the end of the same month. As soon as the day is breaking we start collecting the olive fruit very carefully and without hurting the great centenarian olive tree, patiently by hand. Then we place the olive fruit in the specially ventilated baskets, with which we transfer it the same day to the award-winning cool pressed oil mill owned by Dafni family. The specific process combined with the absence of any other plain or biological formula, makes our product not only difficult to find, but unique in nutrients.
Vitamin E is fat-soluble organic compound. A number of compounds with similar functionality as vitamin E have been discovered, they are called tocopherols and they are distinguished with the letters of the Greek alphabet α, β, γ, δ, ε, ζ and η. The most important is α – tocopherol. Vitamin E has anti-tumor effects (Brest cancer) and is inhibitory to chronic diseases (cardiovascular diseases, cataract, diabetes, Alzheimer, Parkinson’s disease). Vitamin E is administered as a therapy in cases of frequent miscarriages (hence “tocopherol”) as well in cases of muscular dystrophy with remarkable results. Some studies proved that vitamin E can help prolonging the life, since it slows down the destruction of biological membranes. An olive oil with high tocopherol content has high level of protection and therefore durability, while at the same time it’s consumption protects human cells from oxidant stress.