Unripe Olives, Rich Flavor
Unripe
Olives,Rich
Flavor

The Art of Olive Oil Production
Even though the production is lower at this stage, the olives impart a more fruity and pungent note to the olive juice, while, at the same time, contributing to our health by being higher in polyphenols and antioxidants.
HARVEST & COLD-PRESSED EXTRACTION
At harvest, the olives are collected with great care and stored in crates to ensure their perfect condition. The pressing of the olives is strictly finalized within 24 hours from harvesting, in order to be conserved and maintain all their beneficial substances intact. The olives are cold-pressed in a technologically sophisticated 2-phase mill, without ever exceeding 27 ° C, resulting in an olive juice with exceptional aromas and taste.
Before being bottled, the olive oil is stored in stainless steel tanks for a short period of time, which allows for a natural sedimentation under ideal conditions. Thus, the MYST® extra virgin olive oil is finally ready for you to enjoy.
GOLD AS A FOOD SUPPLEMENT
The gold is considered “biologically inert,” meaning it passes through the digestive tract without being absorbed. Eatable gold as a food supplement is listed as E-175 and is safe to ingest.

Olive Oil & Health Benefits

Source: Olive Oil Times
ANTI-CARCINOGENIC

Source: Olive Oil Times
PROTECT AGAINST INFLUENZA VIRUS

Source: Olive Oil Times
HEART BENEFITS

Source: Olive Oil Times
EXTRA VIRGIN OLIVE OIL CAN REDUCE OXIDATIVE STRESS

Source: Olive Oil Times
LOWERING BLOOD PRESSURE

Source: Olive Oil Times
PROTECT FROM DIABETES

Source: Olive Oil Times
ANTI-RHEUMATOID ARTHRITIS
HEALTH CLAIM FOOD (EU) 432/2012
The European Food Safety Authority has approved the health claim (Commission Regulation (EU) 432/2012) that Olive oil polyphenols contribute to the protection of blood lipids from oxidative stress.
The claim may be used only for olive oils, containing at least 250 mg of hydroxytyrosol, tyrosol or their derivatives per 1kg of olive oil and the beneficial effect is obtained with a daily intake of 20g of olive oil.
The MYST ΒΙΟ Extra Virgin Olive Oil has been analysed by Dr. Prokopios Magiatis at the faculty of Pharmacy in the National Kapodistrian University of Athens and is certified that provides the 456 mg / Kg (> 250 mg/Kg) of hydroxytyrosol, tyrosol, or their derivatives.
Food safety system according to the principles of HACCP and Food Management System Standard EN ISO 22000:2005.