Distinction Top 50 from Elea Karpos



Maxouli Extra Virgin Olive Oil Wins the Superior Taste and Quality Award in Brussels (2015)

We are proud to announce that Maxouli Extra Virgin Olive Oil has won the 2015  Superior Taste and Quality Award in Brussels. The International Taste and Quality Institute - iTQi - based in Brussels is the world's leading organization dedicated to testing and promoting superior food and drink products.

The  judges are selected from the 15 most prestigious European culinary and sommeliers associations: the Maîtres Cuisiniers de France, Academy of Culinary Arts, Hellenic Chefs' Association, Académie Culinaire de France, Verband der Köche Deutschlands, Federación de Asociaciones de Cocineros de España, Federerazione dei Cuochi Italiana, Årets Kock of Sweden, Euro-Toques, Gilde Van Nedrlandse Meesterkoks, Associação de Cozinheiros Profisionais de Portugal, Craft Guild of Chefs, Turkish Cooks Association, World Master Chefs Society (WMCS) and the Association de la Sommellerie Internationale (ASI).

The Superior Taste Award is a unique international recognition that is focused on the blind judgment of Chefs and Sommeliers. 


Extra Virgin Olive Oil 300 takes the Bronze in London IOOC

Early Harvest Extra Virgin Olive Oil 300 brought the Bronze home in the 2016 London Olive Oil Competitions.

Olive Oil Producers  from all over the world  compete every year in the event. The products do not compete with each other .The ratings are based on assessment criteria given by the international panel of judges .The purpose of the competition is:

1. a) To inform olive-growers, oil producers, oil-pressers, processors and retailers, who distribute their standardized products legally, to preserve and to ameliorate the quality of their branded product by promoting high quality olive oil in every aspect of the spectrum of its use and consumption.

2. b) The promotion of the knowledge of the particular value and of the healthy/nutritional aspects of olive oil in the Greek (and Mediterranean) diet to new consumers of young age (schools), to professional pastry chefs, artisans, with emphasis to gastronomy & culinary art schools and to restaurants.

3. c) The promotion of the diversity of varieties and of the high quality of olive oils produced with the aim of advancing the knowledge of their tasting differences.



There are many myths regarding nutrition. The reason is simple: the diet affects us all! Nowadays information about olive oil nutrition comes from the media and especially on television, magazines, newspapers and the internet. Reproduction of such information is often incorrect as several 'non-specialists', add a little of their own 'knowledge and wisdom' is a problem, which then discussed ad nauseam by the general public. As with a number of foods, so for oil we consume several prevailing myths substantially degrade the real utility of this food group and hinder the process of consumer choice. Let's look at some of the most common myths related to olive oil and seed oils. 'If the oil is healthy, you can consume as much as I want' Olive oil has been identified by many scientists as the "liquid gold of nature '. Indeed we now know most of the beneficial properties of olive oil and its importance for achieving a balanced and healthy diet. It is the cornerstone of the Mediterranean Diet Pyramid and the main oil consuming for many years, The cardio protective, but as shown by recent studies and anticancer activity, due to the texture. Olive oil is low in saturated fatty acids, which are shown to impair the health of the heart and blood vessels and increase the tendency to form plaque. Instead, it is rich in monounsaturated fats, which promote heart health and improve the lipid profile by reducing the 'bad' (LDL) cholesterol. The nutrient profile of olive oil complemented by a range of antioxidant vitamins (especially vitamin E) and bioactive components (carotenoids, polyphenols, flavonoids) supplementing the antioxidant cocktail. The high nutritional value of olive oil gives the anti-aging properties and is associated with longevity. However, the golden rule of nutrition of 'Pan Metron Ariston' escapes or olive oil. Like all oils, have enough calories. Specifically 1 teaspoon olive oil gives us about 45 calories. Can we realize how saddling calorie meal or salad if we add our much oil. It is no coincidence that the increased consumption of fat from the diet is associated internationally with the problem of obesity. Therefore, we can and must enjoy the taste and properties of the olive oil in our daily meal, but remember that the 'key' of a healthy diet is the quality and not the quantity. 'Olive oil has more calories than' light 'vegetable oils' There are those who believe that oil has more calories than other oils (soybean oil, corn oil, sunflower oil). This myth, chance has arisen because of the greater liquidity seed oil because of the fittest stronger aroma and flavor of olive oil or because of smart advertising promotional seed oil as 'light oil'. In fact, what matters is that all oils have the same caloric value. All oils give 9 calories per gram. Therefore, you will not fall calories you select seed oil for our cooking. 'The seed oil is easier to digest than olive oil', another myth that has probably risen because of the greater liquidity of seed oil and less intense flavor. In fact the assimilation of olive oil from the body is very great. Studies have shown that the degree of assimilation of olive oil can reach 98% to guaranteeing that our body is able to absorb a greater proportion of nutrients. The ability of our body to digest olive oil is very good and not different than other oils. Indeed, its fatty acids, stimulates bile secretions and indirectly facilitating the digestion of other foods. All the oils are alike frying ' In recent years have increased the research showing that frequent consumption of fried foods is associated with weight gain and obesity. Recent study Spanish researchers confirmed this relationship by showing that even people who often consume fried foods have increased weight and increased tendency deposition of body fat in the abdominal area. The abdominal fat and increased waist circumference is associated with increased risk of coronary heart disease, type 2 diabetes, and hypertension and sleep disorders, regardless of age. However, apart from the relationship Fry and obesity, data from epidemiological studies indicate that the fried and associated with certain types of cancer (colon, breast) and cardiovascular diseases. The fact that all the fats and oils are oxidized by the effect of temperature during cooking and frying. The intense and advanced oxidation associated with creating peroxides, polymers and decomposition products of peroxides, demonstrably harmful to health. Particularly when frying the temperature is too high, lesions are larger. However, according to recent studies is not all oils are the same resistant frying. According to the results, the oil is more stable and less oxidized compared to the seed oil. Stability of this owes to the high content of monounsaturated fatty acids (oleic acid) and natural antioxidants such as vitamin E. The sturdiness therefore makes it the best choice even when it comes to frying. But scientists are unequivocal: the more times the same oil fry both weathered features and 'loaded onto our body with dangerous substances. In conclusion, we would say that we occasionally enjoy fried foods, preferring olive oil for frying and regularly changing the oil fry.


Anti-Cancer Ingredients in Extra Virgin Olive Oil


The good quality extra-virgin olive oil contains phytochemicals important for health, as they can trigger the death of cancer cells. Sheds light on the long-documented beneficial effects of olive oil-rich Mediterranean diet to reduced risk of breast cancer, new research by scientists at the Spanish Catalan Institute of Oncology and the University of Granada, published in the open access medical journal "BMC Cancer" . According to the survey manager Javier Menendez, sought what types of olive oil are more active in the fight against cancer and found, for the first time that all major clusters of phenols present in extra-virgin olive oil, oppress the uncontrolled expression of the gene HER2, directly involved in the development of cancer cells in case of tumors of the breast.

The extra-virgin olive oil, the researchers pointed out, is the oil resulting from the treatment of olives without using heat or chemicals and thus contains phytochemicals otherwise be lost during the processing phase. The laboratory tests on cancer cells showed that these phytochemical polyphenols effectively limit the activation of the gene HER2. On the other hand, the researchers noted that the anticancer properties of phytochemicals observed in concentrations that are unlikely to be achieved in real life by consuming olive oil. Nevertheless, the Spanish scientists suggested that these polyphenols extra-virgin olive oil can be used as a safe basis for the design of new anticancer drugs.