Greek Organic Extra Virgin Olive Oil - Esti - 500ml

A healthy diet rich in fresh vegetables, fruits, whole grains, nuts, legumes and pulses provides our bodies with vitamins, minerals and fibre, boosting our immune systems and preparing us to fight against infections. Everyone knows what it means to eat healthy food and what is a healthy diet but only some follow the rules on a daily basis. There are countries where they know how to eat better and maintain their bodies healthier. Through the centuries, local people have perfected a balanced diet, cultivating and eating mainly local produce and high-quality foods. Furthermore, they developed habits and practices that allow them to enjoy eating food without any side effects. Unfortunately, the UK is not one of these places. But where is it in Europe that people eat the healthiest? Mediterranean diet - whole grains, a lot of vegetables and olive oil The Mediterranean diet, which is predominantly plant-based, is considered one of the healthiest. It is very popular around the world, but the countries which benefit from this cuisine on a daily basis include Italy, Greece, and Spain. The Mediterranean diet is rich in vegetables, fruits, whole grains, healthy snacks like nuts, healthy fats like olive oil, herbs and seafood. Many Mediterranean diet staples are low in calories and high in fibre. These foods help promote healthy weight management, low cholesterol levels and normal blood pressure. This type of diet prevents you from conditions like obesity, diabetes and heart disease. According to research by Harvard University, people who eat a Mediterranean diet have 25 per cent less risk of developing cardiovascular disease over the course of 12 years. Moreover, those who strictly followed this diet had a 24 per cent lower risk of cardiovascular disease and 23 per cent lower risk of premature death compared with those who had the lowest adherence to this diet. French diet - everything in moderation French cuisine is all about the perfect portion and quality. French people never overeat during a meal and keep their meals regular, which means they never skip them, but they choose products with high quality. This allows them to eat some 'forbidden' products rich in fats like cheese and butter, carbs like bread, or even meat, as they will always have them in moderation. Thanks to this habit of eating little or just enough, the numbers of obese people and those suffering from heart disease are pretty low in French society. The French don't eat junk food, deep-fried items or low-quality sweet snacks, which also has a great impact on their overall health and body weight management. Nordic diet - whole grain bread and seasonal produce The Nordic diet may not be as popular outside the North of Europe, but it's worth mentioning as the health of inhabitants of Norway, Sweden, Finland, and Denmark is not so bad either. The quality and nutritional profile of many Nordic staples is better than that of the British. People eat more seasonal produce, locally sourced vegetables and fruits, choose darker rye bread over white bread, and occasionally eat oily fish like salmon.

Where is olive oil from? Liquid gold - that's what Homer used to call olive oil in Ancient Greece. Olive oil has always been the most important ingredient of a healthy Mediterranean diet. Olive trees have grown for thousands of years around the Mediterranean Sea in Greece, Italy, Spain and Portugal. With hot and dry summers, the local climate of these countries is perfect for these resilient trees. Today, Greece is the biggest consumer of olive oil per capita (20l annually), following Italy (13l). Spain is the biggest producer of olive oil. However, Greece and Portugal produce olive oil of the best quality - the premium extra virgin olive oil with a rich, fruity aroma and less acidic flavour. How is olive oil made? Made from the fruits of the olive tree, olive oil is technically a juice. Harvesting takes place once a year, early in autumn, when the olives are fresh and at their best quality with low acidity levels. Then they are the most nutritious and contain the most antioxidants. The olives are crushed just like any other fruits. Olive oil, just like any juice, is best when it's cold pressed and fresh, and this is what we call extra virgin. What is extra virgin olive oil? Extra virgin olive oil is purely extracted from cold-pressed olives, and it's not blended with other oils. Non-extra virgin olive oil may include both cold-pressed and processed oils. Extra virgin olive oil means there were no chemicals used in the process of extracting the oil. When oil is cold-pressed, it means it was not heated over 27 °C during the production. This kind of olive oil contains more nutrients and vitamins. Why is extra virgin oil healthy? In recent years, the popularity of olive oil as a healthy ingredient has been growing, and many families around the world have a bottle of it in a kitchen cupboard. The fatty acid (oleic acid) in olive oil is mainly monounsaturated fat (73% while14% of the oil is saturated fat, and 11% is polyunsaturated). Olive oil contains omega-6, omega-3 fatty acids, vitamins E and K and lots of antioxidants which protect our cells from free radicals. The oleic acid can help reduce inflammation and have great effects on genes linked to cancer, minimising the risk of chronic diseases such as heart disease. Consuming olive oil is also not linked to weight gain. How to cook with olive oil? Although you can use it in many healthy recipes, including for sauténing and frying, olive oil loses some of its beneficial properties when cooked or warmed up. The best is to use olive oil for uncooked recipes such as salads, dressings and dips or just drizzle it on top of all kinds of dishes for a finishing touch. You can now buy Greek extra virgin olive oil at Wholefood Earth and enjoy the goodness of this liquid gold. Browse our collection of healthy oils! From hemp seed oil and flax seed oil to organic coconut oil, you will find a perfect option for your cooking and baking.

When you look at the oil shelf in a typical UK supermarket, you’re mostly seeing products that have been through a lot of stress. They’ve often been heated, chemically refined, and stripped of their natural character just to make them stay "shelf-stable" for years. But if you’re using oils from the Rawgorilla range, you’re dealing with something completely different. These are single-ingredient, cold-pressed, raw oils. Here is why that difference actually matters for your health and your cooking. 1. The ‘Cold-Pressed’ Difference The term "cold-pressed" isn't just a marketing buzzword; it’s a description of how the oil is extracted. Instead of using high heat or harsh chemicals to force the oil out of a fruit or seed, it is physically squeezed out at low temperatures. The Truth: High heat damages the delicate structure of healthy fats. By keeping things "raw," you preserve the vitamins (like Vitamin E) and the antioxidants that naturally protect the oil from going rancid. You get the nutrients exactly as the plant intended. 2. The Power of Single Ingredients In a world of "vegetable oil" blends, a single-ingredient oil is much more transparent. The Truth: When an oil is a blend, it’s often a mix of one high-quality oil and several cheaper, refined "filler" oils. With a single-ingredient oil—like pure Avocado, Walnut, or Hemp oil—you know exactly what you’re putting into your body. There are no hidden additives and no "mystery" fats. 3. Flavour That Actually Tastes Like Food If you’ve only ever used refined oils, you might be surprised to find that raw oils actually have a distinct taste. The Truth: Refined oils are "deodorised" (a process of heating the oil to strip away its smell and taste). Raw oils, however, carry the essence of the plant. A raw walnut oil tastes like real nuts; a raw hemp oil has a fresh, earthy note. This makes them a brilliant tool for adding depth to a dish, rather than just being something to grease a pan with. How to Use Them in Your Kitchen Because these oils are so high-quality, you want to treat them with a bit of respect. Don't Overheat Them: These oils are perfect for drizzling over steamed vegetables, mixing into salad dressings, or stirring into a finished soup. If you use a raw, cold-pressed oil for high-heat frying, you’re essentially burning away the nutrients you’ve paid for. Store Them Right: These oils are "alive." Keep them in a cool, dark cupboard—not right next to the hob where it gets hot—to keep those delicate fats stable and fresh. Choosing raw, single-ingredient oils is about moving away from industrial processing and getting back to basics. It’s about quality over quantity. A drizzle of a high-quality oil provides more biological benefit than a cup of cheap, refined "vegetable" oil. Shop the Rawgorilla Cold-Pressed Oil Range

If you spend any time on social media or reading health news, you’ve likely seen the headlines: "Seed oils are toxic," "Seed oils cause inflammation," or "Throw out your vegetable oil." It has become one of the most heated debates in the nutrition world. But when you strip away the viral videos and the "health-blogger" gossip, what does the actual science say? Are these oils really a hidden danger in your kitchen cupboard, or is it a case of mistaken identity? Here is the truth about the seed oil debate, explained without the hype. The Heart of the Debate: Omega-6 vs. Omega-3 The main argument against seed oils (like sunflower, rapeseed, or corn oil) is that they are high in Omega-6 fatty acids. Biologically, Omega-6 is "essential," meaning your body cannot make it yourself—you must eat it to survive. However, the modern UK diet is often heavily skewed. Because processed foods, ready meals, and fast-food fryers rely on cheap, refined oils, many of us are eating far more Omega-6 than the "anti-inflammatory" Omega-3s (found in flaxseeds, walnuts, and oily fish). The "debate" isn't really about the seeds themselves; it’s about this imbalance. When your system is flooded with Omega-6 and has very little Omega-3 to counter it, it can lead to a state where the body is more prone to inflammation. The Real Villain: Industrial Refining The biggest mistake in this debate is lumping all oils into one category. There is a massive biological difference between a seed crushed in a traditional press and an oil produced in an industrial factory. Refined Oils: Most "vegetable oils" found in supermarkets undergo a heavy industrial process. This involves high heat, chemical solvents (like hexane), bleaching, and deodorising. This process can damage the delicate fats, creating "trans fats" and oxidation before the bottle even reaches your cupboard. Cold-Pressed & Organic Oils: This is where the "toxic" argument falls apart. When a seed is cold-pressed (like organic cold-pressed rapeseed or sunflower oil), the oil is extracted using physical pressure only. No high heat, no chemicals. The nutrients, like Vitamin E and polyphenols, remain intact, protecting the oil from damage. Rapeseed Oil: The UK Staple In the UK, we produce a lot of rapeseed oil. If you buy the cheap, clear "vegetable oil" in a plastic bottle, you are getting the industrially refined version. However, Cold-Pressed Rapeseed Oil is actually highly regarded by nutritionists. It has a better balance of Omega-3 to Omega-6 than almost any other seed oil and a high "smoke point," meaning it doesn't break down easily when you cook with it. How to Navigate the Cupboard You don't need to be afraid of seeds, but you should be picky about your oils. Here is the common-sense approach: Ditch the Refined "Vegetable" Oils: If the ingredients list just says "vegetable oil" and it’s in a clear plastic bottle, it’s likely been heavily processed. Stick to Cold-Pressed & Organic: Look for these words on the label. It’s your guarantee that the oil hasn't been chemically altered. Prioritise Whole Seeds: You get the best version of these fats when you eat the whole seed (like sunflower seeds or pumpkin seeds). Why? Because the Fibre Matrix protects the oils and ensures they are absorbed slowly and safely. Watch the Heat: Even a "healthy" cold-pressed oil can become harmful if you heat it until it smokes. Match your oil to your cooking method. Seed oils aren't "poison," but industrial processing is a problem. A handful of organic sunflower seeds or a drizzle of cold-pressed flax oil is a world away from the degraded oils found in a bag of crisps. By choosing high-quality, minimally processed staples, you aren't just avoiding "toxins"—you’re giving your body the essential fats it needs to function properly.

Where are olives from? There are over 800 million olive trees planted worldwide. There are more olive trees and people in Greece. It is estimated over 170 million trees are planted in Greece, while the population is only about 10.4 million people. The average life of an olive tree is between 300 and 600 years. One of the oldest olive trees in the world is on the island of Crete in Greece. It is about 4,000 years old and is still producing olives. People who live in southern European countries like Italy, Greece or Portugal consume olives and extra virgin olive oil every day. Why olives have different colours? Olives are considered fruits from the olive tree. They can be distinguish by colour, size and shape. The olives get their colour from the moment they are picked from the tree. The olive tree always gives green olives and then they change the colour as the mature, so they become darker and softer. The colours may vary from light purple to dark purple and black. All the green olives that stay on the tree will eventually become black. Most of the olives are picked green as they are less bitter and contain more oil. Why olives have different sizes? The size of an olive depend on the variety. You will see the final shape of the fruit when the ripening period approaches. Some varieties provide fruits that are very large (even 6 times larger than the small ones) like the Sicilian variety Castelvetrano and some are just always very small like other Italian varieties Casaliva and Taggiasche. The large size olives varieties with a sweet flavour are more popular as healthy snacks. Why are olives so crucial in the Mediterranean diet? Olives are a food of an amazing nutritional value. Olives are considered fatty fruits, but 70% of this fat is healthy monounsaturated fat. Olives are packed with nutrients and have lots of health benefits: Rich in antioxidants Rich in vitamins Cholesterol-free Source of healthy mono-saturated fats Low calorie Low in saturated fats The vitamins and antioxidants found in olives may provide essential health benefits. Olives are a great source of vitamin E, which can improve skin health and help your immune system. Some studies have shown that olives may protect against osteoporosis, in which bones weaken.

Extra virgin olive oil Nutrition experts consider extra virgin olive oil as one of the healthiest and the most versatile to consume and cook with. The highest quality olive oil should be extra virgin which means it is unrefined and unprocessed. Extra virgin olive has lots of health benefits. It is packed with monounsaturated fats and some polyunsaturated fatty acids linked to better heart health. The best way to eat olive oil is to add it cold to your dishes, as dressings for salads, pestos, for topping and drizzling. You can use olive oil for cooking at low and medium-high temperatures as it has a relatively lower smoke point compared to other oils. Don't use it for high heat frying and cooking. It is a good option for baking though. Flaxseed oil Flaxseed oil otherwise known as linseed oil is extracted from flaxseeds. It is high in omega 3 fatty acids that are vital for your physical and mental health. Flaxseed oil may help reduce cholesterol, blood pressure, inflamation and the risk of diabetes. as well as improve regularity. Flaxseed oil has a very low smoke point, which means it shouldn't be used for cooking. Use it for dressing and drizzling on top of the veggies, oatmeal, cereals smoothies. Store it at a low temperature and a dark place, ideally in a fridge. Sunflower oil Sunflower oil is derived from sunflower seeds. It is rich in vitamin E, which is responsible for fighting free radicals. One tablespoon of sunflower oil covers 28% of your daily recommendation for this vitamin. Sunflower oil is also great for cooking. It has almost no flavour and a very high smoking point. It can be used for cooking on high heat, for example, deep frying. Sunflower oil should be consumed in moderation as it also contains a lot of omega-6 fatty acids. The body needs them, but consuming too much omega-6s can cause inflammation, so you should balance them with omega-3s fatty acids. Sunflower oils tend to be heavily processed so always choose cold-pressed sunflower oil for the best health benefits. Rapeseed oil Rapeseed oil, also known as canola oil, is derived from a flowering plant. It contains a great amount of monounsaturated fats and some polyunsaturated fats. Rapeseed oil has the least amount of saturated fats from all vegetable oils. It has a high smoke point, which means it is suitable for high-temperature cooking and frying. Rapeseed similarly to sunflower oil can be processed so remember to always choose cold-pressed rapeseed oil. Avocado oil Avocado unrefined oil is another healthy option. It ir rich in vitamin E and contains monounsaturated and a lot of polyunsaturated acids. Avocado oil doesn't have much flavour, so it is also a good option for cooking and dressing salads. It can be used for cooking in higher temperatures than olive oil as it has a higher smoking point. You can use it safely for stir fries. Sesame oil Sesame oil has a very strong flavour. It contains both monounsaturated and polyunsaturated fatty acids. It has a higher smoke point and can be used for high-temperature cooking like frying. Pumpkin seed oil Hemp seed oil