WELCOME TO ELEMHO S.A
ELEMHO S.A is dedicated to making the finest products that Creta has to offer, available to consumers around the world. We produce the most qualify olive oils and we are proud to offer them at the most available prices.You are not going to find thousands of products, but we believe that those that are available are in position to pleasure your demands.We are interesting to bring you the finest and most qualify olive oil, that is based in Creta that stand-out and stock only the best of the best.We are able and proud to provide our clients with the most competitive prices for the best quality Extra Virgin Olive oil of CRETAN ORIGIN namely, as well Olive oil and Olive Pomace oil, AND THE MOST PROFITABLE AND PROSPEROUS COOPERATION. Elemho S.A for all the above reasons is currently offers the following products."Alexandros" extra virgin olive oil. - an extra ordinary and qualify olive oil that made
to observe your demands."Kritiko Liotopi" extra virgin olive oil - the olive oil that is being used for all tastes."Nostos" olive oil - the olive oil that won your demands with it flavor taste."Nostos" olive pomace oil,- that produce under specific pressed to enjoy the flavor and aroma to all uses."Alexandros" olive pomace oil - with different taste from other in its category, make impressions.
Unbeatable quality, incredible prices, Elemho S.A is able to set the standards to Greek exports.
FEW WORDS ABOUT US
ELEMHO S.A.- Oleaginous products, is a Greek manufacturing company, established on 1998, dealing with standardization and export of olive oil and seed oil products.
Our head-office is located in Athens, the factory in industrial area of Thiva, 100km northern of Athens, while our branch operates in the island of Crete, in the well-known KISAMOS REGION, homeland of the finest quality Extra Virgin Olive oil worldwide.
Our export department is located in Athens headquarters, dealing with trading of our packed products, while our branch in Crete collects and supplies our production with the Extra Virgin olive oil and at the same time deals with bulk trading both in Greece and abroad.
Since 1998, year of the company's setup, we have expanded our international activities (exports) worldwide, establishing fruitful business networks, via agents and distributors/importers, in South East Asia and Australia, U.S.A and Canada as well as in European countries too.
Our range of products, Extra Virgin Olive Oil, Pure Olive oil, Olive Pomace oil, under the brand names: "KRITIKO LIOTOPI", "NOSTOS", "ALEXANDROS", "RODON", "ESTELLA" are quite popular among the consumers of the above mentioned country/ regions.
Kindly also note, that our company has a remarkable number of clients producing, exclusively for them, olive oil products under "private label". Members of PRIVATE LABEL MANUFACTURERS ASSOCIATION (PLMA), based in New York, USA.
We are members of all foreign Chambers of Commerce, operating in Greece, member of Association of Greek Manufacturers of Standardization and Export of Olive oil (SEVITEL), member of Greek Handicrafts Chamber of Commerce (BEA), and member of Greek Chamber of Industry and Commerce (EBEA).
Our product capacity covers approximately 80MT every 16 hours while our annual turnover is growing up rapidly. From EURO M 5,0 in 1999 to EURO M 5,5 in 2000 with a forecast of EURO M 6,0 in 2001, with exports to cover the 60%-70%.
Moreover, the company's care for the protection of environment, has been leading our production policy towards the adoption of modern methods in bottling and packaging in special designed glass bottles and tin cans that also ensure the product with its traditional purity.
Since 2/3/2001 ELEMHO S.A. has established a Quality Management System in accordance with ISO 9001 as well as a Food Safety Management System, HAZARD ANALYSIS AND CRITICAL CONTROL POINTS.
THE TREE AND THE OLIVE
It was born thousand years ago, the tree with the most particularly characteristicsof the Mediterranean region and of very ancient origin. It grew somewhere near to Asia, where it was extremely abundant. It have spread from Syria to Greece "via Anatolia" and after to all Mediterranean Basin. Its cultivation developed considerably and spreading from the Island of Crete towards Egypt, between the 7th and 3rd century B.C. where ancient philosophers, physicians and historians undertook its botanical classifications and referred to the curative properties of olive oil, and its history, while Aristotle who lived in Athens elevated olive cultivation to a science.Ancient Greeks consider Pallas Athena, the Goddess of peace and wisdom, born miraculously from the forehead of her father, Zeus after he swallowed the pregnant Metis, to be the fountainhead of the olive tree. Cecrops founded a small colony in Attica in the 17th century B.C., which attracted the inhabitants of the area who had been nomads until then.Athena and Poseidon disputed the honor of giving the town its name, and so the assembly of gods agreed to grant that honor to whichever of the two contestants provided the most useful invention.
Poseidon brought a magnificent horse, "beautiful, swift capable of pulling heavy chariots and winning in combat". Athena made sprout an olive oil tree "capable of giving a flame for lighting up the night; of soothing wounds; of being a precious food, both rich in flavor and a source of energy". The people considered the olive tree to be of greater use to man, thus granting Athena sovereigntyover the region and over the city which bears her name.The olive tree that sprouted in the Acropolis was surrounded to its defense. When enemies approached, all the citizens gathered inside the walls, closeUntil then only virgins and chaste men, were entrusted with tending olive groves.olive trees to the olive tree, until the danger had passed.
Some 700 years B.C. Thales ofMiletus predicted that oil production was going to be extraordinary, thanks to certain observations that he made from the stars. He leased the region's mills and though his monopoly earned a fabulous profit.
He was one of the first people to trade in oil.
Olive oil and health
The olive-oil falls in the broad chemical category of "Fats & Oils", or Lipids, which are divided into two large sub-categories depending on their contents in fatty acids:
Saturated Fatty acids, that are all animal fats.
Unsaturated Fatty acids, which come from plants, also divided in 2 smaller categories:
Poly-unsaturated Fatty acids: these are essential to our body, which does not produce them, but takes them in from various oils contained in food.
Mono-unsaturated Fatty acids: principally oil acid, which is the key constituent of the olive- oil.
The olive-oil consists of fatty acids of all 3 categories, but characteristically it contains a high percentage of mono-unsaturated oil acid. Moreover, the olive-oil contains a considerable amount of vitamin E (a-tocopherol), and provitamin A (carotene).
FULL OF QUALITIES
A. Frying: Thanks to its composition, the olive-oil is very resistant to heat. So, it can reach 210oC without being decomposed, unlike other vegetable oils or butters that cannot stand high temperatures. Knowing the frying temperature to be 180oC, we gather from the table below showing decomposition temperatures for different fatty stuffs, that olive-oil is preferable in frying.
B. Sustenance: The olive-oil gives us just as many calories as all vegetable oils give, but not more than that, as is perhaps an wrong view. Thus, 1 gram of olive-oil gives 9 calories, even wholesome ones.
C. Vitamin E: The olive-oil contains substantial amounts of vitamin E which protects fatty acids from oxidation. It is essential to all ages, especially to pregnant women and those in the nursing period.
D. Not Rancid: Provided the olive-oil is stored cool, in opaque containers that do not let light in, does not get rancid, contrary to other vegetable oils, but only after a very, very long time.
Pork Fat 180o
Soya, Helianthus oils 170o
There are ten points that all of us must have in mind and use them on the everyday basis. They help us not only to get more familiar with it, but also to make good of its astonishing qualities for a hygienic diet, that is essential to the modern man.
FULL OF QUALITIES
It can take the place of butter in cookery.
By its nature, it's the best oil in frying.
For an even hygienic diet, it can be added at the end of cooking.
Mixed with various aromatics (garlic, pepper-plant, estrangon, clove, origanum, basil, mint, etc) it can substitute ready-made sauces in salads, fish, or meat.
Not only is it not heavy, but is also easy to digest.
Does not put on fats more than other oils, as it gives exactly the same calories.
Helps in a proper development of the nervous system.
Helps preventing cardiovascular diseases.
Olive-oil means bodily as well as mental health.
Olive-oil plays a significant part in developping a balanced diet for man.
OLIVE-OIL: No. 1 IN PREVENTION
The olive-oil is a source of health and of life. It is a rich natural product that not only nurishes us properly, but it also helps in the prevention of many illnesses. Olive-oil must then be seen as a preventive means for keeping ourselves, our children but also the older people, healthy. Its role has been proven to be significant in 5 major areas:
I. Arteriosclerosis and cardiovascular diseases
Poor nutrition, rich in saturated fatty acids (animal fats) results in risen cholesterin and triglycerides. This in turn leads to arteriosclerosis and cardiovascular diseases. On the contrary, consumption of mono-unsaturates (olive-oil) reduces cholesterin. Medical studies have shown that in Mediterranean countries, where olive-oil consumption is high, the incidence of cardiovascular problems is lower than in the countries of the North, where consumption of animal fat is increased. Accordingly, one of EU's aims is to direct the North Europeans rather to olive-oil. To make them familiar with it, to persuade them to use it, to love it and to recognize it as being a unique nutritious element in modern healthy diet.
Olive-oil has been proven to be instrumental in metabolism balance and the body's growth, being that its composition "matches" most the fatty elements contained in the body, which makes it being absorbed easier than other oils. For, unlike poly=unsaturated fats, it facilitates fat-soluble vitamins' transfer within the body, and helps significantly in bone growth. All these things are quite essential for child's development, which must be accustomed to the rich flavour of the olive-oil from an early age.
Contrary to an wrong theory which may have caused controversy, the olive-oil does good to the old-aged as well. Thanks to its vitamin E, a natural anti-oxidant factor, the olive-oil delays changes in cell membrances that lead to natural aging. This is why the old ones should care to take in more olive-oil.
IV. Digestive system
The olive-oil protects the mucosa of the digestive canal, interferes with the overproduction of hydrochloric acid (and pepsin), thereby reducing the chances of ulcer creation. Moreover, it is the best natural means to fight constipation.
V. Liver problems
Being perfectly tolerable to the body, unlike certain drugs, the olive-oil plays a significant role in the treatment of bile diseases. According to recent medical studies, the olive-oil appears to act inhibitively in the formation of gallstone.
...AND HEALTHY DIET What's our diet style today? Usually, most of us follow the wrong diet. Of course, blamable are the "modern" food products, fast-and-handy food, the modern style of life. Sitting and.. toast in the office, biscuits and chocolate during break, salties and alcoholics while watching TV. Yet, we ask ourselves why we get fatty, why we live under strain, why we suffer from heart or arteriosclerosis. How should we diet ourselves? Since the office and TV are unavoidable things, we should take some measures for ourselves and our children, first, by observing a proper diet style. This is dictated:
i. by the calorie needs we have, depending on the work, or sports, we are doing, And
ii. by the proper contents in carbohydrates, proteins, and lipids. According to studies performed by the World Health Organization, the nurishing requirements for an adult, are as follows: 59% (carbohydrates), 11% (pro- teins), 30% (lipids).
Lipids must make 30% of the total, and of these each category of fatty acids to be 1/3.
How can we keep the appropriate analogy?
Simply, by reducing animal fats, and increasing olive-oil intake. In many a food we can substitute olive-oil for butter, to reduce meat intake and to increase "oily" food. To avoid fatty meat and prefer instead fish or chicken. We must learn to give food taste by adding oil plus various spices, instead of using fresh butter, milk-cream or bacon.
NOSTOS OLIVE OIL
Pure olive oil of excellent quality from Kissamos' town, Creta. Low acidity, up to 0,1 degree, very tasteful, goes well for every use.The olive oil which goes back to tradition.
It is especially recommended for all kinds of deep fryers.
OLIVE POMACE OIL "ALEXANDROS"
The second pomace oil in range of our production, that caries out the most qualify taste form others. Goes pretty well with different tastes because of it category.
EXTRA VIRGIN OLIVE OIL "KRITIKO LIOTOPI"
The Mediterranean miracle, with the most spectacular taste kritiko liotopi with acidity 0-1o degree, goes well with salads, fish and meats.
OLIVE OIL "ALEXANDROS"
Fine and ordinary with a pleasure flavor, bodied gourmet Greek olive oil under naturally cold pressed and acidity of 0-1o is used for all cases and tastes.