Inspired by our daughter's name "Lydia"
and the Greek word "Elia" (Olive).
Extra virgin olive oil is a key element and fundamental component of the Mediterranean diet, one of the healthiest source of nutrition worldwide.
It excels among any other oil, since it is produced using natural methods and does not contain impurities.
It is rich in monounsaturated fatty acids, the main form of fat that should be received daily, beneficial for cardiovascular health and the prevention of type II diabetes.
Contains fat-soluble vitamins A, E and K, and also helps with the absorption of other fat-soluble vitamins.
Rich in polyphenols, substances with antioxidant action that protect against oxidative stress and cancer.
Contains oleokanthal, an antioxidant that reduces inflammation and strengthens the immune system.
Extra virgin olive oil is the best choice for cooking even at high temperatures, since due to its components it is very durable.
MSc Dietitian – Nutritionist Postgraduate Diploma in Nutrition and Public Health.
Specialized in infant and child nutrition
Child health facts
Extra virgin olive oil is loaded with monounsaturated fats (oleic acid) and polyunsaturated fats (linoleic acid) which have been proven to also be found in breast milk in similar analogies.
This surprising fact proves that olive oil is an excellent substitute for the existing fats found in breast milk.
It is essential for babies to obtain these healthy fats daily, as they contribute to proper development of the brain as well as correct functionality of organs and systems of the human body. For this reason it is strongly recommended to use olive oil as soon as babies begin solids at about 6 months old.
In Greece it is highly recommended by pediatricians and child dietitians to drizzle 1-2 teaspoons raw high quality extra olive oil on babies meals daily.
In homemade purees or on top of eggs, meats, fruits and cooked vegetables.