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   The region of AVIA is known for it's mild climate which is due to its geological conditions as well as extensive sunshine (approx. 3,000 hrs/year).
   The name of AVIA is derived from mythology. She was the wet nurse of Hercules' son "Ghlinos", according to Homer, who came to the area in the 11th century B.C. and founded a temple in Hercules' honor.
   The olive has been cultivated here for thousands of years. Today it remains, for all of us, a symbol. The olive and its oil are associated with light, fertility, purity and human virtues.
   The ability of olive oil to feed the soul and brighten the hearth, its culinary and cosmetic qualities, as well as therapeutic traits, are known all over the world. AVIA olive oil is cold pressed and is distinguished by it's brilliant color, rich flavor and unique aroma of freshness yielded by the Koronian olive variety.
   The olive and olive oil, for us the olive producers, constitutes a very important part of our cultural heritage.

   Ten points on extra virgin olive oil that the health conscious should be aware of:
  1. Nutritionists and scientists support olive oil's culinary superiority compared with fats as butter and margarine and it is considered as a major component of the traditional Mediterranean diet.
  2. Unlike different oils and fats, olive oil is the best oil to use in frying since it can withstand with temperatures as high as 210 °C without significant alterations in its physiochemical composition.
  3. Frying foods in olive oil, offers great potential of improving the quality and quantity of fat intake.
  4. For a healthier diet raw olive oil can be used on cooked food, this has the additional benefit of enhancing the flavor of the food.
  5. Mixed with various herbs and seasonings it can be used as a salad dressing for a vast array of dishes (meat, fish, etc.) and salads.
  6. Its aromatic substances and organoleptic properties have a positive effect on digestion.
  7. Scientific research has shown that unlike fatty acids oleic acids coming from olive oil are used up quickly as an energy source and are not readily converted to body fat.
  8. It has beneficiary effects on the nervous system's development and functioning.
  9. Experimental studies favour the view that olive oil's high range of protective substances lends it a top ranking amongst edible oils, as regards protection from cardiovascular diseases and reduces the risk of breast and stomach cancer. Experiments recorded a significant decrease in undesirable LDL cholesterol levels and a rise in protective HDL "the good" cholesterol.
  10. Olive oil is monounsaturated and scientific studies have shown that a diet in which there is a predominance of monounsaturated, is necessary for the healthy development of infants and children.