Extra Virgin Olive Oil

The main objective of VI.EL.THA. is the production of "Cardiofilo" and "Chrysolado" olive oils. The characteristics of the olive oil we produce are its thin texture and its yellow (golden) colour. You can read elsewhere in our website that these features are due to the olive variety from which we produce our olive oil.
Another feature of our olive oil is the low levels of saturated fatty acids (which are bad for our health) and the high levels of monounsaturated and polyunsaturated fatty acids, which are the good and health protecting fatty acids.

This compound prevents our olive oil from freezing when is kept in the refrigerator.

chrisbottleskardbottlesCardiofilo is an extra virgin olive oil produced exclusively on the island of Thassos from organically cultivated olive trees of local variety. Our olive oil has higher concentration in elements due to the fact that the olive plantations are not intensively cultivated. As a result, its colour is dull and demonstrates the density of its components. Available in bottle packaging type Marasca of 250ml, 500ml, 750ml, and in containers of 3000 and 5000ml.

Chrysolado is an extra virgin olive oil produced exclusively on the island of Thasos from conventionally cultivated olive trees of a local variety. Available in bottle packaging type Marasca of 250ml, 500ml, 750ml, and in containers of 3lt and 5lt.


(Conventionally cultivated extra Virgin Olive Oil)

Bottles (type maraska)

Small stainless steel Cans

Big stainless steel Cans


(organically cultivated extra Virgin Olive Oil)

Bottles (type maraska)

Small stainless steel Cans

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Big stainless steel Cans



Aromatic olive-oils


Thassos is an island rich in aromatic plants with many different uses related to good health and taste needs. For this reason, we have decided to create products containing Chrysolado and aromatic plants. For now, we have used Fennel and Rosemary. There are more to follow, such as Basil, Mint, Oregano, Louisa and more.



valsamelaioEver since the time of Hippocrates, a blend of olive oil and balsamic herb was used for treating skin diseases and skin wounds in general. Balsamic herb is also known in Greek as spathochorto.

Common name in English language: ST. JOHN'S WORT OIL
Common name in German language: JOHANNISKRAUT OEL

FAMILY: Hypericaceae

SCIENTIFIC NAME: Hypericum perforatum L.

COMMON NAME (in Greek): Balm, balsamic herb, Leichenochorto, Perike, Chelonochorto, Kopsovotano, Pseirovotano, Spathochorto, the Baptist's herb.

DESCRIPTION: It is a perennial plant. It is aromatic and pharmaceutical, native to Europe and Greece, about 60cm tall. Its stem is erect, strong and many-branched. The leaves are small, elongated, egg-shaped and dotted. Its flowers are golden-yellow and arranged in inflorescence a lax cyme.


FLOWERING TIME: Blooming begins in June and lasts until September.

COLLECTION: When the plant is in full blossom, the part above the ground is collected.

COMPONENTS: Glycosides, Flavonoids (and rutin), Volatile oils, Tannins, Resins, Rutins. Since the ancient times, the fathers of Medical Science, Hippocrates and Dioscourides, would prepare it and use it for treating several of their patients. Today the use of this herb is once again spread worldwide due to scientific confirmation of its curing properties and its minor or none at all side effects.

CURING PROPERTIES OF THE PLANT: The part of the balsamic herb which is above the earth is considered: Analgesic-Painkiller, Anthelmintic (treats digestive tract worms), Antipyretic, Antiseptic, Anti-inflammatory (treats burns), Anti-expectorant (treats phlegm), Stimulant, Regulating menstruation, Healing (treats wounds), Astringent (treats diarrhea) and Tonic for restoration of the nervous system.

USES OF BALSAMIC OIL: Balsamic oil produced from extraction is applied externally (simple application) for:

  1. relieving from irritations-inflammations
  2. Healing various wounds (caused either by injuries or immobility in bed)
  3. Skin diseases
  4. Treating hemorrhoids

APPLICATION OF BALSAMIC OIL: After cleansing thoroughly the area presenting a problem, apply enough amount of balsamic oil until the area becomes oily. Afterwards, leave the oil for a while (30-60min) until it is absorbed. The use of balsamic oil should be done daily, twice or three times a day, until the problem is eliminated. Then, you will see for yourselves the therapeutic properties of the balsamic herb when used as a pharmaceutical plant in the balsamic oil.

WARNING: The use of balsamic oil is indicated only when there is not direct sun exposure because it contains hypericin which is photosensitive. Therefore you should use it mainly during night hours.




Edible Olives and Olive Paste

altThe production of edible olives were driven to use methods from the past and nature, and our products to meet the nutritional needs of those who love the edible olive, but the doctor forbids them to eat salt for health or disease prevention.

The olives which our company produces are:

  1. The Green Smashed Olive or "KLASTADA."
  2. The Black Olive "Throumba of Thassos" of Protected Geographical Indication (PGI) 3. The unsalted Black Olive "Throumba of Thassos" (patent for the production of edible "unsalted" olive from Hellenic Industrial Property Organisation)

In the manufacturing process of edible olives we have used the principle of local production methods. So for the Green Smashed Olive (KLASTADA, name derives from the ancient Greek word "klazo" ie smash) the method we use to get the bitterness out is the stay of the olives in drinking water with frequent water changes, and then putting them in a little saline, that is acidic, with aromatic plants.

For the Black Olive "Throumba of Thassos", the mature olive production process is the same that had our ancestors, ie putting the olives in salt, draining the fluids and then washing them, so that the salt content is very small (2 -3%).

For the production of edible unsalted Black Olive "Throumba" we did the reproduction conditions of nature and thus have edible savory with 0% added salt. For this product we have gotten a patent from Hellenic Industrial Property Organisation.

Using all the tastefull types of edible olives we have an advanced production of excellent handmade Olive paste.

The pastes are available:

  1. Green olives
  2. Dry Black Olive "Throumba of Thassos"
  3. Unsalted Black Olive "Throumba of Thassos"
  4. Spicy Olive paste.



Fertilizer (compost)

A fundamental principle of our company is the respect for the environment and faith in the principles of sustainable development.

Therefore, we have placed special emphasis on the olive mill waste management by including in our investments the installation of a waste processing unit for converting waste into a compost (natural fertilizer), even though this investment is not profitable by modern means.

By olive processing, aside from olive oil, we also extract the olive pomace which consists

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