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Olives are harvested when they are premature green in october/november. Once the olives are harvested the mechanical cold extraction process produces the olive fruit juice ( extra virgin olive oil ) The extra virgin olive oil is stored in large stainless steel tanks for 8-12 weeks in order for the oil to settle. This allows the olive fruit pulp to sediment at the bottom of the tanks.

Only after settling the olive oil is then available for bottling in January/February. Once bottled and packaged the oil is placed in a shipping container for delivery to Australia. Our shipping container is strategically placed beneath and surrounded by other shipping containers which provide shelter and insulation from the sun whilst in transit ! The journey from Greece to Australia takes 4-8 weeks arriving in Australia in march/april. Once the shipment arrives at the local port the shipment requires customs clearance which occurs within 24/48 hours. Once clearance has been obtained the shipment is then delivered to Spartan Health Foods within 24 hours of clearance.

Loutraki Oil Company producer’s of ELEA OLIVE OIL is the leading olive oil exporter in Greece with many years experience in production and export.

Spartan Health Foods and the people of Australia can be assured of a professional and seasoned olive oil supply that will exceed all international olive oil requirements.

Extra Virgin Olive oil definition



Cooking with olive oil facts





Greece Koroneiki harvesting schedule October/November

Green unripened olive extra virgin olive oil characteristics

Aroma – Grassy/Fruity
Taste – Grassy/green flavour with pungent/peppery after taste
– Higher in antioxidants and polyphenols
– Produce’s less volume of olive oil
– Better shelf life
– Lower in acidity and peroxide
– Healthier than late harvest olive oil
– Golden green in colour
– Favoured by olive oil experts


Greece Koroneiki harvesting schedule January/February


Dark ripened olive extra virgin olive oil characteristic’s

Aroma is bland
Taste – buttery/nutty mild flavour
Taste – NO grassy/green or pungent peppery kick
– Poorer shelf life
– Higher in acidity and peroxide
– Higher yield producing more olive oil
– Less healthier than green early harvest unripened olive oil
– Yellow in colour
– Preferred by 75% of olive oil consumers judging by taste

More about Olive Oil

Olive oil is has been used in cooking for hundreds of years, and organic olive oil is considered the most desirable of all oils when it comes to its nutritional benefits. The organic olive oil has a multitude of benefits, and by choosing organic olive oil you get the most benefits of the oil without the addition of any unnatural synthetic agricultural chemicals.

Organic olive oil is “cold-pressed”, a process whereby the olive is crushed between large stone rollers. This keeps the process natural, and is the optimal way to extract the oil from the olives. Richer in taste and colour to the non-organic olive oil variety, organic olive oil is favoured over others varieties.

Organic olive oil is rich in Vitamin E, a powerful anti-oxidant that prevents and helps repair damage from free radicals. It also protects against cancer and heart diseases. The recommended daily intake for adults in 15mg, and 100ml of olive oil contains 19mg of Vitamin E.

Organic olive oil is high in monounsaturated fats. This is needed by the body to function properly, and is known in medical circles as the “good” fat. Monounsaturated fat is highly beneficial to the heart and cardiovascular system, and helps to prevent heart diseases and stroke. This is done by lowering levels of LDL cholesterol, considered the “bad” cholesterol, while increasing the “good” HDL levels. People in countries where a large amount of olive oil is consumed can bear testament to the advantages of monounsaturated fat.

ELEA® extra virgin olive oil is high in Vitamins A and E and contains a high percentage of monounsaturated fatty acids (79 %).

Organic olive oil has been shown to be highly beneficial to those who suffer stomach ulcers and other gastrointestinal ailments. Organic olive oil is very effective in inducing pancreatic hormones and bile in the stomach, thus preventing the formation of gallstones

Organic olive oil is also much kinder to the environment: there isn’t the damage you would associate with mass-produced farming. Often pesticides and other chemicals are washed into the water table, and other large bodies of water. This in turn affects the environment, and large-scale olive oil agriculture can devastate the local environment through soil erosion and desertification.

In large-scale farming, machinery is used to pick the olives, and oil is extracted in large batches through heat technology in an effort to reduce time and manpower. Traditionally, in contrast, most organic olive farms are family-managed. The olive groves are often hundreds of years old, the fruit hand-picked, and the oil is extracted by age-old “cold-pressed” methods, thereby retaining quality, flavours, and all the nutrients intrinsic to the olive. Pesticides and additives are never used, and this in turn enhances flavour and bouquet as well as being much gentler on the environment.