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Olive oil, olives, wild oregano, and wild bay leaves have all been shown to contain phytochemicals that fight cancer, bacteria, viruses, fungi, and protozoa that are harmful to our bodies.  Olives and olive oil are best eaten raw and cold pressed. 

There are 3 ways we prepare wild oregano and bay leaves:

Putting them in hot water to drink as an herbal tea.  The water can be replaced and the herbs can be boilded again for 20 minutes in a rolling boil the second day, for additional benefits.  The herbs can be boiled again a third time, and we can drink the last of the valuable phytochemicals that the herbs contain.  Light boiling first places the more volatile phytochemicals in to solution for drinking.  Heavy boiling next gets the more stable phytochemicals in to the tea.  Breathing deeply above the boiling tea gets the lungs and sinuses full of moisture and the phytochemicals that have been proven to fight viruses, bacteria, cancer, etc.

Grinding the herbs and placing in olive oil for a month, then massaging the oil into your skin.  This allows unheated phytochemicals into the blood before stomach acids and digestive fluids change them.  The remaining herbs can still be made into tea after some of the raw phytochemicals have diffused into the oil.  The small amount of olive oil in the tea will make it taste better anyway.


Eating the herbs in salads, on vegetables, meat, and on pasta, like most people do with herbs such as black pepper and oregano.

Which allows the best absorption of the phytochemicals in the herbs ?  I am guessing through the skin since there is minimal heating and contact with digestive fluids.  Although boiling gets the most phytochemicals into solution, it also changes them when heating.  Your guess may be as good as mine.  There are over 5000 different phytochemicals in wild oregano, so the chemical considerations are far more complex than I care to study scientifically. 

We believe fasting on herbal teas is the most effective method of killing cancer cells in your body, and preventing strokes, diabetes, and heart issues.  The fathers of western medicine believed that nothing strengthens our bodies like water fasting for over 3 days.  Ketosis starves cancer cells while strengthening our systems and our cells.  This knowledge could save us over 99% of our specialized health costs, if widespread.

We recommend often replacing some animal products in your diet with root vegetables covered in raw olive oil and wild-picked herbs.  Eating our leafy greens and root vegetables with over a liter of olive oil per week has brought us amazing health benefits including great skin, hair, and weight loss.  We pour unheated olive oil over most of our food after getting the food to the table, so the oil has never been heated.  Ensuring over 30 percent of our calories are from healthy fats allows proper digestion and a satisfied feeling of fullness after meals.  Imagine making healthy mayonnaise at home that you can eat a liter of each week with carrots, celery, and other vegetables.  Imagine french fries that are healthy and more delicious; or baked potatoes, beets, yams, eggplants, wild greens, and squash that are sensationally sweet tasting.  You could have it all. 


We offer a small-farm traditional Kalamata olive oil with a sweet, buttery smell and a rich, herby, peppery flavor.  Known to be the world's best quality since ancient times, our oil is from mature trees only naturally fertilized by grazing animals.  Our small family orchards are just 40 km north of Kalamata beach in rural southern Greece.  Our guests have found our ancient village such a stunning place, that we now also offer educational tours to our area to share our proven sustainable farming methods and the unbelievable ancient artifacts that surround us in far southern Greece.  

The reason our region produces oil of higher quality than most is in the adjacent mountain wilderness.  The foothills fortify the soil each winter during the heavy rains.  The mountain soil is made rich by the wild acorns and other wild mountain tree products composted by the grazing animals.  A great deal of minerals also flow into this soil from the limestone mountaintop terrain that is naturally slowly dissolving into the winter rainfall.


Shipping worldwide is possible during the cool winter months, and shipping is very quick and inexpensive within Europe.  We can also drop off products in Munich on sundays, or you can pick up at our storage area 50 meters from S-bahn station in Eching, north of Munich, Germany.


We also collect wild herbs on secluded hilltops near Kalamata at elevations above 800 meters, including oregano, bay leaves, mountain tea, and thyme.  We offer these for 10 euro / 50 grams (fills a 700 ml glass jar), or 100 euro / kilo.  Larger orders allow lower wholesale prices.


We wish you happiness, healthy, delectable eating and well-being,

the Kapernekas family

Why bother finding premium Olive Oil and wild herbs ?


Ancient Greek medical experts, such as Hippocrates, Galen, Herophilus and Erasistratus, warned that health is most dependent on stress and diet.  Foremost in their dietary guidelines was that we consume over, very roughly, 30 to 35 percent of our calories in healthy fats.  Fats are the most important factor to proper digestion, but they should not be confused with the toxic processed fats found in fast food and grocery stores.   Healthy fats are found in unheated and unprocessed plant fats in fruit, seeds and nuts.


You Can Safely Cook With Olive Oil !!!

It turns out that olive oil, which contains mostly monounsaturated fatty acids (only one double bond), is highly resistant to heat.  After cooking with olive oil at 180 degrees Celsius (356 degrees Fahrenheit) for 36 hours, analyses have shown that olive oil is highly resistant to heat damage.  When using olive oil for frying, it takes approximately 27 hours for it to reach damage levels that are harmful.  In other words, olive oil is very safe for cooking, even at a fairly high heat.

After cooking oils at very high heat for a long time, fatty acids can oxidize.  That is, they react with oxygen and become damaged.  It is mostly the double bonds in the fatty acid molecules that are damaged.  Thus, polyunsaturated fats (many double bonds) are more sensitive to heat.

Why Olive Oil Is So Healthy

Olive oil is full of polyphenols, a type of potent antioxidant that protects your cells from the common everyday oxidative damage that causes so many issues.  Polyphenols improve mental acquisition (learning and memory), bone and digestive health, and help fight cancer and Alzheimer's disease.  Olive oil is also definitely a "superfood" regarding heart health.  The many benefits of this vegan fat are among the few things that most nutrition experts actually agree on, which is rare. 


It is extremely important to find pure, chemical-free olive oil.  That is, olive oil without chemical fertilizers and pesticides, that also hasn't been diluted with other oils.  We recommend you buy olive oil directly from a small producer you can meet.

Antioxidants are highly sensitive to heat.  Most corporate olive oils sit in shipping warehouses and trucks during warm seasons, significantly decreasing the nutritional value within a month.  Then they are sold as an antioxidant-rich, healthy alternative; but is it still healthy ?  Olive oil needs to be kept at cool conditions to retain its fragile nutrients, which most corporate olive oil distributors don't even consider in their expiration dates.  Olive oil decomposes at a rate similar to fresh fruit in warmer temperatures; after all, olive oil is fresh, unpasteurized fruit juice.  It needs to be stored in a cold basement, and shipped during the cool winter months after harvest.  Rancid olive oil is only useful as fuel, such as in oil lamps or biodiesel.  


Antioxidants entered the public’s nutritional vocabulary in the 1990s, when researchers began to understand how free radical damage, caused by oxygen-based reactions, contributed to chronic diseases, from aging to vision loss and cancer. Free radicals are generated as cells use oxygen to break down food for energy, and they can cause cell damage by attaching to other molecules and prompting cells to grow abnormally, or by interfering with normal cell functions, including cells in the brain.  Free radicals are a natural byproduct of the body’s metabolism, but in most cases, naturally occurring antioxidants stabilize them and keep the damage to a minimum.

About Antioxidants

There are three primary types of antioxidants: phytochemicals, vitamins, and enzymes.  The most powerful antioxidants are found in plants.  This is because plants are exposed to UV light all day, so since they regularly generate a large number of free radicals, they have a natural built-in protection system that prevents the free radicals from causing the cellular damage that would result in the plant withering.  This protection comes from naturally-occurring antioxidants.  


Phytochemical antioxidants that are naturally used by plants to protect themselves against free radicals.  Studies show that humans who eat sources of phytochemicals also benefit from the antioxidant properties of the plant.  Phytochemicals are broken down into the following categories:

• Carotenoids 
• Flavonoids
• Allyl sulfides
• Polyphenols 

Most natural whole foods, such as whole grains, fruits, and vegetables, contain phytochemicals, whereas processing or refining foods destroys phytochemicals.  

Olive oil is the only fruit juice that can be stored for years after being bottled without pasteurization (boiling), because it is so antibacterial.

Olive Oil Added Benefits

Olive oil contains high amounts of Vitamins E and K and plenty of beneficial fatty acids.  Olive oil is over 70 % oleic acid.  Oleic acid improves plasma glucose, insulin sensitivity and blood circulation.  Lower fasting glucose and insulin levels, along with enhanced blood flow, suggest better diabetes control and less risk for other diseases.  

Olive oil includes Omega-6 and Omega-3 fatty acids.  Omega-6 fatty acids are essential fatty acids. They are necessary for human health, and the body cannot make them. You have to get them through food.  Along with omega-3 fatty acids, omega-6 fatty acids play a crucial role in brain function, and normal growth and development.  As a type of polyunsaturated fatty acid (PUFA), omega-6s help stimulate skin and hair growth, maintain bone health, regulate metabolism, and maintain the reproductive system.

Antioxidants are substances that are biologically active, some of them proven to fight serious diseases, and improve cognitive function.  Some of the most valuable antioxidants in olive oil are the anti-inflammatory oleocanthal, as well as oleuropein, a substance that protects LDL cholesterol from oxidation.   

Chronic inflammation is among the leading drivers of many diseases, including heart disease, cancer, metabolic syndrome, diabetes, Alzheimer's and arthritis.  One of the mechanisms behind olive oil's benefits, is its ability to fight inflammation.  Oleic acid itself, the most prominent fatty acid in olive oil, can reduce inflammatory markers.  But the main anti-inflammatory effects seem to be mediated by the antioxidants in olive oil, primarily oleocanthal, which has been shown to work like ibuprofen, a popular anti-inflammatory drug.  The amount of oleocanthal in 50 ml (under 4 tablespoons) of olive oil has an effect similar to 10% of the adult ibuprofen dosage for pain relief.  Substances in olive oil can reduce expression of genes and proteins that mediate inflammation.  Chronic, low-level inflammation is mild, so it takes decades for it to do damage.  Olive oil prevents this from happening, leading to a reduced risk of various inflammatory diseases... especially heart disease.  

Cardiovascular diseases (heart disease and stroke) are currently the most common causes of human death.  Death from these diseases is low in certain areas of the world, especially the countries around the Mediterranean.  The Mediterranean Diet can help prevent heart disease, and reduces probability of heart attacks, strokes and death by 1/3.  Olive oil protects against heart disease via numerous mechanisms: 

  • Reduced Inflammation: As mentioned above, olive oil protects against inflammation, a key driver of heart disease.

  • LDL Cholesterol: Olive oil protects LDL particles from oxidative damage - a key step in the heart disease process.

  • Improves Endothelial Function: Olive oil improves the function of the endothelium, which is the lining of the blood vessels.

  • Blood Clotting: Olive oil can help prevent unwanted blood clotting, a key feature of heart attacks and strokes.

  • Lower Blood Pressure: Olive oil reduces blood pressure significantly and cuts the need for blood pressure meds by 1/2.


People who consume more olive oil and less meat are significantly less likely to get heart attacks and strokes.  Studies in both animals and humans have shown that olive oil has major benefits for the heart.  People who have heart disease, or are at a high risk of getting it (eating processed meats daily, for example), should make sure to include plenty of olive oil in their diets.  Olive oil may be one of the healthiest foods you can eat for heart health.  It lowers blood pressure, protects LDL particles from oxidation, reduces inflammation and may help prevent unwanted blood clotting.


Cancer is a common cause of death these days, characterized by uncontrolled growth of cells.  One major contributor to cancer is oxidative damage due to free radicals.  Olive oil is high in antioxidants that reduce oxidative damage.  The oleic acid in olive oil is also highly resistant to oxidation and has been shown to have beneficial effects on genes linked to cancer.


Alzheimer's disease is the world's most common neurodegenerative disease and a leading cause of dementia.  One feature of Alzheimer's is a buildup of protein tangles called beta amyloid plaques, in certain neurons in the brain.  A substance in olive oil can help to clear these plaques from the brain.  A mediterranean diet enriched with olive oil has favorable effects on brain function and reduces the risk of cognitive impairment.  

Pure, cold-pressed olive oil, a regular part of the Greek diet for over five thousand years, has been a dietary staple for one the world's healthiest populations. This vegan superfood has allowed the cognitive evolution than has lead to the creation of arguably the greatest architecture, philosophy, psychology, medical, linguistic, artistic, and political systems on earth.  There has been a great deal of research behind the health effects of olive oil.  Studies show that the fatty acids and antioxidants in olive oil have powerful health benefits on most areas of our bodies.

Olive oil is made by pressing the fresh fruit from a tree; just squeezing the raw olives within days of being picked, their oil comes out ready to eat, raw.  It is the only fruit that is available in a supermarket bottle without being cooked, or pasteurized; the fruit nutrients are not killed by heat and remain stable for a couple years if stored in glass in a cool basement.

The only difficulty is finding quality olive oil... it is nearly impossible to determine if olive oil is 100% pure and kept cool during shipping/storage.  Many are either extracted using heat, or even diluted with grain oils.  Large corporations care about profits more than their customers' health, as we often forget when shopping.


Extra virgin olive oil, supposedly, means that it is extracted using mechanical methods, has low acid content, and standardized for purity and certain sensory qualities like taste and smell.  Olive oil that is truly extra virgin has a distinctive taste and is high in phenolic antioxidants, one of the compounds making olive oil so beneficial.  There also exist regular, refined, and "light" olive oils, which have often been extracted with solvents, treated with heat or even diluted with cheaper oils like soybean and rapeseed (canola) oils.  For this reason, I recommend finding a small scale olive grower to buy from.  Someone you can call and talk to, that has their name on the bottle.  Otherwise, you may be trying to figure out if you have an extra virgin on your dinner table. 

There has been a great deal of fraud in the olive oil market, making it essential to buy from a reputable seller.  Even oil that is labelled as "extra virgin" is often 49% grain oils that are solvent separated.  Would you mix solvents similar to gasoline into your food to separate it ?  Hexane isn't healthy.  Please internet search olive oil fraud if you believe corporations have been honest while being profit controlled. 

Medicinal Plants Can Prevent Most Health Issues

The following are some of the plant products we use most as ingredients in healing oils to protect our bodies from most issues.  They are naturally occurring plants, and have traditionally been used medicinally in three different ways for thousands of years:  

   1.     aromatically, in aromatherapy systems or rubbed on chest, back, and neck 

   2.     applied on skin, using a mixture containing mostly olive oil 

   3.     ingested in very small quantities, by diluting in water or herbal tea.


Bay Leaves, Eucalyptus, Oregano, Cypress, Juniper, Olive Leaf, Olive, Tea tree, Frankincense, Myrrh, Coconut, Basil, Thyme​, Orange, Lime, Cinnamon​, Geranium, Cardamom, Cloves, Sage, Lavender, Manuka, Rosewood, Mountain Savory, Jasmine, Pine, Sandal Wood, Geranium, Rosemary, Peppermint, 

and Spearmint