Olive Oil

The history of olive oil is thousands of years old, with roots in the Eastern Mediterranean dating back over 6,000 years. Initially, the oil was used as an ointment, medicine, and fuel for lamps. The Greeks and Romans played a key role in its spread and commercialization, improving cultivation and production techniques. In the Middle Ages, cultivation survived thanks to religious orders, and later, with the Renaissance, olive oil became a prized product. Today, it is a fundamental element of the Mediterranean diet, prized for its nutritional and culinary properties.

History

Interesting Fact: The oldest olive tree in the world, estimated to be over 3,000 years old, is found in Palestine.

Olive oil was used in ancient times for various purposes, such as ointment, fuel, medicine, and even in religious rites.

Olive oil plays an important role in the Mediterranean diet, recognized as an Intangible Cultural Heritage of Humanity by UNESCO.

Olive oil is the juice extracted from olives, the fruit of the olive tree, through mechanical and physical processes. Extra virgin olive oil, in particular, is obtained from high-quality olives and through mechanical cold extraction, maintaining its organoleptic characteristics intact. This type of oil is rich in beneficial substances such as monounsaturated fatty acids, polyphenols, and vitamin E, which have antioxidant and health-protective properties.

Olive Oil Classification

Properties and benefits of extra virgin olive oil

Suitable for cooking: It has a high smoke point (210°C for extra virgin olive oil), making it suitable for frying. A symbol of the Mediterranean diet: A fundamental food for a healthy and balanced diet.

Storing olive oil: