History

Olive oils – the oldest oils ever?

Archaeological reports suggest that olive trees were cultivated as early as 3,000 BC. However, preserved legends indicate that olives themselves were the centre of attention much earlier. Either way, historians agree on one thing – the first olive groves were established in the Mediterranean region, where these blessed trees still thrive today. You can also find a lot of information related to olive trees in ancient Greek literature, where olives symbolise wealth, abundance, power, and peace.

Nowadays, there is no doubt about the beneficial effects of this legendary oil. Many of you associate it with healthy food or the benefits of the Mediterranean diet, in which this miracle plays an irreplaceable role.

Origin and Cultivation

One of the interesting facts about olive trees is that they only bear olives after twenty or more years of growth. Nevertheless, the high nutritional value and delicious taste of olive oil are the main reasons why these oil-bearing fruits are worth waiting for. Moreover, in fertile soils, they can bear fruit for hundreds of years. Olive groves thus represent a valuable heritage that survives many generations.

Olives, the fruits of olive trees, are harvested by hand, usually in the 5th to 7th month of their growth. For the resulting olive oil to be labelled „extra virgin“, the olives must be gently processed within 24 hours of harvesting.

The oil is therefore pressed only mechanically at low pressure and at low temperatures not exceeding 27 °C. No solvents or other chemicals are used during the pressing of such high-quality olive oil.

Composition and Properties

Our organic certified, extra virgin olive oil is typical for its light to dark green colour and exceptional taste, making it one of our most popular oils. Thanks to the gentle processing method, it retains the maximum amount of valuable minerals, fat-soluble vitamins, naturally present phytonutrients, and also pigments, which, among other things, contribute to its natural colouration. Olive oil also stands out for its high content of monounsaturated fatty acids, which make up to 70%.

Production Method

Cold-pressed – oil obtained from seeds or fruits at a temperature not exceeding 40°C. Suitable for cold dishes.

Instructions for Use

To preserve all the beneficial substances, do not expose this oil to high temperatures and use it exclusively in cold dishes.

You can never go wrong by combining olive oil with vegetables. Furthermore, olive oil keeps vegetables fresh and crisp for longer. It is also widely used in Mediterranean cuisine. For example, when preparing the famous Italian Caprese salad, you simply cannot do without olive oil. Following the Spanish tradition, you can simply consume it with bread and salt.

Benefits

• Extra virgin
• Organic certified
• Cold-pressed, obtained from olives using only mechanical processes
• 100% natural
• Free from preservatives and colourings

Information

Peroxide value: <20 [meq O2/kg]

Acidity: 0.32 [%]

Polyphenol content: 891 [mg/kg]

Wax content: ≤150 [mg/kg]

K232: 1.79

K268: 0.151

ΔK: <0.01

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