History

Olive oils – the oldest oils ever?

Archaeological reports show that olive trees were cultivated as early as 3000 BC. However, surviving legends suggest that olives themselves were the focus of attention much earlier. Either way, historians agree on one thing: ** first olive plantations were established in the Mediterranean region, where these blessed trees still thrive today** Much information relating to olive trees can also be found in ancient Greek literature, where olives are a symbol of wealth, abundance, power and peace.

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

Origin and cultivation

One of the interesting things about olive trees is that they produce olives after twenty or more years of growth. In any case, the high nutritional value and delicious taste of olive oil are the main reasons why these oily fruits are worth waiting for. In addition, they can fruit for hundreds of years in fertile soils. Olive groves are thus a valuable heritage that has survived for many generations.

Olives, the fruit of olive trees, are harvested by hand, usually in the 5th to 7th month of their growth. For olive oil to be labeled ‚extra virgin,‘ the olives must be carefully processed within 24 hours of harvest.

The oil is extracted solely through mechanical pressing, using low pressure and maintaining temperatures below 27°C. No solvents or other chemicals are used during the pressing of this quality olive oil.

Ingredients and properties

Our BIO certified, extra virgin olive oil is characterized by its light to dark green color and exceptional taste, for which it is one of our most popular oils. Thanks to its gentle processing, it retains the maximum amount of valuable minerals, fat-soluble vitamins, naturally occurring phytonutrients and dyes that contribute to its natural colour. Olive oil also has a high content of monounsaturated fatty acids, which account for up to 70%.

Instructions for use

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

You can never go wrong by combining olive oil with vegetables. In addition,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 example, you can eat it simply with bread and salt.

Benefits

• Extra virgin
• Organic certified
• Cold-pressed, obtained from olives only by mechanical processes
• 100% Natural
• Free of preservatives and colouring agents

Information

Peroxide number: <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