The olive tree was already cultivated 6,000 years ago in the Mediterranean. Olive trees and olive oil are mentioned in Micenic tables from Crete (c. 2,500 BCE), as well as in the Bible.

Virgin olive oil is the only edible oil that is extracted from a fresh fruit and consumed raw while keeping all its components and qualities.

Olive oil is a monounsaturated oil of high nutritional value, mostly from the benefits of the oleic acid. It helps to balance and reduce “bad” cholesterol, and increases “good” cholesterol, helps reduce arterial plaques and reduce kidney-stone risk, and aids maintaining the density of bone mass in aging women.

National Geographic, in the American edition of September 1999, published a wonderful article about olive oil titled “Olive Oil: Elixir of the Gods.”