ORIGIN OF OLIVE OIL
OLIVE OIL SINCE ANCIENT TIMES
Did you know that the olive tree has existed since ancient times, was revered by people and played a key role in many rituals? Its history is closely linked to the history of the Mediterranean Sea, known as Mare Nostrum. The ancient inhabitants of this area discovered the beneficial effects of olives and the oil that can be obtained from them.
The Egyptians were big consumers of olive oil as early as the time of the pharaohs. At that time, olive trees did not grow in Egypt, so the oil was imported from Crete, mainly for funeral rituals. However, from the 16th century BC, a big change occurred - the Phoenicians began to plant this sacred tree, and the olive tree quickly spread throughout the Mediterranean region.
Olive oil, often called "green gold," soon became an essential part of the cuisines of Mediterranean nations.
OLIVE OIL – THE BASIS OF THE CRETAN DIET
This way of eating gained popularity in the 1960s, when extensive research examined eating habits in Europe. The results were astonishing: people in Crete lived to a significantly longer age than in the rest of Europe. The Cretan diet, based on a large amount of vegetables and olive oil , was proven to be beneficial for health, especially in preventing cardiovascular disease.
Olive oil is a valuable part of a balanced diet. It helps lower cholesterol levels and is therefore a valuable ally throughout life. In addition to its detoxifying and regenerative properties, it is rich in monounsaturated fatty acids, especially when consumed cold. In addition, it retains its excellent nutritional properties when cooked, even at high temperatures.
REGULATED OLIVE OIL PRODUCTION
DIFFERENCES BETWEEN TYPES OF OLIVE OIL
There is not just one type of olive oil , but four in total. They differ not only in their taste properties, but also in physicochemical indicators, such as peroxide value and oleic acid content:
- Extra virgin olive oil (highest quality)
- Virgin olive oil
- Blend of virgin and refined olive oil
- Olive pomace oil
EXTRA VIRGIN OLIVE OIL – THE HIGHEST QUALITY
Oliviers&Co. selects only extra virgin olive oil for its excellent quality. Before being included in the range, its acidity is checked (it must not exceed 0.8%), its peroxide value (it must be as low as possible) and its oleic acid content, which is essential for bone health. It also monitors the amount of linoleic and palmitic acids, which can be harmful to the cardiovascular system.
COLD EXTRACTION – THE KEY TO QUALITY
Extra virgin olive oil is obtained by a mechanical process called cold extraction, without any chemical treatment. Previously, the label " first cold pressing " appeared on the bottles. In the past, the mills did not have sufficient power, so a second pressing was sometimes carried out using warm water. Today, this method is outdated, and therefore the only reliable label is " cold pressed ".
Discover the process of making extra virgin olive oil from our producers.
PROTECTED DESIGNATION OF ORIGIN
The designation of origin of olive oil is subject to strict European regulations. Only products with a Protected Designation of Origin (PDO/PDO) or Protected Geographical Indication (PGI) can use these certifications. These statuses are awarded based on strict criteria that confirm the uniqueness of the product linked to a specific region and tradition.
Olive oils that are not part of these protected categories – for example, those originating from countries outside the EU, from areas just outside the borders of recognized appellations, or from lesser-known olive varieties – can only bear the country of origin designation.