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Few facts about Olive Oil

OLIVE OIL HISTORY

Olive oil is known for its health-promoting properties and is very popular amongst consumers for both cooking and adding flavor to foods. Here are some interesting facts about the history of olive oil and how it’s produced today.

The olive tree is native to the Mediterranean basin and archeological evidence shows that it was produced as early as 4000 BC.

Historically, olive oil was used not only for food, but for medicine, lamp fuel, soap, and skin care.

HARVESTING

Did you know that there are 30 million olive trees on Crete, which produces more olive oil than all of the Greek islands and mainland combined? The olive harvesting season has begun for Cretan producers. The tradition of harvesting olives begins in late October/early November and usually continues until mid-January. The history of olive cultivation in Crete dates at least back to the Minoans and thanks to its bounty, the olive tree was revered as a sacred gift from the Gods.

COLD PRESSED OLIVE OIL

Cold pressing is a common way to make olive oil without the use of heat or chemicals.

It involves crushing olives into a paste, then applying force with a mechanical press to separate the oil from the pulp. According to European food standards, temperatures cannot exceed 81°F (27°C).

Cold pressing may help olive oil retain its nutritional value, as nutrients and beneficial plant compounds can break down under high heat.

The highest grades of olive oil — extra virgin and virgin — are always cold pressed.