History of Olive Tree and Olive Oil
Olive Trees are thought to have been first cultivated during the Early Bronze Age, in the third Millenium BC.
The island of Crete may well have been the most decisive landmark in the development of this culture .
It is here , where the climate is mild and the land fertile, where one of the most important civilizations in the world was developing that the olive tree found its ideal home.
In Crete the olive tree is blossomed, giving its oil plenty, revered and honored as no other tree.
According the Mythology the father of the Gods, Zeus promised the land of Attica to the god or goddess of Wisdom, won the land from Poseidon, by offering an olive tree, the symbol of welfare and peace.
This is why the city was called after the goddess and the sacred olive tree was carefully tended on the rock of the Acropolis.
However Cretan mythology says that the goddess Athena was born in Crete and gave the olive tree as a gift to her island .
Crete is the most important landmark in the history of olive tree.
Olive Oil in ANTIQUITY
Olive Oil in Antiquity was used , plain or mixed with aromatic herbs, flowers or spices, in the beauty care of body and hair .Skin diseases were treated and unguents were prepared with olive oil.
It was used also in cooking , in lightening houses and temples, in offering to the Gods and dead, as prizes in contests as Olympic games
The BENEFITS of Olive Oil
>> -decrease of blood cholesterol
>> – makes the skin and the hair very healthy and smooth
>> – healthy strong bones
>> – low blood sugar
>> – very good function of stomach and bowels
>> * therapy of heart diseases
>> * anti cancer of prostate gland
>> * children and athletes diet for good condition of health and endurance
>> * anticancer for women breast
>> eldest persons diet
As the father of Medicine Hippocrate said “the Olive Oil is gold “
OUR OLIVE OILS
The collection of the fruits (olives), are cold pressed , immediately after they pick from the tree WITHOUT HITTING the olives , protected from the sun shine , this is the first step of obtaining LOW ACIDITY..
One of the most important factor that is harming the quality of olive oil is the presence of OXYGEN! !
With the help of AZOT in the mulding procedure while pressing the olives the oxygen is relieved from the container so we have in the conclusion an olive oil of oxygen FREE! Which is the best for the quality as that means less oxidity!
Our olive oil is OXYGEN FREE!
Our Goal is to make every olive oil lover and consumer likewise wine lover and consumer! !! What that means? That means in several years in every gourmet restaurant or non gourmet restaurant the customer will ask his OWN olive oil like a Cabernet Sauvignon! !! Or an Australian red! !!
They will taste the oil like wine in a glass !! And they will CHOOSE their oil to put in the salad! !!
This can happen after many years of work in cooperation with famous Executive Chefs and Marketing pioneers
We GUARANTEE ALWAYS THE SAME QUALITY! ! Our consistency is our landmark! !!