ABOUT OLIVE OIL
Everybody who ever enjoyed his holiday at the mediterranian has seen it already - THE OLIVE TREE.
In spring time it is snow-white blazoned with thousands of blossoms and during summer covered with its silver green leaves.
Since more than 6000 years people in the Mediterranean states exploit the olive tree. During the ancient times olive oil was not only food but also used for body care and lamp oil. Fruits, vegetables, meat, pastries and confectionery were made with olive oil.
Until 1500 b. C. Greece was the key growing area. As of the 8th Century b. C. the olive tree cultures came as well to other countries around the Mediterranean Sea. Today olive trees, wine, figs and citrus fruits characterize the landscapes in the Mediterranean. Upscale plant oils are counted among to the most valuable components of a vital fitness diet. WHY OLIVE OIL? Because there is no other oil that offers a comparable richness of flavours.
In order to produce one liter of olive oil approximately 5 kilograms of olives need to be squeezed. Olive oil exists – just like wine in most different flavour nuances.
The natural product ‘olive oil’ is wholesome for the stomach, the liver and the gall bladder, beneficial to the bone structure, vital for the brain and is preventing heart diseases. These features are insights that go back to the New Stone Age.
Besides tasty olive oil there are of course as well the superb dish olives, which exist according to transmission only since approximately one-thousand years. A freshly harvested olive is effectively inedible – it is too bitter. Only after an elaborate process of watering the olive fruit becomes a delicacy.
And nowadays we make as well olive paste by adding different spices and ingredients.
Olive oil being the culinary treasure of the Mediterranean cuisine is since way back an integral part of tasty dishes and symbolizes meridional lightness and art of living.
A small Mediterranean fruit – Who could resist it yet?