More than 100 vitamins and trace elements are contained in high-quality olive oil

Antioxidants, polyphenols and vitamin E, which can be found in olive oil, help not only the heart and blood vessels but also the digestive system and detoxify the liver

Olive oil has cosmetic properties - its regular consumption makes the skin, hair and nails healthier and beautiful

Homer called the olive oil "Liquid gold”

The olive tree, Olea europaea, is an evergreen tree or shrub that grows best in the Mediterranean. Its height rarely exceeds 8-15 meters

The olive tree is very durable. It is resistant to drought, disease and fire and can live for centuries. If the root system is healthy, it is able to regenerate the tree even if the above-ground structure is destroyed.

Many olive trees in the forests around the Mediterranean are hundreds of years old, and some of the trees are more than 2000 years old

The olive harvest is once a year - usually at the end of November and December. The olives are picked when they are well-ripe to preserve the quality and low acidity of the oil obtained. The olives that are overripe produce more oil but of lower quality

The olives from just one olive tree are enough for the production of about 4 litres of oil. The older the tree is - the more olives it can produce

Extra Virgin Olive oil is extracted by cold pressing at a maximum temperature of 27 ° C to keep the oil maximum useful ingredients

The world's leader of average olive oil consumption per capita - 23.7 kg a year is Greece

The world leader in olive oil production is Spain

Olive oil should be stored in a glass or metal bottle. Plastic reduces its taste and vitamin properties

Olive oil should be stored in dark and cool places - the light damages it

Olive oil does not age like wine. The younger it is - the higher its quality is

About 5 kg of olives are needed for the production of 1 liter of Extra Virgin olive oil

Pomace oil has the best qualities for frying

The color of the high quality, fresh olive oil is green or golden

The maximum permissible acidity of Extra Virgin olive oil is up to 1%