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Ancient Tree Extra Virgin Olive Oil

Produced under our strict supervision, we made sure that the finished product is the best olive oil available on the market today. Quality olive oil is obtained from sound whole olives that must be crushed without delay because fermentation processes begin quickly, causing quality to deteriorate. Our olive oil was produced in the traditional method which is cold pressed. This process involves crushing the olives to a paste, then spreading them on mats which are stacked and pressed under hydraulic presses. The settling of the oily phase leaves the oil clean and ready to be stored. We obtain oil in this way to make sure it is virgin olive oil using only mechanical methods to produce it. It undergoes no treatment other then washing and decantation. It is the only juice of a fruit, the olive.

The olive tree is one of the oldest trees known to man. It's origin is lost in time, coinciding and mingling with the expansion of the Mediterranean civilizations which for centuries governed the destiny of mankind and left their imprint on western culture. The "ancient tree's" birthplace lies between the southern caucasus, the high plains of Iran and the Mediterranean coasts of Lebanon, Syria and Palestine. Olive cultivation developed considerably in these last 3 regions from where it spread to Cyprus and Anatolia in one direction, and to Crete and Egypt in the other.

The olive tree is a hardy tree which can withstand a semi-arid climate and poor shallow soils although it's productivity is low when grown under such conditions. In the Khoura region of Lebanon, the soil is fertile, and the land is very well suited to this crop. The environment is also very good in the Khoura, as it is elevated above sea level, in the mountains.

Olive oil is a fundamental element of the Mediterranean diet. When properly made, it retains the vitamins, taste and aroma of the fruit from which it is obtained. These qualities are best appreciated when it is used raw on food, particularly for seasoning salads, or making dressings. Olive oil is also the most suitable oil for cooking or grilling. It stands up well to the high temperatures reached when cooking owing to the stability it is lent by its monounsaturated fatty acids and antioxidants. Olive oil increases in volume at high temperatures and so proportionally less is needed because if used properly, little oil is absorbed by the food.

Whether it is eaten raw or heated, olive oil is the best option because of its fragrance and taste, its predominance of monounsaturated fatty acids and balanced polyunsaturated content, and its content of vitamin E, provitamin E and antioxidants. This combination of properties lends its protective effects on human health. [Digestive system, critical stages of life, circulatory system]

Olive oil adapts very well to every type of recipe, the reason being that it boasts the four primary tastes detectable to the palate: acid, bitter, sweet, and salty. In its myriad uses, it is a pleasant-tasting, highly nutritious food. And it contains fiber. Its calorie value varies, depending on the lipid content of the variety. Although they cannot be considered a high-protein food, olives do contain a relatively large proportion of all the essential amino acids, unsaturated fatty acids, vitamins and trace elements, besides which their agreeably bitter tastes makes them an excellent stimulant for the appetite.

Being small and highly nutritious, olives are a practical food that is easily transported and adapts well in the kitchen for all the following reasons:

  • They need no preparation.
  • They can be eaten on their own, or as an appetizer or accompaniment for drinks.
  • They can be used as an ingredient in a vast array of meals and as garnish for many dishes.
  • They are a set feature of salads, which have become spectacularly popular of recent years.

They contain a large amount of nutrients like leucine, and aspartic and glutaminic acids, as well as appreciable quantities of vitamins, carotene and minerals such as calcium and magnesium.