wisdom and peace, makes an olive tree flourish by a strike and with her goodness, teaches how to cultivate and use it.  Minerva offers the Romans this divine gift.  The process of extracting olive oil from this invincible tree that reproduces itself  (Sophocles) was taught to the Egyptians by the goddess, Isis, wife to Osiris, the supreme god, to the Greeks, Aristeo, son of Apollo  and of Cirene and Acropos, founder of Athens.  Hercules spread the cultivation through the Mediterranean rivers.

Other famous people, Homero, Esquilo, Virgílio, Ovido, Plínio and Marcial recited the “Olive Tree”.

 Origins of the Olive Tree

The origins of the olive tree are frequently attributed to lands in Syria and Lebanon.  In the third millennium before Christ, the olive tree was cultivated in Fenitia, Syria, and Palestine in the “Land of Olive Oil and Honey” where King David preserved it against thieving.  During XIX Egyptian Dynasty, it is found in the Libyan Oasis, Crete, Aegean Sea Coast in Asia Minor, and after the conquests and commercial expansion in Sicily, Italy, Tunes, Algiers, Morocco, Spain and Portugal, etc.

Olive Oil has always been part of the wealth of the Mediterranean  countries but is also found in Argentina, Australia, Brazil, Chile, USA, Japan, Mexico and Republic of South Africa.

 Cultivation and Preparation

According to the different regions in the northern hemisphere, blooming takes place from April to June.  Early harvest takes place at the ends of August through beginnings of November making ripe harvest from November through March.  Olives are fragile and should be handled with caution. 

Olives should preferably be hand picked, being the use of a rod an alternative.  Soil contact should be avoided with the aid of canvas sheets and special appropriate nets.  Specific harvest machinery are used such as:  blowers, shakers and vibrators.  However, the results haven´t proved as satisfactory as manual harvest.

Three days after being picked, taking into account that fermentation does not create acidity in the oil, the olives are removed and thoroughly washed with water and crushed according to classical processes.  The finest and most pure olive oil is extracted from ripe olives and is a result of a mechanized procedure, providing a healthier, safer and richer nourishment very precious for our cells.  More olive oil is extracted from the remaining paste.  It is necessary to refine this paste as it is not of a high level due to its increased acidity, dark colour, odour and strong taste.  Thus, it can in no way be considered “Pure Olive Oil.”

 Types of Oil

The international references on this matter are limited.  When mentioned, “Olive Oil” is known to be extracted from and only from olives.  Its definition excludes any oils obtained from solvents or any form of sterification procedures or oils derived from a mix of various oils of a different nature.

1. Pure Olive Oil is obtained exclusively from mechanized processes without any form of chemical treatment; pure olive oil:

• should be provided with a qualified name “extra”, “fine”, “current”, “semi-fine” according to its grade of acidity
• Can be classified as a “natural product”
• Can have references to the regions just like wines

2. Refined Olive Oil is obtained from the refinement of pure olive oil and has some organoleptic characteristics which should be corrected through refinement.

 3.Olive Oil or Pure Olive Oil is obtained through a mix of pure olive oil and refined olive oil such as the Riviera.

Olive Oil and Health:

In Diets and Gastroenterology:  Olive oil is king  the only amongst fats  is considered the suns pure fruit juice and rich in vitamins.   Olive oil is the most digestive of fats.  Taken before a good meal, it protects the stomach´s mucoses and avoids ulcers.  Taken as a laxitive ( 1 or 2 soup spoons before meals with or without lemon or coffee) it doesn´t irritate the intestine or contract the gall bladder, and doesn´t create dependency.  It acts upon diseases dealing with the gall bladder and bile.

Worthy of its acidity (easily metabolized) olive oil is an excellent source of energy, especially for heart patients.

Thanks to its acidity and its scarce percentage it corresponds to the low necessities of the human body.

In Pediatrics: Because of its acidity, it is similar to womens milk as well as cows low-fat milk to aid the necessity of a growing body.  Its emulsive action on mucoses makes it an excellent indication in infantile gastroenteritis limiting the lack of essential acids in the childs brain.

In Gerentology:  Retards the aging process, mainly through action in the nervous cells, brain, and through the essential value of its Vitamin E, 

In Cardiology, Cerebral and Vascular Systems:  An efficient curing and preventative measure.  Contrary to saturated fats, it reduces excess cholesterol in the blood stream, directly through its lipid association,  and its stimulating action over the secretion of bile, who´s function is to destroy fats turning nutrients soluble which can obstruct capillary filters.  This type of  oil is necessary in a diet to prevent cardiovascular diseases.  It is called a “distributor by third parties”.

 Olive Oil and Beauty:

Nourishes skin, protects, moistures, conserves the youthfulness of the body and face.  Since ancient times we still continue using oils, baths, massages, facial masks and shampoos.

Olive oil is recommended to warm the body, provokes transpiration, dissolves humor and disperses lethargy.  Taken orally, to conserve the whiteness of the teeth and strengthen gums.

Oil therapy has been forgotten and deserves to be defended, tought and put into practice.  It accelerates the blood stream, increases dynamism in the body and is a excellent weapon against toxemia.

 Olive Oil and Culinary:

Olive Oil is used for frying being its critical temperature 210º to 220º, thus permitting all kinds of cooking.  The point of fusion is 5º to 7º, proving good digestibility.  Its nutritional and digestive virtues are evidenced naturally.  It can be conserved at 18º in cool places and can be flavoured  by  garlic, onion, bay leaf …).

 Packaging: