The cultivation of olive oil comes from a thousand year tradition. In mythology we have historical evidence, from customs, that olive oil has not only been used for its nutritional value but also in the cosmetics, body care and medicine. Archeological findings prove that at the beginning of the third millennium B.C. the Minoans were already using olive oil in their daily lives. In about the second millennium B.C. the use of olive oil was prevalent in all of Crete. At this time Crete was an area with high oil production and extensive trade in the whole Mediterranean region.
Not only in the past did the Cretans know how to appreciate the beneficial qualities of olive oil, this has been confirmed throughout the centuries up until the present day by dietary analysis. Four thousand years after the first cultivation of the olive tree we still pay attention to the beneficial effects, throughout the world. Olive oil is the main ingredient of the Mediterranean diet and it makes an essential contribution to the prevention of heart, circulation and vascular diseases.
The oil consists of 77% monosaturated fats and it is full of natural vitamin E and C, sterol, phenolic compounds and gustative and aromatical substances. Most of the ingredients prevent the damaging oxidation process of the body and prevent cancer and heart diseases. In addition olive oil has anti-coagulant and anti-inflammatory characteristics, it reduces blood pressure and cholesterol , decreases the liklihood of diabetes and arterial sclerosis, and of course the best effects come from the best quality (extra virgin) olive oil.
At this time of extensive industrial preparation of food the human need for a more traditional diet, which comes from natural procedures, is stronger than ever.
The Mediterranean diet is ideal for a long and healthy life and it doesn't only mean awareness of food consumption, but it symbolizes the joy of life as well!