Extra Virgin Olive Oil
“Published studies show that no other food comes close to Extra Virgin Olive Oil for the prevention and treatment of chronic disease.” Associate Professor Mary Flynn, Brown University.
Extra Virgin Olive Oil is the principal fat included in a Mediterranean Diet. The history of olive oil and the Mediterranean Diet dates back to 8000 BCE.1
Olive oil is the broad term used to describe the natural juice of the olive fruit, which since ancient times, has been a major dietary oil and fat around the world. There are various grades of olive oil, each having distinct differences in terms of health benefits and suitability for cooking, or use in cosmetic or pharmaceutical products.
Extra Virgin Olive Oil is the highest quality oil obtained solely from the fruit of the olive tree (Olea europaea L.) by mechanical means.
- Boskou D. Olive oil chemistry and technology, 2nd edition. 2006. AOCS Press: Illinois.
- Altomare R, Cacciabaudo F, Damiano G, et al. The Mediterranean diet: a history of health. Iran J Pub Health. 2013;42(5):449–57.
- Olive Oil Source. History of the Olive.
- Explore Crete. History of Olive Oil.