Master plant: Olea europea L.
Oleaceae (Olive family)
Oleum Oleae europeae
INCI: Olea Europaea
The Olive was a native to Asia Minor and spread to the rest of the Mediterranean basin 6,000 years ago. It is among the oldest known cultivated trees in the world - being grown before the written language was invented. Today, olive trees are grown on all continents.
Characteristics and subtances:
The main component of olive oil is oleic acid (55-85%), a mono-unsaturated fatty acid, linoleic acid (6-10%) and other fatty acids. Olive Oil contains both omega-3 and omega-6 fatty acids. Omega-3 fatty acids are important and are particularly high in oily fish such as salmon. Olive oil is about 10% linoleic acid (an omega 6 oil) and about 1% linolenic acid (an omega 3 oil), therefore the ratio is 10:1
The Extra Virgin organic olive oil is obtained only from the olive, the fruit of the olive tree. In this process the olives are not pressed as usual, but are only chopped up coarsely. Then the mash is placed in drums and the oil which is dripping off is caught and bottled without being filtered.
This method was applied for the first time by the Marquès de Acapulco at the beginning of the 20th century, and therefore the oil is called the " Flower of the Oil ". Normally it takes about 5 kg (11 lbs.) of olive to yield a liter of cold-pressed oil. However out of this amount, only 0,5 litres of the Flower of the Oil is won.
Furthermore Extra Virgin organic olive oil has a free acidity of not more than 0.8 grams per 100 grams (0.8%) as opposed to Virgin olive oil (max. 2%).
This Extra Virgin olive oil is a superb tasting edible oil.
Please store in a cool (less than 20°C) and dark place to protect its flavor.