Olive oil

It is believed that the cultivation of the olive oil tree began in the Eastern Mediterranean some 6000 years ago.

Though technology has afforded the use of hydraulics some oil producers still use the same mills of the past. The oil is usually filtered to a clear amber or golden green color.

The grading of the oil is based on a combination of the method of extraction and the final level of acidity (in oleic acid).

The oil was used for lighting, and in perfumed unguents and cleansers for the body, as well as for cooking. 

Olive oil unctuous, slightly bitter and heating; it increases pitta (bile) and is nourishing. It contains proteins, minerals and olein.

Olive oil has a long history of medicinal, magical and even fiduciary uses. Medical properties of olive oil were reported by many ancient Greek writers and philosophers, with the Greek poet Homer referring to it as ‘liquid gold’.

The consumption of olive oil is rapidly increasingly worldwide, due to its high dietetic and nutritional value. Olive oil contains a wide variety of valuable antioxidants that are not found in other oils. Epidemiological studies suggest that olive oil has a protective effect against certain malignant tumors in the breast, prostate, endometrium and digestive tract.

Some scientific research done in Europe shows that olive oil can work as a preventive against osteomalacia.
Olive oil