The cultivation and use of olive oil has been around for thousands of years. Ancient civilizations used it to help heal wounds and for various medical use.

The olive tree has been cultivated for over 3,000 years in Mediterranean countries, where much of the olive crops are used today to produce the olive oil we consume. The process is relatively simple; first, the olives are pitted and ground to a solid pulp, then the pulp is pressed to remove the juices, are centrifuged in order to separate the water from the oil.

Although the olive oil contains a high level of calories and fat, it offers a beneficial effect on blood cholesterol levels and very important, it is easily digested. Olive oil stimulates metabolism and promotes good digestion.

Statistics show how countries such as Spain, Italy, and Greece among others that consume olive oil in great quantities experience a very low incident of cardiovascular diseases. The mild vegetable mucilage in olive oil guards the body digestive tract.

Nowadays olive oils are used for a variety of results, from remedies for skin problems, effective moisturizer, therapeutic effect, to the healthy enjoyment at our tables.