Olive oil has been produced and consumed in the Mediterranean basin for thousands of years. Until around thirty years ago, olive oil was not very well known around the rest of the world. However, nowadays, olive oil is one of the most highly-prized oils both for its nutritional properties and its excellent gastronomical qualities.

It is high in monounsaturated fatty acids, vitamin E, natural antioxidants and other nutrients that today's medical science considers among the healthiest. Its extraordinary aroma and taste, as well as its highly stable nature is recognised by professional chefs and millions of consumers interested in cooking and nutrition.

Spain is the world's most largest producer and exporter. Spanish olive oil is consumed in more than one hundred countries on five continents. In spite of this, in many parts of the world, Italian olive oils are considered to be the best in terms of quality.

Historical reference.

The olive, sacred tree of the ancient Mediterranean people, was probably introduced to the Iberian Peninsula more than three thousand years ago, by Phonecian merchants. Since that time it has been bound tightly to the history, landscape and cuisine of our land.

The Roman conquerors gave impetus to its cultivation. During the first century AD, the south of Spain had already become one of the most important oil-producing regions. Spanish olive oil was poured into great clay containers and then sent to Rome and many other parts of the Empire.

Later on, the Arab conquerors developed cultivation techniques and took them to other parts of the country. They also improved the oil production systems. The Spanish world for oil - aceite - comes from the Arabic term "al-zait", which means olive juice.

In the 16th century, the Spanish took olive trees to the American continent. Nowadays, although most olive oil production takes place in the countries around the Mediterranean shore, olive production has spread to other parts of the world, including Argentina, Chile, California and Australia.