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- The olive tree is native to the Mediterranean, which still produces 95% of the world’s olive oil.
- The olive tree is evergreen.
- The olive tree was first cultivated in 8,000 B.C.
- Olive trees can live up to 600 years or more.
- It takes 5-8 years before an olive tree will bear first fruit.
- There are over 800 million olive trees now planted worldwide.
- Olive oil is technically a fruit juice; the olives are pressed to release their juices.
- There are many varieties of olives, and olive oil is the only cooking and salad oil that offers a variety of natural flavours - no two are alike.
- Extra virgin olive oil comes from the first pressing of the olives. It is the least acidic and has the strongest flavour.
- Spain is the world's largest overall producer of olive oil. Italy is second, although Italy produces more extra virgin olive oil than Spain.
- The International Olive Oil Council (IOOC) creates quality guidelines, guarantees authenticity, and promotes olive oil internationally.
- Olive oil is high in healthy monounsaturated fats.
- Olive oil is the most easily absorbed edible fat.
- Olive oil contains no cholesterol.
- Olive oil is one of the healthiest substitutes for any fat used in cooking.
- Food fried in Olive Oil retains more nutritional value than those fried in other kinds of oils.
- People who live in the Mediterranean countries have some of the lowest mortality rates in the world from cardiovascular-related diseases. There are many researches showing positive links between Mediterranean diet and olive oil, which is their main source of fat.
- Olive oil can be used for baking, basting, boiling, deep frying, dipping, dressing, drizzling, frying, grilling, marinating, roasting, sautéing and seasoning.
- Olive oil can be kept unopened for up to 2 years if stored properly. Longer than any other oil.
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