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The history of olive oil goes back to ancient times. Already there, the "green gold" was enjoyed. For centuries myth and stories are entwined around the bony olive tree and its tasty fruits. The Romans, Greeks and Christians associate the olives with enjoyment, vitality, and health. Nothing has changed until today. No other food combines the culinary and health aspect such as the "green gold" of the Mediterranean.
During the prehistoric period, people realized that the fruits of the wild growing olive trees constitute a valuable component to the daily diet. To ensure a reliable supply, more wild olive trees were cultivated, which turned into real olive groves at a later stage.
It is believed that this process has had its origin in Crete (Paul Faure).
The systematic cultivation of the olive was one of the engines of the great development of the Minoan culture. Archaeological excavations bear witness to this.
Greece demand of oil later led to the founding of colonies. Thus olive trees were brought for example to France and Portugal.
In the Roman period almost no food, whether sauces or sweets, has been prepared without olive oil.
During the Turkish occupation, especially in the 16th century, huge amounts of olive oil were exported to European countries. Large parts of olive oil were used at that time for the manufacture of soap.