The best quality olive oil is extra virgin olive oil, known in ancient Greece as liquid gold.

The attributes of extra virgin olive oil are fruitiness, pungency or pepperiness and bitterness. This is what we look for when sampling our olive oil.

There are hundreds of different varieties of olive trees, which produce different olives. Each variety of tree grows in its own particular way, produces fruits of different shapes and sizes, which in turn give different taste and aromas.

In most kitchens and at dining tables around the Mediterranean, from Lebanon to Portugal, olive oil is consumed daily and is the key ingredient in a healthy diet, either fresh or used in cooking.

From a splash of extra virgin olive oil on toast to a lovely tomato salad or an elaborate dish, extra virgin olive oil is the perfect companion.


The olive tree is one of the greatest symbols of the Mediterranean and the ancient civilizations that rose around the sea that connects the continents of Europe, Asia Minor and Africa.

The domestication and cultivation of the olive tree goes back 5,000 years to the third millennium BC. Together with wine and wheat for bread, it forms the so-called golden Mediterranean triad, a foundation of the development and triumphs of civilizations such as the Phoenicians, Greeks and Romans.

Since ancient times, the olive tree has been venerated and treated as a gift from the gods:

The olive tree and olive oil are mentioned many times in the Bible, the first Hebrew texts and the Quran.

Also the olive is a worldwide symbol of peace. A dove carried an olive branch back to Noah to show that the flooding was over – a symbol of the peace between God and mankind.