Olive oil has long been, and remains a symbol of merit with simplicity for natural health. An ancient journey from olive trees to your modern day cooking has become the ultimate health food. From top restaurants world-wide to your everyday home kitchen, day after day, genuinely healthy. The characteristics of the oil vary with the climate, cultivation, and variety of olive.

Olive oil is a fat obtained from the olive, a traditional tree crop of the Mediterranean Basin. The oil is produced by pressing whole olives. Olive oil is used throughout the world and is especially associated with Mediterranean countries. Olive oil is a monounsaturated fat and, unlike butter, lard, and other fats, contains a large proportion of easily digested fats and no cholesterol. Olive oil is also a good source of vitamin E, which is thought to help protect humans against cancer and heart disease. The principal fat in the diet of countries where it has long been cultivated, olive oil is often used in place of cream and butter and as a cooking fat and salad oil.