Olive oil, extra virgin olive oil ORINO ORGANIC 1L

Olive oil, extra virgin olive oil ORINO ORGANIC 1L, best before date: 20261223 ORGANIC-BIO Superior category olive oil cold pressed olives Gourmet product from Sitia P.D.O. protected designation of origin Sitia Lasithiou Kritis variety: koroneiki Contents per: 100 ml Energy 824 kcal 3389 kJ Fat 100 g - of which saturated fat 12.8 g - of which monounsaturated fat 72.1 g - of which polyunsaturated fat 6.7g Carbohydrate 0 g - of which sugars 0 g Protein 0 g Salt 0 g Acidity 0,8% Olive tree cultivation and olive oil production have been with mankind since ancient times, according to evidence provided by artifacts and archaeological remains from the oldest civilizations. The olive has been an integral part of life in the Eastern Mediterranean from the first stirrings of civilization. There are stone mortars and presses used for the extraction of olive oil dating back to 5000 BC. Archaeological finds from the Minoan palaces of Crete are fine examples of the role of olive oil in the Cretan or Minoan civilization, which reached its zenith between 2000 and 1450 BC. From the time of ancient Egypt into the modern religions, olive oil has been used in religious ceremonies and as an external ointment, and you will find many quotes about the olive in the Old Testament and other sacred writings. After the Flood, an olive leaf from a dove told Noah that the flood waters had subsided. Throughout the different civilizations, the olive tree and olive oil have occupied central positions in the agricultural economy of Mediterranean countries and in their trade with nearby populations. The Minoans of Crete were the first cultures to achieve prosperity on olive oil, and Crete continues to be an important olive production area to this day. Monumental ancient Minoan olive trees Azoria, Kavousi, Lasithi, Crete The production of olive oil has gone through many stages over the years, until it becomes what it is today. Stone threshing machines, small factories, manual and later electric presses. Nowadays, the production of olive oil is done by modern means. The olive is better processed so that this natural product is produced in accordance with the provisions of European legislation. The history of olive oil in Minoan Crete Archaeological finds proving that the Minoans used olive oil in their daily lives are found all over Crete and especially in the region of Sitia, Lasithi. Particularly impressive discovery are the untouched olives with the flesh preserved, found at the bottom of a cup immersed in a water cistern, in one of the four major Minoan palaces in Crete, the Minoan Palace of Kato Zakros, dating back to 1600 BC. Finds such as amphorae and large ceramic containers called Lini, used for the production of olive oil, have been discovered in many houses around the palace of Kato Zakros and in Minoan mansions, in Palaikastro and Itanos, Sitia. Ancient stone olive presses have been found in Crete. The one in Vathypetro, Archanes is thought to be the oldest in Europe. Olive oil was stored in large pithoi such as those found in the West Magazines of the Minoan Palace of Knossos, with a total estimated capacity of 250,000 kilograms. The Minoans used olive oil in their diet, as a cleaning agent instead of soap, as a base for scents and ointments, as medicine, for lighting and to protect delicate surfaces. The benefits of Greek olive oil In Greece today, olive oil is almost sacred. The Greek people are the world's largest consumers of olive oil per capita: the national average consumption ranges from 18 liters to over 30 liters per person; the higher consumption certainly belongs to the people of Crete where the annual consumption per person averaged 31 liters, according to a 1996 study. The basic ingredient for sauces in Greek cuisine is olive oil, where it may be soy sauce for the Chinese or Worcestershire sauce for the English. Greek olive oil is of course more than sauce, but it is the sine qua non (without which nothing) and without it there could be no Greek cuisine as we know it. In the English-speaking world, a recipe for a Greek dish usually requires two tablespoons of oil. The same recipe in a Greek household requires half a cup. Anywhere in Crete, it calls for a full cup. An authentic Greek or Cretan dish will, to a traveler, seem awash in olive oil. You might say that so much oil is too many calories and too much fat. But it is actually the fuel of the Greeks, and Greek olive oil, especially the Cretan variety, is healthy food and fuel. Several studies have shown that a Mediterranean diet low in saturated fats but rich in monounsaturated fats such as olive oil, in addition to whole grains, fruits and vegetables, helps prevent heart disease and even cancer. Another study reported a few years ago in the New England Journal of Medicine found that adherence to a Mediterranean diet in a Greek population significantly reduced the risks of mortality, particularly the risks of death from heart disease and cancer. The traditional diet assessed contained lots of olive oil, an abundance of vegetables and fruits, nuts, cereals and moderate intake of fish and wine. The whole diet was considered to provide these benefits, but the diet's monounsaturated fat content (mainly from olive oil) plays an important role in this protective effect. It should be recalled that the ideal climate of Greece and Crete contributes most favorably to the superiority of its olive oil: it has richer, fruitier flavor, intense aroma and distinct green color. The glowing sunshine of Greece and its islands produces a wealth of anthocyanins, flavonoids and phenols - natural plant substances that fight oxidation caused by the sun's ultraviolet light. The benefits of Greek olive oil have been sufficiently proven. The best way to know would be to incorporate the olive oil in your diet. More about the source textThe source text is required if you want further information about the translation