Olive Oil

Olive oil is a liquid fat obtained from olives, a traditional tree crop of the Mediterranean Basin, produced by pressing whole olives and extracting the oil. It is commonly used in cooking: for frying foods or as a salad dressing. 

Once bottled, olive oil has an 18-24 month shelf life so extra virgin olive oil should be purchased within 12 to 18 months of its harvest date and should be used up within six months of opening. We recommend using up the oil within 30 to 60 days upon opening.

The roots of Olive Oil as an ever-present element on our table can be traced to approximately 4000 years before our era. Clay pots and bowls utilized as olive oil containers were found in Crete, the cradle of the Mediterranean civilization.


Moreover, we are aware of many references to the “liquid gold” (as Homer, the Latin poet defined olive oil) in the Greek mythology, among which we are particularly fascinated by one.

The ancient Greeks chronicled a competition between Poseidon, god of the sea and Athena, goddess of peace and wisdom. Victory would have been awarded to whom had given the most useful gift to the recently built city in the Attica region. Poseidon hit a rock with his trident and a spring rose from it. 

Water started flowing and a horse appeared from the spring, emblem of strength and a precious aid in wartime. When Athena’s turn came, she stuck her spear in the ground and turned it into an olive tree, token of peace and a great source of food and combustible. Athena’s gift was considered to be the most advantageous and the new city was named Athens in her honor. The Olive tree is currently considered a divine gift, and an Olive tree still stands and grows in Athens Acropolis.