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The olive tree and olive oil have been linked to man for over 7000 years. They are also mentioned in the Bible and the Koran.

The tree itself is native to the Eastern Mediterranean; the earliest traces have been found in Haifa, Israel and date back to the fifth century BC; its spread is due, however, to the Greeks who brought it to all the lands belonging to "Magna Graecia" and, therefore, also Italy, where it was known and appreciated by the Romans who then exported it to France and Spain.

THE TECHNIQUES for the production of olive oil were first developed by the GREEKS and later by the ROMANS and have remained unchanged for centuries.
Since ancient times, olive oil has had many varied uses,
the most important role being in food, but it has always been used also in cosmetics, as a medicine, as fuel, and played a part in religious rituals.

Science and technology have developed ever more sophisticated machines for the cold extraction of olive oil, and producers have learnt to harvest, store and mill at the right time and in the right manner in order to obtain excellent oil across the entire Mediterranean basin.

High-quality olive oils can be found in Spain, Italy, Greece and Tunisia, where we are able to source large quantities in order to teach the rest of the world, until 30 years ago unaware of this healthy and varied condiment, that it is perfect for any palate.