About Olive Oil
The olive tree is one of the oldest fruit trees known to man. Originally found in Asia Minor, records reveal that this beautiful evergreen tree, resplendent with gorgeous leathery leaves and fragrant blossoms, was known to have been cultivated by the ancient Egyptians. Olives are also known to have been a staple food in the early days of Minoan Crete, as far back as
3000 B.C.E.
The olive tree was transported to America by the Spanish to provide oil for the colonists.
Olive oil comes from the fruit of the olive tree - the black or green tree-ripened olives. The oil is extracted by pressing it out of the olives. The first pressing is gentle and handled at temperatures close to room temperature. This oil is known as “Extra Virgin” and contains minute amounts of oleic acid, maybe 1%. The fragrance is heavenly and the flavor superb. Of course, all of Gourmet ArtisanTM Olive Oils are extra virgin. Oil extracted in a second “cold” pressing without heat or chemicals is known as “Virgin.” Oil extracted thereafter is usually processed with chemicals at high heats, up to 450 degrees Fahrenheit and sold as “Pure” or “Refined” olive oil.
All Gourmet ArtisanTM olive oils are Cold Pressed, Extra Virgin, from the first gentle pressing.