“A day came that the trees decided to elect king. Following long conversations, they agreed that the olive-tree should become the King. When the olive-tree heard the decision, smiled and replied: “God assigned me the mission to take care of people’s good and this is so important that there is no time left to take care of your business”. – Greek legend

We can find the olive-tree (olea europaea) almost everywhere in the Mediterranean basin. It is considered sacred and blessed tree and stands by the people in the Mediterranean region since the beginning of the world.

For million years, it is cultivated for this particular and uniquely tasteful fruit: the olive. There are many different tree species and the olives produced by each specie vary in color, size, composition and taste. The olive fruit matures at middle to end of autumn, when harvesting starts. Traditionally, the harvest is made with the hands and the picking is very important activity for the local communities and societies, for many centuries.

The nutritional value of the fruit is unexceptionable: contains very few carbohydrates and is rich source of monounsaturated fatty acids. It includes extremely high content of sodium and is rich in Vitamin E and metals, e.g calcium, iron, magnesium, phosphor, potassium, zinc, copper and selenium.

The olive oil, the natural juice of the fruit that is produced through the mechanical processing in the oil mils, constitutes the main recommended source of fats in the Mediterranean Diet.

The most natural olive oil type is the extra virgin olive oil, full of perfect flavor of freshly-picked olive fruit and intense fruity taste. The acidity does not exceed the 0,8 and preserves fully all the nutritional benefits of the fruit.

The organic olive oil comes from olive plantations governed by the strict organic farming rules.

Usually this farming is combined with vegetable crops, offering additional nutrients to the trees and increasing thus biodiversity. There are absolutely no fertilizers, sprinklings and any kind of processing during the pressing and preservation of olive fruit and the bottling of olive oil. Thanks to biodiversity, a favorable ecosystem is formed for the protection from the natural enemies, required for the natural confrontation of parasitic plants.