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The olive tree, an ancient tree of wisdom and peace, has been adopted by humanity as a source of wealth and food for millennia.

The history of the olive tree sinks its roots in the time until the same origin of the agriculture in the first civilizations of the Mediterranean basin.

It was already known by the Egyptians more than twenty centuries before the Christian era, nevertheless, the definitive expansion of the olive grove in the Iberian Peninsula, would give under the dominion of the Roman Empire.

These were the ones who made Hispania essentially one of the main olive oil producing areas.

 

Due to its privileged geographical situation and to a particular climatology, Andalucia, and more specifically Jaén, the first producing province of Spain generates more than 20% of the world's olive oil, well ahead of countries like Italy or Greece.

Most of the olive trees belong to the variety PICUAL, whose selected olive, characterized by an intense, fruity flavor with herbaceous aromas and high content of oleic acid, makes its oil one of the most valued by consumers, both in our Country as well as international markets.

Such prestigious competitions as Expoliva, Olive Japan, International Olive Oil Award, Oil China Competition or Sol D’Oro Italia accredit it.

 

The first civilizations considered the olive tree a sacred tree and cultivated it, and they respected at the same time that they obtained from him food and balm

In all times, popular beliefs have endowed olive oil with healing properties, an essential pillar of the Mediterranean diet and a key food for its health effects.

 

Numerous scientific studies supported by the World Health Organization (W.H.O.) show that regular consumption of olive oil is an endless source of benefits for our health.

 

FDA (Food and Drug Administration) agency responsible for supervising the health guarantees in the United States, authorized to include on label of products which contains olive oil, a specification showing this as helpful to reduce the risk of heart and vascular diseases.

 

• Reduces cholesterol, fights high blood pressure and prevents cardiovascular diseases or others such as cancer and diabetes.

 

• Reduces the risk of atherosclerosis, due to the contribution of polyphenols to our body.

 

• It strengthens the metabolic functions, since its high content in vitamin E, a powerful antioxidant, favors the formation of cellular membranes and brain tissue

 

• Activates calcium absorption, thereby stimulating bone growth.

 

• Its high content of oleic acid helps to restore the natural levels of moisture in the skin, as well as nourish, regenerate and soften the hair.

Extra virgin olive oil is a great ally of the heart and arteries. Its antioxidant properties make this oil the most suitable for cooking, especially when it comes to frying foods or exposing them to high temperatures.

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