The ‘’liquid gold of Mediterranean’’, according to the characterization given by Homer to olive oil, comes from the pressing of the olive fruit and is considered as structural component of the Mediterranean diet, global standard of healthy diet, due to its high content of monounsaturated fatty acids (MUFA) and phenolic compounds.

The history of olive is older than the human one. Olive is the symbol of victory, peace, health and longevity, and gives juice with multiple uses and benefits for people.

Olive oil is also an essential food, it has been used over the years, and in some cases up to date, for lighting, perfume production, food preservation, remedy for the  oxidation of metal, for religious, therapeutic and aesthetic purposes.

The nutrient rich of monounsaturated fatty acids, phenolic compounds and vitamins add great antioxidant, anti-inflammatory and chemo-protective properties.

European studies and surveys ("The study of the seven Countries , Dr. D. Kromhout" and "Eurolive, 2006"),  have demonstrated the following benefits for humans :
 

• Reduction of the factors responsible for cardiovascular disease.
• Protection from gastrointestinal diseases.
• Therapeutic properties to burns.
• Stomachache.
• Treating of high blood pressure.
• Treating of high cholesterol.
• Reduction of fat concentration in the liver.
• Protection from growth retardation problems and metabolic disorders.