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Olive trees and the use of olive oil for anointing are mentioned time and again
in the Bible and Koran, and in the texts of ancient civilizations around the Mediterranean Sea.
That people living in this region have a history of little heart disease is of great interest
to people living in other regions that do have high heart disease rates. Is this due to the
high consumption of olives and olive oil? It very well could be.
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Today, olive tree groves thrive in Australia, California, France, Greece, Italy,
Morocco, Portugal, South Africa, Spain, Tunisia, and Turkey. The Olive Oil Source lists
649 varieties of olive on its website (www.oliveoilsource.com), reflecting the long relationship humans
have had with the fruit of the gods. Some commonly grown varieties for oil include
Picudo, Carrasquena, Picual, Hojiblanca and Lechin-all Spanish. Italians grow Frantoio,
Leccino, Pendolino and Moraiolo olives, among others. Although we usually associate
olive oil with Italy, the Spanish are the top producers of quality oil.buy olive
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Gourmet and Flavored Olive Oils
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Olive Oil Menu
Olive Oil
Olive Tree
Olive Branch
Olive Oil Recipes
Olive Oil Defined
Benefits of Olive Oil
Virgin Olive Oil
Extra Virgin Olive Oil
Gourmet Olive Oil
Personalized Olive Oil
Flavored Olive Oil
Spanish Olive Oil
Olive Oil Benefits and Facts
Quite a lexicon has developed to describe the taste of olive oil, much like the way wine review writers describe the taste of fermented grape juice. An oil can be almond, apple, bitter, brine, cucumber, earthy, esparto, grass, green leaves, harsh, hay, heated, metallic, musty, old, rancid, rough, sweet or wine/vinegar tasting, as well as fruity, peppery, or flat. Esparto has to do with the taste of pressing mats while green leaves implies that some olive tree leaves made it into the oil press. Who uses these terms? Would you believe master olive oil tasters? You should; it's true. Tasters dip crusty French bread into little blue glasses of various oils and rate them.