Extra virgin olive oil is part of our history: it is one of the most popular foods on Italian tables as well as one of the foundations of the Mediterranean diet. It can be used in many ways, from dressing raw foods, such as salads, to an essential ingredient for cooking a potentially infinite number of dishes, like meat, pasta, or vegetables.

Olive oil is perhaps the most distinctive element of that extraordinary variety of flavors that Italian cuisine brings with it. It has a long and very fascinating history. It has been traced to around 4000 BC, in Armenia, Palestine, and some parts of Asia, when it was used as an ointment, medicine or to light lanterns. Later, first the Babylonians and then the Greeks established a very solid trade of olive oil throughout the Mediterranean area.