The origins of the olive tree are to be found in the Eastern Mediterranean. In Syria, the spontaneous wild olive tree has been widespread since ancient times, forming forests on the southern coast of Asia Minor. Thanks to archaeological finds coming from various excavations on the territory of the lower Galilee in Israel. A team of researchers from the Hebrew University of Jerusalem and the Israeli Authority, analyzing the content of ceramic fragments found inside the excavation, found the first trace of oil dating back to 5800 BC.
The Mediterranean ends where olive trees no longer grow.
Georges Duhamel, French writer (1884-1966)
The First Productions of Olive OilThe word “oil” has a very ancient origin, just like its meaning, coming from the Greek word “elaia” which indicates the olive itself. The olives were washed and pitted, then the pulp was squeezed into baskets and rinsed with water. The oil was left to separate and filtered at least twice, to finish it put it in large tanks.
The Gem of the MediterraneanTo date, the countries bordering the Mediterranean have an enormous genetic heritage, a considerable production and plants of millenary age. In the Mediterranean alone there are more than 1000 genetic types of olive trees. The limited vegetative propagation in the individual territories for hundreds of years has resulted in the evolution of a large number of ecotypes and cultivars. In Italy alone there are about 600 genetic types.Immortal, is the appropriate definition for a plant that has the ability to survive in difficult and hostile environments and which, even today, strongly characterizes our landscapes.
Extra Virgin Olive Oil is the lead of the table
Oil is the basis of Mediterranean cuisine and its success over the centuries has brought wealth and prosperity to the peoples who have adopted its crops. A product that Homer thought of defining “liquid gold”, a name so evocative that it fully understands its great value. In the culinary field it remains the king of the table, its multiple uses, from condiments to cooking, make our dishes much richer. Nata Terra produces three different types of extra virgin olive oil, each recommended for different recipes, the spicy and bitter and the different scents balance or enhance the characteristics of the single element of the dish.
The Advice of Nata Terra
Already Pliny in the book Naturalis historia of 79d.C. had observed that oil, unlike wine, did not improve with age. In addition to consuming the oil in a period as close as possible to its production, our advice is to pay close attention to conservation. The real enemy of the oil is oxygen which is why once you have purchased the tins it is good to keep them in smaller containers. decreasing the surface of contact with the air.