Many consumers world-wide, when they think of Olive Oil they think of Italy, perhaps Greece.
Slowly, but surely, that perception is changing.
SPAIN is the country that grows over 90% of the WORLD’S OLIVES! And, they have the laws and regulations in place to ensure that the olive oils that they produce are indeed, PURE and NATURAL!
“Lo Mejor de Ambos Mundos” has developed, over many years, strong relationships with the manufacturers of Olive Oils in Spain and can negotiate fair and competitive prices, guarantee high quality and assist in the area of logistics and marketing for this product in your market.
We provide these different types of Olive-Oils:
Extra Virgin & Virgin Olive Oil – Regular Olive Oil – Pomace Olive Oil
… elaborated from these types of Olives:
“Hojiblanca, Picual, Arbequina, Cornicabra”
Visit our Online-Catalogue . .
We can mix all these varieties to your desire – also, we can package and label the Olive Oil in a variety of methods: Bottles, PET (Plastics), Tins, Carton, Barrels, Plastic Containers – In sizes that range from 20ml (individual packaging) to over 20 liters and MORE!
Contact us for more information or visit our section of links
The origin of the olive tree is lost in time, coinciding and mingling with the expansion of the Mediterranean civilizations which for centuries governed the destiny of mankind and left their imprint on Western culture.
The cultivation of olives and the production of olive oil have deep roots in the history of Spain. The olive, a symbol of peace, and the tree which produces olives (olea europea) are known to have been cultivated around the Mediterranean about 6000 years ago. Its origin could be the eastern Mediterranean, but most probably it originated in Greece. Stone tablets found dating back to 2500 BC from the court of King Minos of Crete make reference to this plant.
The olive tree was brought to the Iberian Peninsula by the Phoenicians and the Greeks. Olive cultivation was expanded considerably by the Romans, who also improved the techniques of oil production. Olive oil from Hispania was highly regarded by the inhabitants of Old Rome, as well as by the rest of the Roman Empire, that considered it of superior quality.
Later, the Arabs continued perfecting the technique of olive oil production. The importance of the Arab influence is evident by the fact that the Spanish word for oil – aceite – comes from the Arabic – al-zat-, or olive juice.
Today, oil is obtained in a very similar way as our ancestors did thousands of years ago. The olive is pickes, milled, and beaten, and then the oil is separated, decanted and conserved.
Greeks used wooden presses and Romans stone presses in cone form moved by chivalries.
During the Middle Age they began to use the mill wheels.
It was necessary to wait hundreds of years for the arrival of steam machines, one of the most important inventions for the production of oil, such as the mill of preiffer, a circular stone where they threw the olive onto four rollers, designed in a form of rotating cones, smashing and milling the olives.
Adding to this the use of the electric power, we arrived to the present days.
To obtain olive oils of high quality, the olive should be in good state of maturation, be healthy and not faulty, be exempt of residuals, picked with care to not damage it, processed in the following 24 hours from its collection, take care of the temperature in the elaboration of the oil and, once obtained, conserve it appropriately in containers of stainless steel in cellars without to much light or heat.
Raw use: The culinary value of the virgin olive oil is very superior to the rest of the oils. It is a fruit juice that can be consumed raw, what cannot be done with any other type of vegetable oil. Its extraordinary scent and flavor make it especially useful for the seasoning and dressing of numerous plates and salads .The delicious “gazpacho”, salads, seasoned tomato or the vinaigrette sauce, for example would lose all their flavor if we use another type of oil.
We highlighted some good toasted bread watered with extra virgin olive oil which is healthy and nutritious . Delicious.
Use in frying (warm): All the fats are damaged in their heating process; however the virgin olive oil suffers smaller alteration.
The virgin olive oil, when boiled in temperatures higher than the oils of seeds, allows the food that is dived in it at different temperatures, reacts uniquely, forming a crispy layer around itself that stops the absorption of more oil, and allows to retain all the juices of the food. The consumption of oil is also smaller than the usage of other oils.
We also highlight the fact that when absorbing less oil, we add fewer calories to the food, thus, there is smaller risk of weight increase.
Of the fatty acids that you can find in the vegetable oils, two of them are basic for the human life.
The oleic acid (monounsaturated), it means the 56 to 83% of the total of fatty acids of the virgin olive oil.
The linoleic acid (polyunsaturated) essential for the organism, is also present in the virgin olive oil from 4 to 21%.
The high content of oleic acid in the virgin olive oil is very beneficial to regulate the cholesterol, because it makes the good cholesterol (HDL) increase, which protects and helps to reduce the bad cholesterol (LDL), decreasing in this way the risk of arterial thrombosis and of heart attack.
The benefits of the virgin olive oil for the organism are:
Circulatory system: it helps to prevent the arteriosclerosis and its consequences.
Digestive system: it improves the working order of the stomach and the pancreas, and the intestinal level.
Skin: protective and tonic effect of the epidermis.
Endocrine system: it improves the metabolic functions.
Bony system: it stimulates the growth and it favours the absorptionof the calcium and the mineralization.
The rich diets in virgin olive oil are associated with low mortality for myocardium heart attack.