Magazine F: Olive (Issue 22)
Magazine F: Olive (Issue 22)
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Olive, the fruit of the olive tree, has a cultivation history of more than thousands of years and has had a profound impact on food culture. Recognized as a perfect botanical fat and a source of high-quality energy, it is also sacred as a symbol of abundance and peace thanks to its unique vitality that survives even in harsh environments. Countries in the Mediterranean basin, such as Greece, Italy, Spain and Algeria, produce more than 2,000 species of olives, and the olive oil produced by pressing olive berries has been called ‘liquid gold’ and has been the backbone of the Mediterranean diet. Among them, extra virgin olive oil is the only ingredient in which there is an official certification evaluation method and is present on the table of people around the world.
