Olive
oil has origins dating back for thousands of years. Homer referred to it as
'liquid gold'. Goddess Athena planted a tree among the rocks of the Acropolis.
In ancient Greece, athletes were awarded olive-wreaths as trophies for their
achievements in the Olympics. And from the Bible, an olive branch was returned
to Noah on the Ark by a dove, 
signaling
the end of the great flood and tangible proof of the re-vegetation of Earth.
Its roots, in fact, date back as far as 5000BC with the cultivation of olives
originating in Crete, where it has long been recognised as a factor in maintaining
the low number of cardiac disorders amongst the inhabitants of the island. After
further networking and newly acquired knowledge, olive trees then became widespread
throughout the Mediterranean, in particular, making their home in Turkey.
Today, Turkey is known as one of the international leaders in the production of olives and olive oil. The olive grows naturally in this former land of Anatolia, and for thousands of years health-enhancing olives have been cultivated and harvested for their fruit. Its' olives and oil being found as a constant feature in kitchens throughout the world.
The Babek plantation is situated at an idyllic site on the coastline of the
Aegean Sea, where for three generations the land has been nurtured and tended
by locals.
As a shepherd would do with his flock of sheep, the dedicated locals actually
sleep overnight in nearby shacks to guard and tend to the prized olive trees.
The Babek philosophy is to care about the land and its traditions, collaborating
with nature to produce a natural, organic product free from chemicals and pesticides.
Babek are committed to producing a superior product, and to making decisions
on quality as opposed to commercial gain.
Olives contain oil soon after they have turned a light-green colour with their volume of oil increasing as they become darker-green, eventually changing to a purple or black colour.
Babek understand how critical the ripening process is to achieving the best results from their harvest, and select their olives at the optimum time to produce the highest quality of oil.
To bring in their harvest, Babek prefer the traditional method of hand picking. Although this traditional method is more labour intensive and time consuming, these harvesting techniques enable olives of the same size and ripeness to be picked, whilst also minimising bruising of the fruit. Resulting in a superior finished product.
Babek Olive oil is quite simply the freshly pressed juice of the
olive,
allowed with time to settle and separate from the vegetable oil.
Once the harvest is completed the olives are taken to the mill, the leaves are removed and the fruit is thoroughly washed and cleansed of all imputities.
Babek crush their olives, including the pits, which contain a valuable preservative,
into a mash known as 'the pasta'. The olives are ground slowly using granite
millstones, known as a 'pietra'. A traditional method that is recognised as
the best in extracting the nutrients from the olives, whilst also allowing unwanted
gases to escape.
The pasta is then placed into a mixer, called a malaxator. Here it is gently
stirred, allowing the oil molecules to form together within the pasta.
The Babek pasta is then spread onto mats, originally made from hemp, but now polypropylene which are stacked on top of one another. The mats are then pressed using hydraulic equipment that leaves a combination of oil, water and suspended solids. The oil is then gently filtered, separating it from the water and solids and left to settle to improve its purity.
Many mass producers of olive oil use modern centrifugal equipment to crush and press the olives. Although these modern devices speed up the actual production process, they are not recognised as the best method for retaining the olive's nutritional value. Babek, however, follow the time honoured traditional methods of millstones and presses, that are proven to produce an oil with the highest level of nutritional value and quality.
Heat
and light are primary enemies of olive oil. To avoid damage by sunlight it is
recommended to purchase olive oil that is contained in dark-coloured glass or
in a sealed tin. It should also be stored in a cool, dark place in the home,
ideally between 15 and 18°C to aid its' longevity. Once you have opened
a bottle of olive oil you should endeavour to use it within one month. It is
worth noting that in Crete the average person consumes 35 litres of olive oil
every year. So don't be afraid to increase your intake and and frequency of
purchases, you can't have too much of a good thing.
The health benefits of such a small, yet extremely important fruit have for a long time been common knowledge throughout the Mediterranean, and the belief that this 'elixir of life' also holds medicinal, and some say holistic properties is becoming increasingly widespread throughout the world. Leading health and medical specialists from around the world have begun to extol the many virtues of olive oil, and have qualified their findings through laboratory tests and population studies. It is also widely recognised that we need help with our diets in this fast paced, modern world of consumerism and fast food. It's time to counteract the negative health effects of our lifestyles.
One of the major causes of death today is heart disease. A disease that is
in direct proportion to the concentration of cholesterol held in the blood.
Olive
oil acts as an agent in decreasing the levels of unwanted cholesterol and arteriosclerosis,
the main causes of death in industrialised areas that use butter or pork fats
in their cooking. Its monounsaturated oleic acid and its polyunsaturated fatty
acids are effective in decreasing cholesterol levels, and have a positive effect
on maintaining a good HDL (high density lipid) and LDL (low density lipid) ratio
within the blood. Olive oil is rich in many vitamins such as A, D, K and especially
vitamin E. These vitamins are found to protect us from bowel, breast and skin
cancers. In addition to the oil acting as an antioxidant it also delays the
ageing of cells, helps food digestion, increases the body's capacity to absorb
calcium and advances skin health.
For thousands of years olive oil has been the base of the Mediterranean diet. A panacea to compliment a healthy diet and to living a longer life!
Although these remedies exemplify the many uses of olive oil, the most health-efficient way to consume olive oil is to take in its raw state, e.g. with salads. It's also worth noting that due to its antioxidant properties, olive oil is the best oil to use for frying as it remains more stable in high temperatures than other cooking oils.
The highest grade of olive oil, which contains the natural juices of the olive with the water removed. Its free acidity level must not exceed 1g per 100g. It must possess a fault-free flavour and aroma.
The second grade of oil that is also the natural juice of the olive with the water removed. Its free acidity level must not exceed 2g per 100g, and must also possess a fault-free flavour and aroma.
A blend of refined olive oil and virgin olive oil. Its free acidity level must not exceed 1g per 100g. Sometimes referred to as 'pure' olive oil.
In conclusion, olive oil and especially Babek organic olive oil forms an integral part of the perfect diet for us and our children
In the Beginning Philosophy Harvesting Olives to Oil Health Grades Buy