Olive Oil and Olives

Although it can not be considered a major ingredient of any of the traditional dishes, oil is an essential element of Greek cuisine. Its use, in small quantities always, defines the taste of every dish, every salad and almost every confection. And the contribution of raw olive oil to healthy eating is now recognized internationally. Known from ancient times (2,700 - 2,300 BC) in the eastern Mediterranean, the olive has played a leading role not only in the diet but throughout the life of the wider region. The odorous oil that our imaginative ancestors thought they were extracting from the olives with crushing and pressing made them illuminate at night, served as the basis for aromas and curative oils, and of course gave the flavor and the necessary greasy grease to food and raw salads. The rich flavor and the distinctive aroma of oil, which we learned from our childhood, have indelibly marked our tasteful tastes. And the olive tree, this small, thrifty fruit, which after hard and time consuming processing turns into a deliciously delicious meze, with a wide variety of flavors depending on the salt, vinegar and herbs that will be added to it, what else is from a transport for The very life in these hard colors?