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Olive

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Scientific name: Olea europaea

Family: Oleaceae

Origin: Mediterranean

Medicinal use: The leaves of the olive tree are used as a decoction as a febrifuge, against arteriosclerosis and hypertension. Its aromatic nuances, its combined heat, bitterness and sweetness are the perfect culmination of any dish. The Extra Virgin Olive Oil is used mostly “raw” thus preserving intact all the sensory characteristics from the squeezed fruit, however, it is also common and recommended to use it for different culinary cooking techniques.

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