Research has shown that modern Greeks, despite a wanting health care system, have a longer life expectancy and the world's lowest rates of heart disease and cancer, as well as the lowest mortality rate due to cardiovascular ailments.

A 30 year study on the Greek island of Crete confirmed that this is true due to the extensive consumption of olive oil there (30 litres per person annually). Overall, Greeks consume 23 litres per person of olive oil annually, as compared to 12 litres for Italians and ¼ litre for North Americans respectively. And since many research projects have shown that the composition of olive oil greatly depends on climatic conditions, soil quality and fruit variety, it is not hard to conclude that there must be something special about Greek olive oil.

Greece devotes 60% of its cultivated land to olive-growing. It is the world's top producer of black olives and boasts more varieties of olives than any other country. Unlike other oil producing countries, there are no blends or mixtures of Greek and foreign oils sold as Greek extra virgin abroad.

Greece holds third place in world olive production with more than 132 million trees, which produce approximately 350,000 tons of olive oil annually, of which 75% is extra-virgin.

This makes Greece the world's biggest producer of extra-virgin olive oil, topping Italy (where 40-45% of olive oil produced is extra virgin) and Spain (where 25-30% of olive oil produced is extra virgin).

(MAICh study on organic and conventional cultivation of olive, 2008).

In ancient Greece olive oil was used for cooking, as medicine and for religious purposes. They used it for light as it was the principal source of fuel for lamps. It was also used for perfumes, soaps, lubricants as well as in offerings and magic!

Homer called it "Liquid gold" and Hippocrates "The great therapeutic".