Olive oil, a symbol of longevity and Mediterranean tradition, holds a revered status in Spain, the world's leading producer, and Greece, its top consumer. From the ancient groves to modern kitchens, its health benefits and culinary versatility shine. With each drop of extra virgin oil, the essence of centuries-old trees and vibrant cultures is captured, embodying the essence of the Mediterranean lifestyle.

1. Longevity of Olive Trees: Olive trees have an impressive lifespan, with some individuals living up to 2,000 years. The slow growth of olives results in thick trunks over time, and even if the above-ground structure is destroyed, the robust root system can regenerate the tree.
2. Spain Dominates Olive Oil Production: Spain stands out as the world's largest producer of olive oil, contributing nearly half of the global supply. Andalusia, particularly the province of Jaén, leads in olive oil production due to its favorable climate for olive tree cultivation.
3. Global Olive Oil Production Distribution: Italy and Greece are the other major players in olive oil production, contributing 17% and 11% of the world's supply, respectively. In contrast, the United States produces a relatively small fraction, about 0.3%.
4. Greek Olive Oil Consumption: Despite Spain's dominance in production, Greece holds the title for the highest per capita consumption of olive oil worldwide, with an average of about 20 liters per person annually.
5. Olive Oil as Fruit Juice: Olive oil is technically classified as a fruit juice since it's extracted by crushing olives, similar to the process of obtaining juice from oranges or lemons.
6. Annual Harvesting: The olive harvest occurs once a year, typically starting with early harvest in October, followed by the main harvest in November and December. Early harvesting results in olive oil with higher levels of antioxidants and polyphenols.
7. Harvesting Techniques: While traditional handpicking was common, modern harvesting often involves mechanical shakers that vibrate tree branches, causing olives to drop onto nets placed below.
8. Yield per Tree: A single olive tree can produce approximately 4 liters of oil per year, with around 30 kilograms of fruit harvested annually.
9. Quality Scale: Extra Virgin Olive Oil: Extra virgin olive oil is the highest quality grade, obtained from the first pressing of olives without the use of chemicals. Cold pressing, where the oil is not heated above 27°C during processing, helps preserve its nutrients and vitamins.
10.  Health and Beauty Benefits: Olive oil has been historically used not only in cooking but also for skincare and medicinal purposes. It's rich in oleic acid, polyphenols, and antioxidants, which have been linked to various health benefits such as reducing blood pressure and protecting against cancer. Regular consumption of olive oil, as seen in the Mediterranean Diet, can positively impact cholesterol levels, increasing the "good" HDL cholesterol and reducing the "bad" LDL cholesterol.