Olive oil has been produced in Israel, continuously, for 6,000 years, beginning long before its medicinal qualities were recognized elsewhere in the world. The birthplace of the olive tree is Mount Carmel, where the wild tree, the ancestor of the tree we know today, was first identified. The village of Yokneam was built sixty years ago on the site of the ruins of ancient Yokneam, which was destroyed two thousands years ago. The new settlers restored the ancient olive orchards on the Carmel and planted new trees in the Jezreel Valley. Today, we produce olive oil from the very same trees and on the self same land used by our forefathers to produce olive oil, more than 2,000 years ago.
Olive oil is nature's "pharmacy" and there is probably no other food that contains the same wide variety of health-giving properties.
Some of its beneficial properties include: Lower blood cholesterol levels and the prevention of oxidation, resulting in reduced arteriosclerosis, enlargement of the blood vessels, thinning of the blood and improved flow to the heart; reduced risk of heart attacks; fewer cases of various types of cancer; increased bile secretion; improved functioning of the digestive system; increased life expectancy.

Olive oil is one of man's most ancient and effective medications. It is the only known oil that must be consumed in its natural form. Nothing should be added and nothing removed. Consuming 50 ml. a day can significantly improve quality of life.

The Israeli Standard provides an exact definition for the various types of olive oil and differentiates between extra virgin, fine virgin, virgin, refined, pure and lighting oil. It should be emphasized that refined and pure olive oil are oils that have spoiled and have been chemically, treated to rectify excess acidity and remove the unpleasant aroma. They are not virgin oils and are therefore of inferior quality.

In order to fully benefit from the properties of olive oil, its taste and aroma, care should be taken to use only top quality olive oil. Olive oil has a tendency to spoil and its quality is easily affected during the production process. In order to obtain choice olive oil, care must be taken to pick undamaged, semi-ripe olives which should be brought to the press within 24 hours of the harvest. They should be stored in special containers under the proper conditions.

Four major types of olives are used in the production of olive oil in Israel: the Souri olive which is sharp and aromatic, the Nabali; which is almost tasteless and odorless; the Barnea, which is extremely delicate and fruity sweet; the Manzanillo, which has a taste and aroma somewhere between the Barnea and the Souri.

It should be kept in mind that the color, taste and aroma of olive oil change- constantly, albeit slowly. The taste and aroma are sharp immediately after harvest, and the oil has a bitter quality. In time, the bitterness disappears and the sharpness diminishes. The quality of the oil produced from these four, types is identical (extra virgin) and can be differentiated by aroma and taste, allowing every consumer to select an, oil which best pleases the palate.

Olive oil is probably more suitable for cooking and frying than other oils. Its burning point is 220°C, a temperature higher than that required for frying (180°C). It has been found that olive oil, used for frying contains practically no (less than 2%) catabolic substances as compared to 18% of such substances found in soybean and rape oil, used for frying. Since olive oil has great nutritional value, consumers should be aware of the source of the oil so as not to make the mistake of purchasing damaged oil. Some olive oil marketing agents do not take care to ensure that the contents of the bottles match the description on their tables. The reason for this is the high price of high-quality olive oil on the one hand and, on the other, the absolute ease with which olive oil can be corrupted using other, much cheaper oils, without the experienced consumer being able to detect the fact.

The range of products is based on the concept that cosmetics should be formulated in such a way as to encourage the body itself to manufacture the elements required for healthy skin. The active ingredients in our cosmetics are purely of plant origin and vegetable based, natural antioxidants, such as vitamin E, with no animal-based additives.