The term “Azeite” (olive oil in Portuguese) comes from Arabic word "Az-zait" and "Al-zait" which means juice and olive comes from Az-zaitouna or azzeitun.
In fact, if you squeeze an olive juice consisting of a drain water and oil. Such as water and oil have different densities separate themselves well.
Ancient culture of the peoples of the Mediterranean, the olive tree is valuable to the rural economy and the ecological balance of these regions.
Symbol of wisdom to the Greeks, the Phoenicians for liquid gold, emblem of peace for the Jews, anointing holy to Christians, the oil concentrates the flavor knowledge, culture and taste, the soul and the body of civilizations.
It is essentially a monounsaturated fat, rich in vitamin E and other antioxidants natural vehicle for other fat soluble vitamins (A, D, K) with a composition in fatty acids that are closer to breast milk, so that these acids are, appropriately, supplied to our body. Being very resistant to high temperatures and not penetrating the food such as other fats, is also suitable for frying.
In the peoples of southern Europe, it is considered that the olive oil is also responsible by the low incidence of cardiovascular accidents.
The smell and taste of olive oil has an important role in the characteristics of Mediterranean cuisine.
Basic ingredient of traditional Portuguese cuisine, enhances the flavor of products by connecting them to each other, respecting them and making them richer.
