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The Aegean Coast is considered the world leader in quality of extra-virgin olive oil and is also number one in the product’s consumption. Much of Aegean cuisine is based on tradition, and this is particularly the case with extra virgin olive oil production. Versatile in kitchen and highly digestible, extra-virgin olive oil it’s a base condiment of Mediterranean diet and also one of the most precious.
Medical studies have contributed to extra virgin olive oil’s already huge popularity also outside Ayvalık. The oil has been at the heart of the Mediterranean diet for a long time, and this is believed to be the reason for the lack of certain health problems among people who follow this diet.
Indeed, olive is considered one of the few truly healthy oils: it is a mono-unsaturated fat that contains anti-oxidants, and is low in cholesterol. Olive oil consumption is believed to reduce the risk of heart disease, as is shown by the lower incidences of heart disease in the areas where the Mediterranean diet is followed.
