Driven by our passion for uniqueness, we are committed to continuous research and development of products, out of natural raw materials, in order to deliver excellence in the world of global customer experience.
Investing in research and development Terra Aegea launched in 2012 the “One Extra Virgin Olive Oil” series. “One Extra Virgin Olive Oil” series includes six varieties of superior quality Cretan Extra Virgin Olive Oil:
- Peza P.D.O.
- Lithines Selected Estates
By building a global partners network, our vision is to share our passion with the world. To deliver products seriously involved with the human senses. Terra Aegea is a company dedicated to superior quality, inspired to build executive products for an executive market.
The “One Extra Virgin Olive Oil” series range is fully certified according to the regulations of the European Union policy regarding Extra Virgin Olive Oil. The product, from production process of extra virgin olive oil to bottling is matching levels of excellence, under the inspection of Greek Ministry of Agriculture in combination with the highest standards of Health and Food conditions (HACCP, ISO, Agrocert) and certifications of quality systems ( ISO 9001).
Actions that took place towards that direction successfully verify our philosophy, to respect the local communities and invest in the development of local economies. In return, we can be proud to collaborate with pioneer partners ensuring a result of fully certified procedures, according to the international law for Food and Safety.
For “One Extra Virgin Olive Oil” series, the production and bottling procedures are strictly harmonized with the international quality food standards in order to secure the delivery of standard premium quality products. The extra virgin olive oil originates from selected olive variations, under restrictions to the geographical area, as well as groups of family farmers.
One Extra Virgin Olive Oil in Quality Terms.
“One Extra Virgin Olive Oil” series is being produced under a System Quality ISO 9001:2000 and Food Safety Systems IFS (International Food Standard) and ISO 22000:2005. All above procedures are certified by TUV Hellas. The laboratory of quality control of olive oil is certified by E.S.Y.D. according to ISO 17025.
The laboratory that certifies the quality has been certified since 2006 by the Hellenic Accreditation System S.A. (E.SY.D.) at ELOT EN ISO/IEC 17025:2005 with certification number 275(2) on the areas:
- Olive Oil Acidity
- Photometrical Analysis at Ultraviolet (Ind. K232 & DK), and
- Definition of Peroxide Number
The laboratory was first worldwide for its analyzing performance in the Inter-Laboratory Scheme 2007-2008 of the American Olive Oil Chemists Society (A.O.C.S.).
P.D.O. Peza – Heraklio Crete
The European Union recognized according to its decision 1109/96 the area of Peza as “P.D.O. Peza Heraklion, Crete” for the olive oil according to the Presidential Degree 61/93. The olive is processed immediately at the privately owned olive factories with the system of “common grinding of the olive” in order to produce extra virgin olive oil with the particular organoleptic characteristics of the area. (Small sacks, immediate grinding after harvest, low temperatures at kneading of the oil paste< 27oC) with continuous control of the Ministry of Agriculture and at the best conditions of Food Safety Hygiene
Having being taught by the land and the collaboration families / farmers, with respect to the land and by following specific practices of bio-cultivation, we are proud to present organic product with true olive aroma, distinctive green colour and particular taste. One Organic Extra Virgin Olive Oil is certified according to Reg. E.C. 834/07 – 889/08 by Bio Hellas (Cod. B-486969).
Strategic Partners proves to be key asset to our goals fulfillment. The Research and Development team consists of people with proven experience in the field of Global Olive Oil Trade, expertise in selection and production of Extra Virgin Olive Oil. In combination with our Chemist consultants skilled in analysis and authorized to certify Extra Virgin Olive Oil, we are working constantly in order to share our passion with the world. To share “One Extra Virgin Olive Oil” series.
However, it is important to mention here the Greek farmers who collaborate by thriving in the olive tree fields, tendering the land, in order to deliver exclusively high quality raw material. Their knowledge throughout generations turns out to be the world customer experience we deliver.
It is not clear when and where olive trees were first domesticated: in Asia Minor in the 6th millennium; along the Levantine coast stretching from the Sinai Peninsula to modern Turkey in the 4th millennium; or somewhere in the Mesopotamian Fertile Crescent in the 3rd millennium.
A widespread view exists that the first cultivation took place on the island of Crete. Archeological evidence suggest that olives were being grown in Crete as long ago as 2,500 B.C. The earliest surviving olive oil amphorae date to 3500 BC (Early Minoan times), though the production of olive is assumed to have started before 4000 BC. An alternative view retains that olives were turned into oil by 4500 BC by Canaanites in present-day Israel.
Homer called it “liquid gold.” In ancient Greece, athletes ritually rubbed it all over their bodies. Olive oil has been more than mere food to the peoples of the Mediterranean: it has been medicinal, magical, an endless source of fascination and wonder and the fountain of great wealth and power. Indeed the importance of the olive industry in ancient economies cannot be overstated. The tree is extremely hardy and its useful lifespan can be measured in centuries. Its wide and deep root system ensures its survival without additional watering, even in the water-sparse Mediterranean. It thrives close to the sea, where other plants cannot tolerate the increased salt content of underground water. Other than pruning in late spring, it needs minimal cultivation and its fruit matures in the late autumn in the Northern Mediterranean or through the winter (further south), when other staple food harvests are over and there is no other agricultural work to be done. Olive collecting and processing is relatively straightforward, and needs minimal, mechanical technology. Olive oil, being almost pure fat, is dense in calories yet healthy, without adverse health effects. Unlike cereals which can be destroyed by humidity and pests in storage, olive oil can be very easily stored and will not go rancid for at least a year (unless needlessly exposed to light or extremely hot weather), by which time a fresh harvest will be available. The combination of these factors helped ensure that the olive industry has become the region’s most dependable food and cash crop since prehistoric times.
Besides food, olive oil has been used for religious rituals, medicines, as a fuel in oil lamps, soap-making, and skin care application. The importance and antiquity of olive oil can be seen in the fact that the English word oil derives from c. 1175, olive oil, from Anglo-Fr. and O.N.Fr. olie, from O.Fr. oile (12c., Mod.Fr. huile), from L. oleum ”oil, olive oil” (cf. It. olio), from Gk. elaion ”olive tree”, which may have been borrowed through trade networks from the Semitic Phoenician use of el’yon meaning “superior”, probably in recognized comparison to other vegetable or animal fats available at the time. Robin Lane Fox suggests that the Latin borrowing of Greek elaion for oil (Latin oleum) is itself a marker for improved Greek varieties of oil-producing olive, already present in Italy as Latin was forming, brought by Euboean traders, whose presence in Latium is signaled by remains of their characteristic pottery, from the mid-eighth century.
Recent genetic studies suggest that species used by modern cultivators descend from multiple wild populations, but a detailed history of domestication is not yet understood. Many ancient presses still exist in the Eastern Mediterranean region, and some dating to the Roman period are still in use today.
Over 5,000 years ago olive oil was being extracted from olives in the Eastern Mediterranean. In the centuries that followed, olive presses became common, from the Atlantic shore of North Africa to Persia and from the Po Valley to the settlements along the Nile.
Olive trees and oil production in the Eastern Mediterranean can be traced to archives of the ancient city-state Ebla (2600–2240 BC), which were located on the outskirts of the Syrian city Aleppo. Here some dozen documents dated 2400 BC describe lands of the king and the queen. These belonged to a library of clay tablets perfectly preserved by having been baked in the fire that destroyed the palace. A later source is the frequent mentions of oil in Tanakh.
Dynastic Egyptians before 2000 BC imported olive oil from Crete, Syria and Canaan and oil was an important item of commerce and wealth. Remains of olive oil have been found in jugs over 4,000 years old in a tomb on the island of Naxos in the Aegean Sea. Sinuhe, the Egyptian exile who lived in northern Canaan about 1960 BC, wrote of abundant olive trees.
Until 1500 BC, eastern coastal areas of the Mediterranean were most heavily cultivated. Olive trees were certainly cultivated by the Late Minoan period (1500 BC) in Crete, and perhaps as early as the Early Minoan. The cultivation of olive trees in Crete became particularly intense in the post-palatial period and played an important role in the island’s economy. The Minoans used olive oil in religious ceremonies. The oil became a principal product of the Minoan civilization, where it is thought to have represented wealth. The Minoans put the pulp into settling tanks and, when the oil had risen to the top, drained the water from the bottom. Olive tree growing reached Iberia and Etruscan cities well before the 8th century BC through trade with the Phoenicians and Carthage, then spread into Southern Gaul by the Celtic tribes during the 7th century BC.
The first recorded oil extraction is known from the Hebrew Bible and took place during the Exodus from Egypt, during the 13th century BC. During this time, the oil was derived through hand-squeezing the berries and stored in special containers under guard of the priests. A commercial mill for non-sacramental use of oil was in use in the tribal Confederation and later in 1000 BC, the fertile crescent, and area consisting of present day Palestine, Lebanon, and Israel. Over 100 olive presses have been found in Tel Miqne (Ekron), where the Biblical Philistines also produced oil. These presses are estimated to have had output of between 1,000 and 3,000 tons of olive oil per season.
Olive trees were planted in the entire Mediterranean basin during evolution of the Roman republic and empire. According to the historian Pliny, Italy had “excellent olive oil at reasonable prices” by the first century AD, “the best in the Mediterranean”, he maintained, a claim probably disputed by many ancient olive growers. Thus olive oil was very common in Hellenic and Latin cuisine. According to Herodotus, Apollodorus, Plutarch, Pausanias, Ovid and more, the city of Athens obtained its name because Athenians considered olive oil essential, preferring the offering of the goddess Athena (an olive tree) over the offering of Poseidon (a spring of salt water gushing out of a cliff).
The Spartans were the Hellenes who used oil to rub themselves while exercising in the gymnasia. The practice served to eroticise and highlight the beauty of the male body. From its beginnings early in the seventh century BC, the decorative use of olive oil quickly spread to all of Hellenic city states, together with naked appearance of athletes, and lasted close to a thousand years despite its great expense.