Extra Virgin Olive Oils
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VOM FASS Extra Virgin Olive Oil
Olive oil has been prized for its immeasurable health benefits and culinary uses for thousands of years. The olives used in the creation of VOM FASS selected olive oils are all extra virgin, naturally grown and cold pressed. Our unfiltered, premium extra virgin olive oils will be among the highest quality you will ever taste, enhancing your food with incredible flavor.
Extra virgin olive oil is the only cooking oil that is not refined through industrial processing or made with the use of chemicals. It is made solely by mechanically means of pressing the olive and extracting the juice so it is essentially a pure fruit juice with no additives. Therefore, the taste and quality of the oil depends heavily on the olive variety, the location where it is grown, and the production practices. This is why VOM FASS proudly offers only premium extra virgin olive oils of the most delicious and unique varieties, grown in their areas of origin, and by producers who have been masters of their craft for generations. Our carefully selected producers take optimal care throughout the entire production process of growing, harvesting, extracting, and storage of our extra virgin olive oils.
The olive tree has an average life span of 500 years and up to 1500 years when grown in ideal conditions. They thrive in well-draining, sandy soil with long hot growing seasons and winters of at least 3 months. The tree's olive production increases with time and becomes most efficient around 40 or 50 years old.
Quality olive oil exhibits three essential flavor characteristics: fruitiness, bitterness and sharpness. Since olive oil is only produced once a year directly after the harvest, the flavor changes during the course of a the year as the bitter and sharp overtones fade into the background. VOM FASS offers extra virgin olive oils that are cultivated during the pinnacle of maturity to enhance the olives unique and innate flavor characteristics.
The olive tree has been around for over 7000 years and has been growing since before the written language was invented. It has long been cultivated by numerous cultures and religions for food, medicine, beauty, and ritual ceremonies. The tree is native to the Mediterranean and first originated in Asia Minor or ancient Greece, although it is unknown where and when it was first domesticated. Egyptians began importing the tree from Crete and Syria around 2000 B.C. as a principal source of wealth and commerce. In the 8th century, olive popularity expanded further into Europe and Africa. Although not native to the Americas, Spanish colonists brought the olive to South America in the 1500s where its cultivation has flourished. In the 18th century, Spanish missionaries successfully cultivated the olive tree in California. The olive tree is currently cultivated around the world but is primarily produced in Spain, Italy, and France.