Olives, like people, are not only of a variety of colours, but some produce very little oil although this is generally of a very high quality. Others are more resistant and productive yet maybe less palatable. As the connoisseur knows, fine olive oil should be consumed within the first year, whilst its properties are still intact. It should be treated as a fine wine. This fundamental part of the Spanish diet is a completely natural product of dietary properties which are easily digested and far superior to other oils.
Olive oil is an excellent source of energy and easily digestible.
It reduces gastric acid and helps in the healing of ulcers. In addition, it aids digestion, relieves constipation and is beneficial to the pancreas, liver and gall bladder. It strengthens bones and enhances skin, regulates the endocrine metabolism and stimulates the absorption of calcium and minerals which, in turn, stimulates growth. The Queen's Delicacy This year, olive oil has held the passive but principal role in a war between intermediates which has resulted in a huge increase in price. This rise in cost has been attributed to the drought which was responsible for the poor harvest of less than 100,000 tonnes, although other sources suggest that there have been sufficient olives to meet demand and that the cause has been none other but a commercial war.