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It is increasingly common to refer to extra virgin olive oil as "liquid gold", especially in the Mediterranean area.
The name comes from thousands of years ago when our ancestors called extra virgin olive oil “liquid gold” for its health benefits.
Thus, the name "liquid gold" for extra virgin olive oil was given for the following reasons:
Extra virgin olive oil is obtained by cold extraction of olives, all without using chemicals or heat. This method helps preserve all its properties and flavor, thus achieving the best quality of the oil.
Furthermore, the careful extraction carried out to make extra virgin olive oil is very comparable to the extraction of gold, for which great care and precision is needed.
The golden color of extra virgin olive oil is very reminiscent of the color of gold. This golden color can vary from very intense tones to very soft golden tones, depending on the variety of olive and the time of harvest.
Generally, green or early-harvested olives tend to have a deeper golden color with green undertones, while more ripe olives have a softer golden color.
Extra virgin olive oil is not only distinguished by its color, but also by its flavor and aroma. Generally, oils with a deeper golden color have a more pungent or bitter flavor, while oils with a milder golden tone have a milder flavor.
Furthermore, the variety of flavors that each type of extra virgin olive oil has is closely associated with the great diversity of wines, thus contributing to the relationship with liquid gold.
For centuries, the consumption of extra virgin olive oil has been associated with providing health benefits thanks to its monounsaturated fatty acids and antioxidants that improve cardiovascular health and contribute to longevity.
This link between the consumption of extra virgin olive oil and improved health reinforces the properties of the oil as a liquid treasure for the body.
In Mediterranean regions, where olive trees have been cultivated for thousands of years, extra virgin olive oil is not simply an ingredient, but has become a cultural pillar.
Its gastronomic importance and its multiple uses (whether in cooking or medicine) have led to it being granted a special status, comparing it to the wealth that gold symbolizes.
