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Why Golden Olive Oil?

How to Use

Golden Olive Oil does not alter the taste of food, but rather highlights its aroma giving it a unique signature. Just a few drops of Golden Olive Oil drizzled over a dish will reveal an entirely different dimension of the meal.

Advice: Shake gently before use. It is best to store each bottle of Golden Olive Oil in a dry and dark place out of direct heat and sunlight.

Tasting notes: The extra virgin olive oil has a delicately balanced aroma of fresh green olives, with a harmoniously matched taste of fruitiness, sweetness, bitterness and a peppery finish. The pure metallic (elemental) gold is flavourless, odourless, non-toxic and non-irritating when ingested and passes through the digestive system unchanged within 24 hours.

Our Extra Virgin Olive Oil

Mediterranean countries habitually use olive oil as their primary source of dietary fat for cooking and dressing foods. Nowadays, an increasing number of health food advocates advise using extra virgin olive oil in place of other types of fats.

The olive oil used in Golden Olive Oil comes from sun-bathed Croatian olive groves situated along the coastal areas of Dalmatia and Istria. We exclusively use the best Croatian extra virgin olive oils that have won numerous awards at International fairs and competitions. Our extra virgin olive oils are produced by renowned growers who dedicate their lives to constant professional growth and education, and come from families with a long tradition of olive growing.

Each olive tree is treated as a life form equal to man and given proper care and nourishment. Olives are grown traditionally, using only organic fertilizers without pesticides. The olives are hand-picked and cold-pressed in modern olive oil processing facilities within just a couple of hours of their harvest. Due to the lower processing temperature, which preserves the richness of flavours and the nutritional values, the resulting extra virgin olive oil is of the highest quality.

Gold as a Food Supplement

Ever since the times of the Pharaohs in 2000 BC, gold has been considered a food able to win the favour of Gods. In Ancient Egypt, gold was used to decorate pharaoh tombs and sarcophagi, and to portray human bodies in their frescoes. However, ancient Egyptians weren't the only people that used gold as votive food.

For centuries, Oriental civilizations such as Japan have been using gold in the same context as it is used today – as food and drink decoration. Some bottles of sake, a traditional Japanese alcoholic beverage, contain gold flakes that are believed to improve health and well-being. In the mid-16th century, European noblemen decorated their food with gold. Bread, oysters, quails and carp decorated with gold were served at banquets and weddings. In some European countries, gold as a food supplement became so common that it had to be limited to two dishes per meal.

Along with silver, gold was also consumed in the courts of the Indian Maharajas during weddings and celebrations. The Indian mithai cookies are renowned for their gold and silver ingredients. Gold was consumed with a fruit gelee in other Asian countries as well.

Gold was also used as a remedy complementary to aspirin to ease the pains of arthritis. Eatable gold as a food supplement is listed as E-175.