One of the most common food in italy is olive oil. Find out about olive oil benefits, its best production areas and the many uses for olive oil. Someone said that the landscape of Le Marche region looks like a bumpy patchwork, in fact one of the charms of our region is the varied look of our country side. Every little field has a different crop, color and texture: the legacy of thousands of years of man labor over a hilly territory . Some of the most valuable of these patches are the ones that hosts the olive trees, in fact olive oil commands such high prices that it has been called “liquid gold”. 
The high price is justified by the fact that the olive picking is often done by hand and the general demand for olive oil increased dramatically in these last years.This is hardly surprising considering the olive oil benefits to health. This oil is rich in healthy unsaturated fats, helps digestion and has been found to prevent heart and vascular diseases. Olive oil is especially suited for frying and cooking because is stable at high temperatures and has a high smoking point. There are innumerable uses in the kitchen for this Italy typical food. Baking with olive oil makes soft and light cakes. Homemade olive oil mayonnaise is healthy and delicious. Just beat an egg and the juice of half lemon with an mixer while slowly adding olive oil until the mayonnaise reaches the desired creamy texture. Olive oil benefits don't stop in the kitchen, this oil is also excellent for body massage and is widely used in cosmetic products. The geographical location of this region is at the northern border of the olive producing area of Italy and exposed to the sea breezes. The composition of the soil of Le Marche is mainly clay and lime, rich of minerals and easily drained from water. The olive trees grown in our region are local varieties, perfectly suited to the territory by hundred of years of adaptation. All these characteristic combined make the territory of Le Marche ideal for the production of a typical oil of excellent, delicate flavor and low acidity. The history of olive oil is closely intertwined with that of Mediterranean countries. The origins of this cultivation go back to the beginning of civilization. From Asia the olive tree arrived in Greece and from there it spread to Italy, Southern France and Spain.
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Le Marche region has an especially privileged position for the production of the best olive oil for its location and soil composition. 
