Health & History

Mediterranean Diet

Embraced by North Africa, the Mediterranean diet centers around the consumption of healthy fats, particularly Omega-3 fatty acids, complemented by a rich array of vegetables and proteins. Olive oil, a cornerstone of this diet, has earned its place as one of the healthiest diets, boasting numerous health benefits. With a surge in popularity and recognition for its positive effects on heart health, strokes, and high blood pressure, the Mediterranean diet has become a staple choice for wellness.

Health Benefits

  • Enhances cardiovascular health
  • Aids in stroke prevention
  • Reduces the risk of breast cancer
  • Supports healthy cholesterol levels
  • Strengthens bones
  • May contribute to Alzheimer's prevention
  • Potentially reduces depression

History

The tradition of olive oil extraction in Algeria traces back centuries, flourishing under Roman rule. The Berber leader Masinissa, allied with the Romans during the Punic Wars, played a pivotal role in North Algeria. Despite Roman colonization, the Berber people maintained their identity, benefiting from Roman enhancements that transformed the region into an agricultural haven. While the olive oil industry was established by the Romans, Algeria continued to thrive as a significant supplier of grain and olive oil.

Throughout history, Algeria endured invasions, including the Arab invasion, leading to its emergence as a trade hub in the Mediterranean. At Kabyle, we aim to rejuvenate this rich industry, acknowledging the olive tree's impressive lifespan of 500 years. Algeria's  government commitment includes planting 400,000 hectares of olive trees, preserving a generational and family-oriented tradition that enriches the lives of native Algerians.

Production Process

Our meticulous harvesting process ensures optimal ripeness and flavour, with a blend of green and dark olives creating a diverse taste profile. Motorised rakes and handheld shakers gently dislodge olives into giant nets, separating leaves and washing the olives at a collection point.

Cleaned olives undergo cold-pressing in a mill to preserve flavour complexity. The resulting olive paste enters a molaxer, churning it to collect microdroplets of oil. Continuous monitoring maintains an ideal temperature of 27 degrees Celsius. The paste moves to a centrifuge, transforming into smooth olive oil. Fresh extra virgin olive oil is swiftly stored in temperature-controlled tanks to limit oxygen exposure, ensuring its pristine quality.