For millennia, olives have played a significant role in Mediterranean cultures.  The ancient Egyptians, Phoenicians, Greeks and Romans all valued olive oil, and olives remain an important part of Mediterranean cuisine today. 

In Malta, the olive has had a chequered history.   There is plenty of evidence of its widespread production on the Islands in ancient times.  Archaeological finds show Roman tools for olive pressing, and some town place names bear witness to its value in Maltese culture; two towns in particular are named directly after the olive: Zebbug (olive); and Zejtun (oil).   Mainstream cultivation of olives probably died out when cash crops like cotton were introduced in the early 19th century. 

Maltese Olive Oil Today
Today though, Malta is seeing a revival in olive oil production, and the MonteKristo olive oil brand is at the forefront of this surge in interest.  Maltese olive oil has a distinct, rich, fruity flavour and aroma on account of the Islands’ favourable climate and soil.  MonteKristo Olive Oil production brings these attributes to the fore by following stringent, quality-controlled methods of extraction. 

Our olive oil is extracted from handpicked Maltese olives at maturity. The olives are crushed under temperature-controlled conditions.  Filtration is by natural decanting which gives MonteKristo olive oil a rich, slightly cloudy hue which is the defining mark of a quality olive oil.  This methodology results in an oil that is fruity and appetising – and enjoyed at its best on Malta’s typical crusty bread – the hobz.
MonteKristo Olive Oil will be available from our Estate shop and from selected retail outlets across Malta.