History

The history of olives and olive oil dates back thousands of years, believed to originate in Asia Minor and spreading to the Mediterranean regions. The earliest evidence of olive cultivation dates back approximately 8000 years ago, with ancient tools found in Palestine.

In ancient Egypt, olive oil held both sacred and culinary significance. Pharaoh Ramses III even maintained his olive plantation, as recorded in inscriptions dating back to 1197-1165 BCE.

Phoenicians played a significant role in spreading olive cultivation across the Mediterranean, reaching Greece and its islands. Greek athletes were honored with olive oil during the Olympics.

The ancient Greeks revered olive trees, protected by strict laws enforced by the Areopagus court. According to Greek mythology, the olive tree was a gift from Athena to humanity, and cutting one down was considered a serious offense.

Greek colonizers introduced olive cultivation to Italy, later propagated by the Romans. The Romans significantly advanced olive cultivation techniques, classifying olive varieties into ten types and categorizing olive oil into five classes based on the maturity of the olives.

As the Roman Empire expanded, olive oil became a vital commodity in trade. Ships laden with oil sailed from olive-producing regions to Northern Europe, although some occasionally sank, leaving valuable insights into olive and oil history.

In the Middle Ages, despite a decline in olive cultivation after the fall of the Roman Empire, the practice persisted primarily in monasteries. Religious orders, such as the Benedictines, played a crucial role in reviving olive cultivation in Southern Italy.

In the early 1300s, Olive Oil was already widely used in the Mediterranean, while Northern Europe preferred animal fats.

By the 1400s, Olive Oil was popular across Italy, making it the world's top consumer.

From the 1700s onward, agronomists began recognizing different Olive varieties. Olive Oil was already being exported to Europe.

Regions like Tuscany and Liguria were known for high-quality Olive Oil. Olive trees even made their way to the Americas in Catholic missions.

In the 1900s, Italian and Greek immigrants popularized Olive Oil in North America. Despite its later popularity, Olive Oil was once seen as a humble food, overshadowed by animal-based fats.