🫒 History of olive oil

📜 Origin: where olive oil began

Olive oil has ancient roots dating back over 6,000 years. The earliest evidence of olive cultivation and oil production comes from the Eastern Mediterranean, notably in modern-day Syria, Palestine, and Crete. Archaeologists discovered ancient olive presses from around 4,000 BCE, indicating the use of olive oil for food, lighting, medicine, and religious rituals.

👑 Who “invented” olive oil?

While no single person invented olive oil, it is widely believed that early Minoan civilizations on the island of Crete were among the first to refine and commercialize olive oil. By 2000 BCE, the Minoans had developed advanced techniques for pressing and storing olive oil — making it a cornerstone of their economy.

🌍 Spread across the Mediterranean

From Crete and the Levant, olive cultivation spread to Ancient Greece, Egypt, and Rome. The Greeks considered olive oil a sacred gift from the goddess Athena. Later, the Romans industrialized olive farming and created a trade network that spread olive oil across Europe, North Africa, and the Middle East.

💡 Olive oil through the ages

• Middle Ages: Olive oil remained a staple in Mediterranean Christian and Jewish cultures, used for both culinary and ceremonial purposes.
• Renaissance to 19th Century: Olive oil was prized across Europe, and Spanish colonists introduced olives to the Americas, especially California, Mexico, and South America.
• 20th Century: With rising interest in Mediterranean cuisine and healthy fats, olive oil gained global popularity.
• Today: Olive oil is a $15+ billion global industry, essential in kitchens worldwide and central to the Mediterranean diet.

🏺 Types & variations of olive oil

🌿 1. Extra Virgin Olive Oil (EVOO)

• Highest quality, made from the first cold pressing of olives.
• Low acidity (<0.8%) and rich in antioxidants and polyphenols.
• Fruity, peppery flavor and vibrant green-gold color.
• Ideal for drizzling, dressings, and dipping.

🫒 2. Virgin Olive Oil

• Also made through cold pressing but with slightly higher acidity (<2%).
• Milder in taste and often used in sautéing or baking.

🔄 3. Refined Olive Oil

• Made from virgin olive oil that has been chemically treated to neutralize flavor and acidity.
• Lighter in taste and color; often labeled as just “Olive Oil”.

🧪 4. Olive Pomace Oil

• Extracted from the remaining pulp after pressing using solvents and heat.
• The most processed and least flavorful, usually used in food service or industrial cooking.

🌍 Key olive oil producing countries

• Spain (world leader; over 40% of global production)
• Italy (famous for regional EVOOs)
• Greece (home to ancient groves and bold flavors)
• Turkey, Tunisia, Morocco, Portugal (growing in prominence)
• USA (California) (notable for high-quality EVOO)

🧠 Did you know?

• Olive oil was once called “liquid gold” by Homer.
• Ancient athletes rubbed it on their bodies before competitions.
• Some olive trees used in oil production are over 1,000 years old.

✅ Conclusion: a timeless elixir

Olive oil is more than just a cooking ingredient — it’s a symbol of culture, history, and health. From ancient Cretan groves to modern organic farms, olive oil continues to connect civilizations across centuries with its purity, flavor, and nutritional richness.