The origin of olive oil is along the Mediterranean Levantine coasts, in Syria, Lebanon, Palestine, and Israel. It was in these areas where olive oil was first extracted from wild olives (wild olive oil).
It is part of the history of Mediterranean culture, as well as the evolution of its agriculture, closely tied to the history of wine and bread. Olive oil has become today one of the star products of gastronomy.
Georges Duhame, a French writer and poet, once stated that “the Mediterranean ends where the olive tree stops growing.” However, few know who invented olive oil or what the origin of this liquid gold is.
The olive tree has been present throughout the history of humanity. And not only in gastronomy but also in cosmetics, as fuel, or in religious rituals. In fact, it seems that the olive tree existed long before humans inhabited the earth. Its remains date back to the Upper Miocene period, 20 million years ago.
The etymology of “”olive oil”” offers an idea of the history and provenance of this plant-based fat. In fact, although in Spanish “”aceituna”” (olive) and “”oliva”” (olive) are synonyms, their origins are different.
Our “”oliva”” comes from classical Greek, which evolved into the Latin term “”oleum””, “”oli”” in Romance languages, “”oil”” in English, and “”öl”” in German. In contrast, “”aceite”” (oil) comes from the Hebrew word “”zait””, which evolved into the Arabic “”zaitum””.
Thus, the origin of the word “”olive”” is connected to both the peoples of the northern Mediterranean and the eastern and southern Mediterranean. Therefore, in one way or another, areas bathed by the Mediterranean Sea.
The Egyptians attributed great importance to this liquid gold. Specifically, the goddess Isis herself was responsible for teaching humans olive cultivation. Additionally, the olive tree was depicted on the sarcophagi of some pharaohs of the era.
Since the variety used yielded little oil, it was mainly used for medicines or cosmetics. Due to this low production, the Egyptians were the first to import it from other cultivation areas, such as Greece.
The ancient Greeks also placed great importance on olive oil production. Many ceramics, jewelry, and daily objects referred to the olive tree and its fruit.
The appearance of olive oil in Ancient Greece took place on the island of Crete. From there, trade routes were established with Egypt and other Mediterranean peoples. It was also considered a symbol of distinction between social classes; only the upper classes consumed olive oil.
As in Ancient Egypt, it was also used as a medicinal remedy, in cosmetics, or as fuel. Particularly in the Olympic Games, champions were awarded an olive branch as recognition.
In Greek mythology, the founding of Athens is linked to the olive tree. The city’s inhabitants entrusted Cecrops, the first king of the territory, with naming the city. Both Poseidon and Athena competed for this privilege, aiming to provide the most benefit.
Poseidon created a salty-tasting spring that the city’s inhabitants didn’t like. In contrast, Athena made “”the first olive tree”” bloom next to Poseidon’s spring. Cecrops sided with the goddess of wisdom, and Athens was named after Athena, with the first olive tree being venerated on the Acropolis.
In fact, Homer called the olive tree’s fruit “”liquid gold,”” considering it one of the Mediterranean’s treasures. Participants in the Olympic Games of the time rubbed themselves with oil to protect their bodies from the sun, heat, or falls.
The Romans adopted the customs, traditions, and techniques of the ancient Greeks, including knowledge about olive cultivation and olive oil production. Consequently, they made this product, along with wine and bread, a fundamental element of their economy and one of the main Mediterranean exports of liquid gold.
The territorial and military advances of the Roman Empire allowed its expansion into numerous areas. They improved both the transportation of oil and its cultivation, with the Roman mill being animal-driven, ensuring greater productivity. Additionally, oil was transported in amphoras for trade.
Olive oil was a very present ingredient in the gastronomy of the time, and the Roman gastronome Apicius mentioned more than 300 recipes involving olive oil. They also used it as fuel for lighting, in cosmetics with perfumes and ointments, and as a body moisturizer, to heal wounds, ulcers, reduce fever, and calm colic, among other uses.
The production, trade, and consumption of olive oil reached their peak during the Roman Empire era. With the Roman occupation of Hispania, olive cultivation expanded significantly in this territory.
However, olive cultivation had already been introduced in Spain by the Phoenicians and Greeks, but it’s undeniable that with the arrival of the Roman Empire, it gained greater importance. In fact, it was one of the best-regarded oils of the time, with millions of oil jars being imported from Hispania to the rest of the Empire.
The Middle Ages brought about a decline in olive oil production due to its high cost. Additionally, it reminded the conquering peoples of Roman customs, leading to its disdain and relegation to the upper classes.
In Medieval Europe, religious orders took control of olive oil production, using it for liturgical purposes and in altar lamps illuminating the churches of the time.
The technological revolutions of the 19th and 20th centuries improved cultivation, harvesting, and distribution techniques, but the invention of new lighting methods led to a decrease in global olive oil demand.
Global olive oil production is mainly concentrated in Mediterranean areas, with Spain leading the world ranking of producers of this liquid gold. Consequently, the European Union is the main exporter of this olive juice, and its countries are also the largest consumers.
Olive oil has become an indispensable ingredient in gastronomy. The Mediterranean diet has been declared a World Heritage by UNESCO. This increased the demand for this vegetable oil, not only for its incredible taste but also for its multiple properties and health benefits.
The present and future of extra virgin olive oil (EVOO), the true jewel of gastronomy, are as stable and secure as its properties. This future involves maintaining ancestral techniques while applying modernity and exploring all possible forms of commercialization.
Important Note: aceitedelcampo.com promotes the consumption of extra virgin olive oil for its culinary qualities and health benefits. However, no medication or current treatment should be replaced without the guidance of a healthcare professional.
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info@aceitedelcampo.com
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46023 Valencia
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