The arrival of the olive in Europe occurred in Greece about 3,000 years ago. They were the first Europeans to cultivate and use olives as a major part of their diet. But the Italians were the second country to realize just how versatile and important the olive could be in improving their diet.
Italian olive oils are lighter and less earthy than Greek olive oils. They also have a flavour that is a little more herbaceous than Italian, which makes it work particularly well with parsley, lemon, and black pepper and lends powerful savouriness to Greek recipes that is absent from Spanish and Italian cuisine.
Unquestionably, Greece produces the best olives in the world. In fact, Greece is the top producer of edible olives. Greek Olives are an important part of Greek cuisine and Greek culture. Olives are found in Greek salad and in countless other Greek dishes.
The first cultivation of the olive tree worldwide took place in Greece, and more specific in Crete. This happened in about 3500 BC in the Early Minoan times. In this period the olive tree was in a wilder form in comparison to the tree we know today.
Greece produces more than 430,000 tons of olive oil annually, and more than 75% of that is Extra virgin olive oil, which is considered the best type. Greece is the third largest olive-oil producing country in the world, after Spain and Italy. Did you know?
In terms of virgin olive oil exports, Spain is the largest producer and exporter of olive oil in the world, followed by Italy, Morocco, and Portugal. Greece, Tunisia, and Turkey are also significant olive oil-producing and exporting countries.
The combination of Spain's ideal climate and location makes it the best country for cultivating mouthwatering olives. You may be wondering which region of Spain exports olive oil worldwide – that would be Andalucía, a coastal area in the country. Stunning landscape with olive fields in Spain.
Where in the world did the olive originate? The olive was native to Asia Minor and spread from Iran, Syria and Palestine to the rest of the Mediterranean basin 6,000 years ago. It is among the oldest known cultivated trees in the world - being grown before the written language was invented.
According to Reviews in Environmental Science and Biotechnology, the modern olive tree likely originated in ancient Persia and Mesopotamia, then spread towards Syria and Israel in the Mediterranean Basin, where it was cultivated and later introduced to North Africa.
In Italy as well, the olive tree, in its wild form, has existed for a long time. There is growing evidence of the olive tree already being present in the country between VIII-VII B.C. Currently, the most accepted hypothesis suggests that olive cultivation in Italy was brought by the Greeks.
Gaeta Olives (Bulk)
Round, black olives called Gaeta are part of Southern Italian traditions.
As you'll learn below, most varieties of olives were cultivated since ancient times in Greece, and are native to the country. The fossilized remains of olive brunches have been found in Kaldera (in Santorini island), with their origins traced back 60,000 years ago.
Greek olives are rich in vitamins, minerals and phenolic compounds that prevent many chronic diseases. Its fruits and oil, contain a healthy amount of calories, fat and carbohydrates. This little fruit is rich in vitamin B6 which contribute to the proper function of the nervous system and boost the metabolism.
Italian EVOO is more assertive, acting as one of the main flavors of the food, a defining aspect. In comparison, Greek EVOO tends to be less intrusive, working with the flavors of the other components of the food to create a holistic taste.
It was used as sustenance when other foods were not available or could not be afforded. Greeks used what the land gave them: and that was olives, olive oil and plants. Olive oil was added to various vegetables and greens in order to provide calories and satiety.
Where did olive oil originate? Many historians believe that olive oil first originated in the Mediterranean Basin or somewhere in The Middle East. Early historical records point to ancient olive oil use in Iran, Turkistan, Greece, Italy, and Egypt.
Spain was the leading country in terms of per capita consumption, among the main consumers of olive, followed by Greece (X kg/year), Morocco (X kg/year), Italy (X kg/year) and Turkey (X kg/year).
According to Greek mythology the olive tree was brought into being by the goddess Athena who won a contest with Poseidon god of the sea.
Olive trees, 'Olea europaea,' are the oldest fruit trees and certainly are one of the most important fruit trees in history.
Fresh produce such as vegetables and legumes were important to Romans, as farming was a valued activity. A variety of olives and nuts were eaten.
The Olive tree of Vouves in Crete, Greece is probably the oldest olive tree in the world and it still produces olives. It is confirmed to be at least 2000 years old based on tree ring analysis, but it's claimed to be between 3000–4000 years old!
Today, Greek olive oil is regarded as the best in the world. Extra virgin olive oil (EVOO) comprises at least 80 percent of olive oil production in Greece while in Crete it reaches close to 90 percent.
Olive oil production by country: Top 10 country list- Greece Ranks at Number 2. You pour it on your salads, mix it into your pasta dishes, and use it to fry mouthwatering steaks.