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The Extra Virgin Olive Oil is a classic of the Mediterranean diet and is known for its quality and its many health benefits, in addition to its unmistakable flavor. However, few know the origin of the so-called liquid gold, which has been present since ancient times. Throughout history, olive oil has adapted to the times, always maintaining a fundamental importance in the Mediterranean diet.
In this blog post we are going to review the origins of Extra Virgin Olive Oil and its importance for gastronomy.
Olive oil has accompanied mankind for thousands of years. In fact, there is evidence that the fruit of the olive tree was already used in the Upper Paleolithic. Nowadays, it is considered a star ingredient in gastronomy due to its flavor and great benefits.
However, we must go back to ancient Egypt to find the first archaeological and documentary references to its use. Such was the importance of olive oil for the Egyptians that evidence shows thatthe goddess Iris showed men how to cultivate olive trees. At that time, due to the variety of olive trees in the area and as a result of a climate that was not very favorable for this crop, production was rather scarce.
We can find references in Greece of its importance and where there was an abundant production, so much so that it is even possible to find decorations of the fruit and the olive tree in ceramics or jewelry of the time. At that time, olive oil was mainly used in cooking only by the higher classes of society. It was considered a superior food and relegated to great feats. An example of this was that the champions of the Olympic Games were awarded an olive twig as the highest distinction. In Greek mythology, the olive tree is closely linked to the goddess Athena, patroness and protector of many cities, including the most important of all Greek polis, Athens. Legend has it that King Cecrope, the first king of the city-state of Athens, decided to name the territory after the god who brought the most benefits to the city. Poseidon, the Greek god of the seas, made a salty spring gush forth, while Athena made the first olive tree bloom next to Poseidon’s spring. The king decided that the best gift was that of Athena, and the city was named Athens.
In Roman times, the Romans acquired many of the customs and habits of the Greeks, adopting olive oil as a fundamental element of their gastronomy. Their ingenuity allowed them to notably improve the olive tree cultivation system, with previously unknown techniques such as pruning and other care. This product became a fundamental element of their economy, and the Roman Empire was one of the largest exporters of olive oil in the Mediterranean. Thanks to the military and territorial advances that took place during the 2nd and 3rd centuries B.C., olive cultivation spread to many other places. It was precisely in Roman times that Spain emerged as one of the largest producers of high quality olive oil.
After the Roman period, and already in the Middle Ages, the economic crisis reduced the production of olive oil. It was not until the 19th century when it recovered its prominence and once again became predominant in the economy.
Nowadays, Extra Virgin Olive Oil is one of the most important products of the Mediterranean diet and a fundamental ingredient in gastronomy. Spain is the country of reference for its production, guaranteeing an oil that is highly valued for its exquisite flavor and organoleptic properties.
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