Extra-virgin Olive Oil

Olive oil is a liquid fat obtained from olives (the fruit of ''Olea europaea''; family Oleaceae), a traditional tree crop of the Mediterranean Basin, produced by pressing whole olives and extracting the oil. It is commonly used in cooking: for frying foods or as a salad dressing. It can be found in some cosmetics, pharmaceuticals, soaps, and fuels for traditional oil lamps. It also has additional uses in some religions. The olive is one of three core food plants in Mediterranean cuisine; the other two are wheat and grapes. Olive trees have been grown around the Mediterranean since the 8th millennium BC.

In 2019–2020, world production of olive oil was . Spain was the largest producer followed by Italy, Tunisia, Greece, Turkey and Morocco. San Marino has by far the largest per capita consumption of olive oil worldwide.

The composition of olive oil varies with the cultivar, altitude, time of harvest, and extraction process. It consists mainly of oleic acid (up to 83%), with smaller amounts of other fatty acids including linoleic acid (up to 21%) and palmitic acid (up to 20%). Extra virgin olive oil is required to have no more than 0.8% free acidity and is considered to have favorable flavor characteristics.

History

Olive oil has long been a common ingredient in Mediterranean cuisine, including ancient Greek and Roman cuisine. Wild olives, which originated in Asia Minor, were collected by Neolithic people as early as the 8th millennium BC. Besides food, olive oil has been used for religious rituals, medicines, as a fuel in oil lamps, soap-making, and skincare application. The Spartans and other Greeks used oil to rub themselves while exercising in the gymnasia. From its beginnings early in the 7th century BC, the cosmetic use of olive oil quickly spread to all of the Hellenic city-states, together with athletes training in the nude, and lasted close to a thousand years despite its great expense. Olive oil was also popular as a form of birth control; Aristotle in his ''History of Animals'' recommends applying a mixture of olive oil combined with either oil of cedar, ointment of lead, or ointment of frankincense to the cervix to prevent pregnancy.

Early cultivation

It is not clear when and where olive trees were first domesticated. The modern olive tree most likely originated in ancient Persia and Mesopotamia and spread to the Levant and later to North Africa, though some scholars argue for an Egyptian origin.

The olive tree reached Greece, Carthage and, Libya sometime in the 28th century BC, having been spread westward by the Phoenicians. Until around 1500 BC, eastern coastal areas of the Mediterranean were most heavily cultivated. Evidence also suggests that olives were being grown in Crete as long ago as 2500 BC. The earliest surviving olive oil amphorae date to 3500 BC (Early Minoan times), though the production of olive oil is assumed to have started before 4000 BC. Olive trees were certainly cultivated by the Late Minoan period (1500 BC) in Crete, and perhaps as early as the Early Minoan. The cultivation of olive trees in Crete became particularly intense in the post-palatial period and played an important role in the island's economy, as it did across the Mediterranean. Later, as Greek colonies were established in other parts of the Mediterranean, olive farming was introduced to places like Spain and continued to spread throughout the Roman Empire.

Olive trees were introduced to the Americas in the 16th century AD when cultivation began in areas that enjoyed a climate similar to the Mediterranean such as Chile, Argentina, and California.

Recent genetic studies suggest that species used by modern cultivators descend from multiple wild populations, but detailed history of domestication is not yet forthcoming.

Trade and production

Archaeological evidence shows that by 6000 BC olives were being turned into olive oil and in 4500 BC at a now-submerged prehistoric settlement south of Haifa.

Olive trees and oil production in the Eastern Mediterranean can be traced to archives of the ancient city-state Ebla (2600–2240 BC), which were located on the outskirts of the Syrian city Aleppo. Here some dozen documents dated 2400 BC describe the lands of the king and the queen. These belonged to a library of clay tablets perfectly preserved by having been baked in the fire that destroyed the palace. A later source is the frequent mentions of oil in the Tanakh