Let’s uncover the history of Italian extra virgin olive oil

Let’s uncover the history of extra virgin olive oil, a valuable elixir that has had a significant impact on mankind.

Olive kernels dating back 40,000 years have been discovered along the Mediterranean coast. It may sound unbelievable, but they are. The exact commencement date of olive oil production remains unknown. Despite this, the precious nectar has always been part of our life and culture. It is widely recognized that the wild olive tree has been cultivated for olive oil production in Lebanon, Syria, Israel, and Palestine. But it is in ancient Greece that the domestic olive tree becomes a true emblem of culture.

The uses of olive oil in antiquity

The ancient uses of olive oil were multifaceted and indispensable, serving purposes ranging from lighting spaces to personal grooming. Oil was essential in the lives of all Greeks and athletes. It is important to mention that the Olympic winners were awarded oil-filled amphoras as prizes. The Greek people view the tree as a symbol of identity and incorporate it into their mythology. The same tree is featured once more as the central character in the Greek goddess Athena’s myth, in which the olive tree is born from a strike on the earth, symbolizing profit and peace. The olive tree piqued the interest of the Etruscan people in the coastal colonies of Magna Graecia in Enotria. The Etruscans learn from the Greeks the techniques to produce and preserve olive oil. However, the arrival of the Romans changed the commercial strategies for its dissemination.

Olive oil in ancient Rome

The Romans quickly realized the versatile uses of oil. Both as a fuel and as a valuable source of calories in the diet. Olive oil is produced inside and outside the borders of Rome. It is also categorized based on the quality of the harvested olives. The amphorae, previously used for wine storage, are now being repurposed as significant containers for oil, known as amphora olearia. In every prestigious Roman villa, there is a private olive grove and an oil mill. The product was a great success and remained central to Roman life until the fall of the Empire.

Macina in pietra impiegata nel metodo tradizionale per la molitura delle olive

The Middle Ages and the Great Cold Age

Europe: 5th to 8th century AD. The severe cold and the period of wars and famines have dealt a heavy blow to sheep farming. We must wait until the year one thousand to see the rebirth of both the vine and the olive. Thanks to the dedication of the monks and their monasteries, small strongholds with beautiful gardens. During this time, Apulia and Calabria are emerging as leaders in olive oil production. This primacy is also confirmed during the Renaissance, especially in the industrial sector of lighting. Meanwhile, Florence and Venice showcase the quality of their oil to European merchants and noble families. In fact, the wool and soaps produced in these two Italian cities are made using local oil.

From lubricant to food: oil after the industrial revolution

In 1800, during the industrial revolution, Italian oil begins to decline. Oil is quickly emerging as a viable substitute for lighting and the textile industry. Only in the 20th Century did Italians rediscover a renewed interest in the olive tree. At the end of the 19th century, a period of significant migrations began. Italian immigrants are starting to introduce the potential of olives and olive oil for consumption, especially in the USA, Australia, and New Zealand. This marks the beginning of a golden period for olive oil, which is once again playing a central role in the lives of Italians abroad. Apulia reaffirms its position as the most productive and fruitful region in the country, even outpacing the entire Spain. A competitive potential destined to succumb over time.

From cultivation to harvest: the vegetative cycle of the olive

Let’s start with introductions: the domestic olive tree, olea europea sativa, belongs to the Oleaceae family. It distinguishes itself from its wild relative, the oleaster, in shape and size, including those of the olives. The wild olive tree appears as a tousled shrub, with specimens that can reach significant sizes. Produce smaller olives compared to its domesticated counterpart. It is a perennial plant that, according to farmers, thrives with little: silence, solitude, drought, sun, and stones. The olive tree requires a temperate climate without large temperature fluctuations, with values never dropping below -5°C (23°F). It is a tree that does not tolerate cold well, showing difficulties with snowfalls and even more with frosts. To ensure healthy growth, the ideal climate for olive trees is the maritime climate of the middle and lower Mediterranean, excluding mountainous areas.

Where olive trees thrive

But it is not only the climate that influences the growth and flourishing of olive trees; the type of soil, exposure, and position of the graft are also essential factors. While adaptable, it prefers gravelly soil that retains daytime heat and facilitates drainage of excess water. For your well-being, it is advisable to avoid sandy and clayey soils. As well as those that are excessively compact and wet, which retain stagnant air and moisture. These factors can promote the growth of molds and other harmful microorganisms for the plant. The most suitable regions in our country are Puglia, Toscana, Lazio, Calabria, the Lombard area of Garda, and Liguria. Do not forget Sicily and Sardinia.

Italian Olive Oil: A Millennia-Long Tradition

Have you ever walked through an olive grove and noticed a tree that stands out from the rest? Or have you observed that the olives purchased at the store down the street vary in shape, size, color, and flavor? If so, you were right to notice these differences because each variety of olive oil carries a unique history and character. Every drop encapsulates the hard work and passion of the olive growers. These farmers work diligently and carefully with the 715 different cultivars from our area. Whether it’s drizzling over crispy bread or finishing a plate of tomato pasta, olive oil is a key ingredient in Italian cuisine. A true symbol of tradition and quality.

The main Italian Cultivars to try in a lifetime

In Italy, there is something for everyone: from the very spicy and bitter Coratina from Apulia, to the fresh and vegetal Itrana Verde from Lazio. From the noble and charming Ligurian Taggiasca to the sweet and gentle Ascolana Tenera from Marche. Passing through the volcanic Nocellara Etnea from Sicily and the crunchy Casaliva from the Riviera del Garda. From the bitter and intense Tuscan Moraiolo to the spicy and aromatic Sardinian Bosana.

How to taste olive oil? stay tuned or book one of our guided classes in Rome