Curious facts about olive oil

One of our favorite activities is to dig through various archives to find the most useful and pleasant information on the topic that concerns us. This way we often come across interesting facts that we cannot help but share with you.

Did you know that since ancient times, the olive tree has found wide applications in our way of life? Olive branches were given to athletes in ancient Greece after a competition, and for better mobility, they themselves rubbed olive oil before the competition.
More information about the uses of olive oil can be read here.

The olive tree is also included in several religions, carrying the symbol of peace and justice. 

The olive tree is a type of evergreen tree, with a low trunk and a spreading crown, reaching between 8 and 15m in height, with small dark green, elongated leaves and small oval fruits, whose shape and color vary according to the variety and degree of ripeness. You can notice green, greenish-brown, violet, brownish, and black olives. 

The longevity of the olive tree is due to its strength and ability to survive under adverse conditions. 

Olive trees can survive drought, adapt to almost any sunny or temperate environment, thrive in most soil types, and even withstand periods of low temperatures.

Historically, the olive tree is one of the plants for which there are quite significant controversies regarding its origin. Carbon studies of leaves indicate that ancient trees with a genome similar to the olive tree date back to the Oligocene period, or the period from 20-40 million years ago, in the region of present-day Italy, Albania, Macedonia, Montenegro.  

For the modern olive tree, it is believed that it originates from the ancient lands of Persia and Mesopotamia about 10,000 years ago (today's Iran, Iraq, Syria, Lebanon, Kuwait). Its fruits were highly valued even then, being used for food, cosmetics, medicine, and various other purposes.

It is claimed that around the 28th century BC, thanks to the Phoenicians, the olive tree finally reached ancient Greece, Carthage, and Libya. In the following 25 centuries, until 1500 BC, olives became a big hit in the Roman Empire and were spread and cultivated in other Mediterranean countries, initially in Italy, and then in Spain, the southern parts of France, and Portugal.

It seems that the edible olive has existed alongside humans for about 5000 to 6000 years, going back to the early Bronze Age (3150 to 1200 BC). Its origin can be traced to the Levant based on written tablets, olive pits, and wooden fragments found in ancient tombs. As early as 3000 BC, olives were cultivated commercially in Crete; they may have been a source of wealth for the Minoan civilization.

In the 16th century, the olive tree was brought from Spain to the American peninsula, with the first planted trees in Lima by Antonio de Rivera, back in 1560. The cultivation of olive trees quickly spread through the valleys of the dry Pacific coast of South America, where the climate is similar to the Mediterranean.

Spanish missionaries established the tree in California in the 18th century. It was first cultivated at Mission San Diego de Alcalá in 1769 or later around 1795. Orchards were started in other missions, but by 1838 an inspection found only two olive orchards in California.

The cultivation of olives for olive oil production gradually became an extremely successful commercial venture from the 1860s onward. 
Premium extra virgin olive oils with proven origin and quality can be found here.

To date, over 865 million olive trees grow worldwide, in over 500 officially recognized varieties, with over 2000 different cultivations, in 41 countries around the world. Most of them are located mainly in the Mediterranean basin, but besides Europe, the Americas, Africa, and Asia, olives are also grown even in Australia and the Philippines. 

Globally, over 90% of the annual production goes to olive oil production, and the remaining 10% is mainly divided for direct consumption and cosmetic purposes.

Spain ranks first in olive oil yield, with quantities annually amounting to about half of the total production. The second and third places go to Italy and Greece, with a difference of about 300,000 metric tons between them.

The composition and nutritional qualities of olive oil vary depending on the variety, altitude, harvest time, and extraction process. It mainly consists 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%). 

More information about the composition of olive oil can be read in The beneficial substances in extra virgin olive oil.

The taste characteristics and beneficial qualities of olives also depend greatly on the terroirs (terroir - the complete natural characteristic in which plants like grapes and olives are grown. The terroir includes factors such as soil type, topography, geographic specifics, and climate.)

Spain, besides being the leader in olive oil production, also holds the top position for the best extra virgin olive oil in the world. Home to over 300 million trees, Spanish olive oil production is obtained from 4 large zones divided into 29 regions. The most valuable of them, providing over 70% of the production, is located in the southern part of the country and is called Andalusia. 
Selected extra virgin olive oil from Spain can be found here.

As we shared above, different types of extra virgin olive oil vary according to the olive varieties. The varieties are mainly divided into three categories:

1. For olive oil production - for the southern Spain region, it is claimed that it preserves over 700 types of olives, most of which are intended for olive oil production.
   
   
2. For direct consumption - the so-called table olives. These are usually olive varieties whose typically bitter taste becomes tart as they ripen. They are mainly stored in brine or salted. Among this type is the popular Greek Kalamata variety in Bulgaria.
   
   
3. Suitable for both - an example of this can also be Kalamata, whose cultivation varieties are used for making olive oil as well.

The olive varieties for olive oil, claimed to be richest in vitamins E, K, polyphenols, and omega 3 and 6 fatty acids are:

1. Arbequina - One of the most pleasant olive oil varieties, widely used for medical tests and research. A variety with a more fruity and fresh taste, most suitable for sprinkling on fish, salads, and baking, but can also be effectively used for frying.
   
   
2. Pikual - one of the most widespread varieties worldwide. With a stronger and peppery aftertaste, with a taste of green artichoke. Suitable for cooking, frying, and preparing meat.
   
   
3. Manzanilla - a variety characterized by an extremely rich fruity taste and aroma, with notes of basil and tomatoes. Suitable for all applications.
   
   
4. Cornicabra - an olive variety characterized by its bitterness and tartness. Mainly used by connoisseurs due to its distinctive taste. Suitable for all applications.

Selected varieties of extra virgin olive oils with proven origin can be found here. 

Regular consumption of olive oil acts similarly to an antidepressant and is of great importance for the normal rhythm of the heart and maintaining healthy cholesterol levels in the blood. 

It acts as a powerful antioxidant that captures free radicals and improves tissue elasticity. For this reason, it is often used in cosmetics. 

More information about the health benefits of olive oil can be read in Полезни предназначения на зехтина.