Origin & History Of Olives

Olives have been cultivated since prehistoric times in Asia Minor. From there, they spread all over the world. Today they are commercially produced in Spain, Italy, France, Greece, Tunisia, Morocco, Turkey, Portugal, China, Chile, Peru, Brazil, Mexico, Angola, South Africa, Uruguay, Afghanistan, Australia, New Zealand, and California. Hands down, though, until this day, the Mediterranean area produces the most. Of the some 800 million olive trees growing on earth at this moment. 93 percent are growing in the Mediterranean area.

From the beginning, apparently, the calming and healing properties of its oil have been recognized. Thus the olive branch has long been used as a symbol of peace. Pouring oil on troubled waters–not to mention the dove bringing back a branch of olive as the first vegetation seen by Noah after the Deluge. Jeremiah (11:16) described prosperous Israel as “a green olive tree, fair, and of goodly fruit.”

In Greek mythology, Athena gave this luscious drupe to mankind as a gift–and, in gratitude, citizens of Attica were said to have named the city of Athens after her.

In the Mideast, the story is told of Adam suffering from pain and complaining to God. At that, Gabriel descended from heaven with an olive tree, presented it to Adam, and said, “plant it, then pick the fruit and press out its oil. It will cure your pain and all sickness.” Indeed, early Mideast civilizations believed it would cure every illness except death. And to this day, many drink half a cup of olive oil before breakfast to keep all systems well lubricated.

One writer observes, “It is quite affecting to observe how much the olive tree is to the country people. Its fruit supplies them with food, medicine and light; its leaves, winter fodder for the goats and sheep; it is their shelter from the heat and its branches and roots supply them with firewood. The olive tree is the peasant’s all in all.”

The first olive tree was planted in California around 1769 by Franciscan missionaries. In fact, all the “mission olives” grown today in California probably derive from trees grown at the Franciscan mission in San Diego, probably from Mexican seeds. This particular species–and there are some 35 altogether–is especially good for its oil.

The olive tree is so ancient no one knows who first thought of preserving its fruit or pressing it to make oil. Olives were harvested in the Middle East during prehistoric times from trees that grew wild. Along with grape vines, olive trees were the earliest plants ever to be cultivated. The first to grow olives were the Persians, then the Mesopotamians, Egyptians, Phoenicians and Greeks. Olives took on religious meaning in ancient Egypt, Greek mythology and the Bible because their oil provided nutrition, light and skin moisture.

Today the Mediterranean produces 90 percent of the world’s olive oil. France’s production is much smaller than that of Spain or Italy, but its oils are known for their superb quality and personalities ranging from soft and floral to vigorous and herbal. Today olive oils are chosen by professional tasters who judge the bouquet, texture and flavour — just like wine. The label “extra virgin” guarantees that the oil has less than 0.8 percent acidity.

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