The Olive was a native of Asia Minor, the olive plant spread from Iran, Syria, and Palestine to the rest of the Mediterranean basin 5,000 years ago. It is among the oldest known cultivated trees in the world, grown before the written language was invented. It was being grown on Crete by 3,000 BC and may have been the source of the wealth of the Minoan kingdom. The Phoenicians brought olive oil to the Mediterranean shores of Africa and Southern Europe. The olive culture was spread to the early Greeks and Romans. As spread to North and South America, Japan, New Zealand, and Australia.

Athens is named for the Goddess Athena who brought the olive to the Greeks as a gift. Zeus had promised to give Attica to the god or goddess who made the most useful invention. Athenas gift of the olive, useful for light, heat, food, medicine, and perfume was picked as a more peaceful invention than Poseidon’s horse - touted as a rapid and powerful instrument of war. Athena planted the original olive tree on a rocky hill which we know today as the Acropolis. The olive tree which grows there today is said to have come from the tools of the original tree.

Labels

Most American markets carry two types of olive oil, one labeled Pure and one labeled Extra Virgin. Pure olive oil is produced from bruised or otherwise defective olives. The oil is then stripped of unacceptable aromas and flavors before sale. Extra virgin olive oil is produced by crushing healthy olives as quickly as possible after they are harvested. Ideally the time from tree to press should be no more than 24 to 48 hours, in order to retain the olives’ complex flavors.

Flavors

Extra Virgin olive oil should have a balance of flavors that are fruity, bitter, and pungent the back of the throat pepperiness characteristics of oil from fresh olives. Like fine estate wines, the best oils vary considerably in flavor. You may prefer one oil for salads, another for sautes, and a third to garnish a delicate fish. Most connoisseurs keep at least three or four on hand at any given time.

The Olives

Olives may be picked at all stages of ripeness, with colors from thoroughly green, to green streaked with amethyst, to the rich glossy black of mature olives. In general, the younger the olives at harvest, the more the oil will exhibit a pleasing roughness, with mature olives giving a smoother, sweeter oil.

Shelf-life

Properly stored in a cool, dark place, fine Extra Virgin oils should be good for up to two years. Olive oil’s chief enemies are heat and light.