Olive oil has a millennia-long history that dates back to antiquity, with the earliest records appearing around 4000 B.C. among Armenians, Egyptians, Assyrians, and Babylonians. In Egypt, as early as the 14th century B.C., olive oil was used for ritualistic and cosmetic purposes, as illustrated by frescoes in the tombs of pharaohs.
In ancient Greece, “liquid gold,” as Homer called it, became a symbol of value, used in sports rituals and as a prize for victors, while olive trees were considered sacred and placed under the protection of the goddess Athena.
The protection of olive trees was vital in Greece, and uprooting one could cost a person their life, reflecting the sacred value attributed to the plant.
The Greeks introduced olive oil throughout the Mediterranean, but it was the Romans who spread it across the entire Empire. From 580 B.C., trade routes brought oil from Spain, Sicily, Puglia, and North Africa to Rome, following the Tiber River.
Monte Testaccio, made up of 50 million amphorae, serves as tangible evidence of the Roman olive oil trade. The inscriptions on the amphorae tell stories of exporters, places of origin, and shipping dates, providing valuable historical information.
The Romans not only expanded olive cultivation but were also the first to classify various qualities of oil: from fine oils made from green olives to lower-quality oils destined for slaves. Olive oil enriched Roman cuisine, enhancing simple dishes and preserving food; it was also used by legionnaires to protect against the cold and soothe wounds and burns.
Even Etruscan necropolises offer evidence of olive oil use, as seen in the Tomba delle Olive (Olive Tomb) in Cerveteri, where a pot contained olive pits dating back to 570 B.C.
Another archaeological treasure was found in Herculaneum: the world’s oldest bottle of olive oil, buried in 79 B.C. and only recently identified through molecular studies. Alberto Angela, in research at the National Archaeological Museum of Naples (MANN), deduced that the thickened substance inside the bottle was indeed olive oil.
During the Middle Ages, amid wars and famines, olive oil production slowed down significantly as the cold climate influenced the dietary habits of European populations, who favored butter and lard. Only monks managed to preserve olive cultivation, keeping the use of oil alive in religious rituals.
It was with the Maritime Republics in the 1300s that olive oil regained prominence in trade, thanks to the reopening of maritime routes and the construction of ships specifically designed to transport hundreds of barrels. Venice, in particular, made olive oil a political asset, supported by specific trade regulations. In the 1400s, Italy emerged as the world’s leading producer.
During the Renaissance, butter and lard regained popularity in cuisine, but olive oil continued to be used for frying, lighting, and the textile industry.
The 20th century brought new challenges: frost and emigration depopulated southern Italian farms, while new olive groves were planted by Italians in America and Australia.
At home, olive oil faced competition from pomace oil, promoted by the Fascist regime, which lowered its market value; only after World War II did Angelo Costa, president of Confindustria, restore the prestige of virgin olive oil by distinguishing it from pomace.
Today, olive oil is a symbol of the Mediterranean diet and a product sought worldwide. Along with Spain and Greece, Italy remains one of the leading producers, facing the future challenge of passing on the culture of quality extra virgin olive oil to new generations.
