The Greeks were the first to be involved in the full-scale cultivation of the olive. Between the 7^th and 3^rd centuries BC ancient philosophers, physicians and historians undertook its botanical classification and referred to the curative properties of extra virgin olive oil (Dioscorides, Diocles) and its history (Anaxagoras, Empedocles – 5^th century), while Aristotle elevated olive cultivation to a science.

The Bible contains many references to the culinary and religious uses of olives and extra virgin olive oil. In the Book of Genesis the dove sent out from the ark by Noah returned with an olive branch. Here it became the great symbol of peace, indicating the end of God’s anger. And its recognition by Noah suggests that it was already a well-known tree.

olives are harvested from November until March, six to eight months after their spring blossoms appear. They require very warm average temperatures, and cannot tolerate cold below -12o C (10o F). The olive tree prospers in very dry climates, and can tolerate droughts and high winds. Therefore it is not surprising that olive trees grow beautifully in the Mediterranean, with its mild winters and long, hot summers. The Mediterranean region is responsible for 98% of the extra virgin olive oil harvest.

In many regions, olives are beaten from the tree with poles and caught in large nets. Other olive farmers now use machine harvesting, including trunk and branch shakers. Still others collect olives that fall naturally to the ground, or are nudged by wind and rain.

OLYMPIA growers, in order to obtain the best oil, strive to harvest the olives just as they change colour, indicating that almost all the Oil has formed and that they are at peak flavour.

Once collected, olives are rushed to the mills for same day or, at most, next day pressing. olives not pressed immediately begin to oxidise and ferment.

Thousands of years ago, crushing was done by hand in spherical stone basins. Today, in a similar method, olives are crushed by mechanical stainless steel grindstones. The oil is separated from the paste by means of centrifugation, which simply means spinning the paste round at high speed. This method produces extra virgin olive oil known as first cold pressed olive oil. No heat or chemicals have been applied. Five kilos of olives are required to produce one litre of oil. It is the cold press method that enables olive oil to maintain its flavour, colour and nutritional value. In fact, olive oil is the only oil that can be consumed as it is removed from the fruit.

Process

A gentle filtration process is used to remove sediment and produce extra Virgin olive oil with an acidity level of less than 1%. Any oil with acidity above this level receives an additional refining step to remove almost all traces of colour, aroma, taste and acidity, resulting in extra light tasting olive oil. In order to produce the grade of oil simply known as pure olive oil, extra virgin is added back to extra light to achieve the desired level of flavour and aroma. Like a fine wine, each variety of olive oil is evaluated by tasting and measuring acidity before bottling.

Also like wine, no two olive oils are alike. Each is a unique product of soil, climate, olive varieties and age, and processing methods. Oils can be fruity or flowery, nutty or spicy, delicate or mild, and can range from clear – to pale green – to golden – to deep olive green in colour. When properly processed, olive oil can fully maintain the flavour, aroma and vitamins of the eloquent olive from which it came.

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