After thorough examination of the archeological evidence regarding the use and the meaning of the olive tree in Ancient Greece it is confirmed that it was one of the most used and loved trees due to its sacredness, the economic value and the many uses of its products in every day life.

In older days it was wrongly supported that the cultivation was brought in Greece from Palestine. Newer evidence that came to light from pollen analysis are confirming its presence in Greece from the Neolithic period.

According to mythology the olive  tree was brought in Greece from Goddess Athena which also taught the Greeks its cultivation. Indicative for the significance of the olive tree to the Athenians is the fact that there coins portrayed Goddess Athena with an Olive wreath on her helmet and an amphorae with olive oil.

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 olive oil (Dioscorides, Diocles) and its history (Anaxagoras, Empedocles – 5^th century), while Aristotle elevated olive cultivation to a science.

It was even protected by the legislation of the time. The first Olive Protection Law was introduced by Solon (639-559 BC); in one of his statutes he prohibited the cutting down of more than two trees a year in each olive grove.

The olive and its oil also held a special position in the Orthodox religion. It was a symbol of love and peace, an essential part of several solemn rites, from the service of baptism to the oil lamps used in churches and the little shrine that is part of every Greek household.

Herodotus described Athens, in the 5^th century BC, as the centre of Greek olive growing. Oil was produced in such abundance that it became one of the major exports. In fact, so important did the olive culture become to the Greeks and their economy, that olive groves were considered sacred ground and only virgins and chaste men were allowed to cultivate them.

The Bible contains many references to the culinary and religious uses of olives and 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.

The greatest religious significance of olive oil is documented in the Book of Exodus, where the Lord tells Moses how to make an anointing oil of spices and olive oil. During consecration, holy anointing oil was poured over the heads of kings and priests.

FROM OLIVE TO OLIVE OIL

olive oil has long been, and remains to this day, a symbol of excellence, purity and simplicity. The harvesting and processing practice facilitating the journey from tree to table has become modernised, but its elegant simplicity has never been complicated.

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 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 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.

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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