The Olive Story: History, Culinary Uses, and Economic Significance

This essay provides a comprehensive overview of the olive's history, tracing its origins to the Mediterranean region and exploring its dispersion across the globe. It delves into the olive's significance in various cuisines, highlighting the culinary applications of olive oil and table olives. The essay examines the social and cultural impact of the olive, including its role in ancient Greek mythology and its presence in religious rituals. Furthermore, it analyzes the economic importance of the olive industry, discussing global production, trade, and the influence of organizations like the International Olive Council. The essay also touches upon the political aspects of the olive trade, including issues of adulteration and regulatory measures. The research methodology relies on peer-reviewed journals and culinary experiences, without primary sources or field visits. The essay concludes by emphasizing the exotic status of the olive and the importance of understanding its multifaceted history and impact.

Running head: THE OLIVE STORY
THE OLIVE STORY
Name of the Student
Name of the University
Author Note

2THE OLIVE STORY
Table of Contents
Introduction......................................................................................................................................3
Origin and dispersion of the Plant...................................................................................................4
The social, Cultural and Economic effect........................................................................................6
Olive in Cuisines..........................................................................................................................6
Olive and the Society...................................................................................................................7
The Economic Importance...........................................................................................................7
Conclusion.......................................................................................................................................8
References......................................................................................................................................10

3THE OLIVE STORY
Introduction
The “Olive” has a long evolutionary history and it cultivation practices dates back to
6000 years along the Mediterranean Coasts. The exact origin of the olive is not known, yet it is
believed to be originated from the regions of Syria or around the Sahara desert in Africa. The
Olive has been mostly used for extraction of oil and table consumption and has found its way
into various cuisines to imitate the Mediterranean flavor. The taxonomical classification
according to the various strains of Olives is generally known as ‘Cultivars’. The various cultivars
are identified based on their origin, flavour and cultivation (Ben‐Ayed, Kamoun‐Grati, & Rebai,
2013). The cultivars are generally named after their region of origin. Olive being an exotic fruit
is generally restricted to the Mediterranean region and few instances of olive cultivation is found
in the Chile, Argentina, southern Africa and Australia. The necessary conditions for the growth
of the olive being greatly different, the growth is favored in the dry and mildly hot. The Olive
plant is the only plant growing in abundance in the region and the major share of global
production comes from the Mediterranean region. The current global cultivation of Olive is
expanded over 23 million acres in the Mediterranean basin and around 1.5 million tons per year
is produced annually from the region.
The paper attempts to understand the origin of the Olive plant and trace its dispersion
around the different parts of the world. The paper will also look into the use of Olive and Olive
Oil in the various cuisines around the world and its application in fields other than culinary and
diet. The various other impacts created by the Olive industry will also be reviewed and evaluated
on the basis of its origin and location. The various olive cultivars will be studied and their impact
and influence in the culinary and other industries will be studied.

4THE OLIVE STORY
The methodology followed for the research will be done mostly on peer reviewed
journals from secondary sources. No primary sources or field visits will be done for the research.
The research will also be done based on culinary experiences across the world and evaluating
cuisines based on olive and its application. The Olive production is one of the major sources of
economy for the Mediterranean countries and the global production is also controlled on the
basis of the production in this region.
Origin and dispersion of the Plant
The origin of the Olive Plant is believed to be in the sub tropical region which
experiences moderate climate with very less amount of wet seasons. The regional flora is largely
restricted and Olive being the abundant vegetation in the region got predominantly cultivated.
Evidences of Olive has been found since Neolithic age and traces were found in the
Mesopotamian civilization, the Egyptian civilization and Greeks and the Romans were believed
to use to it extensively and gave high importance to the plant. Tough the exact origin of the tree
cannot be traced back, extremely ancient archeological evidences are found that prove the use of
Olives and Olive oils in the region. By the time the plant was being was being extensively
utilised by the Romans and the later the Arabs, the Olive tree had already established its
dominance in the region. The plant was extensively used and was dedicated to Greek Gods to
reflect its high importance (Adoptyourolivetree.com. 2018). The initial dispersion of the Olive
tree is believed to be done by the Greeks by trading to other civilizations and to their colonies.
The expansions of the farming of Olive trees were first done by the Romans in the Iberian
Peninsula currently included in the parts of Spain and Portugal. The later expansion of the Olive
production was later promoted by initial imports from Greece, Italy, Spain and Portugal. The

5THE OLIVE STORY
current global production of Olive oil traces the dispersion of the Olive tree apart from the
Mediterranean countries. These include Saudi Arabia, Australia, Brazil, Chile, China, USA,
Japan, Mexico, Norway, Russia, Syria, Switzerland, and Taiwan. Apart from the anthropogenic
transportation of the plant, the dispersion among the wild was mostly conducted by birds that
swallowed the Olives and the excreta transported resulted in the natural growth of the olive trees.
The dispersion happened over a long period of time and during the medieval time (Uylaşer, &
Yildiz, 2014). After the discovery of America, Olive cultivation was expanded to the continent
from the Mediterranean regions and first cultivation was done in the regions of Peru, Chile,
Argentina and Mexico. Researches by Diez et al and Besnard et al go around tracing the
genetic distribution of the plant across varying regions and identify that the various genetic
cultivars available today have been due to the long history of cultivation and cross breeding of
the plant over the human history. They have researched the evolution and concluded that the
cultivated variety of the plant had been an outcome of cross breeding of various wild varieties;
however the reason behind the crossing of the varieties could not be traced to human or natural
interference. The current legacy of the Olive tree is being carried forward by a Nongovernmental
Organisation named as the “Routes of the Olive Tree”, (THE ROUTES OF THE OLIVE TREE -
LES ROUTES DE L'OLIVIER. 2018) which looks after the expansion and promotion of the
Olive tree and olive Products including the ‘Olive Oil’ through research, cultural itineraries,
protection and development of the Olive tree. It also looks up to the expansion of the Olive
culture among non Olive promoting countries. Though the Olive cultivation has spread to other
parts of the world in the recent days, yet the finest quality of Olive Oil and table olives still
restricts to the Mediterranean region.

6THE OLIVE STORY
The social, Cultural and Economic effect
Olive in Cuisines
The culinary importance of the Olea europaea; the European Olive tree was not largely
explored except using of the Olive Oil. Table Olives have been used since the late medieval
times. The first use of olive oil was for lamp oil and later the culinary essence was regarded due
to its flavour. The use of Olive in culinary and cuisines originated from Mediterranean diet and
therefore the major cuisines including olive have Mediterranean flavours. Mostly the olives are
used as salad dressing and toppings in Pizzas and Pastas. The Olive Oil is majorly used in
culinary preparations and have been long been used for the salad dressing and topping and
seasoning of cuisines. Based on their variety, 19 different varieties of olive oils are produced
globally. The culinary application of Olive Oil varies from region to region and from country to
country (Vossen, 2013). The Culinary application of Olive oil is dominated by Extra Virgin olive
Oil, which is obtained by the cold pressing of the Olives without any mechanical or artificial
processing. The oil is extensively used in almost all Mediterranean cuisines. As salad drippings
to salad toppings, the oil has added to the exotic flavour of the Mediterranean (Aparicio, &
Harwood, 2013). With cultivation of Olive spreading across the Roman Empire, the culinary
uses and applications of the oil also spread first to Italy, and gradually to France, Spain and the
entire Mediterranean basin. These regions added their exotic flavours by using Olive oil in a
unique way differing from their neighbors. Apart from dressings and toppings, Olive Oils have
been extensively used to lubricating foods for cooking, as a flavoring agent, as a marinade and
generally in sautéing. The extensive use of olive oil in preserving dried fruits and vegetables as
tomatoes and chilies are common and extensive. Several recipes and roasting require seasoning
with olive oil as a lubrication and taste (Donahue, 2016).

7THE OLIVE STORY
Olive and the Society
The social impact of the olive is certainly unfathomable and has been given high
importance since its origin. The Greek mythologies describes that the Olive was the gift of
Athena and had been gifted to athletes and thus the tradition of gifting Olive branches and twigs
to the Olympians started. The olive was also used to honour the dead and twigs or branches of
olives were put in the tombs of the dead. The association of the Olive tree and the olive oil to the
cultural, social and economic aspect of the Greeks and the Romans signify the importance of the
olive trees. Even today the Olympic winners are crowned with the olive wreaths, which
emphasize the importance of Olive in the lives of the Mediterranean people. The extensive
application of the olive oil in various fields has made its induction into religious rituals giving it
more signified value. The oil has been extensively used to make sacred oils to embalm bodies
and also in various rituals of Christianity, Judaism and Jewish practices. Thus it can be
understood that Olive have had gained great importance in the social lives of the humans.
The Economic Importance
The economy of the Mediterranean is greatly influenced by the olive trade in the region.
The exporting of the olive oil by the countries of the Mediterranean region is one of the major
sources of income of the income of the Mediterranean countries. A look at the production of
major Olive oil producing countries and their contribution to the global Olive trade reflects the
economic impact that is created Olive production and olive trees. The Global Olive production
was estimated at 3311.5 thousand tonnes in the year 2017-18 by the non major countries
(Internationaloliveoil.org. 2018), while the major oil producing countries amounted to 578
thousand tonnes of the olive production, mostly including the European countries of the major
countries of Spain, Italy, Greece, Cyprus, Malta and France contributed 573 thousand tonnes to

8THE OLIVE STORY
the European production. The report reflects the amount of olive oil exported by the countries
and excludes the domestic consumption (Internationaloliveoil.org. 2018). The global Olive
production and regulation is being managed by the International Olive Council or the IOC and
the European Market prices are regulated by the council. The amount of production reflects the
economic importance that the olives have in the economy of the region. The political impact of
the olive can be attributed to the fake oil production and adulteration. The economic value of the
extra virgin oil in the international market is significantly huge and therefore the high cases of
adulteration and fake oil are found every year. To address these issues, the IOC or the
International Olive Council has revised the labeling policies of the product which requires
mentioning of the farm and mill where the oil is being produced (Internationaloliveoil.org.
2018). The United States have developed their own regulatory measures to control and regulate
production in the region. The North American Olive oil Association or the NAOOA has set
specific standards to control and regulate quality and standards of the olive oil in the region. The
standards are somewhat similar to the IOC. The trade competition of the major producing
countries with those from the non Mediterranean countries have created a political conflict in the
Olive trade and the IOC along with the NAOOA looks after to settle these issues with mutual
agreement among the countries (Internationaloliveoil.org. 2018).
Conclusion
The Olive Oil and Table Olives production being restricted to the Mediterranean region
has given the commodity an exotic status. The paper has reviewed the various sources that
undergo to trace the history of the Olive tree and the Olive Oil. The origin of the Olive tree, the
processing of the oil since the age of time and various uses of the oil including culinary and other

9THE OLIVE STORY
applications have been evaluated in the paper. The nature of the global trade being subjected to
the olive production in the region, the importance and the impact created by the Olive Oil in the
economy of the Mediterranean region has also been evaluated in the region. The paper has not
evaluated the various cultivars and the difference they create in the quality of the oil and remains
a scope to research. Along with the potential of the olive production in non producing countries
have also not been studied which creates scope to reflect in this aspect of the production. The
importance of the Olive will continue to exist in the social and the cultural sphere of the
Mediterranean region and it is expected that this interest will grow with the years to come.

10THE OLIVE STORY
References
Adoptyourolivetree.com. (2018). History of olive oil - The Oil. Retrieved from
http://www.adoptyourolivetree.com/shop/facts-main/history-of-olive-oil
Aparicio, R., & Harwood, J. (2013). Handbook of olive oil. Analysis and properties. 2nd ed
Springer, New York.
Ben‐Ayed, R., Kamoun‐Grati, N., & Rebai, A. (2013). An overview of the authentication of
olive tree and oil. Comprehensive Reviews in Food Science and Food Safety, 12(2), 218-
227.
Besnard, G., Khadari, B., Navascués, M., Fernández-Mazuecos, M., El Bakkali, A., Arrigo,
N., ... & Savolainen, V. (2013). The complex history of the olive tree: from Late
Quaternary diversification of Mediterranean lineages to primary domestication in the
northern Levant. Proc. R. Soc. B, 280(1756), 20122833.
Diez, C. M., Trujillo, I., Martinez‐Urdiroz, N., Barranco, D., Rallo, L., Marfil, P., & Gaut, B. S.
(2015). Olive domestication and diversification in the Mediterranean Basin. New
Phytologist, 206(1), 436-447.
Donahue, J. F. (2016). Culinary and Medicinal Uses of Wine and Olive Oil. A Companion to
Science, Technology, and Medicine in Ancient Greece and Rome, 605-617.
Grigg, D. (2001). Olive oil, the Mediterranean and the world. GeoJournal, 53(2), 163-172.
Internationaloliveoil.org. (2018). EU Producer Prices - International Olive Council. Retrieved
from http://www.internationaloliveoil.org/estaticos/view/133-eu-producer-prices

11THE OLIVE STORY
Internationaloliveoil.org. (2018). Microsite - International Olive Council. Retrieved from
http://www.internationaloliveoil.org/estaticos/view/147-microsite
Olive Oil Times. (2018). Olive Oil Industry Megatrends. Retrieved from
https://www.oliveoiltimes.com/opinion/olive-oil-industry-megatrends/35603
Tardi, A. (2014). The culinary uses of extra‐virgin olive oil. The extra
‐virgin olive oil handbook,
321-337.
THE ROUTES OF THE OLIVE TREE - LES ROUTES DE L'OLIVIER. (2018). ΔΡΟΜΟΙ ΤΗΣ
ΕΛΙΑΣ - THE ROUTES OF THE OLIVE TREE - LES ROUTES DE L'OLIVIER.
Retrieved from https://olivetreeroute.gr/en/
Uylaşer, V., & Yildiz, G. (2014). The historical development and nutritional importance of olive
and olive oil constituted an important part of the Mediterranean diet. Critical reviews in
food science and nutrition, 54(8), 1092-1101.
Vossen, P. (2013). Growing olives for oil. In Handbook of Olive Oil (pp. 19-56). Springer,
Boston, MA.