Since ancient times, the olive tree and its fruit have been revered almost as sacred. Today we share some curiosities and anecdotes related to this legendary tree.
The Olive Tree: Between History and Legend
- The ancestor of the modern olive tree is the wild olive or “acebuche,” also known as acehuche, acembuche, azuche, oleastro, or olivastro, whose fruit is called acebuchina.
- This wild olive was gradually improved through cultivation, dating back to around 4000 BCE in the area of present-day Lebanon and spreading across the Mediterranean. It is believed that the Phoenicians introduced it to the Iberian Peninsula around 1050 BCE.
- The Romans intensified its cultivation, turning the peninsula into one of the most important olive oil producers and exporters. Emperor Hadrian even minted coins featuring an olive branch and the word “Hispania.”
- Olives were already known in ancient Egypt, where olive branch crowns were found in Tutankhamun’s tomb, as well as in Syria, Palestine, and Crete.
- In Rome, Monte Testaccio, covering about 20,000 m² and 30 meters high, is made of discarded amphorae that transported olive oil from Hispania via the Tiber River.
- The Arabs introduced major improvements in olive cultivation, adding new varieties and optimizing irrigation systems. The Knights Templar brought the Arbequina variety from the Holy Land to the peninsula.
- In classical Greece, olive trees were used ornamentally and were considered sacred. The city of Athens was named after the goddess Athena, who, according to legend, offered the olive tree to the citizens, giving them food, light, and fuel.
- The Bible contains more than 400 references to the olive and its oil, used as ointment and for lighting temples. Notably, a dove brought an olive branch to Noah, and Christ prayed in the Garden of Olives.
- In Catholicism, “Chrism Oil” is used in baptism and the “Holy Oils” for other sacraments, both made from olive oil.
- The olive tree has traditionally symbolized peace, victory, and triumph. The UN flag features a wreath of olive branches, and victors of the Olympic Games or battles were crowned with olive branches.
- The oldest olive tree in the world is believed to be the Olive of Vouves in Crete, over 3,000 years old and still producing prized olives.
- Worldwide, there are almost 1,500 olive varieties; Spain alone has 266 cultivated types.
- The olive fruit is called “aceituna” or “oliva” in Spain. “Oliva” is Latin, while “aceituna” comes from the Hispano-Arabic “azzaytúna,” derived from classical Arabic “zaytunah,” which in turn comes from Aramaic “zaytuna.”
- Many Spanish olive oil terms also come from Arabic, such as almazara, alpechín, alpeorujo, or alcuza. Technically, only the oil extracted from the olive should be called “aceite.”
- Acebuchina oil, from the wild acebuche fruit, yields half as much as cultivated varieties and has harvesting costs three times higher due to dispersed trees, yet its antioxidant content is three times higher than conventional oils.
Olive Oil in Ancient Rome
Today, olive oils are classified as Extra Virgin, Virgin, Olive, and Lampante, but the Romans also distinguished oils by quality into five main types:
- Oleum ex albis ulivis: Made from early-harvest green olives, highly valued for medicine, ceremonies, and perfumes.
- Oleum viride: Produced from ripening olives, more fruity, and prized in cooking, especially by the wealthy.
- Oleum caducum: Made from olives that fell to the ground but were still healthy.
- Oleum cibarium: Made from decomposed olives with high acidity, used to feed slaves.
- Oleum maturum: Made from overripe, damaged olives, mainly used for lighting.
Olive Groves Around the World
- Although mainly Mediterranean, olive cultivation has spread globally to Uruguay, Colombia, Peru, South Africa, China, and Australia.
- Greece consumes the most olive oil, with 18 liters per person per year, compared to 13 in Italy and 12 in Spain. In 2012, Argentina declared Extra Virgin Olive Oil a national food.
- Spanish missionaries brought olive trees to the Americas, notably Fray Junípero Serra, who planted the first olive in San Diego, California, in 1769.
- In Provence, France, the traditional Coufi method ages olives by fermenting them before oil extraction, producing the so-called Fruité Noiro (black fruity) oil.
- On November 16, 2010, the Mediterranean Diet, with olive oil as its central element, was declared Intangible Cultural Heritage of Humanity by UNESCO.
