Over 100 different types of olive trees are cultivated in Greece which thrive in the Greek climate of long hot summers and mild winters with very little frost. The majority of trees yield ‘oil olives’ from which olive oil is extracted. Also, there are a great number of types which are cultivated for eating. The most famous, and some argue. the tastiest are those grown in the regions of Kalamata and Amphissa. However, the olives cultivated in the regions of Agrinio, Chalkidiki, Thassos and other areas are equally good. The black Lianolia olives from Corfu are unusual in as much as they can be eaten as well as used to make olive oil.
One of the most important culinary ingredients in Greek cuisine is the olive, and olive oil. Olives are seen as “treasured fruits” of the Mediterranean, and they are one of the oldest “fruits” in the world used for appetizers and seasoning.
The olive tree has been grown in Greece for thousands of years, and the oil made from the olives has been used as food, as well as for cosmetic, sacred and medicinal purposes.
Olive oil is considered the healthiest oil in the world. The Greeks were the first to cultivate olives and turn them in to oil. Specifically, the original cultivation took place on the island of Crete in 3500 BC, in Minoan times. In this era, the olive tree was in a wild form.
The cultivation of the olive tree in Crete was very intense and played a major role on the island’s economy. Olive oil was first exported from Crete to Africa and Asia. Like wine, olive oil “bounty” varies each year, and this will depend on the climate, the soil and the types of olives used. It also varies by each country.
Color, taste and aroma all indicate the quality of olive oil. This oil is classified into grades, and the three most well-known grades are:
