The al Badawi olive tree in Bethlehem, which researchers peg to somewhere between 4,000 and 5,000 years old, is likely the oldest living olive tree in the world.
Olive Tree of Vouves (Ano Vouves, Greece)
Located on Crete, the largest island in Greece, this tree has been estimated by scientists to be 4,000 years old. When this tree was just a seedling, humans of the late Bronze Age were developing new tools like axes and plows to aid in the growth of agriculture.
Olives have also been found in Egyptian tombs from 2,000 years BC. The earliest surviving olive oil amphorae date to 3,500 BC, though the production of olive oil is assumed to have started before 4,000 BC. By 3,000 BC in Crete, the olive was widely cultivated and a highly prized commodity.
Many historians believe that olive oil first originated in the Mediterranean Basin or somewhere in The Middle East. Early historical records point to ancient olive oil use in Iran, Turkistan, Greece, Italy, and Egypt.
In ancient Greece, they used stone weights, hung from wooden beams, to crush the olives and form the olive pulp. It was then kneaded and poured from stone bases into special containers for the separation of virgin olive oil from water.
This method involves filling a permeable bag with the crushed fruit, inserting sticks at either end of the bag before twisting them in opposite directions. This compresses the bag, and liquid filters out. The torsion method is depicted on various Egyptian wall paintings, from the Old, Middle, and New Kingdoms.
Rich and aromatic, Greek olive oil is produced only from green olives. Its color, aroma, and flavor vary and depend on the olive variety, location, and type of soil where it is cultivated, as well as the environmental and climatic conditions in which the olive tree is cultivated and grown.
Such oils have been part of human culture for millennia. Oils such as poppy seed, rapeseed, linseed, almond oil, sesame seed, safflower, and cottonseed were variously used since at least the Bronze Age in the Middle East. Oils extracted from plants have been used since ancient times and in many cultures.
Italy, Spain, and Greece are probably the three most well-known, though Croatia and Turkey have also produced some of the highest rated oils in recent years. In the United States, California churns out some great olive oils, though states like Texas, Arizona, and Georgia are also growing suppliers.
The Egyptians used olive oil extensively including it in their diet, lighting, medicine and for rituals. The Cretans produced olive oil in the 3rd millennium BC and was a source of great wealth coming from trade. Vast underground storerooms have been excavated and jars and vessels for olive oil have been discovered.
China and Japan produced the first oil as early as 3000 b.c., soy bean oil! Southern Europeans started to produce olive oil by 2000 b.c. The first efforts to mass production were made in China, Egypt, Greece and Rome. They would crush al kinds of vegetable matter with millstones, mortars or even their feet.
Unlike wine, olive oil does NOT improve with age. As olive oil gets older, it gradually breaks down, the acidity level rises, and flavor weakens. Extra virgin olive oil keeps better because it starts with a low acidity level, but it should ideally be consumed within 18-24 months of harvest.
The Olive tree of Vouves in Crete, Greece is probably the oldest olive tree in the world and it still produces olives. It is confirmed to be at least 2000 years old based on tree ring analysis, but it's claimed to be between 3000–4000 years old!
Ancient olive trees are prized for their beauty and attractive, silvery green foliage. While ancient olive trees may still be producing substantial fruit after many, many years, they are now desired as status symbols and for the beauty of their twisting, gnarly trunks and branches.
With age estimates ranging from 2000-4000 years, this tree—located in the small Cretan town of Ano Vouves—is generally accepted as the world's oldest monumental olive tree.
Sakellaropoulos' Masterpiece Blend EVOO, the product which was awarded the first place worldwide for 2022, broke a new record of points in its category, gathering 652.13 points, when in 2021, in the first year of its release, it was awarded the second place worldwide.
In comparison, Greek EVOO tends to be less intrusive, working with the flavors of the other components of the food to create a holistic taste. Both EVOO are delicious and have similar health benefits, so it is up to your personal preference which is better.
True olive oil should smell fresh, like grass or something fruity. Avoid something that smells musty or rancid, or even odorless. In addition to smell, when you're tasting olive oils, you should recognize hints of grass, fruit, and almond.
Chinese cooks normally use soybean oil, vegetable oil, or peanut oil, all of which have a high smoke point. Peanut oil usually has a pleasant nutty flavor and is suitable not only for stir-frying but also for deep-frying.
Gordon Ramsay is a Michelin-starred chef who is known for his love of food and his passion for using the best ingredients. olive oil is one of his favorite ingredients to use in his cooking. He has said that he uses extra virgin olive oil because it has a richer flavor than other types of olive oil.
Italy has millions of acres of land dedicated to olive oil production, with 18 of its 20 regions producing their own olive oil. Italian olive oil is particularly notable for its variety, with each region cultivating and pressing oil from olives that are specific to that area.
Tuscan and Umbrian olive oils are produced from leccino, moraiolo, and frantoio varieties of olives that are hand-picked from the trees while still green. Olive oils from these regions are known for their bright fruit and grassy flavors with a balanced bitterness and peppery finish and a rich golden-emerald color.