FUNDACIÓN DIETA MEDITERRÁNEA

Olive oil and olives

Historical aspects

The olive tree and its fruits have always been present throughout history and have played an important role in ancient Mediterranean civilizations. 200 olive and olive oil references can be found in the Bible alone. In Antiquity, olive oil was used as food, medicine and for religious ceremonies. It appears to be difficult to determine where the olive tree originates from but it is believed that it first appeared in the Mediterranean, between Syria and Greece. Its cultivation began on these shores more than 6.000 years ago and was immediately used for food (olives) and for medicinal purposes (the oil extracted with rudimentary methods).

Olive oil has a historical tradition in Spain that dates from the time of the Phoenicians. It is believed that it was they who spread the cultivation of olive trees around the Greek islands to reach the coast of Spain over 3,000 years ago. Olive oil has come a long way since the days when the Romans used olive oil as medicine, until our days in which olive oil is used by prestigious chefs to prepare the finest gourmet dishes or is present in laboratories of renowned scientists who explain its properties.

Homer, realizing its benefits, called it “liquid gold” and the Romans extended its cultivation throughout their empire.

The olive groves that define the landscape of each area depend largely on the history of the area, and the type of olive tree that has adapted to soil conditions, climate and the needs of the farmer. Olive oil consumption is a key part of the Mediterranean and Spanish Diet, as well as Spain being the leader in production and sale of olive oil in the world.

Nutritional aspects

Virgin Olive Oil is a natural fruit juice which preserves the taste, fragrance, vitamins and all the properties of the fruit, being the only vegetable oil that can be consumed directly.

Olive oil is classified into three main groups according to the process which it has been submitted:

. Virgin olive oil
. Refined olive oil (processed from virgin olive oils of lesser quality by refining methods such as neutralization, bleaching and deodorizing);
. Olive pomace oil (derived primarily from the residue, ie olive residues produced after the processing of the above-mentioned oils)

The main feature of the Mediterranean Diet is the consumption of olive oil as the essential fat, providing up to 17-25% of calories. Besides the benefits you may have regarding their fatty acid proportion, olive oil use is associated with a high consumption of vegetables since it is used as salad dressing. Despite not knowing the action of olive oil on health, the inhabitants of Mediterranean countries have always cited the diet, mainly olive oil and wine, as being responsible for the longevity of the population.

Table of Food Consumption

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