Olive Oil: An Ancient History and a Healthy Mediterranean Tradition

When Mediterranean civilisations took shape, the olive tree was already part of their world. Its fruit and oil became connected with food, trade, ceremony and everyday life. Thousands of years later, extra virgin olive oil still holds a special place at the table.

Olive oil is among the oldest documented food oils in Mediterranean history. Its enduring appeal brings together something rare: deep cultural roots, distinctive flavour and modern research into its role in healthy eating. For Ilias and Sons, that story continues through our Greek family traditions and the olive oils we share today.

The beginnings of olive oil: mythology and history

One of the best-known Greek legends tells of Athena and Poseidon competing for the patronage of a city. Athena offered an olive tree, a gift that became a symbol of lasting value. The city was named Athens in her honour.

Mythology is not an archaeological timeline, but the story reveals the importance of the olive tree in Greek culture. A tree that could provide fruit and oil was a gift with a place in daily life, not merely an ornament.

The origins of cultivated olives reach far back into Mediterranean history. The International Olive Council's historical account describes cultivation developing around six thousand years ago, while also noting differing theories about the tree's geographical origins. Cultivation spread through the eastern Mediterranean, Greek islands and mainland Greece, becoming deeply connected with the region's societies.

Explore the International Olive Council's history of the olive tree.

Symbolism and significance beyond the kitchen

Olive oil's history extends beyond cooking. It has long been associated with lighting, anointing and religious ceremony, while the olive tree and its branches became enduring cultural symbols.

In Greek tradition, the olive tree evokes continuity: tending a grove, harvesting its fruit and passing knowledge between generations. Olive oil's value was practical, but its place in people's lives also became personal and symbolic.

That combination helps explain why olive oil remains more than another ingredient for many Mediterranean families. It belongs to the table, the landscape and the stories told around both.

From Mediterranean trade to a global ingredient

Olive cultivation spread as people travelled, settled and traded. The International Olive Council describes the Phoenicians' role in its dissemination and the Romans' expansion of cultivation across Mediterranean territories.

Over time, olive growing became established far beyond its earlier centres. Olive trees were taken to the Americas and later cultivated in other regions around the world. An ingredient rooted in Mediterranean life became part of kitchens across continents.

The details of cultivation and production changed across places and eras. The thread that remained was the olive itself: a fruit whose oil people continued to value.

An ancient oil with a place in healthy eating today

Olive oil's long history is remarkable, but age alone does not prove a health benefit. Its modern nutritional story is strengthened by research into Mediterranean eating patterns.

The revised PREDIMED study followed 7,447 adults in Spain who were at high cardiovascular risk. It reported fewer major cardiovascular events in groups following a Mediterranean diet supplemented with extra virgin olive oil or nuts than in a comparison group advised to reduce dietary fat.

That evidence supports olive oil's place within a broader pattern of eating. It does not mean one ingredient guarantees health or that a particular retail bottle prevents disease.

Read the revised PREDIMED study, or explore our Mediterranean diet guide for practical meal ideas and further research.

Extra virgin olive oil and its phenolic compounds

Extra virgin olive oil also invites a closer look at compounds such as hydroxytyrosol, tyrosol, oleocanthal and oleacein. Understanding phenolics means looking at relevant analysis, the tested sample and the harvest rather than relying on a general “superfood” label.

Our introduction to olive oil polyphenols explains the terminology and the precise EU-authorised claim. Visit Health Facts for more of our educational context.

A Greek family tradition carried forward

At Ilias and Sons, five generations of olive-oil craftsmanship connect our products with Greece. That heritage is about more than a date on a timeline. It is about choosing ingredients carefully, enjoying their flavour and sharing food with family.

Our tribute to Yia Yia Maria Giannakos captures the personal side of that tradition. Her story belongs to our family history, not as a scientific explanation for longevity, but as a reminder of the people behind our way of life.

Enjoying the tradition with 7Thirty and Original Blend

7Thirty high-phenolic organic Greek extra virgin olive oil is our early-harvest Koroneiki oil from the Peloponnese. Its bold, peppery character makes it a distinctive choice when you want the oil's flavour to stand out. Learn more on our 7Thirty education page.

Our Gourmet Greek Organic Extra Virgin Olive Oil, Original Blend combines Athinolia and Koroneiki olives. With a fruity, grassy profile and a milder peppery finish, it is a versatile companion for everyday cooking, dressings and shared meals.

For help choosing a bottle, read our guide to authentic extra virgin olive oil.

An enduring place at the table

Few ingredients tell a story as rich as olive oil's. From ancient cultivation and Mediterranean trade to today's family meals, it has remained an enduring connection between land, food and people.

We celebrate Greek extra virgin olive oil as an ancient food with a valuable place in healthy Mediterranean eating. Choose a flavour you enjoy, understand the oil's origin and make it part of varied, satisfying meals. That is how a tradition thousands of years old continues to feel relevant today.