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The origin of olive oil

We often purchase products without knowing much about where they come from and understanding little about their history. However, it is important to have an appreciation for the source of the food we eat in order to give them the value they deserve. Would you like to know the origin of olive oil?

The emergence of olive oil production dates back to 2000 BC, in Egypt. The production of this oil reached the Greeks in around 1500 BC and it was the Phoenicians who introduced it to the Iberian Peninsula, although this was much later on – in the 11th century BC. It must be said that culinary use of this oil was quite uncommon. In the early days it was used primarily for cosmetic purposes.

What is the origin of olive oil in the kitchen?

The origin of olive oil in the culinary world was slow to appear because there was a preference for animal fat, such as pork fat. With the emergence of Judaism, however, and its non-acceptance of eating products from this animal, olive oil started to become an essential feature in cooking.

Some cultures used it as a condiment, in small quantities, for particular foods. But, little by little, the Greeks recognized the nutritional benefits produced by this liquid gold, and certain sauces, such as “yellow sauce” – now known as mayonnaise – started to emerge.

It was the Romans, however, who started taking this oil with the seriousness it deserved, and they began developing various categories for their cuisine. As a result, recipes started to appear in Roman cuisine that included this ingredient as an essential element.

The origin of olive oil is age-old and, over the years, the quality and flavors that this oil contributes have been perfected. Today, the Carbonell extra virgin olive oil that finds its way to your table is the work of centuries-old tradition, full of wisdom, for the palate to enjoy.