Where Does Olive Oil Come From? History, Origins, & Facts

Olive oil has been a part of human civilization for thousands of years. It is commonly used for cooking, cosmetics, medicine, and, believe it or not, even in religious rituals. It remains one of the most valuable vegetable oils in the world, to the point that you might wonder: Where does olive oil come from? How is it made? What makes it so unique and special?
This is a read-through experience about olive oil, its origins, production, health benefits, as well as what to choose from a variety of other vegetable oils for everyday cooking.

Olive oil is just basically pressed and crushed whole olives from the olive tree, squeezing out the fatty juices from them. Evidence of use dates so many years ago, and different cultures from Palestine to Syria to the Mediterranean region have grown olive groves for thousands of years. Being a staple food among many cultures, medicinal, and religious use in past times, it has given great benefit to human beings all around the globe during many different time periods.
Today, olive oil is a top of mind ingredient for so many different recipes and culinary styles, with extra-virgin olive oil being a popular choice for finishing preparations, and light-tasting olive oil for a more subtle, neutral taste when baking.

Olive Oil Ingredients

Olive oil is made from pressed olives, primarily consisting of monounsaturated fats, such as oleic acid. It also contains antioxidants, vitamin E, polyphenols, and trace amounts of other compounds, depending on the type of olive and processing method used.
The monounsaturated fats in olive oil promote heart health, reducing bad cholesterol levels. Antioxidants and polyphenols offer anti-inflammatory and anti-aging properties, supporting skin health. Vitamin E helps protect cells from damage, while enhancing overall immune function and boosting metabolism.

Olive oil comes from the fruit of the olive tree, native to the Mediterranean. The olives are collected, then cold-pressed or mechanically extracted to create the oil, widely used in cooking, beauty products, and traditional remedies.

1. Mediterranean Region

Olive oil has deep roots in the Mediterranean region, where the climate and soil conditions are ideal for growing olive trees. The olive tree thrives in the warm, dry climate, and its fruit has been a staple in Mediterranean diets for centuries.
Major olive oil producing countries include:

• Spain – Spain produces 40% of the world’s olive oil and Andalusia is the main region. They are known for their smooth, balanced olive oils to use in salads. 
• Italy – Tuscany, Puglia and Sicily produce most of the high-grade Italian olive oil. Fruity, peppery oil to drizzle over pasta and breads are few of the ways this Italian olive oil is used.
• Greece – Strong, full bodied extra virgin olive oil from Crete and Kalamata. Greek olive oil is strong and grassy with a bit of bitterness, perfect for Southern European cuisine. 
• Turkey – One of the big producers, mainly in Aegean and Marmara. Turkish olive oil is getting known for its dense, buttery texture and nutty flavour.
• Tunisia – Main producer in North Africa, producing robust, earthy olive oils used to make many classic dishes.

2. Other Countries

France, Portugal, Morocco, and Israel also produce a large percentage of olive oil. These nations have centuries of experience refining their methods of olive oil production, producing varied textures and flavors suited for different meal-making customs.

3. Non-Mediterranean Areas

Other parts of the world have also begun producing top-quality oils as well like: 

• United States – Mostly in California where the climate conditions are very likely to produce excellent olive oil quality. This country's olive oil is fresh and grassy with a light buttery finish.
• Australia – Mainly in South Australia where olive oil production has exploded in the last few years. Australian olive oil is smooth and mild.
• Chile – A growing player with the right climate that allows for great oil production. Chilean olive oil is fresh and slightly sweet.
• Argentina – Another big player, mainly in warm dry regions. Argentine olive oil is more on balanced and smooth side of things.

Climate is a big factor in how olive oil turns out. Warm dry summers and mild winters are perfect for olives to ripen just right. Too much rain makes the oil taste bland, too much heat dries out the fruit. Soil type matters too—rich well drained soil produces the best olive oil. That’s why the Mediterranean has been the place to go for top quality olive oil for centuries.

Olive oil isn’t just tasty—it’s also good for your health! Olive oil is full of antioxidants that protect your cells and monounsaturated fats and fatty acids that are good for your heart. Eating olive oil regularly can reduce inflammation, improve cholesterol, and even support brain health. Some studies say it can even lower the risk of certain diseases. So whether you drizzle it on a salad or use it for meal-making, olive oil is one of the healthiest fats you can add to your diet.

Producing olive oil is a multi-step process that begins with harvesting fresh olives and ends with bottling the finished product. Each step, from selecting the proper olives to pressing and filtering, influences the oil's flavor, aroma, and quality. The objective is to produce pure, flavorful oil and retain its nutrients and rich character.

1. Picking the Olives

It starts with picking the olives at the right time of ripeness, usually in autumn. Farmers use different methods to pick the olives, handpicking, mechanical shakers, or nets that catch the fruit as it falls. The method used can impact the oil, handpicked olives yield the best oil.

2. Washing and Crushing

After picking, the harvested olives are washed to get rid of dirt, leaves and other debris. Then they are crushed into a paste. Stone mills were used traditionally, but mechanical crushers are used now. Crushing the olives releases the oil inside and the paste is now ready for the next step.

3. Malaxing (Mixing)

Malaxing is the process of slowly mixing the harvested olive into a paste for 20-40 minutes. This helps the small oil droplets to join together into larger ones making the extraction easier. Proper malaxing at the right temperature helps to enhance the oil’s flavor and quality.

4. Extraction

After malaxing the oil is extracted from the paste using one of two methods:

• Cold Pressing – The paste is mechanically pressed without heat. This traditional method preserves the oil’s natural flavor, aroma and nutrients making it perfect for extra virgin olive oil.
• Centrifugation – A more modern method where the paste is spun at high speed to separate the oil from the water and solid remains of the olives. This method allows for efficient extraction while maintaining the quality.

5. Separation and Filtration

The extracted oil still contains small amounts of water and solid particles. It goes through a separation process to remove these impurities. Some oils are filtered for clarity while others are not filtered and remain cloudy and rustic.

6. Storage and Bottling

Once the oil is pure it’s stored in dark, airtight containers at cool temperatures to prevent oxidation and finally it’s bottled and sealed and ready to be enjoyed in kitchens around the world.

Ancient Times

Olive oil has been around forever—literally! It goes back to ancient civilizations and has been a staple through the rise and fall of empires. People across the Middle East, Greece and Anatolia used it for cooking, religious ceremonies and even skincare. From holy texts to legends olive oil was part of everyday life.

Olive Oil in Greece

The ancient Greeks saw olive oil as more than food—it symbolized health, peace and wisdom. They used it in religious rituals, medicine and even as a prize for athletes. Wealthier ancient Greeks had it for cooking, cleaning and lighting their homes. As they expanded into southern France, Spain and Sicily they spread olive cultivation across the Mediterranean.

The Roman Era

The Romans took olive oil production to the next level, refining techniques and expanding trade. They planted olive trees throughout their empire, making Spain and Italy major producers—today they still are!

Middle Ages & Renaissance

When the Roman Empire fell olive oil production declined in Western Europe but continued in the Eastern Roman Empire (modern day Turkey). Eventually religious communities kept the tradition alive and it survived.

The New World & Beyond

By the 16th century European explorers brought olive trees to the Americas. Spanish missionaries planted olive groves in Argentina, Mexico, Peru and California. Many trees from those early groves still stand today, especially in California.

Olive Oil Today

Fast forward to today and olive oil is a kitchen essential around the world. While the Southern European regions (especially Spain, Italy and Greece) still dominates production olive cultivation has spread across continents. Whether drizzled over salads or used in skincare this “liquid gold” is loved everywhere.

Today, olive oil comes in many forms to suit many purposes. The main difference between oil types is the process of squeezing the oils from the olive fruit and whether producers blend them with other oil types. Which one to use will depend on what you’re using it for. Olive trees has an important role in this process, as their fruit determines the condition and flavor of the oil. Which one to use will depend on what you’re using it for.

• Olive Pomace Oil - Pomace oil comes from the olive residue that’s left over after pressing the fruit. It’s the lowest quality olive oil. The remaining byproduct can yield a small amount of olive oil. To improve its quality and flavor producers mix olive pomace oil with the virgin version. It’s the cheapest and only good for high-heat cooking.
• Pure Olive Oil - This oil blends virgin one with a refined type of oil. Generally if the extracted and refined oil doesn’t meet the quality standards manufacturers will mix it with more refined oil, either virgin or extra virgin oil. This combines higher vitamin E levels and better flavor.
• Refined Olive Oil - Refined olive oil not mixed with any virgin oil is from black olives. It’s lower quality but still good for cooking. It has the same amount of calories and fat as other olive oils but has several health benefits including preventing colon cancer.
• Virgin Olive Oil - As an unrefined type of olive oil, this oil is cold-pressed from the olives resulting to a more natural flavor and aroma than refined oils. It has a milder taste but slightly higher acidity than other olive oils. Good for low-heat cooking and temperature resistant.
• Extra-Virgin Olive Oil - Considered the highest quality olive oil, extra virgin olive oil is cold-pressed to squeeze its natural content without any heat. Because of its process it retains most of its natural scent and flavor and has low acidity. Extra-virgin olive oil has many health benefits and can provide essential fats to the body. Good for the kitchen and many practical uses.

Choosing the best olive oil depends on how you plan to use it. If you want maximum flavor and health benefits, go for extra virgin olive oil (EVOO)—it's the least processed and packed with antioxidants. For excessively hot meals, a refined olive oil or light olive oil works better since they have a higher smoke point. Always check the harvest date—fresher oil means better taste and quality. And if you’re looking for authenticity, pick an oil from well-known olive oil-producing countries like Italy, Spain, or Greece.

What to Look for on Olive Oil Labels

Reading an olive oil label carefully can help you avoid low-quality products. The first thing to check is whether it’s labeled as “extra virgin,” which is the highest quality and least processed type. The harvest date is also important since olive oil is best when fresh, ideally within 12 to 18 months.
Pay attention to the origin—single-origin oils from reputable olive-growing countries like Italy, Spain, or Greece tend to be better. Be cautious with terms like “packed in” or “bottled in,” as they don’t always mean the olives were grown there. Certifications from organizations like the International Olive Council (IOC) or PDO (Protected Designation of Origin) indicate authenticity and quality.
Lastly, the container matters—dark glass bottles or tins protect the oil from light, keeping it fresher for longer, while clear plastic bottles can lead to faster degradation.

How to Store Olive Oil for Maximum Freshness

In order to preserve olive oil's freshness and effectiveness, keep it in a dark, cool location far away from hot surfaces such as stoves and appliances. Light, heat, and air exposure can make the oil rancid. Dark-colored glass containers can be used to shield the oil from light. Do not store olive oil on top of the fridge because the hot air released can harm its quality. Storage in the proper manner keeps your olive oil fresh for as long as it can be.

Over the course of time, olive oil has always shown an incredible amount of advantages to people who lived in various periods and many cultures. Olive trees have been cultivated for centuries, symbolizing peace, prosperity, and longevity. Over the course of history, it has served important functions in religious ceremonies and has been surrounded by myth, indicating its significance to past societies. Nowadays, olive oil is still greatly valued for its many health advantages, which are still being found and used by people of the modern age.
In addition, it always maintains a rich and tasty flavor profile that is used for a great range of various different cooking purposes. It is highly probable that you have had the chance to witness for yourself how its complex perfume and rich flavor can highly contribute to a meal, as it has for many people over the course of history.

1. Where does olive oil originate?
Olive oil originates from the Mediterranean region, particularly from countries like Spain, Italy, Greece, and Turkey. The olive tree, native to this area, has been cultivated for thousands of years, making the Mediterranean the birthplace of this versatile oil.
2. Is olive oil from Greece or Italy?
Olive oil is produced in both Greece and Italy, with each country having its unique methods and olive varieties. Greece is famous for its robust, fruity oils, while Italy is known for a range of olive oil flavors, from peppery to mild, depending on the region.
3. Where does the US get olive oil from?
The U.S. imports most of its olive oil from countries like Spain, Italy, and Greece, which are the largest producers globally. However, the U.S. also produces olive oil, primarily in California, which has a growing industry known for its high-quality oils.
4. How do you get oil from olives?
Olive oil is extracted by crushing whole olives to form a paste, then using methods like cold pressing or centrifugation to separate the oil from the pulp. Cold pressing involves pressing the olives without heat, while centrifugation uses rapid spinning to extract the oil.
5. Who invented olive oil?
Olive oil was first produced thousands of years ago in the Mediterranean basin. Ancient civilizations, particularly the Greeks and Romans, refined the methods of olive oil production, making it a crucial part of their diets, rituals, and commerce.