The olive has been known since ancient times. In Greek mythology it is mentioned as a Greek tree, of divine origin with its homeland in Athens.
No other tree has been identified with any area as much as the olive tree with the Mediterranean. We find it everywhere. It is no coincidence, then, that the historian of the Mediterranean, F. Brondel, speaks of the Mediterranean, identifying its boundaries with the boundaries of olive cultivation. The Mediterranean begins where the first olives grow in the north and ends where the first palm forests begin to appear on the African continent.
Olive trees have been cultivated in Greece since antiquity. For the ancient Greeks, the olive tree represented, among other things, peace because of its tranquility, and the Greeks valued this tree so much that the winners of the ancient Olympic Games were awarded a wreath of wild olive.
Today the olive tree is the most extensive crop in the country. Greece produces about 400,000 tonnes of olive oil annually and is the third largest oil producer in the world. Cultivation conditions and olive oil production methods have not changed much over time. 75% of Greek production is of excellent quality and can be food without any processing. The virgin Greek olive oil is a natural product, with full flavor, pleasant aroma and many nutritional properties.