Mediterranean Culture &Olive Oil

Olive agriculture is mentioned in every religious book and is known to have been around since before Kartaca times. There are ruins of an ancient olive oil factory from the Iyon era found in the Izmir Buca region. The findings in the ruins reveal something about the pressing process, the distillation techniques, and the collecting channels used 4000 years ago. These facts provide information that the olive oil trade existed at these times and every precaution was taken to provide high production quality. Recognizing that the Meditteranean kitchen and the Mediterranean diet have positive effects on our health, olive agriculture which has probably started in the Southeast Anatolian region and spread throughout the Meditteranean and Caspian Sea regions, is on its way to regaining its irreplaceable place in our lives. The dietary habits in Crete, Greece and Italy in the 1960’s are not much different from the old Aegean kitchen. Despite the poor health conditions in those regions, residents are known to lead healthy and long lives. This diet, which is also recommended for the North European countries, has become the main theme for the Californian kitchen too.

Olive Oil and Wine

They are two important pieces of Mediterranean Culture since the early ages. These products have common features. Every olive oil has its own characteristic features just like wine does . Two olive oils that are produced in different times cannot have the same character. Each one is “unique” according to the climate , type and age of olive, and the production method. Just like in wine, the rate of acidity in olive oil is an important criteria to see the quality level of the product. As the acidity decreases the quality level of olive oil and wine increase.