When you think about the Mediterranean, what’s the first thing that comes to your mind? What is the most talked about ingredient in a Mediterranean kitchen? You’re right… It’s olive oil!
You might be wondering why is that? Well, over many years of tradition and careful olive oil cultivation, people came to see this ingredient as more of it as a way of life. Like, when you see The Eiffel Tower; you immediately know it’s in Paris. Or the Statue of Liberty; It’s New York baby.
The same thing is for olive oil in the Mediterranean. People are so proud of it, and the longer you’re involved in the olive oil cultivation, the prouder you become.
Drizzle Of Golden Olive Oil
I come from a Mediterranean country, but still, until I first experienced olive oil tasting, I didn’t understand its true value. The important thing is to truly taste it, not just use it when you’re making a Mediterranean dish.
It was in Istria, the quiet heart of Croatia where olive groves roll all the way to the sea, and the air smells like pine, salt, and something ancient.
The tasting started with something so simple: a piece of rustic bread, freshly baked, and a small glass cup filled with thick, green-gold oil. I dipped, I bit… and then everything changed!
It was grassy, slightly peppery, and somehow alive. Nothing like the bottled oil I used back home.
So, the bottom line is, when you do oil tasting, let that magical liquid do its magic. Don’t rush it!
Because, let me tell you, after that olive oil tasting, I paid more attention to olive oil than people pay to wine. It’s important to taste the regions. To remember people. And finally, to understand why, across the Mediterranean, olive oil is a tradition, a symbol, and sometimes even.. a love language.
How It All Started
When was the last time you really looked at the olive tree? Have you ever inspected it, or asked yourself: “How old is this tree really? What is its history”? I’ll guess, probably never!
But, in the Mediterranean, the olive tree is not just a plant you see grow everyday of your life. It’s a symbol of peace, strength and most importantly – home!
People will tell you that some trees in Greece are over 2000 years old, still standing and still giving fruit. True or false? Doesn’t really matter. What truly matters is that the reverence is real.
In Ancient Greece, olive oil wasn’t just for cooking. It was used to anoint athletes before the Olympic Games, to light sacred lamps, and even as a gift to gods.
Legend says Athena won the city of Athens by offering an olive tree. A proof that even then, this little fruit held powerful meaning.
Across the region, from southern Italy to coastal Turkey, families have cultivated olives for generations, often on the same land. Olive oil was, and still is, a part of everyday life: poured over food, massaged into skin, offered at weddings, funerals, and everything in between.
Locals say it heals, soothes, nourishes. And whether it’s ancient belief or just grandma’s wisdom, the truth is: olive oil has always been at the center of Mediterranean life.
What Makes Mediterranean Olive Oil So Special?
There are two possible ways to answer this question: a very short one and a little longer. The short one goes like this: everything!
But, I’m not going to leave it just like that. Let’s do a little bit of explanation and introduction on how Mediterranean people cultivate and treat olive oil.
It’s not only special because it is from the Mediterranean, no. It is about how it’s grown, harvested, and finally loved!
The unique climate is what actually gives these olives that bold, complex flavour. The summers are dry, the winters mild, and when you add mineral-rich soil – voila! You get the perfect olives!
It’s like you can actually taste the sunshine and sea in that perfect bottle of Mediterranean oil!
Oh, I almost forgot the kex factor – tradition!
In many places, olives are still hand-picked, not rushed. Locals often wake before sunrise during harvest season, collecting olives in baskets, treating each one like it matters. And when it’s time to press them, they use cold-press methods that protect the oil’s flavor and nutrients.
And then there’s the pride. Oh, the pride! Whether it’s a Greek village pressing Kalamata olives, a Tuscan farm bottling their own extra virgin, or a family in Istria blending their oil with wild herbs, every region claims theirs is best. And honestly? They’re all worth tasting.
And there you have it. That’s what makes Mediterranean olive oil special: it’s slow, it’s soulful, and it’s made with love.
It’s also the secret behind some of the simplest, most beautiful dishes. Like the olive oil and lemon cake I keep coming back to.
Types Of Olive Oil
Ok, you are now in the Mediterranean market where they sell the best olive oils there are. What now? What do you do next? How do you choose between hundreds of labels? Don’t worry, I’m here to help you!
Let’s break it down:
- Extra Virgin Oil ( EVOO) – This is the gold standard. You can never go wrong with this one. It’s made from the first cold press of the olives, without heat or chemicals. That means it’s the purest, most flavorful, and highest in antioxidants. The best ones have that peppery taste.
- Virgin Olive Oil – Still made without chemicals, but slightly lower quality than extra virgin. It’s milder in flavor and less commonly found on store shelves.
- Refined Olive Oil – Processed with heat or chemicals to remove flaws. It’s lighter in color and taste—and while still useful for high-heat cooking, it lacks the health benefits and soul of a good EVOO.
How To Read The Label
If you see terms like “cold-pressed”, “first press”, and a harvest date you’re on the right track. If it says “produced and bottled in” a Mediterranean country like Greece, Italy or Spain…
Your search for the perfect bottle of olive oil is complete!
Useful Tips
Good olive oil should smell fresh and rich. The best way I can describe it: like grass, herbs, or green tomatoes. And that little sting you can smell? The best indicator ever!
That’s a sign of antioxidants doing their job.
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