The Olive Tree: Symbol of Greek Civilization

‘‘ In Praise of the Olive ’’
‘‘... the fruit of the olive tree is a great boon for everything needed in life...’’
SOLON
Athenian lawgiver, 640 – 560 B.C.

Since antiquity the olive tree has a permanent presence in the landscape of Greece, in the
daily life and habits of its people. The culture of the olive tree and its products deeply
influenced the civilization of ancient and modern Greeks, and has played an important
role not only in the Greek economy, but in all the aspects of Greek civilization, historical,
folkloric, traditional, medicinal and artistic.

During older times had been by mistake claimed that its cultivation was transferred in
Greece from Palestine. New elements from an analysis of pollen gives evidence for the
olive trees presence on the Hellenic space since the Neolithic era. Systematic cultivation
of olive trees has been certified during the Minoan period in different places in Greece.
Furthermore, the small plates of Linear A and B from the palaces of Knossos, Pylos and
Mycenae testify its economic importance during 14th & 13th centuries B.C.
Ancient vessels from Crete with olives and olive-kernels, the depiction from 16th century
B.C. of an olive grove at the Cretan Knossos Palace, the traces of oleaster and the
fossilized leaves found on the island of Aegean, Santorini - dating back some 50,000 /
60,000 years, the golden glasses with the anaglyph olive-trees from the 16th B.C.
Mycenean tomb of Vafi in Sparta-Laconia, the planted by the mythical hero Hercules
olive tree in the holy location of Olympia, the mythological tradition of Athena’s and
Poseidon’s conflict for the name of Athens city and the offer of olive tree / symbol of
reconciliation and peace, against the horse / symbol of war, and the salty water/symbol
of sea, the golden holy olive tree of Apollo in Delos, the crowned by olive-branch statue
of Zeus in Olympia - a Feidias’ sculpture, the Panathenaic amphorae with the cultivation
of olive trees, leave no doubt as to the role of the olive in ancient Greece, and that the
present day perceptions of the olive are profoundly shaped by the ancient past.

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Although the olive tree has been cultivated by many other
Mediterranean civilizations which have also used its
products in various ways, no other culture has regarded it
as the Greeks, and nowhere else olive tree left its
profoundest traces on the artistic, economic and social
history of Greece. From the Greek olive trees came the
olive oil awarded to the first and second winners of
Panathenean Games in honor of goddess Athena, the plain olive branch for the Olympic
winners, the provided oil for the worship of the gods and the needs of daily life, the
‘olive-oil of gladness’, the ‘holy myrrh’, and the ‘chrism’ of the Christian Orthodox
Church, the olive-oil of the oil-lamps for heating and lighting, the olive oil of the
important natural medicines for treatment or for cosmetics.

Greeks are well aware that olive oil is a precious ingredient for their nutrition that has
beneficial and miraculous qualities upon their health. The well known Greek Cretan diet,
rich in olive oil, bread, fresh vegetables and fruits, and low in saturated fats, maintains a
healthy heart, keeps the adherents trim in a good form, reduces arterial blood pressure, is
anti-aging, increases longevity, and tastes great !

The role of olive oil and its products changes over history and place to place but it is
always connected to the Mediterranean basin with a great importance in myth, history,
tradition, art and life. The olive trees and its products from a cause of Peloponnesean
wars become the bearer of knowledge, technology, everyday life and cultural life as well,
a common theme in Greek Coinage from the first Athenian drachma up to the present
Greek one-euro coin, poems and painter’s oils, so that finally it becomes a symbol of
peace, virtue and reconciliation, a personified symbol of continuity, of our ancestors, of
time and all its experience, which is translated in the nature as heavy vegetation, and, in
conclusion, as fertility, life, love.

In conclusion, the olive oil was and is still vital for Greek culture in all its aspects –
history, mythology, diet, health and cultural developments, and I would like to wish to
the Chinese people to share, to delight in the historic significance, the practical use and
the symbolism of the olive tree as well, as much as Greeks do. Because, as Nobel laureate
Greek poet Elytis says, “if there were no olive groves, I would dream up one”.

Christos G. Failadis
Press & Communication Counsellor
Embassy of Greece in Beijing

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In the beginning is the olive tree

Έζησα τ’ όνομα το αγαπημένο I lived the beloved name
Στον ίσκιο της γιαγιάς ελιάς In the shade of the aged olive tree
Στον ρόχθο της ισόβιας θάλασσας In the roaring of the lifelong sea
Οδυσσέας Ελύτης, Ήλιος ο Πρώτος Odysseus Elytis, Sun the First

From divine Myth to human Reality

Precious and unique, sacred and secret, powerful and shining, old and eternal, the olive
tree, rooted in the Mediterranean soil and in the life of humankind, passes through the
history of human societies loaded not only with the valuable weight of its fruits, but also
with the charming lure of a symbol, and encompasses the major practical and intellectual
aspects of Greek civilization, through its long journey.

French historian Fernand Braudel writes that “the Mediterranean begins where the first
olive trees bloom, and finishes where the first palm tree forests line the African
continent”.
Indeed, the olive tree and its products can be considered as a genuine part of
Mediterranean cultural heritage, as mythology, religion, cultural identity and the diet of
the region are interwoven with the cultivation of the olive tree for more than 6,000 years.
Artifacts and archaeological remains of the most ancient Mediterranean civilizations
provide evidence that olive tree cultivation and olive oil production are among the most
important activities in the agricultural Economy of Mediterranean countries and in their
trade relations with neighboring people, being an integral part of life in the eastern
Mediterranean Basin.
In Greece, recent archaeological research on the Aegean island of Santorini, in the
Cyclades complex, brought to light fossilized olive leaves, which are 50,000 – 60,000
years old, while similar findings in the south Aegean island of Nisyros, in the complex of
Dodecanese, offers new evidence for the geographical expansion of the olive tree in the
wider Aegean region, 50,000 years ago, and for its strong connection with the life and the
civilization of the islands.

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Next to the apparent practical importance of the olive tree cultivation for the Economy
and trade of ancient Greek societies, the olive tree becomes the dominant element of
ancient mythical and religious traditions, which attribute the appearance and cultivation
of the tree – dating back already to the prehistoric period – to the benevolent attitude of
gods and demigods.

More than any other deity, Athena is strongly connected to the olive tree, as, according to
an ancient tradition, she offered the olive tree as gift to the city of Athens, during her
contest with god Poseidon, over the patronage of Athens.
The myth was that Poseidon came first, and, striking with his trident, created the salt well
on the Acropolis, and then came Athena and planted an olive tree. The land was adjudged
to Athena. According to historian Herodotus, olive trees were found in Attica only, while
the philosopher Plato states: “Our country, Athens, is deserving of praise not only from
us but from all men, on many grounds, but first and foremost, because she is god-beloved.
The strife of the gods, who contended over her, Athena and Poseidon, and their
judgement, testify to the truth of our statement”.

Tradition says that this olive tree can
still be seen outside the Erechtheus
shrine, on the Acropolis hill, while the
image of the goddess in the shrine was
made of olive wood.
Pausanias, the Greek traveler and
geographer of the 2nd century A.D.
reports that "legend also says that, when
the Persians fired Athens, the olive was
burnt down, but on the very same day it was burnt, it grew again to the height of two
cubits". This miracle was interpreted as a sign of the indomitable power and will of the
city of Athens, as this power was expressed through the holy symbol of the city, the gift
of goddess Athena, the olive tree.

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Thucydides, the Athenian historian, is thinking primarily of the olive tree as a sign of
intensive organized cultivation. The olive orchards of Athens are the glory of the city-
state and the cornerstone of its Economy.
The importance of olive trees’ cultivation was so big for the Athenians that - according to
Solon’s legislative proceedings – uprooting an olive tree led to the death sentence, and it
was not permitted to the Athenians to plant any other kind of tree near an olive tree.

The moment of Athena’s triumph in the scene of the legendary fight finds its ideal
depiction on the west pediment of the Parthenon, the one that visitors and worshippers
faced, as they approached the monument.
Parthenon, the pre-eminent monument, which inspires the idea of equality in the
coexistence of gods, heroes and human beings in the same temple, is decorated with a
unique comprehensive sculpture synthesis, which incorporates the grandeur of the city,
and gives life to artistic expression.
The architectural sculptures of Parthenon were made of Pentelic marble, and embellished
with painting and metal attachments. The pediments, the triangular areas at the roof of the
two temple fronts, carried sculptural compositions illustrating themes of the Athenian
mythology.
The west pediment is in a poor state of survival, but drawings made by French painter
Jacques Carrey in 1674 show many of the figures now lost, including Athena and
Poseidon who dominated the centre of the synthesis.
Athena and Poseidon were shown on a colossal scale at the centre of the triangular
composition, while other figures were ranged on either side. These included two chariot
groups, one for each of the protagonists.

Both Athena and Poseidon were accompanied by divine
messengers, Athena by Hermes, Poseidon by Iris. She
is shown as if just alighting on the Acropolis. Her
drapery is pressed flat against her body and flutters out
at the edges. The torso of Iris is now exhibited in the
British Museum, in London, while the head can be seen
in Louvre Museum, in Paris.

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In the New Acropolis Museum, in Athens, the visitor can admire in the Parthenon Gallery
fragments of the wide narration, and should notice the perfect creation, since even the
back side of the figures, which could not be seen, as the figures were attached to the
marble of the pediment, was perfectly shaped, as if the gods and heroes could come to
life.

According to another myth, related to the area of ancient Olympia, the cradle of the
Olympic Games, it was the demigod Heracles, son of Zeus, who went to the land of
Hyperboreans, beyond the Boreas, i.e. the North wind, and convinced them to offer him
the wild olive tree, which he planted in Olympia, so as to shadow the Zeus shrine and to
make the crown (“kotinos”) for the winners of the Games.

In the Third Olympian Ode, composed by the poet
Pindar, in honour of Olympic Games victories in the
year 476 B.C., the poem is related to the myth of the
Olympic Games founding by Heracles, and narrates
the story of the demigod, who realized that the place
for the Games, on the banks of Alpheios river, had no
trees at all, and was thus exposed to the piercing rays
of the sun, and planted the olive trees near the race
course at Olympia.
Besides, Heracles’ connection to the wild olive tree can be traced in the choice of olive
tree’s wood for the construction of his cudgel, the legendary weapon, which became the
symbol of the hero.

Apart from the Acropolis of Athens and the Altis of Olympia, another sacred olive tree
can be seen on the Aegean island of Delos, the birthplace of god Apollo and of goddess
Artemis, and one of the most important archaeological sites of Greece.
Standing on the grave of two female Hyperborean maidens, whose cult was especially
connected with Apollo, god of light, the olive tree was considered sacred because of its
presence when Apollo was born. According to the related myth, Apollo’s mother, Leto,
when giving birth to her son, lent on the trunk of the olive tree, and, in the moment of
Apollo’s birth, the tree leaves became golden.

Apart from these olive trees, which were the centre of major worship, the sacred
character of the olive tree was a common place for Ancient Greeks.
Suppliants were holding olive branches, patients crowned with olive leaves were asking
for the assistance of Asclepius, the god of medicine and healing in ancient Greek religion,
sacrifices to gods were accompanied by the offer of olive tree branches, which were
placed on the altars.
Moreover, primitive statues of gods were made of olive tree wood, as it was believed that
this wood was source of energy, nature revival and fertility.

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Olive trees can also be seen on the tombs of heroes, and archaeological findings give us
evidence that olive tree leaves were used in funeral rituals. The ancient name of the olive
tree, “moria”, derives from the substantive “moros”, which means “death”, and is
related to a myth about the death of Poseidon’s son, caused by the olive trees that he
attempted to destroy, furious as he was, that this tree gave the privilege of Athens
patronage to Athena, and deprived it from Poseidon.

All these elements, connecting the olive tree with religious rituals and with death, refer to
the relation of the olive tree with the cult of goddess Earth, the inexhaustible giver of life
and food. This relation can be interpreted, if we think that the olive tree has remarkable
reproductive power, and great importance for the nutrition of human beings.

We should also not ignore that the tradition, according to which the olive tree is related to
the wealthy land of the Hyperboreans, with the long-lived or even immortal inhabitants,
connects the olive tree with the symbolism of the inexhaustible fecund power of Earth,
while at the same time it connects this continuous revival and rebirth with the idea of
immortality.
The mythological tradition that the olive tree was the gift of gods to humans conveys the
importance attributed to the olive tree, to its crop, and to the olive oil as the most vital
agricultural products of the ancient Greek world.

Olive oil was an essential ingredient of ancient Greek cooking, used either raw in salads,
or in the preparation of food.
The olive oil was stored in amphorae, and put in dry, cool storage places, free of odours.
An expanded and blooming net of olive oil trade in the Mediterranean basin proves the
economic importance of the olive oil, as branches of olive tree or of Athena are depicted
in the coins of major olive oil production regions.

The olive tree cultivation involved a wide range of professional activities, which were
benefiting from it. Farmers, sailors, traders, perfume makers, potters, were taking
advantage of the olive oil production.

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Olive oil was also used as lighting material, and for the protection of
metal, leather, wood and ivory. It is known that olive oil was used for
the maintenance of the famous gold-ivory Zeus statue in Olympia, so
as “to make its power immortal”.

Besides, oil olive was used by athletes in their preparation before exercise in the
gymnasium and at games. In this way, athletes were protected by the sun and by
excessive perspiration, while wrestlers used to smear their bodies with olive oil, so as to
avoid the opponents grasp.
The “aryballos” was a circular, ovoid or pear shaped small vessel, which contained the
oil that athletes used to clean themselves. The strigil was shaped like a shallow spoon
with a handle, and was usually made of bronze. It was used as a scraper to remove the oil,
dust and mud from the skin of the athletes, after the contest.

The crown of olive tree leaves from the “Kallistephanos”, an ancient
wild olive tree next to the temple of Zeus in ancient Olympia, was
the “crown of virtue for men”, for the victors of the Olympic Games.
In this way, the olive tree, symbol of physical power and of virtue, is
firmly connected with the ideal of the major athletic event, the
Olympic Games, while at the same time this award symbolized the armistice of any
hostility and the peace.

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Olive oil constituted also the valuable prize for the Panathenaic Games,
held every four years in Athens, to honour goddess Athena, the patron
of the city.
It is estimated that the city of Athens needed about 70,000 kilos of oil
to reward the winners of the Games. Panathenaic amphorae, full of oil,
were awarded as prize to the athletes who had the privilege to be the
victors of the Games. The quantities of the olive oil for the winners
were huge. Depending on the sport, the first winner could be awarded
with about 5 tones.

In Roman period, the olive oil trade flourished, mainly due
to the transportation of the product to areas of the empire,
where olive trees were not cultivated. Besides, olive oil was
a common ingredient of almost every type of food in the
Roman feasts and in the every-day life of the Romans.

In the Byzantine Empire, voluminous quantities of
olive oil were consumed in the capital of the empire,
Constantinople, not only for nutritional and cosmetic
purposes, but also for the nocturnal lighting of the city.
The production of the olive oil in Greek territories
was significant because of the vast size of the Empire,
which included almost half of the olive oil productive
areas in the known world, and olive oil was exported
throughout the world.
Large part of the total production was the work of the
monks, due to the big areas possessed by the
monasteries.

The fall of the Byzantine Empire and the Turkish occupation of the region partly affected
olive oil production.
According to letters, dating back to the 10th century AD, olive tree cultivation and olive
oil production were abandoned as agricultural and trade activities in the Asia Minor
region, while the references of texts to olive oil thefts, give evidence that olive oil was by
that time – perhaps more than any other nutrition product – a valuable but not sufficient
commodity.

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Besides, from 13th to 15th century AD, the
cultivation of olive tree on the island of Crete is
very limited. Descriptions of the countryside in
this period show that olive trees are almost
absent, compared with vineyards or other
cultivated trees, and we can be sure that olive
tree cultivation was just a minor secondary agricultural activity, deprived of any
economic feature and limited to the narrow scope of family consumption. Besides, the
absence of descriptions for the cultivation and olive oil extraction methods hints the
scarcity of the activity and of the product by that time.

During the 16th century AD, large quantities of olive oil were exported to European
countries. This olive oil was mainly used as basic substance in soap industry. The most
considerable quantity was exported to the French port of Marseilles, which had evolved
to a significant centre of soap production.

In 19th century, after the Greek Revolution and the founding of the Greek state, the
Economy was mainly based on the agricultural activity, and olive oil – along with wine
and grain – is the most important product.
In this period, olive oil mainly covers big part of the country’s exports, while the rest is
consumed by the farmers themselves.
However, the rate of olive oil exports would not increase steadily, as it was determined
by the quality of the harvest and the repercussions of natural disasters or diseases of the
olive trees.
Yet, in the newly founded state, olive oil still constituted a pillar of Greek economic
activity, and a significant element of high nutrition value for every-day consumption. It
was the solid base, upon which not only the survival of the population but also the
independence and the social and economic structure of the Greek state during the 19th and
20th centuries were consolidated.

In this historic and cultural process, the religious
symbolism of the olive oil is widespread in the
Greek world. Combining elements of Orthodox faith
with religious habits, local customs going back to
ancient times, and with beliefs relating to the cycle
of the seasons, fertility and agricultural tasks, olive
oil plays an important role in the context of the life
cycle, from birth to death, and is used in Christian
mysteries.
In contemporary Greek rituals, olive oil is employed
in the Christian mysteries, from baptism to death,
and it is associated with mourning, memorial
services and funeral suppers.

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The traditional Greek festal calendar presents many customs, which relate the olive oil to
fertility, happiness, good fortune, the hope for a good harvest.
Fishermen and sailors cast oil from the cresset which burns in front of St Nicholas icon
on the sea to calm it.

A flask made of blown, colorless glass narrates the story
of a moving religious belief. The flask was found in a dig
in the area outside the Church of St Demetrios in Northern
Greek city of Thessaloniki. The body is in the form of a
flattened-out ring. At the point where the long, tube-like
neck is attached to the top of the vessel, two symmetrically
placed bands of billowing glass have been attached as
reinforcement and at the same time as added
ornament. From its shape we can conclude that it was
probably a sprinkler, a long-necked vessel, which may
have contained scented oil, exuded, according to the
tradition, by the tomb of St Demetrios. The flask may have
been used by the clergy for sprinkling oil and bless people.
Besides, the olive tree is a common motif in articles of
secular life, such as ceramics and textiles, while the olive
oil is used in beautifully shaped clays, and lightens with its
eternal light human life.

Following the journey of a silvery green leaf

Lost in time and coinciding with the development and
expansion of the main Mediterranean civilizations, the
origin of the olive tree can be traced in Asia Minor,
where it is extremely abundant and grows in thick
forests, while olive leaf fossilized remains and pieces
of wild olive trees discovered in the Mediterranean
Basin (Italy, Spain, North Africa) give evidence that
the existence of olive tree dates back to the 12th
millennium BC. Wild olives were collected by Neolithic people at the 8th millennium BC.

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The olive tree is considered indigenous to the
entire Mediterranean Basin, and Asia Minor is
believed to have been the birthplace of the
cultivated olive tree six millennia ago.
The cultivation of the olive tree developed
considerably in the Mediterranean coasts of
Syria and Palestine, and spread from there to the
islands of Cyprus and Crete.
Symbol of wisdom, peace, victory, light,
fertility, health and wealth, indispensable part of
the Mediterranean region, the olive tree and its
cultivation become not only a heritage from one generation to the other, but also a
connecting link among different cultures, creating the culture of olive tree, which
penetrates the social and economic structure of ancient Mediterranean societies, and
exerts influence on modern societies, as well.

Greece, due to its privileged position at the crossroads of three continents, - Europe, Asia
and Africa – became the indisputable center of olive tree cultivation and of olive oil
production. If we had to name one of the trees, which determined not only society and
Economy but also cult rituals, customs and beliefs, then the olive tree is undoubtedly
“queen of all trees”.

The long-drawn laborious process of olive tree cultivation is widely held to have begun
on the island of Crete.
Although we cannot exclude the possibility of the simultaneous domestication and
cultivation of the initially wild tree in various
areas of the Aegean Sea, we can be sure that the
island of Crete fulfilled the prerequisites for the
precedence in the olive tree cultivation.

The temperate climate of the island, the ground
morphology, the economic power of the Minoan
civilization, which had transformed the island of
Crete to center for redistribution of agricultural
commodities, the active trade with other
civilizations around the Mediterranean basin, all
these elements contributed to the development of
olive tree cultivation in Crete.
The French researcher Paul Faure notes that “the honor of having converted the wild
olive into cultivated trees belongs to the peasants of Crete”.

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The systematic cultivation of the olive tree in Crete led Minoan civilization to its apogee
around 1,900 B.C., with the establishment of palaces, which concentrated political and
economic power, as well as artistic activity, and have also served as centers for the
redistribution of agricultural commodities.
Major palaces were built at Knossos and Mallia in northern Crete, at Phaistos in the south,
and at Zakros in the east.
Everywhere in Crete archaeological findings testify the widespread usage of olive oil in
every-day life. The Minoans used olive oil in their diet, as a cleanser, as the base for
scents and ointments, as a medicine, in tanning, for lighting and for the protection of
delicate surfaces.

One of the most impressive findings is the cup with the preserved
olives, which was found sunk in a water cistern at the Minoan
palace of Zakros.

Olive presses have been found in Crete. The one in
Vathypetro complex, in the south of the island, is believed
to be the oldest in Europe.

Olive oil was stored in large pithoi (earthenware jars)
like those found in the Minoan palace of Knossos, with
a total estimated capacity of 250,000 kilos.
The tradition of earthenware jar construction for the
storage of olive oil survives even nowadays on the
island of Crete.
Main centre of this activity is the village of Thrapsano,
in Herakleion Prefecture. The name of the village
derives from the ancient Greek word “thrapsalo”,
which means “piece of earthenware jar”, and refers to
the property of the village as major centre of Minoan
pottery since the Minoan period.
Various sources give evidence that in the period of the Byzantine Empire, the inhabitants
of the village were potters, while in the era of the Venetian occupation of the island,
Thrapsano is described in texts as a populous village, and most of the inhabitants are
potters.

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Research proves that even nowadays the construction of jars follows the tradition of the
past, and it is highly interesting to see every – day use vessels to be constructed according
to an ancient method, and to constitute part of the people’s life and not just museum
exhibits.
According to archaeological research, the form of the jars is absolutely identical to the
Minoan form of the 2nd millennium B.C., and the construction method offers insight into
the methods of ancient pottery.
Many years ago, as a child, I spent one day in the area of the traditional kiln, I attended
the process of jar making, and I was told a famous proverb of the village: “Everyone is
afraid of God, Thrapsano is afraid of the walls”, referring to the fear that was related to
the transfer of the jars and the danger of their destruction due to a probable knock on a
wall.
I still recall the experience of this day in my memory, as a link connecting human activity
with nature, creation, tradition and history.

Knossos was the most important of the palaces, and it constituted the administrative,
economic, religious and cultural centre of the island.
The depiction of the olive tree in the narrative frescoes of Knossos palace is of great
importance not only because these frescoes are the oldest portray of the olive tree in the
Aegean, but also because few of them present the first picture of the domesticated olive
tree.

Characterized by the tendency to depict the natural environment and the landscape as
framework for various activities or rituals, Minoan art presents excellent representations
of the olive tree, which is not just part of the Cretan landscape flora, but also – and this
aspect is, perhaps, most important – it is transformed to a symbol related to religious cult
and to the beneficial properties of the olive tree.

The best known fresco with olive tree
is the one of the “holy grove”. The
synthesis is dominated by bushy olive
trees with big trunks, indicating that
the trees are old. One impressive
element of the fresco is the color of
the trees: they are blue, and the
outline is designed with black color.
The olive trees are surrounded by
people, who raise their hands to the
sky, allowing us to think that the
fresco narrates the story of a festival in the palace.
In this fresco and in another one, as well, where olive branches are depicted, one can be
impressed by the precise and detailed presentation of the olive leaves, by their oblong
form and by the game of their color under the light of the sun, and most of all, by the idea
that the leaves rustle blown by the wind.

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One valuable information source on the importance of olive tree cultivation for the
prehistoric societies is the evidence provided by the Linear B sun-dried clay tablets,
unearthed in the Minoan city of Knossos, in Crete, and in the palace of Pylos in
Peloponnese.
In these tablets, dating back to 14th – 13th century B.C., the olive tree and the olive oil
acquire their name in Greek language, and thus, their identity for the Economy and for
the daily use of their time. It is the first time that we have the differentiation of the tree,
the crop and the oil, and the three elements are depicted with three different ideograms.

Olive tree Olive crop Olive oil

Besides, the Greek words attested in Linear B syllabic script for olive tree and olive oil
are e-ra-wa (elaia) and e-ra-wo (elaion), respectively.

The Linear B tablets provide us very interesting information on the everyday-use of olive
oil, the trade and manufacture activities, the religious rituals. In one of them, olive oil is
recorded along with other products, such as wine and honey, while others refer to the
transfer of olive oil to shrines, where it would be used in rituals. In Linear B tablets of
Mycenean palace, we find a variety of fragrances used to add a special flavor to the olive
oil or to preserve it and protect it from going rancid.
The world “oil” in many languages derives from the ancient Greek word.
In the 16th century BC, olive was disseminated throughout the Greek islands by the
Phoenicians, the great sea traders of the Mediterranean, and between the 14th and 12th
centuries BC it was introduced to the Greek mainland, where its cultivation flourished
and gained so great importance, that in the 5th and 4th centuries BC decrees were
regulating olive planting, and the therapeutic qualities of the olive oil were recognized.

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When the Greeks’ quest for arable soil led them to distant
lands, where they founded colonies, they also brought to
their new homes the olive tree and the method for its
cultivation. The ancient geographer Strabo narrates that
Greeks planted the first olive tree in Massalia in Gaul
(modern France), and in Portugal.

Greek olive oil: The Homeric “liquid gold”

Most of the global olive oil production comes from the Mediterranean region, where 95%
of over 750 million olive trees worldwide cultivated can de found. Europe, with nearly
500 million olive trees, has more than ¾ of the world’s cultivated olives
Of the total European production, 97% comes from Spain, Italy and Greece.

With more than 132 million trees, Greece devotes
60% of its cultivated land to olive growing, and –
despite its small size - holds the third place in world
olive production, using the most advanced methods
and the most sophisticated technologies.
It is the world's top producer of black olives and has
more varieties of olives than any other country.
As the competitive advantage of Greek olive oil in
relation to that of other countries is its fine quality,
about half of the annual Greek olive oil production is
exported.
Greece is the largest exporter of Extra Virgin and
Virgin olive oil, with 1/3 of the total Extra Virgin and
Virgin olive oil production being exported.
The remaining quantity gives Greece the leading
position in per capita consumption at world level:
Greece has by far the largest per capita consumption
of olive oil worldwide, over 26 liters per year, while the annual per capita consumption in
Spain and Italy is 14 liters, in Tunisia, Portugal and Syria, around 8 liters, an far less in
Northern Europe and North America (0.7 liters).

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Olive oil is primarily produced at the olive
presses, small sized family run businesses,
which are set up in oil producing areas. After
the production process, the oil is either directly
offered for consumption or further processed
and bottled by companies, which are also
involved in distribution. Major wholesale
trading companies deal exclusively with sales
within Greece and abroad.

Olive Tree Cultivation, Care and Harvest

The olive tree says to its master:
"Care for me and I will nourish you.
Water me and I will make you rich"
(Greek Proverb)

Olive trees are very robust, hardy, drought-, disease- and fire-resistant, and can live for a
very long time. Their root system is very robust and capable of regenerating the tree even
if the above-ground structure is destroyed. Though olive trees like hot weather, they can
endure temperatures below 6-7 degrees Centigrade (21-23 degrees Fahrenheit) in the
winter, and they tolerate long periods of drought in the summer thanks to their sturdy and
extensive root system. They show a marked preference for calcareous soils, flourishing
best on limestone slopes and crags, and coastal climate conditions. They grow in any
light soil, even on clay if well drained, but in rich soils they are predisposed to disease
and produce poorer oil than in poorer soil. They grow best in areas with an average
rainfall of 14-16 inches per year, and a dry summer with temperatures of about 40
degrees Centigrade (104 degrees Fahrenheit). Olive trees do best in a Mediterranean
climate with a hot, dry summer and a cool, wet winter.
Olive trees can live exceptionally long, up to several centuries, and
can remain productive for as long, if they are pruned correctly and
regularly.
The olive tree life cycle is as follows:
From 0 to 7 years of age, the tree is unproductive.
From 7 to 30 years of age, the tree grows with a constant
increase in productivity.
From 35 to 150 years of age, the tree reaches maturity and full
production.

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At 150 years the olive tree starts aging with a remarkable productivity for
centuries and sometimes for thousands of years.

The olive trees production is cyclical with more production in one year and significantly
less in the following year. This cycle is repeated throughout the life of the tree.

In spring the tree starts to blossom after a
pause during the cold months of winter.
The soil around the tree must be fertilized
and tilled for improved storage of water
near the roots. The trees must also be
pruned at this time. The goal of pruning is to increase productivity through well-balanced
growth of the tree throughout the year. The spring fertilizing provides mineral and other
necessary substances for blossoming, adjusts the ratio of those contained in the soil, or
supplements them if they are scarce. It has been estimated that 100 pounds of olives
remove from the soil an average of 409g of nitrogen, 91g of phosphoric dioxide and 45g
of potassium. The period, the quality and quantity of fertilizing depend on soil, on
exposure and on many other variables. An old and effective treatment is the use of
organic fertilizers (dung, green fertilizer, etc.) that can supply nitrogen, phosphorus,
potassium and many other microelements.

In summer, the olive tree can survive in a dry climate.
In fact, a great number of trees (especially those up in
the mountains) are not watered during the summer
months because water is not available in these areas.
However, for trees that are located on flat land near the
sea, an adequate water supply is essential at certain
times of their vegetative cycle. These trees are watered
every 2-3 weeks during the summer months, when the
fruit is in its early stages of growth and the pits harden. The fruit continues to grow until
the moment when the green color of the skin fades and reddish spots appear. During these
stages a lack of water may cause the fruit to be smaller, its oil content lower, and it may
even cause the fruit to fall from the tree. In this period olives can be damaged due to
exposure to harsh weather, disease and parasites. A very good harvest might be seriously
jeopardized by these factors. The Olive Fly (Dacus Olei) is the most feared enemy. In
certain years this insect can destroy the entire crop. It is found in many olive-producing
areas in the world. The larvae cause premature fruit drop and yield reduction. An
infestation seriously affects oil volume, alters its color and increases acidity. Farmers use
against the fly antiparasitics, poisoned bait and certain parasites of the olive fly that
attack its larvae during summer. There is absolutely no use of pesticides which have been
banned years ago.

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In autumn, the olives grow ripe and they lose their
green color due to increase in oil content and
decrease in water content. During this period, the
growth and ripening of the fruit require a constant
supply of minerals and other substances. Lack of
water and nutrients during autumn vegetation can
seriously affect the year’s crop as well as the tree's
productivity in the following year. The soil
surrounding the plant is treated at a maximum
depth of 20cm in order to avoid damaging surface roots. This treatment allows the mixing
of fertilizer with the soil and prepares the soil to receive rainwater and to maintain
humidity as long as possible. The simultaneous elimination of infesting weeds helps the
plant and prepares it for harvesting.

In winter, the olives become ripe and their color
changes from green to violet and finally to
almost black, while their pulp becomes soft. The
ripening is progressive and relatively slow,
especially when sunlight is not intense. Olives
must be harvested when they are violet and
before they become fully ripe and the
accumulated oil in the fruit starts to decrease.

Olive groves require care throughout the year and the work is labor-intensive.
Mechanized harvesting is not common at all because it does not work well. Almost all
operations are totally manual and that is the most important reason for the higher prices
of olive oil.

The olive harvest period begins in November and lasts till March. The olives are ready to
be picked when the fruit is ¾ ripe, which means that it should be purple or close to black.
If the crop is fully ripe, then the quality of the olive oil deteriorates and the acidity
increases.

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Harvesting begins early in the morning and lasts till late afternoon, with a noon brake for
lunch. The weather should not be windy or rainy, and everything has to be done
efficiently and fast, exactly because of the weather dependency.
In ancient Greece, the incredibly advanced for its time olive harvesting knowledge was
often aided by astronomy. For instance, the pre-Socratic Greek philosopher, Thales of
Miletus, used his astronomical observations to predict an excellent harvest for 596 BC.
He immediately urged the inhabitants of Chios and Melos Aegean islands to establish
many new oil presses, and made them rich in a year. Greek philosopher Democritus also
studied the relationship between good harvests and the position of the stars.

The traditional way of harvesting is with long
wooden sticks, used by the farmers to hit the olives.
When the trees are very young and short, small
handheld plastic “combs”, that comb the olives off the
branches, are used. Olive harvest can also be
mechanical, with special portable equipment. These
harvesters consist of a portable generator and a rod
with elastic sticks attached to it. The head of the rod
rotates fast and the elastic sticks hit the olives and
throw them on the special nets or big pieces of synthetic fabric, which are placed under
the trees.
The advantage of the manual process is that the fruit is not bruised, and this leads to
superior quality olive oil.
Table olive varieties are more difficult to harvest, as workers must take care not to
damage the fruit.
The placement of olives in the sacks is usually a women or children activity, while it is
very common that relatives and friends help each other in the olive harvest, transforming
the agricultural activity to a vivid celebration of the gift generously offered to the Greek
landscape.
Every day, at the end of harvesting, the full sacks are taken to the oil mills, so that the
olives will be processed immediately, otherwise the result will be a lower quality olive oil.

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Extraction technology: Think green, act green

To extract olive oil, three methods are commonly used:
The traditional press method
The three-phase decanter centrifuge method
The two-phase decanter centrifuge method

The press method is a non-continuous process, which
provides high purity extra virgin olive oil. At the olive
mill, the fruit is put into a big feeding hopper attached
to a moving belt, and the leaves are removed. The fruit
is washed to remove any foreign materials, and then the
olives are crushed and the olive oil is separated. The
olive oil is stored in metallic tanks or glass bottles, as
plastic material is not suitable for olive oil storage.

The three-phase method is a continuous process, which
requires the addition of warm water to improve extraction. This wastewater needs
treatment before disposal.

The two-phase method is the most innovative technique, which produces a semi-solid
cake of pressed olive fruits and stones, as opposed to the highly polluting wastewater
from the three-phase method.

During the olive oil production process, a number of by-products are produced. These are
olive leaves, carried away with the olives, as the latter are collected, the pomace, which
mainly consists of the pits of the fruits and solids remaining after pressing, and a
significant quantity of vegetable water of high organic load, known as “liozoumi”,
“katsigaros” or “mourga”, consisting of the olive juice liquid fraction and the water
used during the different phases of olive mill processing.

Olive oil mills wastes (OMW) constitute an important pollution factor for the olive oil
producing regions, and a significant problem to be solved, due to its environmental,
social and economic repercussions.
Environmental repercussions are determined by the method of OMW disposal and by the
consequences caused to the recipients, i.e. the surface water systems, the soil and the
ecosystems.
Social repercussions refer to the conflicts between local communities’ members
regarding the way of disposal, the potential dangers for human health and for the
environment, the degradation of neighboring areas.

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Economic repercussions include the consequences caused by the general environment
degradation, i.e. reduction of natural resources and degradation of their quality, reduction
of productive and commercial activities, negative consequences on tourism.

The direct impact of olive mill waste water on the
environment is the aesthetic degradation caused by
its strong odor and dark color. Furthermore, direct
dumping of olive mill wastewater in the
environment is unacceptable, as, due to its high
organic load and the presence of polyphenols, this
vegetable water is likely to cause eutrophication.
Thus, treatment is required prior to disposal.
Various treatment and disposal methods have been
tested both in vitro and in vivo, however, despite efforts, an integrated solution has not
yet been proposed, and techniques applied in each individual case present certain
technical and economic disadvantages and have failed to provide a satisfactory solution
to the problem.

In Greece, almost the 70% of the olive oil mills are of a three-phase centrifugal type, and
the rest, of classical type or combinations. Only few olive mills use two-phase centrifugal
decanters.
Besides, in Greece there is no specific regulation regarding the discharge of OMW. The
olive oil producing prefectures have their own environmental requirements and, on the
gained local experience and the results of sponsored research projects, they encourage
different waste management approaches. Nowadays, the issuing of an olive-mill
operation permit is subject to measures taken to treat the olive-mill waste.

A technology which can be taken in consideration for a more sustainable disposal of
waste waters is under vacuum evaporation. Such technology derived from specific sectors
belonging to industry such as galvanic industry, metallurgy, machine building, chemical
and pharmaceutical production, food processing and textile industries. Its application to
waste water with high concentration of pollution substances has already been tested on
other substrates but it deserves to be deepened with regards to olive mills waste waters,
too. The principle of the process is very simple and it is based on the fact that, under
vacuum conditions, liquids can boil at a much lower temperature than 100 °C, i.e. around
37 °C. The application of evaporator under vacuum results to demineralized water, which
can be re-used (around 85-95% of the starting liquid volume), and concentrated waste
substances (5-15%), where all pollutants are condensed and which can be more easily
disposed with a significant reduction of costs.

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Olive oil, the pure natural juice of olives, which is extracted from the
cold press of the olives, is classified according to the International
Olive Oil Council into six grades:

Extra virgin olive oil, which comes from first pressings, that
meet the ultimate standards, contains no more than 0.8%
acidity, and has extremely fine taste
Virgin or select olive oil, which comes from first pressings,
that meet defined standards, contains no more than 2% acidity,
and has exceptionally fine taste
Pure or edible olive oil, which is usually a blend of virgin or extra virgin and
refined olive oil, its acidity is up to 1.5%, and it has good taste
Refined or commercial, which consists of lampante, from which acid, color and
odor have been removed
Lampante, which is not for consumption, is mostly used in the industrial market,
it is high-acid, and is obtained from a second pressing of residual pulp with hot
water
Sulfide, which is extracted with solvents and has been refined repeatedly.

In the last few years two new categories have been established:

Olive oil of Protected Designation of Origin (P.D.O.): it is Extra Virgin Olive Oil
produced in certain areas of some regions, where the climate, the soil and the
olive trees variety favors the production of exceptional quality olive oil, and is
bottled in numbered bottles. P.D.O. olive oils have the verification of the E.U. and
are subject to strict national and European standard checks.
Olive Oil – Product of Organic Farming: it is Extra Virgin or Virgin Olive Oil
produced from olive groves subject to strict rules of organic farming. The
cultivation, cold pressing, storage and packing of the olive oil is controlled by
specific Standards Organizations, who also check the final product and certify that
during the farming of the olive groves chemical fertilizers and insect repellents or
chemical sprays are forbidden. The olive oil is accompanied by chemical analysis,
proving the lack of chemical sediment.

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Olives are grown for olive oil production
mainly in Crete, in Peloponnese, in the
North Aegean islands, in the Ionian islands,
and in mainland Greece.
Due to its mild climate and to the
composition of its soil, Crete is an ideal
place for olive trees cultivation and olive
oil production, and thousands of families
make a living from this activity.
Cretan olive oil, with its fine aroma and
superb flavor, is internationally
acknowledged for its high quality.
Peloponnese and especially the south-
west areas comprise for centuries one of
the most important olive groves of
Mediterranean. Olives and olive oil production have always been very important for the
survival and economic evolvement of the region, offering economic robustness to the
people. All five counties and especially the southern part of Peloponnese produce great
quantities of olive oil of great quality.
For many centuries, olive oil production has been a particularly developed practice on the
North Aegean islands. Due to the significant economic value of olive products, and to
the particular trade relationship, based on these products, which was developed between
the islands and the coasts of Asia Minor, North Aegean islands have always enjoyed high
economic growth.
Climate and composition of the soil create perfect conditions for olive trees cultivation
and for the production of high quality olive products on the Ionian islands.

We should bear on mind that the finest olive crop cannot guarantee the quality of the final
product.
So as to achieve the desired high quality in the olive oil production, we must ensure that
the olive crop is healthy and wholesome, it is transported to the factory on the same day
of the harvest to immediately undergo the pressing procedure, and throughout all the
stages of production, it is never exposed to temperatures above 27° Celsius.
As far as the final product, the olive oil, is concerned, it should be strictly assessed as to
all its possible parameters prior to its transport and bottling, thoroughly evaluated and
accordingly stored in area free of insects, rodents, microorganisms, bacteria, etc.
Strict inspections should be conducted on the packaging/bottling material that come in
contact with the olive oil, insuring that they are produced exclusively in factories
applying systems of safety and hygiene throughout the manufacturing process, while all
personnel involved in all the stages of production must be certified and healthy.
From the grove to its packaging, the whole step-by-step conveyance of the product
should be monitored (this process is called “traceability”).

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Greek olive varieties

The olive fruit is a small drupe, thinner fleshed and
smaller in wild plants than in orchard cultivars, with
one or two seeds in the stone.
The main classification of olive crops pertains to
edible olives and olives for the production of olive oil,
and there is also the mixed kind of olives. Olives are
also separated to small sized and large sized, black
and green.

Greece is one of the most important production
countries for edible olives in the world, and it primarily
produces black olives. From taste and quality point of
view, Greek olives are considered of the best worldwide,
and certain varieties are famous internationally.
Olives have maximum oil content and greatest weight
six to eight months after the appearance of the blossom.
They are grown mainly for the production of olive oil. Fresh, unprocessed olives are
inedible because of their extreme bitterness, while the processed fruit may be eaten either
ripe or green.

The origins of the collection and use of olives as food can be traced in
Prehistoric Greece. In Crete, in the early Minoan times
(3,500 B.C.) olives were collected and used
as valuable nutrition element.
Olives constituted major element of the
nutrition in ancient times. Along with olive
oil, bread, wine, cheese and salt, olives
were considered absolutely essential part
of a healthy diet. Travellers, farmers
working in the fields, and soldiers were
usually the main consumers, as olives can
be easily transferred, have high nutrition
value and can be preserved for a long time
without going off.

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There are totally nine different Greek olive varieties, which are used either for straight
consumption or for olive oil production.
"Kalamata" olives are the most known variety. Named after the Peloponnesean
city Kalamata, the large black olive with the smooth taste is used as table olive.
Usually the fruit is cut in the middle and preserved in wine, vinegar, salt, and
olive oil. Kalamata olives enjoy Protected Designation of Origin status.
“Amfissa” is a table olive variety of excellent quality, grown in the olive grove of
Amfissa, near the ancient oracle of Delphi, in Central Greece. Amfissa olives,
which are equally good for olive oil extraction, enjoy Protected Designation of
Origin status. The olive grove of Amfissa is part of a protected natural landscape.
"Koroneiki" originates from the Southern Peloponnese. Its name derives from the
Greek word “korona”, which means crown. This small olive, though difficult to
cultivate, is mainly used for the production of exceptional quality olive oil, with a
very light and harmonious aroma, often with a light flavor of lemon.
"Gaidoroelia", which means “donkey olive” and owes its name to its big size, is
used as table olive. It can be found in North Greece, and more precisely in
Chalkidiki.
"Conservolea" is the most common type of Greek table olives. 80% of Greek
table olives belong to this variety and are disposed with several local names. It is
oval or round, 5-8 grams and it is served with salty food.
"Kothreiki" is similar to conservolea in size and color, and is used as table olive
and for oil production
"Megara" olives, also appropriate for straight consumption and for oil production,
are small green or small olives, usually preserved in salt.
"Stafidoelia", table olive, which means raisin olive, doesn’t need to be processed.
It gets matured on the tree. It can be preserved in a tin with salt or oil. It is black
and shrunk.
"Throuba" table olive loses its acidity by maturing on the tree. Its bitter
ingredients are transformed by a microorganism that the olive tree produces. Its
size is small to medium.

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Olives and Olive oil, the elixir of life

Olive oil was a valuable medicine in the hands of ancient Greek doctors. The Greek
physician Hippocrates, the father of Western medicine, mentions 60 different diseases
which could be treated with olive oil, such as skin infections, wounds and burns,
gynecological ailments, ear infections.
Considerable medical research attributes important health-giving benefits to the daily
consumption of olive oil – especially, Extra Virgin Olive Oil, and of olives.
The beneficial and therapeutic elements of olive oil, known and respected for thousands
of years, are due to its high content of mono-unsaturated fatty acids and its high content
of anti-oxidative substances.

Olive oil constitutes basic product of the Mediterranean diet pyramid, which is based on
the dietary traditions of Crete and southern Italy in the 1960s.
The importance of the Mediterranean diet consists in the fact that there is a general
consensus among health professionals that this diet is healthy and leads to notably low
incidence of chronic diseases and to high life expectancy rates. The diet is characterized
by abundant plant foods (fruits, mainly as typical daily desserts, vegetables, bread, other
forms of cereals, beans, nuts, and seeds). It also includes olive oil as the principal source
of fat, moderate amounts of dairy products (principally cheese and yogurt), low to
moderate amounts of fish and poultry, red meat in low amounts, and wine consumed in
low to moderate quantities, normally with meals.

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The Mediterranean dietary pattern is characterized as rich in mono-unsaturated fatty acids,
a balanced ratio of essential fatty acids, and high amounts of fiber and antioxidants, such
as vitamins E and C, polyphenols, selenium, and glutathione. Greater adherence to the
traditional Mediterranean diet has been associated with a significant reduction in total
mortality and improvement in longevity as well as lower incidence of atherosclerosis,
coronary heart disease, metabolic syndrome, and biochemical indicators of insulin
resistance, inflammation, or cardiovascular disease risk.

Olive oil and Cardiovascular Disease

The consumption of olive oil contributes to the decrease or elimination of the appearance
of coronary disease and other cardiovascular diseases. It has been proved that the
appearance of such diseases is relevant to hyperlipidemia, high blood pressure and
smoking. The increased cholesterol of blood plays important role to the appearance of
coronary disease. Consequently, the nutrition is vital to the prevention of such diseases.
The low density cholesterol of those who follow the Mediterranean nutrition and thus
consume a great quantity of olive oil is in lower levels, while the high density cholesterol
(the good cholesterol) is higher.
Studies have shown that people who consumed about 2 tablespoons of Virgin Olive Oil
daily for 1 week showed less oxidation of LDL cholesterol and higher levels of
antioxidant compounds, particularly phenols, in the blood. But while all types of olive oil
are sources of mono - unsaturated fat, Extra Virgin Olive Oil contains higher levels of
antioxidants, particularly vitamin E and phenols, because it is less processed.

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Olive oil and Cancer

It is widely believed that olive oil provides protection against cancer and especially
against some particular types, such as the breast cancer.
A study published in “The Archives of Internal Medicine” finds that the consumption of
olive oil helps reduce women's chances of developing breast cancer.
The decrease of the appearance of such cancer due to the consumption of olive oil varies
from 30% to 50%. According to Dr. Dimitrios Trichopoulos, Chairman of the
Department of Epidemiology at the Harvard School of Public Health, “American women
might actually experience as much as 50% reduction in breast cancer risk, if they
consumed more olive oil” instead of other fats in their diet. Dr. Trichopoulos adds that
“even though diet does not go to the root of the breast cancer problem, the findings of
various studies indicate that a prudent diet containing plenty of vegetables with olive oil
may lower the risk of their disease”.
Besides, according to recent research, the olive oil protects against other types of cancer
as well, namely endometrial, gonads, prostate, stomach, colon, liver and pancreas cancer.
The consumption of olive oil diminishes the metastatic phenomenon, i.e. the ability of
cancer to make metastasis.
Olive oil and Gastrointestinal System

Olive oil can be digested more easily than any
other edible fat or oil. It also has protective action,
as, according to recent research, its consumption
leads to the decrease of stomach cancer, and, in
cases of gastric ulcer, olive oil is very beneficial,
because it decreases the excretion of gastric acid.
Thus, the olive oil supports the normal function of
the digestive system, reducing to minimum the
chances of ulcer creation and other related diseases,
and it is the best natural medicament for the fight
against constipation.
It also increases the absorption of calcium and
protects women against osteoporosis.
Olive oil consumption is also very important for
the liver, as it contributes to the normal function of hepatic shells, it diminishes the
production of low density (“bad”) cholesterol, and augments the production of high
density (“good”) cholesterol.

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Olive oil and Urinary System
The olive oil consumption protects the kidneys from the toxic action of other fat or
medicines, and, therefore, diminishes the occasion of nephric deficiency.

Olive oil and Diabetes

Greek traditional nutrition is considered the ideal model against diabetes. In cases of
diabetes type II, most dietitians consult patients to cover 30% - 40% of daily calories with
olive oil.

Additionally, it has been proved that the use of olive oil in nutrition
helps to sustain human metabolism at a good balance, and body’s
and bone growth at a good level.
Olive oil contains antioxidants, which help protect the body from
free radicals, and delay the change of cellular structure which accelerates the aging
process.
One more unique property of olive oil is that it dissolves useful substances coming from
food, which cannot be absorbed by the human body.
Besides, as rich source of vitamin E, which improves sexual life, olive oil can be
considered a very good aphrodisiac.

Olive Oil and Cosmetology

Olive oil skin care is an ancient beauty secret. In pre-
historic Greece, olive oil was one of the most important
elements for the face and body treatment, as it promotes a
smooth, radiant complexion, helps maintain elasticity of
skin, adds shine to hair and heals dry nails.
Olive oil has also been used in soap making for thousands
of years. Olive oil, like all fats and oils, is transformed into
soap by adding lye. Over the centuries, the process of
making soap from olive oil was improved, different oils
were mixed with olive oil, and additives – from algae to
minerals – were utilized.

Olive oil soap has the property, when mixed with water, to remove the dirt form clothes
and body. The olive oil soap has either green or white color, and is pure and friendly to
the skin, while at the same time it hydrates and protects the skin.
Being non toxic, friendly to the environment and very effective, the olive oil soap is
highly recommended for the body care and for the washing of clothes.

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In Greece, soap making became an important industry on the
islands of Crete and Lesvos, and in the city of Volos, in the
18th and 19th centuries, with major exports of soap from these
regions.
There were 45 soap factories in Crete, using 2,200,000 okes (a
unit measuring 1280gr) of olive oil per year. Large ships of 150-170
tons were built in Crete to transport soap to Constantinople, Thessaloniki, Smyrna and
Syria.
A visitor to Heraklion, Crete in 1881 writes: “The Heraklion Soap Factory produces
excellent scented soap. Linen washed with Heraklion soap is not only cleaner than using
any other soap, but also gives off a pleasant scent, even if the soap is not mixed with any
perfume”.

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Greek Olive Oil: Approaching the vast Chinese market

"Τhe region of Crete is playing a considerable
role in local cooperation between China and
Greece. Agricultural cooperation between the
two sides has a special characteristic. Cretan
olive oil has already started to enter the Chinese
market".
President Hu Jintao, official visit to Greece,
November 2008

"Last night, for the first time in my life, I dipped a bite of bread in olive
oil. It tasted very good".
Premier Wen Jiabao, official visit to Greece, October 2010

"Within the next five years the demand for
Greek olive oil in Chinese market will exceed
the supply that you can offer, and the price for
the Greek olive oil will double".
Vice Premier Zhang Dejiang, official visit to
Greece, June 2010

The rapid development of Chinese Economy during the last decade resulted, inter alia, to
the significant improvement of living standards, while at the same time the opening of
China to the West and the transition from centrally planned Economy to the status of
Market Economy, contributed to the massive import of new products to the Chinese
market, and to the enhanced access of Chinese consumers to completely new habits of
consumption.

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Besides, advertisement becomes a major factor for the promotion of imported
commodities, and the ongoing tendency to adopt a way of living, that will resemble more
or less to the lifestyle of Western societies, requests the purchase of foreign products,
which are deemed to offer to the consumer prestige and social approval.
This socially determined tendency is combined with the gradual emphasis that Chinese
people put on the quality of their nutrition. Imported products gain ground in the
preferences of the Chinese market, and analysts foresee that by 2018 China will be the
biggest market of imported commodities worldwide.

The enhanced information on the major importance of nutrition for the health leads more
consumers in China to the decision to taste the Greek olive oil, a product already known
to China, due to its therapeutic and cosmetic properties, but only recently appreciated for
its nutrition value and for its contribution to healthy diet.

According to statistics provided by China Oil Association, the
annual consumption of plant oils in China in 2010 runs into 24.8
million tones. In the year 2006, 7,600 tones of olive oil were
consumed, and, according to the General Administration of
Customs, China imported 8,017 tones of olive oil in 2007, up from
393 tones in 2001. The plant oils traditionally used in China are
mainly soyabean oil, sunflower oil, seed oil, corn oil, peanut oil,
safflower oil, colza oil, sesame oil, salad oil and olive oil.
The correlation of the olive oil price with the income, the attitude
of the consumers towards the adoption of a completely
differentiated model of nutrition habits, based on the use of natural and healthy
ingredients, the information provided by the Mass Media, and by the net of exporters and
importers, the ongoing market liberalization, the evolution of trade relations and the
competitiveness can be deemed as crucial factors for the trends and the perspective in the
olive oil market.

For the time being, the Extra Virgin and Virgin Olive Oil is
mainly used in the restaurants of luxurious hotels and in
restaurants with Western cuisine, and it is sold in the stores of
international super market branches and in super markets for
expatriates living in Beijing or for the burgeoning middle
class of Chinese people who have lived abroad and have
adopted western nutrition habits.
It is interesting to mention that the education of Chinese chefs, who are already interested
in the evolution of Chinese cuisine and in the use of healthy products, will increase the
presence of olive oil in the every-day life of Chinese people.

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Imports are the source of olive oil in the Chinese market, as domestic production is
extremely limited – just 0.4% of the imported quantity – due to factors related to the
geographical position of the country and to the absence of know-how and of investments
in this field.
Steadily increasing is the trend for the Virgin Olive Oil, and in this field statistic data
show that Greece comes third, after Spain and Italy, while the share of the three countries
in total quantity of Virgin Olive Oil imports to China was 2006 93.7%.
China is the top destination of Greek olive oil in Asia, and in the year 2006 it ranked 15th
in the relevant list worldwide, while 2003 China was the 34th destination of Greek olive
oil exports.

A remarkable trend refers to the fact that Greek olive oil is considered more genuine,
healthy and natural product, and Chinese consumers are willing to buy it even in a
relatively high price, as they are convinced that Greek commodities always combine
traditional standards of production with high quality.

On the other hand, the Chinese consumer is not yet used
to eat olives, which are still considered a completely
new, rather “exotic” product.
Asked if they have tasted olives and what they think
about it, Chinese people answer that the olive is salty,
bitter or sour, and admit that they do not know how they
could eat it.

Determined by the favorable economic environment, the market trends, the attitude of the
Chinese consumers and the chances of Greek companies to promote their product in the
vast Chinese market, the perspective of Greek olive oil in China can be deemed positive,
as China gradually becomes the largest olive oil market worldwide, offering in this way
huge potential for the olive oil import.

Apart from its use for cooking, Greek olive oil can also be promoted as cosmetic or as
pharmaceutical product, while it can also be connected to the overall promotion of
traditional Greek diet and to its major contribution to a healthy lifestyle.

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Besides, it is interesting to notice that the olive oil production and consumption is
strongly connected to the Greek civilization, and the high esteem to the product derives
partly form the admiration of Chinese people for ancient Greece, and from their
conviction that the cultivation of olive tree, the production of olive oil and its
consumption are major elements of the every – day culture of this civilization.

This trend is definitely enhanced by the excellent level of bilateral Sino – Greek relations
and by the favorable framework of trade cooperation.
When, in the year 2008, President of People’s Republic of China, Hu Jintao, as part of his
official visit to Greece, went to the island of Crete, and was given a guided tour of a
model olive-oil producing cooperative in the village of Peza, at Heraklion Prefecture, he
referred to the importance of the agricultural cooperation between the two countries, and
stressed that he knew Crete produced high quality olive oil, and that new horizons were
opening up for the product on the Chinese market.
Besides, in the village of Peza, Mr. Hu Jintao visited an olive grove, where he took part
in the collection of olives from the trees – a move that has been interpreted as tangible
display of China’s vivid interest in olive products.

Moreover, the importance attributed by Chinese leaders to the enhancement of trade
cooperation in the field of olive oil can be traced in the fact that, during the recent official
visit of Chinese Premier, Wen Jiabao, to Greece, the willingness of China to import
competitive Greek products was affirmed, and Chinese Vice Premier, Zhang Dejiang,
stated during his official visit to the island of Crete that the increase of Greek olive oil
usage in China foretells that in the near future, Cretan olive oil production will not be
enough to cover the demand of China.

Therefore, the broadening of the exporting activity and the
creation of mutually beneficial synergies in the field of Greek
olive oil export to China will lead to the development of the
sector and to the expansion of the Greek “liquid” gold to one of
the most important, challenging and interesting markets
worldwide.

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From Life to Art

Οι ελιές με τις ρυτίδες των γονιών μας
Τα βράχια με τη σοφία των γονιών μας
Γιώργος Σεφέρης, Αστυάναξ

The olive trees with the wrinkles of our fathers
The rocks with the wisdom of our fathers
George Seferis, Astyanax

In this long journey, the prevailing mythological tradition, according to
which the olive tree was the gift of gods to people implies its
importance for agricultural production, and attributes to it high
symbolic value.
This wide area of usage and symbolism, contained in the olive tree, the
olive grove and the olive oil, has been the privileged field of inspiration
for Greek art and literature.
The dependence of Greek civilization – in the different aspects of its long journey
through the centuries - on the cultivation of olive tree and on the trade of its products
finds evidence not only in every-day life, but also in myths and rituals, in the art, in
ancient and modern Greek literature, as well.
It is interesting to notice that artistic and literary creation lead to the transformation of
reality to a new “poetic” – with the original meaning of the world – universe, in which
nature and its basic elements gradually tend to lose their real hypostasis/substance, and
become symbols of a reality, in which the element of personal and human experience is
crucial and dominant.
From Homer’s almost naturalistic depiction of the olive tree, combined with adjectives
which refer to its productive qualities along with the calm and at the same moment
impressive image of its presence, to modern Greek poetry, which assimilates the literary
tradition and transforms it either to topographical determination of the Greek landscape
or to element of a personal dialogue with nature, olive tree justifies its prime position in
Greek experience and thought.

From Minoan frescoes to Byzantine icons and then to
modern Greek fine Arts, the olive tree depiction unveils
and reflects the aesthetic principles of a civilization,
which respects the olive tree as source of life and
lavishes on it care and toil.
In Minoan and in Mycenean Art the olive tree represents
the productive power of earth, and is closely connected
to rituals of worship.

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36

In Byzantine icons and wall paintings, the olive tree as
element of iconography forms the natural environment,
which is related to the theme of the icon.
At the same time, the olive tree depiction is not limited to a
naturalistic formalism, as, thanks to its significant symbolic
weight, it constitutes a spiritual element of the narration.
The presence of the olive tree contributes to the serenity of
the landscape, some times in terms of a clear opposition to
the tension of the context, bringing spiritual and aesthetic
emotion to a climax.

The olive tee and, especially, the process of the harvest,
becomes a favourite issue of Greek folk art. Considering the
importance of olive tree cultivation and of olive tree
products for Greek Economy, it is absolutely understood that
the depiction of the olive tree becomes a source for
inspiration for people, who wish to honour in this way the
blessed tree.
In Neo – Hellenic folk painting, the motif of the olive fruit
can be seen combined with the motif of the sun, revealing
thus the interconnection of the two basic elements of Greek nature – of sun and of olive
tree – and creating a universe of harmony and joy.

In the transition from 19th to 20th century, as Greek Art
gradually emancipates from academic influence and
discovers impressionism, painting discovers and develops
Greek nature. In the view of the shining and vivid Greek
light, the olive tree, main element of Greek landscape, and
its products, find their ideal interpretation in the new form
of an ancient traditional symbol, which permeates the centuries of Greek history and
creation.

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The observation of the changes and of their repercussions in a
rapidly transforming world leads painters to an inspiration,
which traces the relationship of the Greek and the Mediterranean
landscape, the “discourse” of the nature and its interaction with
the human mediated environment. Seeking to emancipate from
naturalism, Greek painters discover a rich gamut of colours and
combine the olive tree depictions with the tension of the olive
tree incessant presence in the Greek landscape.

With its continuous presence in the Greek art and literature of 20th and 21st
centuries, the olive tree signals and confirms the strong relationship between
Greek nature and Greeks.
The olive tree becomes the utmost symbol of this relationship, the link connecting
the past with the present, the renewed acceptance of tradition as value and
heritage. Olive tree becomes the matrix of life, the place of vivid memory.

Χάραξα τ’ όνομα το αγαπημένο I carved the beloved name
Στον ίσκιο της γιαγιάς ελιάς In the shade of the aged olive tree
Στον ρόχθο της ισόβιας θάλασσας In the roaring of the lifelong sea
Οδυσσέας Ελύτης, Ήλιος ο Πρώτος Odysseus Elytis, Sun the First

Dedicated to the precious memory of my father

Eleni P. Moutsaki
Embassy of Greece in Beijing
Press & Communication Office

Front – cover: “Olive trees at Diakofto city”, by 6-years-old George-Angelos Failadis

Sources
www.internationaloliveoil.org, www.sevitel.gr, www.oliveoilmani.gr,
www.mediterraneandiet.gr, www.greek-olive-oil.com, www.greeknet.com,
www.olivetreeroute.com, www.oliveoilmuseums.gr, www.easap.gr,
www.explorecrete.com, www.terracreata.gr, www.prosodol.gr,
www.oliveisland.gr, www.theacropolismuseum.gr, www.metmuseum.org,
www.nationalgallery.gr, www.benaki.gr, www.bokoros.com, www.eikastikon.gr,
www.britishmuseum.org, www.byzantinemuseum.gr, www.therafoundation.org,
Herodotus, Historiae, Thucydides, Historiae, Plato, Menexenus,
Pausanias, The Description of Greece, Academy of Athens, In Praise of the Olive,
Academy of Athens, Research on the Olive tree civilization.
Embassy of Greece in Beijing, Economic & Commercial Affairs Office, Reports on Olive Oil
Market in P.R. of China.

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The Olive Tree: Symbol of Greek Civilization

The Olive Tree: Symbol of Greek Civilization

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