Think You Know Everything About Olive Oil?
Extra virgin olive oil is a kitchen staple, but there's so much more to this ancient ingredient than meets the eye. From surprising health benefits to fascinating historical tidbits, here are 10 fun facts that will make you appreciate your bottle of EVOO even more.
1. Olive Trees Can Live for Thousands of Years
Some olive trees in the Mediterranean are estimated to be over 2,000 years old and still producing fruit! The oldest known olive tree, located in Crete, Greece, is believed to be at least 2,000-3,000 years old. These ancient trees continue to yield olives that are pressed into oil, connecting us directly to millennia of tradition.
2. It Takes A LOT of Olives to Make Olive Oil
On average, it takes about 1,350-2,000 olives to produce just one liter of extra virgin olive oil. That's roughly 5-10 pounds of olives! This labor-intensive process is one reason why authentic premium olive oil costs more than mass-produced alternatives.
3. "Extra Virgin" Has Strict Legal Requirements
Extra virgin isn't just marketing—it's a legally defined term. To earn the "extra virgin" designation, olive oil must be extracted using only mechanical means (no chemicals or heat), contain less than 0.8% acidity, and pass rigorous taste and aroma standards. It's the highest quality grade of olive oil available.
4. The "Peppery" Sensation Means It's Fresh and Healthy
That throat-tickling, peppery sensation you feel when tasting high-quality olive oil? That's caused by oleocanthal, a powerful anti-inflammatory compound found in fresh, early-harvest olive oil. The stronger the peppery kick, the higher the polyphenol content—and the more health benefits you're getting.
5. Olive Oil Was Used as Currency
In ancient civilizations, olive oil was so valuable it was used as currency and payment. Roman soldiers received part of their wages in olive oil, and it was traded throughout the Mediterranean as a precious commodity. Amphorae (large clay vessels) filled with olive oil have been found in shipwrecks across the Mediterranean Sea.
6. Most "Italian" Olive Oil Isn't Actually from Italy
Here's a surprising truth: many bottles labeled "Product of Italy" or "Imported from Italy" contain oil from olives grown in Spain, Greece, Tunisia, or other countries—they're just bottled in Italy. Always look for specific regional designations like "Tuscan" or "Sicilian," or better yet, single-origin oils that tell you exactly where the olives were grown.
7. Olive Oil Doesn't Improve with Age (Unlike Wine)
While wine gets better with age, olive oil is best enjoyed fresh. Extra virgin olive oil begins to lose its flavor, aroma, and beneficial compounds as soon as it's pressed. That's why harvest dates matter more than "best by" dates—you want oil that's as fresh as possible, ideally consumed within 12-18 months of harvest.
8. The Color Doesn't Indicate Quality
Contrary to popular belief, the color of olive oil—whether golden yellow or deep green—doesn't determine its quality. Color varies based on olive variety, ripeness at harvest, and processing methods. Professional olive oil tasters actually use blue or dark glasses to avoid color bias when evaluating quality!
9. Olive Oil Has More Uses Than Just Cooking
Throughout history, olive oil has been used for far more than food. Ancient Egyptians used it in mummification, Greeks and Romans used it as lamp fuel and in cosmetics, and it's been a key ingredient in soap-making for centuries. Today, olive oil is still found in high-end skincare products, hair treatments, and even as a natural furniture polish.
10. Greece Consumes More Olive Oil Per Person Than Any Other Country
Greeks consume an average of 24 liters (about 6.3 gallons) of olive oil per person each year—more than any other nation on Earth! For context, Americans consume less than 1 liter per person annually. This high consumption is linked to the Mediterranean diet's well-documented health benefits, including lower rates of heart disease and longer life expectancy.
Bonus Fact: Not All Olive Oil Can Be Used for High-Heat Cooking
While extra virgin olive oil has a smoke point of around 375-405°F (190-207°C)—suitable for most cooking methods—its delicate flavor compounds can break down at high temperatures. Save your premium EVOO for finishing dishes, salad dressings, and low to medium-heat cooking. For high-heat applications, consider a refined olive oil or save your best extra virgin for drizzling.
The More You Know...
Extra virgin olive oil is far more than a simple cooking ingredient—it's a link to ancient civilizations, a nutritional powerhouse, and a product of incredible craftsmanship. The next time you drizzle it over your salad or dip bread into a small dish, you'll appreciate the history, tradition, and care that goes into every drop.
Ready to experience premium, single-origin Greek olive oil that honors these traditions? Explore our collection and taste the difference that authenticity and freshness make.
