The History of Olive Oil: From Ancient Greece to Modern Extra Virgin Olive Oil

The history of olive oil reaches back thousands of years to the ancient Mediterranean, where the olive tree became a source of nourishment, light, commerce, ceremony and cultural identity.

Long before olive oil became a staple in modern kitchens, Mediterranean communities harvested olives and transformed them into one of the ancient world’s most valuable products. Although the earliest organized olive cultivation is associated with the broader eastern Mediterranean, olive oil became deeply woven into the history, economy and mythology of ancient Greece.

For the ancient Greeks, olive oil was far more than a cooking ingredient. It illuminated homes and temples, prepared food, cared for the body, honored the gods and rewarded victorious athletes. Amphorae filled with olive oil were transported throughout the Mediterranean, connecting civilizations through agriculture, culture and commerce.

Today, extra virgin olive oil remains one of Greece’s most treasured agricultural products. Modern technology has improved extraction, storage and laboratory analysis, but the fundamental truth has never changed:

Exceptional olive oil begins with healthy fruit, careful harvesting and respect for the land.

At Laconiko, this connection between land, family and olive oil continues through four generations of olive oil production in Lakonia, Greece.

Where Did Olive Oil Originate?

The precise origin of cultivated olives remains a subject of archaeological and scientific research. Evidence generally places the earliest domestication and organized cultivation of olive trees in the eastern Mediterranean and southern Levant several thousand years ago.

From there, olive cultivation spread throughout the Mediterranean. Greece became one of the great centers of olive oil production, trade and culture, followed by extensive production throughout the Roman world, North Africa, the Iberian Peninsula and what is now Italy.

The olive tree was exceptionally well suited to the Mediterranean climate. Its deep and resilient root system helped it withstand dry summers, rocky landscapes and challenging growing conditions while continuing to produce valuable fruit.

Olives could be preserved for food or crushed to release their oil. As production expanded, olive oil became an important economic resource. Ancient presses, storage vessels and transport amphorae demonstrate how central olive oil was to Mediterranean trade.

Olive Oil in Ancient Greece

Olive oil occupied a unique place in ancient Greek society.

It was used to:

• Prepare and preserve food

• Fuel household and ceremonial lamps

• Clean and care for the skin

• Anoint athletes

• Create perfumes and ointments

• Support religious rituals

• Honor the dead

• Reward victors

• Generate agricultural wealth

• Facilitate trade throughout the Mediterranean

Ancient Greek athletes commonly applied olive oil to their bodies before training and competition. Olive oil was also presented as a prize during certain athletic festivals, demonstrating that it carried practical, cultural and symbolic value.

Olive branches represented victory, peace and honor. The olive tree itself came to symbolize endurance, prosperity and the relationship between the Greek people and their land.

Athena and the Sacred Olive Tree

One of the most famous stories in Greek mythology explains how the city of Athens received its name.

According to the myth, Athena and Poseidon competed to become the protector of the city. Poseidon offered a source of water, while Athena offered an olive tree.

Athena’s gift provided food, oil, wood and light. The people considered the olive tree the more valuable gift and named their city Athens in her honor.

Although this is mythology rather than historical fact, the story reveals how highly the ancient Greeks valued the olive tree. It was not viewed as merely another agricultural crop. It represented wisdom, survival, peace and prosperity.

How Olive Oil Spread Across the Mediterranean

As Greek and Phoenician trade networks expanded, olive trees and olive oil traveled throughout the Mediterranean.

The Romans later increased the scale of olive oil production, storage and distribution. Large quantities were transported across the Roman Empire in amphorae, and olive oil became a part of everyday life throughout many regions.

Olive cultivation expanded across:

• Greece

• Italy

• Spain

• Portugal

• North Africa

• Southern France

• The eastern Mediterranean

Many of these regions remain among the world’s most important olive oil-producing areas today.

After the Roman period, olive oil production continued through Byzantine communities, monasteries, agricultural estates and family farms. Methods changed over time, but olive oil remained a symbol of nourishment, longevity and hospitality.

How Is Olive Oil Made?

Understanding the history of olive oil naturally leads to another frequently asked question: How is olive oil made?

The modern olive oil production process may appear simple, but producing an exceptional extra virgin olive oil requires precision at every stage.

1. Growing the Olives

Quality begins in the grove.

Olive variety, soil, climate, rainfall, elevation and agricultural practices can all affect the character and chemical composition of the finished oil. Producers must also protect the fruit from pests, disease, physical damage and excessive ripening.

At Laconiko, our family’s Koroneiki and Kalamon olive trees are cultivated in Lakonia, along the southern Peloponnese of Greece. The land, Mediterranean climate, sandy soil and coastal influence all contribute to the character of our oils.

You can learn more about our family’s heritage and production philosophy in The Laconiko Difference.

For a closer look at what is currently happening in our groves, read News from the Grove: A Promising Greek Olive Oil Harvest Begins in Lakonia.

2. Harvesting the Olives

Olives can be harvested at different stages of maturity.

As olives ripen, their color gradually changes from green to purple and eventually dark brown or black. A later harvest generally produces more oil, while an earlier harvest often produces less oil with a more intense flavor and a greater concentration of certain phenolic compounds.

Early-harvest olives may create oils with aromas and flavors resembling:

• Fresh-cut grass

• Green herbs

• Artichoke

• Green apple

• Olive leaf

• Tomato leaf

• Almond

• Green banana

Early harvesting prioritizes quality over quantity. More olives are required to produce each liter of oil, and the ideal harvesting window may be very short.

Laconiko produces several distinct early-harvest olive oils, including our Laconiko Extra Virgin Olive Oil, limited-production Laconiko Olio Nuovo and Laconiko ZOI Ultra High Phenolic EVOO.

Each oil is produced for a different purpose, but all begin with careful harvesting and a commitment to quality.

3. Transporting the Olives to the Mill

Once olives are removed from the tree, time becomes critical.

Freshly harvested olives should be transported to the mill as quickly as possible. Long delays, damaged fruit, excessive heat and improper storage can encourage fermentation and negatively affect the finished oil.

The goal is to extract the oil while the fruit remains fresh, healthy and free from deterioration.

4. Cleaning and Crushing

At the mill, leaves, branches and debris are removed before the olives are washed.

The whole olives are then crushed into a paste. This normally includes the fruit, skin and pit.

Crushing releases the microscopic droplets of oil held within the olive fruit.

5. Malaxation

The olive paste is slowly mixed during a step called malaxation.

This process allows smaller droplets of oil to combine into larger droplets that can be more effectively separated. The temperature and duration must be controlled carefully because excessive heat or unnecessarily long processing can affect aroma, flavor and phenolic composition.

This is one of the stages where technical knowledge and careful decision-making can significantly influence quality.

6. Cold Extraction

Modern olive mills generally use centrifuges to separate the olive oil from the fruit’s natural water and solid material.

This process is more accurately described as cold extraction rather than cold pressing because most modern facilities no longer use traditional hydraulic presses.

Virgin and extra virgin olive oils are produced using mechanical processes without chemical refining or extraction solvents.

7. Filtration

Freshly extracted olive oil may contain microscopic particles of olive pulp and small amounts of vegetation water.

Some oils are bottled without filtration for immediate consumption, while others are filtered to remove suspended solids and moisture. Proper filtration can improve stability by reducing materials that may contribute to fermentation or deterioration during storage.

The producer must choose the filtration and storage approach that best protects the character and intended lifespan of each oil.

8. Storage and Bottling

After extraction, olive oil must be protected from its greatest enemies:

Heat, light, oxygen and time.

Professional producers commonly store olive oil in stainless steel tanks under carefully controlled conditions. Nitrogen or another inert gas may be used to reduce contact with oxygen.

Dark glass bottles, coated metal containers and other protective packaging help reduce exposure to light.

At Laconiko, our olive oils are stored under controlled conditions and bottled with careful attention to preserving freshness and phenolic integrity.

What Makes Olive Oil Extra Virgin?

Not every olive oil qualifies as extra virgin.

Extra virgin olive oil is the highest recognized grade of virgin olive oil. It must be produced directly from olives using mechanical processes and satisfy both chemical and sensory standards.

To qualify as extra virgin, an olive oil must have free acidity, expressed as oleic acid, of no more than 0.8 grams per 100 grams. It must also pass sensory evaluation without defects and possess the positive aroma and flavor of fresh olives.

However, acidity alone does not reveal the full quality of an olive oil.

Professional producers may also evaluate:

• Peroxide value

• Ultraviolet absorption

• Fatty-acid composition

• Oxidative stability

• Sensory characteristics

• Polyphenol concentration

• Oleocanthal concentration

• Harvest date

• Storage conditions

• Traceability

Consumers sometimes assume that every product labeled “extra virgin” offers the same freshness, flavor and phenolic content. In reality, considerable differences can exist depending on fruit quality, harvest timing, milling, filtration, storage and age.

Our Laconiko Extra Virgin Olive Oil is made from early-harvest Koroneiki olives and is produced as a versatile, high-phenolic EVOO for everyday cooking, dipping, dressing and finishing.

Its quality has been recognized internationally, including being named Best Olive Oil from Greece and Best Koroneiki Olive Oil Worldwide at the Athena International Olive Oil Competition. Read the full story in Laconiko Named Best Olive Oil in Greece.

What Are Olive Oil Polyphenols?

Polyphenols are naturally occurring plant compounds found in olives and extra virgin olive oil.

They contribute to an olive oil’s:

• Bitterness

• Pungency

• Flavor complexity

• Oxidative stability

• Resistance to deterioration

• Potential health-supporting properties

Scientific interest in olive oil has increased considerably through research into the Mediterranean diet. Researchers continue to study olive oil’s monounsaturated fatty acids and minor compounds, including hydroxytyrosol derivatives, oleuropein-related compounds, oleacein and oleocanthal.

For a more detailed explanation, read What Are the Health Benefits of Polyphenol-Rich Olive Oil?.

European regulations authorize a specific health claim for qualifying olive oils: olive oil polyphenols contribute to the protection of blood lipids from oxidative stress. The beneficial effect is associated with a daily intake of 20 grams of qualifying olive oil.

Not every extra virgin olive oil contains the same concentration of polyphenols. Variety, harvest timing, weather, milling, storage and age can all affect the final measurement.

This is why transparent, lot-specific laboratory analysis is valuable when selecting a high-polyphenol olive oil. A producer should be able to explain:

• The olive variety

• The harvest period

• The production lot

• The laboratory method

• The measured phenolic concentration

• The storage requirements

The term “high polyphenol” should be supported by actual analysis rather than used only as a marketing phrase.

Why Does High-Quality Olive Oil Taste Peppery?

The peppery or throat-catching sensation found in certain fresh extra virgin olive oils is associated with naturally occurring phenolic compounds, particularly oleocanthal.

This sensation is not an indication that the olive oil has spoiled. In a properly produced EVOO, bitterness and pungency are considered positive characteristics.

The intensity can vary based on:

• Olive variety

• Harvest maturity

• Growing conditions

• Milling method

• Phenolic concentration

• Storage

• Age of the oil

An early-harvest olive oil may taste grassy, herbal, bitter and distinctly peppery. A more delicate olive oil may offer ripe-fruit, floral or almond notes.

Neither intensity nor delicacy alone determines quality. A high-quality olive oil should taste clean, balanced and free from defects.

What Is High-Oleocanthal Olive Oil?

Oleocanthal is one of the best-known phenolic compounds found in certain extra virgin olive oils. It is strongly associated with the distinctive peppery sensation felt in the back of the throat.

The concentration of oleocanthal varies significantly among olive oils. Olive variety, fruit maturity, climate, milling decisions and storage conditions all influence the final measurement.

Laconiko produces ZOI Ultra High Phenolic EVOO from super-early-harvest Kalamon olives. Kalamon olives are widely known as table olives, but when harvested very early and milled with precision, they can produce a rare and powerfully concentrated EVOO.

ZOI is independently analyzed each year because phenolic and oleocanthal concentrations naturally vary from one harvest to another.

Learn more about ZOI’s international health-focused recognition in Who Produces the World’s Healthiest Olive Oil?.

What Is Olio Nuovo?

“Olio nuovo” means “new oil.”

It refers to the earliest and freshest oil produced at the beginning of an olive harvest. It is known for its vibrant aroma, green-fruit character, bitterness and persistent peppery finish.

Laconiko Olio Nuovo is produced from green Koroneiki olives during the earliest portion of our harvest. Because production is limited to a short period, only a restricted volume can be made each year.

Early harvesting produces less oil from each kilogram of olives, but it can create a more concentrated, aromatic and phenolic-rich EVOO.

Our Olio Nuovo is intended for customers who appreciate olive oil at its freshest and most expressive. It can be used as:

• A finishing oil

• A dipping oil

• A drizzle over vegetables

• An addition to soups and beans

• A finishing touch for meat or seafood

• A daily raw olive oil

Once the annual production is reserved or sold, it is unavailable until the following harvest.

The Mediterranean Diet and Olive Oil

Extra virgin olive oil is one of the defining foods of the traditional Mediterranean diet.

Rather than being treated as an occasional condiment, olive oil is used as a central source of fat in many Mediterranean meals. It is commonly paired with vegetables, legumes, whole grains, fish, herbs and other minimally processed foods.

Modern scientific research continues to explore the relationship between the Mediterranean diet, olive oil and long-term wellness.

To learn more about this subject, read Unlocking the Power of the Mediterranean Diet with Dr. Simon Poole.

High-quality extra virgin olive oil can also encourage the consumption of nutritious foods by making vegetables, beans, salads and whole grains more flavorful and satisfying.

Traditional Versus Modern Olive Oil Production

Ancient olive oil was commonly produced by crushing olives with stone mills and applying pressure to separate the liquid from the paste. Oil was then separated from vegetation water through settling.

Modern production is faster, cleaner and more controllable.

Today’s producers can use:

• Stainless steel equipment

• Temperature monitoring

• Centrifugal extraction

• Filtration

• Laboratory analysis

• Oxygen-managed storage

• Climate-controlled storage

• Protective packaging

However, technology cannot compensate for poor fruit.

A modern mill cannot transform damaged, fermented or severely overripe olives into exceptional extra virgin olive oil. The quality of the fruit entering the mill remains essential.

That is why the most important work often occurs before extraction:

• Caring for the grove

• Supporting soil health

• Monitoring the trees

• Choosing the correct harvest date

• Protecting the fruit

• Transporting it quickly

• Controlling every production stage

How Laconiko Carries Greek Olive Oil History Forward

For Laconiko, olive oil is not simply a product. It is the continuation of our family’s relationship with the land in Lakonia, Greece.

Our family has cared for olive trees for four generations. Brothers Diamantis and Dino Pierrakos carry that heritage forward by combining traditional knowledge with early harvesting, modern extraction, temperature-controlled storage, independent analysis and international sensory evaluation.

Our approach is built on several principles:

• Quality must take priority over yield.

• Healthy olive oil begins with healthy fruit.

• Olives should be milled quickly after harvest.

• Every production lot should be traceable.

• Storage is just as important as extraction.

• Health-related claims should be supported by testing.

• Recognition should reflect consistency, not a single successful year.

Laconiko has earned recognition at the New York International Olive Oil Competition for more than a decade. Read more in Laconiko Shines Again: Setting More Records at the NYIOOC.

Our Estate EVOO, Olio Nuovo and ZOI each represent a different expression of our family’s harvest:

Laconiko Extra Virgin Olive Oil

Our Estate Koroneiki EVOO is our versatile everyday olive oil. It is balanced, aromatic, high in polyphenols and suitable for cooking, dipping, dressings and finishing.

Laconiko Olio Nuovo

Our limited-reserve Olio Nuovo is produced during the earliest stage of the Koroneiki harvest. It is vibrant, intensely fresh and produced in a very limited volume.

Laconiko ZOI

Our ZOI Ultra High Phenolic EVOO is produced from super-early-harvest Kalamon olives and selected for its exceptionally concentrated phenolic and oleocanthal profile.

Together, these oils demonstrate how olive variety, harvest timing and production decisions can create dramatically different expressions of genuine extra virgin olive oil.

Olive Oil in the Modern Kitchen

Today, extra virgin olive oil is used in kitchens throughout the world.

It can be used for:

• Salad dressings

• Vinaigrettes

• Sautéing

• Roasting

• Marinades

• Soups

• Sauces

• Bread dipping

• Pasta

• Grilled vegetables

• Meat and seafood

• Baking

• Finishing prepared dishes

Different olive oils can serve different purposes.

A balanced Estate EVOO may be versatile enough for everyday cooking and finishing. A robust Olio Nuovo can add fresh, peppery intensity to vegetables, beans and soups. An ultra-high-phenolic oil such as ZOI may be chosen by consumers specifically seeking a measured concentration of phenolic compounds.

Explore the full Laconiko Olive Oil Collection to compare estate-produced, early-harvest and naturally flavored olive oils.

How to Choose High-Quality Extra Virgin Olive Oil

When purchasing olive oil, look beyond attractive packaging and broad marketing claims.

Consider the following factors.

Look for harvest information

A harvest date tells you when the olives were picked and can provide more useful information than relying only on a distant best-by date.

Identify the producer and origin

Look for clear information explaining who made the oil, where the olives were grown and whether the oil is traceable to a specific source.

Look for the olive variety

Different olive varieties produce different aromas, flavors and phenolic profiles.

Koroneiki olives are known for producing aromatic, balanced and naturally phenolic-rich olive oils. Kalamon olives can produce exceptionally powerful oil when harvested early and milled with care.

Choose protective packaging

Dark glass, coated metal and other opaque containers can help protect olive oil from light.

Review laboratory analysis

Consumers seeking high-polyphenol or high-oleocanthal olive oil should look for current, lot-specific laboratory results rather than unsupported claims.

Buy an amount you will use

Once a bottle is opened, oxygen enters the available space inside it. Purchase a size that suits your rate of consumption.

Evaluate the aroma and flavor

Fresh olive oil should smell and taste alive.

Depending on the variety, it may suggest:

• Grass

• Green herbs

• Artichoke

• Tomato leaf

• Apple

• Almond

• Olive leaf

• Green banana

• Ripe fruit

Avoid olive oils with aromas or flavors resembling stale nuts, crayons, musty storage, vinegar or fermentation.

How Should Olive Oil Be Stored?

Store olive oil:

• In a cool location

• Away from direct sunlight

• Away from ovens and stovetops

• With the cap securely closed

• In its original protective container

• Without unnecessary exposure to oxygen

Heat, light and oxygen accelerate oxidation and quality loss.

A cupboard away from heat-producing appliances is generally better than displaying the bottle beside a stove or sunny window.

For high-polyphenol olive oils, storage is especially important because phenolic concentrations can decline over time through oxidation. Follow the producer’s storage and consumption guidance for the specific product.

Does Olive Oil Expire?

Olive oil does not improve with age in the way some wines do.

Over time, oxidation gradually reduces freshness, aroma, flavor and beneficial minor compounds. How quickly this occurs depends on:

• The olive variety

• Initial quality

• Phenolic concentration

• Filtration

• Packaging

• Exposure to oxygen

• Exposure to light

• Storage temperature

• How frequently the bottle is opened

Rather than applying one universal rule to every olive oil, review the harvest date, best-by guidance, packaging and storage history.

Once opened, use the oil consistently while its aroma and flavor remain vibrant.

From Ancient Greece to Your Table

The tools used to make olive oil have changed dramatically, but the principles behind great olive oil remain remarkably consistent.

It begins with the tree.

It depends on the fruit.

It reflects the land, the harvest and the decisions of the people who produce it.

For thousands of years, olive oil has connected Mediterranean families to food, agriculture, commerce, wellness and tradition.

At Laconiko, we are proud to carry that history forward—not by relying on tradition alone, but by combining four generations of family knowledge with modern extraction, careful storage, transparent analysis and an uncompromising commitment to quality.

Explore the Laconiko Olive Oil Collection and discover the difference between our Estate Koroneiki EVOO, limited-production Olio Nuovo, ZOI Ultra High Phenolic EVOO and internationally recognized flavored olive oils.

Frequently Asked Questions About Olive Oil

When was olive oil first made?

Olive cultivation and olive oil production began several thousand years ago in the eastern Mediterranean. The precise location and timeline remain subjects of research, but olive oil was deeply established in Mediterranean life long before the classical Greek and Roman periods.

Did olive oil originate in Greece?

The earliest origins of olive cultivation are associated with the broader eastern Mediterranean rather than one modern country. However, ancient Greece played an enormously important role in olive oil cultivation, trade, mythology, cuisine and culture.

How is extra virgin olive oil made?

Olives are harvested, cleaned and crushed into a paste. The paste is gently mixed during malaxation and mechanically separated using centrifuges. Extra virgin olive oil is produced without chemical refining or extraction solvents.

What makes olive oil extra virgin?

Extra virgin olive oil must meet established chemical criteria, including free acidity of no more than 0.8%, and pass sensory evaluation without defects.

What is early-harvest olive oil?

Early-harvest olive oil is made from greener, less mature olives. It generally requires more fruit to produce each liter and commonly offers stronger green-fruit aromas, bitterness, pungency and phenolic concentration.

What is high-polyphenol olive oil?

High-polyphenol olive oil contains a substantial concentration of naturally occurring phenolic compounds. Consumers should look for current, lot-specific laboratory analysis because the term can sometimes be used without adequate support.

Read more in What Are the Health Benefits of Polyphenol-Rich Olive Oil?.

Why does olive oil burn or tickle my throat?

The peppery throat sensation is associated with naturally occurring phenolic compounds, particularly oleocanthal. In a fresh, properly produced extra virgin olive oil, pungency is considered a positive characteristic.

Is bitter olive oil bad?

Not necessarily. Bitterness is a positive characteristic of many fresh EVOOs, especially those produced from green, early-harvest olives. Natural bitterness is different from defects such as rancidity, mustiness or fermentation.

Can extra virgin olive oil be used for cooking?

Yes. Extra virgin olive oil can be used for dressings, sautéing, roasting, baking and many other cooking applications. The ideal oil may depend on the flavor profile and intended use.

What is the difference between Koroneiki and Kalamon olive oil?

Koroneiki olives commonly produce aromatic, balanced and naturally high-phenolic oils. Kalamon olives are better known as table olives, but when harvested very early, they can produce an intensely peppery olive oil with elevated concentrations of certain phenolic compounds.

What is the best Greek olive oil?

Look for a Greek olive oil with transparent origin, harvest information, laboratory analysis, proper storage and international sensory recognition.

Laconiko Extra Virgin Olive Oil was named Best Olive Oil from Greece and Best Koroneiki Olive Oil Worldwide at the 2025 Athena International Olive Oil Competition.

Does olive oil expire?

Olive oil gradually oxidizes and loses freshness. Heat, light and oxygen accelerate this process. Store it properly, follow the producer’s best-by guidance and consume opened bottles consistently.

What is the best way to store olive oil?

Keep olive oil tightly closed in a cool, dark location away from the stove, windows and other sources of heat. Protective packaging helps limit light exposure.

How can I tell whether an olive oil is high quality?

Look for producer transparency, origin, harvest information, protective packaging, proper storage, sensory freshness, independent recognition and, when relevant, lot-specific laboratory testing.