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History and features of ExtraVirgin Olive Oil

The cultivation of the olive has ancient roots. Fossilized remains of olive tree ancestors were found near Livorno, dated twenty million years ago, although true cultivation probably did not begin in that area until the fifth century before Christ. Beginning from 5000 BC And until 1400 BC, the cultivation of olives spread from Crete to Syria, Palestine and Israel; The commercial network and the application of new knowledge has brought it to southern Turkey, Cyprus and Egypt. Until 1500 a.c. Greece, in particular Mycenaeans, was the most widely cultivated area. With the expansion of the Greek colonies, olive cultivation has reached southern Italy and North Africa in the 8th century. A.c., then spread to southern France.

Olive trees were planted in the whole Mediterranean basin under the Roman empire. According to historian Plinio, Italy had “excellent olive oil at reasonable prices” already in the first century. A.c., “the best in the Mediterranean”, he argued.

Olive trees have almost titanic strength, a vital force that makes them nearly immortal. Despite rigid winters and torrential summers, despite pruning, they continue to grow proud and strong, prosthesis to the sky, bringing fruits that nourish, cure, inspire and amaze. Temperate climatic conditions, characterized by very hot and dry summers and rainy winters, favor abundant crops; Stone, drought, silence and loneliness are the ideal habitat for majestic olive trees. Today Italy and Spain are the most prolific producers of olive oil, although Greece is still very active. There are about 30 varieties of olives cultivated in Italy at present, and each produces a particular oil with its unique characteristics.

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