The History of Olive Oil in the Mediterranean and in Mallorca
Olive oil is one of the most iconic products of Mediterranean culture. Its history began thousands of years ago in the eastern Mediterranean and, over time, the Phoenicians, Greeks, Romans and Arabs spread its cultivation and consumption throughout the Mediterranean coastline.
Mallorca was no exception. Olive oil has been part of the island’s history and economy for centuries, leaving a significant cultural and gastronomic legacy that remains very much alive today.
Where does olive oil come from?
First of all, we need to know that this oil is obtained by pressing olives, which are the fruit of the tree known as the olive tree (Olea europaea). This tree has a very distinctive appearance, with a twisted, greyish trunk and small, grey-green leaves that remain on the tree all year round; in other words, it is an evergreen tree.
Geographical and historical origins of olive oil
Although there are no exact records, all the evidence suggests that olive cultivation began around 4,000 years ago in the eastern Mediterranean, in what is now Syria, Lebanon and Palestine.
From there, it spread to Cyprus, Crete and Egypt, gradually expanding along the rest of the Mediterranean coastline. It was the great seafarers and traders of antiquity, the Phoenicians, who subsequently took this product and its use to the various ports with which they traded, whether in North Africa, the Iberian Peninsula or any of the Mediterranean islands.
Greece, and olive oil as a cultural symbol
Before Rome rose to prominence, Classical Greece was the dominant power, and for the Greeks, olive oil was something very special and valuable. They used it in lamps for lighting, as a cosmetic oil for the body, for medicinal purposes, in certain important rituals and, naturally, in cooking too. But the most surprising thing was its use in the ‘Panathenaic Festivals’, religious and sporting celebrations where the winners of the competitions received amphorae filled with olive oil as a prize.
Rome and the expansion of the olive oil trade
Later, the Romans also used olive oil in similar ways, although they gave the industry a major boost, with large-scale production and in much greater quantities. They introduced new cultivation techniques and improved the production process, introducing, for example, circular presses with stone millstones (Mola olearia or Trapetum).
In addition to this, they developed many areas for cultivation throughout the Mediterranean, on the Italian peninsula itself, in Sicily, in North Africa and, above all, in the province of Baetica in Hispania, which is now Andalusia. This gave rise to a thriving trade from the producing regions, from where ships laden with amphorae set sail, reaching Rome to supply the metropolis. Thousands, if not millions, of amphorae arrived there; as they were single-use items, they accumulated in a specific location until they formed a veritable mountain of ceramic debris, now known as Monte Testaccio.
The Arab legacy: olive oil and oil mills
In 711, the Arabs landed militarily in the Gibraltar area and, within a few years, managed to conquer virtually the entire Iberian Peninsula. Olive oil was also very important to them, and they used it in much the same way as the Greeks and Romans. As evidence of their legacy, it is worth noting that the word we currently use in Spanish to refer to this product comes from the Arabic ‘az-zayt’, as does the word ‘almazara’ (from ‘al-ma’sara’, a place where olives are pressed to obtain oil).
Women gather olives in Mallorca
The arrival and history of the olive tree in Mallorca
Although the Phoenicians, Romans and Arabs all cultivated olive trees in Mallorca, it seems that olive cultivation only really expanded following the conquest of the island by King Jaime I of Aragon. Oil was used as a staple ingredient in the diet, but almost half of the production was used as fuel for lighting, in lamps. It is estimated that 1 litre was sufficient for around 300 hours of light. We must not forget another important use to which the oil was put, namely the manufacture of soap, a product that was highly valued for export.
From the days of the ‘Kingdom of Mallorca’ right up to the present day, this crop has experienced fluctuations, with periods of great splendour and others of decline, as was the case for most of the 20th century. It seems there is now a resurgence, and olive trees can currently be found in Mallorca both in the mountainous region (Serra de Tramuntana) and in other flatter areas of the island, where the trees are easier to work on and care for.
A tradition that lives on today in Mallorca
There are now countless producers on the island, some of whom are simply small private estates, whilst others are more established and professional producers. You’ll find a wide variety of profiles, estates, land and soil types, olive varieties used, and production philosophies. Not all producers are registered under the “Oli de Mallorca” designation of origin, but you’re sure to find the Mallorcan olive oil that best suits your tastes among them all.
The following will take you to an article about our indispensable and ever present pa amb oli, prepared with our extra virgin olive oil: Pa amb oli