The Olive's Journey From Tree to Table

It’s the controversial ingredient in your martinis, on your pizzas, and even in your moisturizer. You're not imagining it — love them or hate them, olives are everywhere. But where do those little devils come from, and how do they become so many different things? We're tracing the olive's wild ride from tree to oil press, diving into all the twists and turns along the way.

Traditionally, the Mediterranean has been the epicenter of olive cultivation. Countries like Spain, Italy, and Greece have long held the spotlight with their fertile soils and perfect climates for olive growth. But it doesn't stop there; emerging players like California, Australia, and even some regions in South America are gaining recognition. One thing that all these regions have in common? A warm, Mediterranean-like climate and well-drained, slightly acidic to alkaline soils are essential for optimal olive growth.

The Mediterranean doesn’t just grow a lot of olives, it also produces a lot of olive oil. In fact, Spain is the world’s largest producer of olive oil, with Italy and Greece following behind.

Stone pressing is the traditional method used to produce olive oil and is still employed in some artisanal operations. Massive stone wheels crush olives into a paste, which is then subjected to pressure, allowing the oil to be harvested. While some believe this classic oil extraction method retains the olives' natural characteristics, most producers now use a more modern centrifuge. Centrifugal systems are more efficient and hygienic, and they allow for a much higher volume of oil to be produced, which is essential for meeting global demand.

The term "extra virgin olive oil" might sound like marketing hype, but it's actually a legit standard. Borrowed from the wine sector, the "virgin" in olive oil terminology alludes to the purity and natural extraction process. Originating from European regulations and upheld globally, "extra virgin" designates the highest quality of olive oil, and it means the oil has to be extracted from olives purely through mechanical methods—no chemicals allowed—and it must pass a sensory evaluation by a panel of trained tasters. Yup, that's a real job. The term “extra virgin" serves as a guarantee of quality, ensuring you're getting an olive oil that meets rigorous taste and chemical standards.

Ever wonder why some olives are different colors? You may think that olive colors indicate different varieties the way that grapes do, but the answer is simpler than you might think, it’s all about when they’re picked. Green olives, harvested early to mid-season, have a firmer texture ideal for salads or martinis. Semi-ripe olives, picked while in the transitional phase between green and fully ripe, offer a balanced, milder flavor. Black olives, picked late in the season when fully ripe, are softer and more versatile, often ending up in tapenades or Mediterranean dishes.

Now that you know a lot more about olives than the average person, here’s some things you might not know:

• Fruit or Veggie?: Believe it or not, olives are classified as fruit, not vegetables. They grow on trees, after all.
  
• The Eternal Flame: In ancient times, olive oil fueled the original Olympic torch. The "eternal flame" was a literal fire kept burning by olive oil.
  
• Pimento Pairing: The classic red pimento stuffing you often see in green olives isn't just for show. Pimentos were originally used to mask imperfections in the olives and add a touch of sweetness to balance the fruit's natural bitterness. Today, the combination has become so popular that it's become a staple in cocktail garnishes and antipasto platters.
  
• The Salty Truth: Fresh olives are too bitter to eat right off the tree. They require a curing process that often includes brining or salting to become the tasty treat we know and love.
  
• The Long-Lived Tree: Some olive trees in the Mediterranean are estimated to be over 1,000 years old.

As we wrap up our olive odyssey, it's impossible to ignore the enduring influence of this age-old fruit. Be it a jar of marinated olives from the grocery shelf, or a bottle of the finest extra virgin olive oil, each product tells a story—a story that began thousands of years ago and continues to enrich our lives today.