The origin of the olive tree is lost in time, coinciding and blending with the expansion of the Mediterranean civilizations that for centuries governed the destiny of mankind and left their imprint on Western culture.

The wild olive tree originated in Asia Minor where it is extremely abundant and grows in thick forests. It appears to have spread from Syria to Greece via Anatolia (De Candolle, 1883). Caruso believes it to be indigenous to the entire Mediterranean Basin and considers Asia Minor to have been the birthplace of the cultivated olive some six millennia ago. The Assyrians and Babylonians were the only ancient civilizations unfamiliar with the olive tree. Olive leaf fossils have been found in Pliocene deposits at Mongardino in Italy. Fossilized remains have been discovered in strata from the Upper Paleolithic period in the Relilai snail hatchery in North Africa, and pieces of wild olive trees and petrified trees have been uncovered in excavations of the Chalcolithic period and the Bronze Age in Spain. The existence of the olive tree dates back to 35,000 years B.C. (Menton, Mediterranean France).

Ancient Greek mythology tells us that Athena, the goddess of wisdom and the arts, in competition with the sea god, Poseidon, won the honor of having the city of the birthplace of western civilization and democracy named after her, when she caused an olive tree to grow at the gates of the Acropolis of Athens. Aristotle (354 BC) pondered the olive tree at great length and eventually elevated its cultivation to a science. Solon (639-559 BC) enacted the first laws to protect it. Homer deemed olive oil to be the "liquid gold". Hippocrates, the father of modern medicine, (425 BC) prescribed it as "the great therapeutic." The Greeks took the olive tree cultivation and olive oil extraction techniques to the cities they established all over the Mediterranean coast, from Italy to the south of France and to Spain.

Today, the Mediterranean remains the center of olive oil production.  According to the International Olive Oil Council, in 1992 the total world olive production was at 748,423,000 out of which 714,240,000 were produced in the Mediterranean basin.  Some of these olives were used in the production of olive oil. It takes between 1,300 to 2,000 olives to produce a quart of olive oil.

After all of these centuries, the Mediterranean remains as the ultimate biotope for the cultivation of the olive tree. This olive culture haven is blessed with an abundance of sunshine, nurturing soil conditions, gentle sea breezes, temperate climate and a year-round growing season. The tradition and knowledge passed down from generation to generation have instilled a pride and passion that continue to resonate in the family growers. These factors contribute to the rich robust flavor and aroma of the Mediterranean olive oil.

  According to legend, the goddess Athena won the honor of having the city of the birthplace of Western civilization named after her when she caused an olive tree to grow at the gates of the Acropolis.