Sleepy History - Olive Oil

Episode Date: May 18, 2025

Olive oil—golden, rich, and steeped in history. For thousands of years, it has been cherished not just as a food, but as a symbol of peace, health, and prosperity. From ancient groves to modern kitchens, olive oil has nourished both body and culture. Tonight, journey through the fascinating history, traditions, and timeless allure of olive oil, as its story gently guides you into a peaceful and restful sleep.Narrated by: Jessika GösslWritten by: Angela WoodAbout Sleepy History Delve into history's most intriguing stories, people, places, events, and mysteries, delivered in a supremely calming atmosphere. If you struggle to fall asleep and you have a curious mind, Sleepy History is the perfect bedtime companion. Our stories will gently grasp your attention, pulling your mind away from any racing thoughts, making room for the soothing music and calming narration to guide you into a peaceful sleep. Want to enjoy Sleepy History ad-free? Start your 7-day free trial of Sleepy History Premium: https://sleepyhistory.supercast.com/Have feedback or an episode request? Let us know at: slumberstudios.com/contactSleepy History is a production of Slumber Studios. To learn more, visit www.slumberstudios.com.

This is Sleepy History. Sleepy History is a production of Slimber Studios. To listen ad-free, get access to bonus episodes, and support the ongoing production of this show, check out our premium feed. When I found out my friend got a great deal on a designer dress from Winners, I started wondering, is every fabulous item I see from Winners? Like that woman over there with the Italian leather handbag, is that from Winners? Ooh, or that beautiful silk skirt. Did she pay full price? Or those suede sneakers? Or that luggage? Or that trench? Those jeans? That jacket?

Those heels? Is anyone paying full price for anything? Stop wondering. Start winning. Winners find fabulous for less. This is The Sleepy History of Olive Oil, narrated by Jessica Gursall, written by Angela Wood. Olive oil comes from a small, succulent fruit known as the olive, or by its Latin name, known as the olive, or by its Latin name, olea europaea. It has been part of the Mediterranean diet for centuries. But where did the first wild olive trees grow? Why did people begin pressing these odd little fruits to extract their oil? And how did the humble oil travel around the world, becoming the household staple it is today?

We'll delve into these questions and more tonight. So just relax, and let your mind drift, as we explore the sleepy history of olive oil. It is thought that the first wild olive trees existed around 6 or 7,000 years ago, in southeast Anatolia. Anatolia was an area of Asia Minor, located on the border of Turkey and Syria. During this time, dense green forests blanketed the landscapes, and wild olive trees grew abundantly, providing sustenance to humans, bird life, and animals. The olive trees were resilient and strong. The olive trees were resilient and strong. They were drought, pest, and fire resistant, and renowned for their longevity.

The olive tree later became known as the immortal tree. From Asia Minor, the olive seeds were naturally dispersed into the environment by birds. The birds would travel to far-flung places, instinctively dropping the seeds in locations suitable for new tree growth. The seeds also reached Lebanon, the Levant, and Crete, by land, river, and sea. As new trees sprung to life across the Eastern Mediterranean, sprung to life across the eastern Mediterranean, they were cultivated by different civilizations. The olive tree and its fruit began to find new purposes. In Syria and Lebanon, olive oil was originally used as a fuel for lamps, to light the way on dark evenings, and as a kind of soap to soften the skin. Some of the world's oldest olive trees, a collection of 16 trees known as the Sisters of Noah reside in Lebanon and

still survive today. Locals believe that one of the branches from these trees was carried by the dove from Noah's Ark to signal the end of the flood. The Canaanites from this region were some of the oldest cultivators of the olive tree, and they often extracted olive oil for cooking, medicines, and religious ceremonies. In Tyre and Byblos, ancient olive presses have been unearthed, allowing insight into the processes that were used during ancient times. ancient times. However, it was hundreds of miles away on the Greek island of Crete that olive oil production really began to flourish. Between 3100 BCE and 1900 BCE, Crete was the hub of the Minoan civilization. The Minoan people were innovative, intelligent, and known for their maritime prowess. They created art, frescoes, palaces, and were skilled at finding ways to extract oil from the olives.

The olives that grew from the trees started off as green, transforming to a light brown color before turning purple and then black as they ripened. And each olive had its own taste, texture, texture, and characteristics. Green olives had a spicier taste and were often firm, while black olives were more aromatic and softer to eat. In ancient times, olives were harvested by hand, often by hitting the olive tree branches with sticks. This action encouraged the fruit to fall into the nets, they would be taken to a millstone and crushed. The crushed olives would then be placed into a bag or woven basket, ready for pressing. When the woven bags were pressed, liquid was extracted, and

hot water was poured over the bags so that any remaining pulp could be washed away. The oil was rinsed and left to settle and separate, usually at a nearby reservoir. This allowed the green gold elixir to be alchemized into a silky, buttery olive oil. to a silky, buttery olive oil. As the Minoans were adept at trade, they sold their olive oil to other countries in the eastern Mediterranean and North Africa. Oil was transported in amphoras, slender clay jars with a pointed base, two handles, and a long, narrow neck. They often transported olive oil to Egypt. To the ancient Egyptians, the oil symbolized divine favor and purity, and it was often used in ceremonies to anoint pharaohs and sacred objects.

It was also used in funerary proceedings to embalm mummies and assist souls in their journey to the afterlife. The Egyptians used olive oil for lighting, cooking, and medicine. It gave their hair a glossy sheen, and it could be utilized as a base for perfumes and skincare. After the Minoan civilization declined during the 1000s BCE, olive oil had already reached mainland Greece. Ancient Greeks used the oil for a variety of purposes, from healthcare and rituals to sports and as a food preservative. The olive tree was already revered in ancient Greece, and many Greeks believed that it was a gift from the goddess Athena. In Greek mythology, the goddess of wisdom, Athena, and god of sea, Poseidon, were vying for the patronage of Athens, a city then known as Seqrapia.

They had both realized the value of the burgeoning civilization, and a great rivalry had ensued. Zeus proposed a contest between the pair. The winner would gain the city as the prize. The task was for Athena and Poseidon to offer their most valuable gift to the people of the city. The contest took place on the hill of the Acropolis, and when the people had gathered, Poseidon took his trident and hit the rock. I will give you water, he said, and a fountain emerged. The people were offered the gift of never-ending access to water. Athena took her place on the hill, and kneeling, she planted a seed. An olive tree laden with fruit arose from the ground.

And I will give you a tree, she said. Its fruit will provide food, its leaves will give you shade, and its wood will provide fuel. The people chose the olive tree, and the city of Athens was named after Athena because of this act. Ever since, the Greeks have believed that the olive tree and its soil was a gift from the gods. In the first Olympic Games in ancient Greece, held in 776 BCE, olive oil was used to massage the athletes before the big race. The competitors believed that the wisdom, power, and strength of the goddess Athena would be transferred to them through

the oil. Winners were adorned with a crown of olives, and it was even said that the first Olympic torch was lit by olive oil. When the ancient Greeks began to cultivate their own trees, olives and olive oil became a part of everyday life. The oil was used for soap, medicines, culinary purposes, and even to ward off the evil eye. The hard wood was also utilized to craft utensils and other useful objects. In fact, olive trees became so sacred in Greece that a law was passed to prevent anyone from harming or uprooting them. When they mastered the olive oil production process, the ancient Greeks began to export their treasure overseas to Italy, home of the Romans.

The Romans were technologically advanced and quickly realized that they could produce their own olive oil instead of purchasing it from Greece. They developed large estates known as Latifundia that specialized in producing olive oil, grains, and wine. They gained knowledge from the Greeks, yet they refined the techniques to increase both the quality and quantity of olive oil they produced. They left nothing to waste. In addition to creating fine jugs of olive oil, they found that the leftover watery sediment, or amorka from the milling process, also had its uses. It could feed livestock, be used as a fertilizer, floor plaster, to treat wounds, and even grease axles. The merits of olive oil during the Roman Empire were often discussed in society.

Pliny the Elder, a first-century writer and commander in the military, noted that there were twenty-two olive tree varieties in his work, Naturalis Historia, or natural history. He wrote in detail about the production and cultivation techniques used by the Romans, and even stated that olive oil from the Campania region was the highest in quality. He informed people that the first harvest and first press of olives had the best flavor, and that the largest olives did not always yield the most oil. largest olives did not always yield the most oil. In his writings, he said that olive oil was an absolute necessity of human life, and went on to emphasize its calming and antiseptic properties. Several culinary dishes were created with olive oil during Roman times.

One recipe was for epityrum, a combination of mixed pitted olives, vinegar, olive oil, coriander, fennel, cumin, and mint. The result was a kind of tapenade, a smooth paste in which freshly baked bread could be dipped. Roman culinary connoisseur Marcus Gavius Apecius also wrote a book containing over 400 recipes, with olive oil the key ingredient in each one. Olive oil was not only used in Roman times for cooking, but also in Roman baths. Bathing in a societal setting was a common pastime, and Romans often used olive oil while

bathing to cleanse and moisturize the skin. It seemed that olive oil production in Italy was thriving during the Roman Empire, and it was for a time. That is until the empire fell in the 5th century CE. Olive oil production declined over time, and the once-verdant groves were left to ruin. During the Middle Ages, monasteries became the main centers of agricultural production. In Southern Europe, communities of monks took on the neglected olive groves that had diminished since the Roman era and slowly brought them back to life. They preserved and advanced cultivation and extraction techniques, and many monasteries had their own mills. It was also the monks that introduced new farming techniques like dry stone walling.

This allowed them to cultivate olives on different terrain, such as steep hillsides. They often used the olive oil to prepare food in the monasteries and treat ailments, for lighting and for religious rituals. They also sold it to the public, often receiving high praise for its quality. Across the water, on the Iberian Peninsula, Spain was becoming a key player in olive oil production. It is said that the Phoenicians, a sea-faring group from the Levant, had first introduced olive trees to the region centuries earlier. Yet, it wasn't until the Romans arrived that the trees were cultivated. During Roman rule, the olive growers of Andalusia in southern Spain shipped their olive oil back to Rome as payment for taxes.

When the Roman Empire ended and the Moors arrived in Spain, they began to introduce new varieties of olive trees. Instead of production slowing as with most of Europe, the olive oil industry in Spain began to thrive. The oil gained importance in the Moorish culture, and it was detailed in the Quran as a symbol of health and light. The Islamic civilization's appreciation for the oil ensured that production techniques advanced once more. Olive oil became a form of currency, and later, a significant trading commodity for Spain. It had great economic value, particularly among the wealthy classes and religious leaders.

In the early 1500s, olive trees were introduced to America via Spanish missionaries traveling across the Atlantic to the New World. The trees went on to be cultivated in California, Arizona, Texas, and Georgia. and Georgia. They also reached South America with growing regions in Peru, Argentina, and Chile. In his poem, Ode to Olive Oil, the famous poet, Pablo Neruda, takes readers to the places olives grow. I love the homelands of olive, against the wrinkled mountain ranges. In Anacapri, up above, over the light of the Italian sea, is the despair of olive trees. And on the map of Europe, Spain, a black basketful of olives, dusted off by orange blossoms, as if by a sea breeze. In the poem, Pablo Neruda paints a picture of the olive groves in his home country of Chile and beyond, capturing the essence of olive oil as a symbol of the land

and its people, and highlighting its deep cultural significance. He writes, And there, in the dry olive groves, where alone the blue sky with cicadas, The blue sky with cicadas, and the hard earth exist. There, the prodigy, the perfect capsules of the olives, filling with their constellations, the foliage. Then later, the bowls, the miracle, the olive oil. During the Industrial Revolution, advances to technology made olive oil more accessible and affordable. The invention of mechanical and hydraulic presses took away the need for labor-intensive oil extraction by humans. With this new system, the machines continuously processed the olives and streamlined the extraction process.

This also altered the timing of the annual olive harvest. Olive farmers harvested the fruit earlier and processed it without delay. This meant that the olive oil kept its flavor and lasted longer, and was of higher quality. During the 20th century, Spain, Greece, and Italy emerged as the largest olive oil producers in the world. In Spain, the largest producers were in Hyen, in Andalusia, which accounted for 70% of the country's olive oil. In Italy, Puglia, Sicily, and Calabria produced the most oil, and in Greece, the island of Crete and the Peloponnese peninsula topped the list.

In the years that followed, the olive oil market continued to expand. And during the 1950s, the Mediterranean diet was touted as helping people maintain a longer, healthier life. The oil gained further attention when the Harvard School of Public Health created the Mediterranean Diet Pyramid in 1993. The study was based on the traditional eating habits of the people of Crete and southern Italy. The pyramid promotes a diet rich in fruits and vegetables, whole grains, healthy fats such as olive oil, alongside moderate quantities of poultry and fish.

The Mediterranean diet is said to reduce the chance of chronic illnesses and cardiovascular disease. In recent years, Michelin star chefs have begun to wax lyrical about olive oil. Alain Ducasse, the renowned French chef, once said, cuisine were to be defined by just one taste, it would be that of subtle, aromatic, extra-virgin olive oil. Many consumers are not aware that there are different types of olive oil, ranging from extra virgin to virgin and refined. Most large supermarkets sell cheaper blended oils, containing high quantities of seed oil, which is not as beneficial for health. The most flavorsome and nutritious olive oil is said to be cold-pressed, organic, extra-virgin olive oil, or EVOO.

This type of olive oil undergoes a process of extraction without heat, and there are no chemicals added. Extra virgin olive oil production is regulated and must meet strict standards prior to reaching the market, giving the consumer peace of mind. As olive oil does not improve over time, it is recommended to look for bottles with an olive harvest date of 18 months ago or less. Additionally, as olive oil is light and oxygen sensitive, the bottle should be glass and dark in color, and it should be stored in a cool, dark space. Most good quality olive oil will also have a place of origin label and a certification

on the bottle. In the European Union, PDO and PGI certifications ensure that olive oils meet strict regulatory requirements, and in North America, the California Olive Oil Council and North American Olive Oil Association test oils for quality and purity. The best olive oils can be determined by their flavor. Premium flavors are green and grassy, peppery, fruity, buttery, or with the taste of artichoke, olive leaf, or tomato leaf. If the oil is of a less superior quality, the oil will taste earthy, vinegary, metallic, or fermented like yeast. The health benefits of olive oil were studied recently by the Iowa State University in America. State University in America. The study showed that when combined with salad vegetables,

the nutritional benefits of olive oil were greatly enhanced. Alpha and beta-carotene reduced inflammation, oxidative stress, and prevented cell damage. Lycopene, also present, could lower the risk of certain cancers, and vitamins A, K, and E results displayed benefits to skin, vision, bones, and immune system. According to the International Olive Council, there are now over a thousand olive varieties grown across six continents, with Italy alone having over 630 different cultivars. Recently, the olive oil market has been branching out from Europe and the Levant into Asia, from Europe and the Levant into Asia, bringing versatility to different cuisines and cultures throughout the world. Around 90% of the olives harvested globally today are destined for oil production, and the remainder are enjoyed as delicious meze appetizers and table snacks.

The oldest surviving olive trees can still be found and viewed today in Bishule, Lebanon, in the Palestinian village of Al-Walaza in the West Bank near Bethlehem, in parts of Sicily, Italy, and Montenegro, Montenegro, and of course, in the village of Vouvès on the island of Crete. The olive tree of Vouvès, as it's called, is somewhere between 2,000 and 4,000 years old, and has been declared a protected national monument. In the Olympics in 2004 in Athens and 2008 in Beijing, branches from the tree were used to create the victor's wreaths. Although many centuries have passed, in the Mediterranean region, local people still revere the mighty, seemingly immortal olive trees.

seemingly immortal olive trees. And some family-run farms in Greece and Italy still harvest olives and produce the oil by traditional methods to this very day. Like their ancestors before them, they continue to give respect to the land, and to Mother Bounty for all. You You You You You You You You You You You you you