Olive oil is one of the stars of Mediterranean gastronomy, but not only, loved by chefs and consumers alike, fragrant, versatile, indispensable in Greek salads or Spanish tapas, a friend with Italian parmesan, but also with fresh bread with a slightly crunchy crust. Even the green-gold liqueur is often considered a beauty secret, used for face or hair care. Olive oil is one of the oldest man-made products, a common ingredient in ancient Greek and Roman cuisine. But wild olives, originally from Asia Minor, were harvested by Neolithic people as early as the 8th millennium BC. In addition to food, olive oil was used in religious rituals, medicine, in lamps, soap making and skin care. However, historians do not know exactly when and where the olive tree began to be cultivated. Possibly in ancient Persia and Mesopotamia, then spreading to the Levant and later to North Africa. But there are also researchers who claim that they are of Egyptian origin. In Italy, the oldest traces of olive oil date back to the 3rd millennium BC, and in Crete it was probably cultivated before 4000 BC. What is clear is that by around 1500 BC, the eastern areas of the Mediterranean were already intensively cultivated. Today, olive oil is consumed not only in traditional countries, but all over the world and not only in recipes from Mediterranean gastronomy. You may also be interested in: Including in Romania, international influences, the change of consumption habits, of generations have led to the constant increase in the consumption of olive oil and olives. Read more on www.businessmagazin.ro
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