The History of Olives

Scientists believe olives were first domesticated in the Eastern Mediterranean region between 8,000 and 6,000 years ago. In fact, olive pits dating back to around 8,000 years ago have been found there by archeologists and scientists have also found evidence of olive oil production dating back to 6,000 years ago near what is now modern-day Israel. Based on genetic analysis, it is thought that domesticated olives (which are larger and juicier than their wild counterparts) were first cultivated somewhere in the area between modern-day Turkey and Syria. After that first cultivation event, most modern-day olives were selected and cultivated in three main regions — the Near East (including Cyprus), the Aegean Sea, and the Strait of Gibraltar. From there, domesticated olives spread throughout the Mediterranean region through the rise of civilization and trade. Over time, they were incorporated into the local cuisines. Today, olives are still massively popular throughout the area and in many other parts of the world, including the United States.