Olive trees have been cultivated since before the written language was invented.  Olive oil has become to popular that we hardly mention olives these days unless it is in a Greek salad or served as tapenade or some other appetizer. Some believe that olive trees are native to Asia Minor, while others maintain Greece is the birthplace, as the word 'olive' is derived from the Greek language.

In fact a myth tells of how olives were created by the goddess Athena, who gave them to the Greek people as a gift. Olives have been found in ancient Egyptian tombs, and references to olive trees are made throughout the Bible. Perhaps the most notable reference is in the tale of Noah and the ark. After the flood, Noah sent a dove to search for dry land, and the dove returned with an olive branch – and that can be the reason why the olive tree has became a symbol of peace, but there is another explanations too.

Olive trees have been cultivated since before the written language was invented.  Olive oil has become to popular that we hardly mention olives these days unless it is in a Greek salad or served as tapenade or some other appetizer. Some believe that olive trees are native to Asia Minor, while others maintain Greece is the birthplace, as the word 'olive' is derived from the Greek language.

In fact a myth tells of how olives were created by the goddess Athena, who gave them to the Greek people as a gift. Olives have been found in ancient Egyptian tombs, and references to olive trees are made throughout the Bible. Perhaps the most notable reference is in the tale of Noah and the ark. After the flood, Noah sent a dove to search for dry land, and the dove returned with an olive branch – and that can be the reason why the olive tree has became a symbol of peace, but there is another explanations too.

Olives are the key ingredient in many Mediterranean dishes, from the simplest Greek salad, sprinkled with juicy olives and cubes of creamy feta cheese, to much more complicated French dishes. In Spain, the great tradition of tapas (bar snacks) grew from a humble dish of olives or nuts to include any hot or cold dish that can be served in small portions. Italian's use olives for ‘apperitivo’ and to add a zing to pasta sauces and pizzas.

At home you can use olives to add an exotic edge to even the most boring of dishes. Add olives to pasta sauces, roasted vegetables or stews shortly before the end of cooking time, or chop green olives with garlic, lemon juice and fresh herbs and use as a topping for grilled chicken or fish.

Olive oil, like wine, varies enormously in quality and flavour, the taste, colour and aroma are dependent on the country of origin, the soil in which the trees are grown and the method of harvesting. The oil can be anything from deep green to light gold while the flavour can range from pungent and peppery to light and fruity. The finest oils are hand harvested and cold pressed.

Don't cook with the best quality olive oil; add it as a final flavouring.

Dress fish and vegetables very simply with good-quality olive oil, a squeeze of lemon juice and chopped fresh herbs of your choice.

Marinate meat in oil before cooking and drizzle some more oil over it before serving, if desired.

Swirl top-quality olive oil into soups just before serving.

Pour olive oil over grilled bread that has been rubbed with garlic.

Olives are the key ingredient in many Mediterranean dishes, from the simplest Greek salad, sprinkled with juicy olives and cubes of creamy feta cheese, to much more complicated French dishes. In Spain, the great tradition of tapas (bar snacks) grew from a humble dish of olives or nuts to include any hot or cold dish that can be served in small portions. Italian's use olives for ‘apperitivo’ and to add a zing to pasta sauces and pizzas.

At home you can use olives to add an exotic edge to even the most boring of dishes. Add olives to pasta sauces, roasted vegetables or stews shortly before the end of cooking time, or chop green olives with garlic, lemon juice and fresh herbs and use as a topping for grilled chicken or fish.

Olive oil, like wine, varies enormously in quality and flavour, the taste, colour and aroma are dependent on the country of origin, the soil in which the trees are grown and the method of harvesting. The oil can be anything from deep green to light gold while the flavour can range from pungent and peppery to light and fruity. The finest oils are hand harvested and cold pressed.

Don't cook with the best quality olive oil; add it as a final flavouring.

Dress fish and vegetables very simply with good-quality olive oil, a squeeze of lemon juice and chopped fresh herbs of your choice.

Marinate meat in oil before cooking and drizzle some more oil over it before serving, if desired.

Swirl top-quality olive oil into soups just before serving.

Pour olive oil over grilled bread that has been rubbed with garlic.