Extra virgin olive oil—commonly referred to as EVO—has roots dating back to the earliest history of Mediterranean civilizations. As far back as 6,000 years ago, in the Fertile Crescent region (modern-day Middle East), the cultivation of olive trees was considered essential for daily life. The Egyptians, Phoenicians, and later the Greeks immediately recognized its value, using it not only at the table but also for religious rituals, as a healing ointment, and as a source of light in oil lamps.

In the Hellenic world, the olive tree held an almost sacred role: consider the myth in which the goddess Athena gave the Greeks the first olive tree to win the challenge against Poseidon and become the patron of Athens. The Romans, who were great heirs of Greek culture, adopted olive oil as a central element of their diet as well as a base for sauces, cosmetics, and medicines. With the expansion of the Roman Empire, olive cultivation spread throughout much of the Mediterranean, instilling a passion for this extraordinary product in Latin peoples.

During the Middle Ages, monasteries and religious communities were primarily responsible for preserving and passing on the knowledge related to olive groves and oil production. Later, with the Renaissance, olive oil continued to gain prestige and value, becoming a symbol of excellence on noble tables. The rise of the Maritime Republics and international trade further bolstered its reputation, exporting it beyond the borders of the Mediterranean.

Today, EVO is recognized worldwide as the key food of the Mediterranean diet, which has been declared Intangible Cultural Heritage by UNESCO. Technological innovation and modern pressing techniques have further enhanced its quality, while also protecting the organoleptic characteristics, nutritional profile, and health benefits of olives. With the rediscovery of tradition and a growing focus on sustainability, extra virgin olive oil remains a perfect combination of history, culture, and well-being.