From the heart of the Mediterranean
Appearance
In Persia and Mesopotamia.
The Cretan civilization
Drove the export of olive oil to other Mediterranean countries, particularly Egypt.
In the Greek colonies
The cultivation of olives began to spread to southern Italy, northern Africa and the south of France.
The Phoenicians
Their extensive maritime commerce spread olive growing to the countries of the eastern Mediterranean.
Olympics
Olive oil and the olive branch were a central part of Greek culture. Oil was applied to Olympic athletes’ bodies and used to adorn their heads after victory. In fact, athletes were also paid in olive oil.
The Romans
Production of olive oil increased to the point that it was distributed throughout the entire Roman Empire.
Olives and olive oil
Appeared in the holy books of all major religions. They are mentioned in the Old and New Testament of the Bible and in the Quran.
Middle Ages
After a pronounced decline following the fall of the Roman Empire, olive groves flourished again in Italy. Olive farming had thrived in the eastern Mediterranean.
Immigration
To the New World brought olive farming to the United States.
Popeye
Popeye and Olive Oyl appear together in a comic strip for the first time, then on film in 1933.
Heritage
Since 2012, olive oil has been recognized as Intangible Cultural Heritage by UNESCO.
Olive Oil Around the World
The best Extra Virgin Olive Oils require the perfect combination to bring all the flavors and nuances together, creating a work of art. To create something unique, we must go to the source – the heart of the Mediterranean.
3% PORTUGAL
50% SPAIN
7%ITALY
4%TUNISIA
8%GREECE
In Italy, the types of olives grow are: Frantoio, Leccino, Cima di Bitonto, Carolea, Ogliarola
Also use these somewhat more intense and persistent varieties:Nocellara del Belice, Ogliarola Garganica, Tonda Iblea, Coratina, Frantoio, Moraiolo
Those with the fruitiest and most balanced flavors are:Coratina, Ogliarola Barese, Frantoio, Leccino, Cima di Bitonto, Cima di Mola.
In Spain, grow the following olives: Ripe Picual, ripe Hojiblanca, Arbequina, Arbosana.
Also work with these somewhat more intense and persistent varieties:Hojiblanca, Cornicabra and very early cropped Picual, Picudo, Verdeal, Arbequina.
Those with the fruitiest and most balanced flavors are: Early cropped Arbequina, Manzanilla, medium harvested Cornicabra, Picual, Arbosana.
In Greece, grow the following olives: Koroneiki and Tsunati.
We also use these somewhat more intense and persistent varieties:Early cropped Koroneiki and Mastoidis, Athinolia.
Those with the fruitiest and most balanced flavors are:Green Koroneiki and Tsunati.
Carapelli Olives
High-quality oil can only be obtained by selecting the ideal variety. At Carapelli, we take great care in our work with high-quality varieties. Learn about each type of olive here:
This olive variety creates a very delicate, lightly fruity and sweet oil. Depending on when it is harvested, its flavor can vary and may feature some green notes on the palate.
This variety stands out for its bitterness and slight astringency, which allow it to produce an oil with an incredible green aroma and peppery finish.
Widely appreciated largely for its light and sweet flavor at first taste. It goes perfectly with the bitterness and pleasant spicy flavor of unripe fruit. Then it leaves an almond aftertaste.
This is one of the most complex and aromatic varieties. It is picked every year but its characteristic fig taste only comes out when the fruit ripens. It has a slightly bitter taste with a spicy finish.
