Introduction
Olea europaea is widely known as the olive and was originally found in the Mediterranean Basin. It is a subtropical evergreen tree commonly acknowledged as one of the oldest cultivated trees (Kiritsakis and Shahidi 1). “The olive is often considered the most iconic tree of the Mediterranean world” (Besnard and Rubio de Casas 466). Olive fruit and its by-products, such as olive oil, are essential ingredients of Mediterranean cuisine and have become popular worldwide. According to Foscolou et al., this crop is also prized for its great benefits for human health and some chronic diseases (60). Therefore, the cultivation and consumption of olives had a strong impact on the Mediterranean culture and was a deciding factor for the history of numerous cuisines and world medicine.
Main body
First of all, to estimate the value of the olive tree more precisely, it is necessary to investigate the history of the olive. Certainly, defining the origin time of the crop right is not possible. The period of wild olive domestication is not known exactly, either. Nevertheless, many experts often state that olives have been first cultivated in about 3000 BC around the eastern Mediterranean coast (Torres et al. 2). It has subsequently spread all over the Mediterranean Basin, Europe, and Africa in particular. Then the common interest in olive oil and the necessity of its production have extended olive cultivation to distant regions, including China, Australia, and South America. In terms of botany, there is also a considerable evolution of varieties of olive trees. “During the evolutionary course of the olive tree, more than 1500 olive cultivars were created by man, making its expansion possible” (Kiritsakis and Shahidi 3). Therefore, the initial cultivation of the olive and its following transformation has made it one of the most important and valuable cultures in history.
Moreover, the olive has deeply influenced the culture of the Mediterranean region. First of all, plenty of ancient Greek legends and mythology stories are tightly connected with olive. The origin of the olive tree is described in Greek mythology: “According to the legend, the olive tree was a gift from the gods to the ancient Greeks.” (Kiritsakis and Shahidi 1). Consequently, it can be traced through history how much importance the Greeks attached to olive. The widely famous Olympic crowning wreath was made of a branch of wild olive (Kiritsakis and Shahidi 2). The ancient winners of the Olympic games also received a cup filled with olive oil. Greek athletes even covered their bodies with olive oil before a competition to warm the muscles and protect the skin from the sun. At the same time, olive oil has been regarded as holy and sacred in many other cultures and is still used in different religious ceremonies. Thereby, the olive tree was a great part of national culture in ancient times and plays a key role in the traditions and religions of different countries nowadays.
At present, olive trees and olive oil are appreciated as highly as in the past. The production of olive oil and olive cultivation is spread now, even in countries with no olive trees grown before. The crop is grown commercially in over 30 countries, such as Spain, Italy, Turkey, Greece, and the United States. Olive became cultivated even in China, whose climate is completely different from the Mediterranean (Su et al. 1). Additionally, some specialists claim that current ecological, political, and economic changes had never been so crucial for the future of the olive tree (Besnard et al. 398). In particular, these changes concern the olive’s native land, the Mediterranean coast. They are sometimes expected to transform the previous area of olive growth notably. However, the countries of the Mediterranean Basin are still the most powerful olive producers considering the amount of oil and number of trees (Kiritsakis and Shahidi 1). Thus, the importance of olive cultivation, investigation of its nature, and further domestication of the olive are as significant as ever because olive by-products are highly demanded in today’s market.
In its turn, the wide use of the olive can be considered another noticeable sign of high olive value in different corners of the earth. In ancient times olive oil was popular for numerous varieties of activities and served different vital needs. For example, “In antiquity, olive oil was used for cooking, lighting, as well as for cultic and medical purposes” (Langgut et al. 1). The olive was one of the essential natural resources that provided edible fruits and multifunctional oil. Furthermore, the olive tree was widely used as a wood source and often as fodder (Besnard and Rubio de Casas 466). In this way, people produced something from the olive and found many practical applications of the olive tree in the rough. It is known that olive oil has a religious meaning and significance. In accordance with historical facts, it served as a body ointment during rituals and was used by saints to cure diseases (Besnard and Rubio de Casas 466). As a result, the olive tree and its oil had great practical and spiritual importance for the ancient people of the Mediterranean world.
Nowadays, the usage of the olive and its by-product is as widespread as previously. Olive oil is commonly used for cooking, frying, salad dressing, medicine, and cosmetics. There are many kinds of olive oil for different purposes, such as virgin or refined olive oil and olive-pomace oil (Capogna and GĂłmez 4). As the cultivation of this crop had spread all over the planet, the consumption of olive oil and olive fruits increased too. For instance, Japan is now one of the biggest Asian consumers of olive oil, and the olive makes an integral part of the whole Japanese market (Capogna and GĂłmez 1). Besides, olive oil is still widely used for cultic purposes in different religions. Olive branches retained their symbolic meaning of peace, victory, and friendship. At the same time, olive wood is used for furniture, tools, decorative items, and other production. In consequence, while the olive was gaining high popularity, people worldwide became interested in its beneficial usage for various aims. Just like that, olive import and export formed an essential part of business and the global market.
One of the other significant reasons for the high olive value that has endured for so long is that olive oil has been widely used in medicine for many centuries. This fact is connected with the observation of the benefits and positive influence of olives on human health. Scientists discovered that the olive, being “the foremost source of fat in the Mediterranean area” (Visioli et al. 4), leads to reducing the risk of different diseases and improves human health in general. The continuous consumption of olive oil is usually stated now to be the reason for “longevity and lower incidence of coronary heart disease, cancer, and neurodegeneration” (Visioli et al. 4). Olive oil contains fatty acids that seem to decrease cholesterol levels, fight inflammation, and lower blood pressure. Therefore, olive leaf and olive oil can become a big part of a healthy lifestyle and prevent various diseases.
Furthermore, for the reasons stated above, olive oil is used in medicine in many different ways. Olive oil may serve as an anti-inflammatory and an antibacterial. It is proven that olive oil can prevent or even treat infection or inflammation. It can also be used as a prevention of cancer, particularly breast cancer and heart disease, as it is full of useful antioxidants (Foscolou et al. 63). Thus, by consuming a daily spoonful of olive oil, people can get lots of benefits for their health and protect themselves from several diseases. In addition, olive oil is used in cosmetics, as it is very beneficial for our skin. Its antioxidants and vitamins have anti-aging effects and relieve sun damage. It is a good ingredient for lotions and soaps because it effectively serves as a deep moisturizer and cleanser. Due to its numerous effects on human health and the human body, olive oil is widely applied in different areas of medicine and cosmetology.
Nevertheless, olive oil has some side effects, which should be considered during the consumption of olive or applying olive oil on the skin. Although olive seems to be quite safe, it should be used as no more than 14% of total daily calories. In a Mediterranean-style diet, olive oil has been used safely for a long time in the quantity of about one liter per week. Besides, olive oil is reported to cause nausea and allergy on rare occasions. “The pollen from the olive leaf can trigger severe respiratory allergic reactions in people who are allergic to plants in the Oleaceae family” (Wong). Lastly, there are several special warnings and precautions for some categories of people. For instance, olive oil might lower blood sugar, and people with diabetes should always check it before using olive oil. For the same reason, olive oil should not be consumed before surgery, as it can affect blood sugar control. Summing up, despite all the use of olive oil, people should remember the side effects. Even though they might seem to be not so dangerous, they might noticeably affect human health.
Conclusion
In conclusion, it is important to underline that the great role of the olive in human history and lives cannot be underestimated. Olive oil and the olive tree are known from ancient times when they were described in historical manuscripts and used as a ritual instruments and for practical purposes. With the cultivation of the olive, its fruit and oil became popular ingredients in the cuisines of various nations. Over time, the great influence of olive oil on human health became known worldwide as well. Therefore, people started to use it for different medical purposes, cosmetics, decoration, and furniture production. Finally, as the olive has always had a religious and symbolic meaning, it visibly influenced the culture and history of the ancient Greeks and other nations.
Works Cited
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Foscolou, Alexandra, et al. “Olive Oil Consumption and Human Health: A Narrative Review.” Maturitas, vol. 118, 2018, pp. 60-66.
Kiritsakis, Apostolos, and Fereidoon Shahidi, editors. Olives and Olive Oil as Functional Foods: Bioactivity, Chemistry and Processing. John Wiley & Sons, 2017.
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Su, ChunJiang, et al. “History, Distribution, and Potential of the Olive Industry in China: A Review.” Sustainability, vol. 10, no. 5, 2018, pp. 1-19.
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Visioli, F., et al. “Olive Oil and Prevention of Chronic Diseases: Summary of an International Conference.” Nutrition, Metabolism and Cardiovascular Diseases, vol. 28, no. 7, 2018, pp. 649-656.
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