Extra Virgin Olive Oil: A Culinary Legacy and Gastronomic Attraction
By Jordi Jardi Serres — May 23, 2025
Estimated reading time: 5 minutes
This article is featured in the Magazine “Exploring Origin – The Importance of Knowing Where Food Comes From”, created in collaboration with Global Retail Brands. You can find more insights about the Magazine and additional articles here.
Extra Virgin Olive Oil (EVOO) is not only an essential ingredient in cooking, but also a flagbearer of sustainability and agricultural tradition.
Let’s explore its history, advances in production and impact on society and tourism, touching on the concept of kilometre-zero products and the important role played by farmers in the industry.
History and millennial olive trees, from home cooking to restaurants
Mankind’s relationship with olive oil dates back to the Phoenicians and Romans, who improved and expanded its production, considering oil an essential element of their diet, medicine, and religious rituals.
Particularly noteworthy is the continued survival of ancient olive trees in regions like Catalonia which not only produce liquid gold but also represent a living cultural heritage. These witnesses of bygone eras demonstrate the continuity and adaptation of agricultural techniques over centuries, forging a symbol of culture and prosperity, just as the culinary experience has developed from home cooking to restaurants.
The longevity of these trees, often centuries old, not only pays testament to age-old cultivation techniques but also encapsulates how this biodiversity has withstood the test of time, adapting to both climate and human changes.
Advances in cultivation and appreciation of agricultural work
The modernization of olive oil extraction has made it possible to preserve the quality and purity of the product. Methods have evolved from the simple hand presses used in ancient times to today’s complex centrifugal extraction machinery, an evolution that increases yield and ensures the integrity of the oil’s flavour and nutrients.
This technologically advanced process must be managed by highly qualified farmers and technicians, whose knowledge and experience are fundamental to the final quality of the end product. Appreciating their efforts is essential to understanding the complexities and simplicities of olive oil at its finest.
From home to haute cuisine
Since ancient times, olive oil has been an essential element of domestic kitchens, used in cooking, preserves, and dressings. Its nutritional value and versatility make it an indispensable element of the Mediterranean diet and in homes across the globe. Savouring a slice of fresh bread soaked in freshly pressed Oli del Raig oil at home; sweet dishes like coc ràpid with olive oil, as yogurt was still not used, or the popular Clotxa are just a few of the popular culinary options that can be relished in a limited number of places with this liquid gold.
When it comes to traditional cuisine, especially in the Mediterranean, olive oil is the base for countless recipes, from simple dressings to complex stews and roasts, and is a crucial element of the Mediterranean diet.
Regarding professional cooking and haute cuisine, extra virgin olive oil is used not only as an ingredient but as an essential component that contributes to the flavor of simple or complex dishes and creations. Chefs from around the world use it for its ability to enhance natural flavors without overpowering them, rounding out all the nuances captured by the senses that chefs try to provoke, respecting its specific organoleptic qualities as an essential ingredient in culinary creations.
Oil capsules are now a feature of supermarket shelves as a result of research performed in kitchens. A gastronomic legacy to make the lives of consumers easier. It is worth noting that the use of animal fats in cooking has been significantly reduced compared to the consumption of EVOO.
Furthermore, in hospital kitchens, olive oil is recognized for its health benefits, including its ability to assist in the reduction of cholesterol and the prevention of cardiovascular disease, making it a preferred ingredient in nutritional diets.
Impact on society, tourism and the “kilometre-zero” concept in restaurants
Olive oil has had a significant impact on society beyond health and cuisine. Oleotourism, a niche tourism attraction, offers visitors the opportunity to witness the production process from harvest to bottle, taste unique varieties, and participate in cooking courses. This aligns with the “kilometre-zero” concept, promoting local products that reduce carbon footprints, ensure freshness, and support local economies. Educational initiatives, like “Has begut OLI” in DOP Siurana, aim to preserve this legacy by teaching students about the attributes of EVOO across all educational levels.
Conclusion
Extra virgin olive oil, from its historical roots in ancient olive trees to its modern role in gastronomy, oleotourism, and sustainability, has demonstrated its role as a bridge between the past and the present.
Its production, rooted in the tireless efforts of farmers and respect for the land, offers us more than just food: it serves as a lesson in cooking culture, sustainability and connection with our land.
Its production, rooted in the tireless efforts of farmers and respect for the land, offers us more than just food: it serves as a lesson in cooking culture, sustainability and connection with our land.
“We don’t think twice about how much we pay for almost a liter of wine, but we question the price of a liter of extra virgin olive oil. We are simply paying for access to this ancient heritage that we can enjoy in a wholly ethereal way once we have sampled it”.
“Without a great product, great creations are impossible. In this equation, to obtain great results, we need great producers.”
Share on
