Olive oil, widely used in Italian cuisine, has ancient origins dating back to the dawn of the earliest civilizations. Indeed, the first evidence of the use of oil goes back to 4000 BC in Armenia, Palestine, and even India where, beyond food feed, it was also used as an ointment, for lamps and for therapeutic purposes.

Later, in 2500 B.C., the famous Hammurabi code regulated its production and marketing, encouraging its spread throughout the Mediterranean basin. As a matter of fact, the Mediterranean area offers the ideal climatic conditions for growing olives.