A Historical and Social Insight of Olive Groves and Landscapes in Greece

Olive trees are native to the coastal areas of the eastern Mediterranean Basin and Western Asia, as proven by fossil Olea pollens. Fossilized leaves of olive 37,000 years old, found in the paleosols of the volcanic Greek island of Santorini, prove that Greece is one of the homelands of olive trees. Archaeological data and historical findings confirm that during the Minoan period (3000–1000 BC) olive cultivation and olive oil trading were widespread in Crete. Olives and olive oil appear steadily over time in all aspects of Greek life, both individual and collective: religion, art, social and political events, sports, and of course, gastronomy. The main characteristics of olive culture in Greece are: (a) small average farm sizes (less than two hectares), (b) the utilization of hilly and mountainous areas, and (c) the need for irrigation in southern regions of the country. Olive trees grows in poor, rocky, or fertile soils, at elevations up to 1000 m with annual rainfall ranging from 200 to 1000 mm. Since more than 70% of olive-growing land is placed on hilly or mountainous areas, there are severe problems of soil erosion (30% of total land), when no proper management is practiced. Olive growing in Greece has a multi-functional use including agricultural (oil and table olive), environmental (protect from erosion, mitigate climate change, etc.), and social (keep farmers in marginal and hilly areas) functions. More than 550,000 families cultivate olive trees and for many of them olive products are the sole income of the family. Greece today is the third olive oil producer country in the world with an average production 320,000–350,000 tons per year with an area covered with olives around 970,000 ha. Table olive production in Greece fluctuates between 200,000 and 250,000 tons per year. The olive growing area occupies more than 21% of the total cultivated land of the country while 29% of Greek farms are specialized in olives. The family run small businesses that form the backbone of Greek olive production are in a better position to meet the requirements of organic olive oil production.