The Origin of Olives
The genus of the first olives is located at the border between Turkey and Syria, dating back to the period around 6,000–8,000 years ago. DNA research on fossilized pollen from wild olives helped narrow it down to this period.
For thousands of years, the main function of olive oil was to light lamps rather than for culinary use. Edible olives appear to date from the Bronze Age (3150 to 1200 BC). Over the centuries, human cultivation managed to reduce the bitterness in olives and increase production. There are more than 700 varieties worldwide today.
The first expansion of olive cultivation appears to have been around Greece and Egypt (1700 BC). The Palace of Knossos on Crete is part of that heritage. Another example is an olive tree on the island of Crete that is 4,000 years old.
Later, the Phoenicians around 1000 BC brought olives to Spain and North Africa. The expansion of the Roman Empire was key to olive oil's spread. Production increased enormously and olive oil became the most popular. More olive mills were built as this culinary treasure became increasingly popular.
You can visit the Matera Olive Oil Museum in southern Italy to learn more about that specific region.
Source: (https://www.piccavey.com)