A Divine Gift Rooted in Mythology and History
For ancient Greeks, the olive tree was a gift from the gods. The myth of Athena besting Poseidon by providing the invaluable olive tree cemented its divine status, symbolizing wisdom, peace, and prosperity for Athens. The deep-seated cultural reverence for the olive tree and its oil has persisted for millennia, shaping everything from religious rituals to athletic celebrations where winners were crowned with olive wreaths. This spiritual and historical connection means that olive oil is not merely a cooking fat, but a sacred part of the national identity, passed down through generations.
The Economic Cornerstone
Beyond its spiritual importance, olive oil has long been a pillar of the Greek economy. The country is a top global producer, with a high percentage of its output being high-quality extra virgin olive oil. The abundance of olive groves meant that, historically, olive oil was readily available, even in times of hardship. It was a reliable source of sustenance and calories, enabling people to thrive on simple meals of vegetables, greens, and bread. This economic reality reinforced its central role in the Greek diet, solidifying its use in daily meals for generations.
Olive Oil in Greek Culinary Techniques
The sheer quantity of olive oil consumed by Greeks is directly linked to their unique cooking techniques. Unlike many other cuisines that use olive oil sparingly for drizzling or salads, Greeks incorporate it generously throughout the entire cooking process. This practice is exemplified by a category of dishes known as lathera, which literally translates to “the olive oil ones.”
- Sautéing and Frying: Extra virgin olive oil is used for sautéing vegetables, onions, and garlic to create a flavorful base for many dishes. It is also traditionally used for frying, contradicting common myths about its smoke point.
- Baking: Instead of butter, olive oil is often used in both savory and sweet baked goods, creating lighter, flakier pastries like spanakopita or adding a moist texture to cakes and biscuits.
- Finishing: A generous drizzle of raw, high-quality extra virgin olive oil is the final touch for many finished dishes, from lentil soups to grilled fish and salads, enhancing flavor and aroma.
- Preserving: Olive oil's natural preserving properties are utilized to store foods like feta cheese, roasted vegetables, and even certain types of ham, extending their shelf life and flavor.
Comparative Uses of Olive Oil
| Aspect | Greek Cuisine | Other Cuisines (e.g., American/Western) |
|---|---|---|
| Primary Use | Integral cooking medium, seasoning, and finishing oil | Often used sparingly, primarily for dressings or drizzling |
| Cooking Style | Deeply embedded in cooking processes (e.g., lathera dishes) and marinades | Typically used for light sautéing, with other fats for high-heat cooking |
| Average Volume | Historically high per capita consumption, using it as the main cooking fat | Very low per capita consumption, with many people using other, cheaper vegetable oils |
| Cultural Perception | Central to identity, health, and tradition | Viewed as a healthy, but sometimes expensive, alternative fat |
The Unparalleled Health Benefits of EVOO
Beyond culture and culinary tradition, Greeks consume so much olive oil because they understand its profound health benefits. As a cornerstone of the Mediterranean diet, extra virgin olive oil is a powerhouse of healthy monounsaturated fats, particularly oleic acid, and is rich in antioxidants like polyphenols. Research has consistently linked the regular consumption of high-quality extra virgin olive oil to numerous positive health outcomes.
- Heart Health: The fats in EVOO have been shown to improve cholesterol levels by increasing 'good' HDL cholesterol while lowering 'bad' LDL cholesterol. This helps lower the risk of cardiovascular disease.
- Anti-Inflammatory Properties: The antioxidants in EVOO, especially oleocanthal, function similarly to ibuprofen and have powerful anti-inflammatory effects that can combat chronic diseases like arthritis.
- Longevity and Brain Health: The Mediterranean diet, with its high olive oil intake, is associated with longevity and a reduced risk of age-related cognitive decline and Alzheimer's disease.
Conclusion: A Lifestyle Choice, Not Just a Food
The high olive oil consumption in Greece is not a simple dietary preference but the product of a millennia-old lifestyle. It is a fusion of a mythology that sanctifies the olive tree, an agricultural history that made it the most accessible and versatile fat, and a culinary tradition that has woven it into the fabric of daily cooking. Today, these historical and cultural reasons are reinforced by scientific evidence proving the immense health benefits of a diet rich in high-quality extra virgin olive oil. The Greek diet, particularly rich in lathera and vegetables cooked generously with olive oil, demonstrates a fundamental belief in this golden liquid as a source of flavor, sustenance, and vitality.
