About Us

Thousands of years ago, People obtained more abundant, less bitter, oily olives by grafting this wild tree and using it in their daily life by squeezing. Except for the legends, there are only assumptions. José M. Blazquez, author of the internationally respected World Olive Encyclopedia, “Olive cultivation began in Anatolia about six thousand years ago.” He defends his opinion and points out that among the peoples who lived in this region in ancient times, only Assyrians and Babylonians did not know about olive cultivation. But the first to tame the olives used who lived in the cradle of civilizations, where many fruit trees such as grapes, figs, pomegranates, and dates were first cultivated, in the arc where Syria and Iran intersect.

Persians, Mesopotamians, and most likely Syrians and Palestinians spread from the east of the Mediterranean into Mesopotamia. The fact that the oldest remains of olive cultivation in the Near East go back to the Chalcolithic period (3700-3200 BC) in Israel and Jordan strengthens this thesis. These people instilled the wild olive tree with skill in agriculture and trade. Taking good care of them, they turned them into a more densely leafy and oil-yielding cultivar, propagated them, and first developed along the Mediterranean coastline and then spread elsewhere. The transformation of the olive into a cultivar took place in 4000 BC. However, 1500-2000 years would take for the oil extracted. Indeed, the prevalence of olive growing in the Mediterranean during the Bronze Age is a piece of evidence not only from the olive pits but also from the artistic works reflected in the oil presses, storage vessels, vases, and frescoes.