Origins

The history of olive oil dates back to 5000 B.C. Olive trees were introduced in Aegean Coast, specifically Ayvalık,

through the movements and expansion of the Greek diaspora around 800 B.C. Once Greek dominance dwindled,

and the Mediterranean came under control of the Roman Empire, olive oil production took hold in Aegean Region.

By the first century B.C., Ayvalık olive oil was a better in quality and taste than the oil produced in Greece. The olive tree and the oil it produces was of great importance within the Catholic Church.

In fact, religious communities in Aegean Region were key to helping olive oil retain its status, and they encouraged the continued cultivation of olives in the country.