The olive tree reached ancient Greece in the Bronze Age, setting its roots at an ideal setting, perfect for the world’s finest crop of olives. Ancient Greeks used olives as their main source of fat instead of animal fat because they thought it was unhealthy, since the barbarians ate that way.
For the production of olive oil, ancient Greeks used stone presses and clay tubs to produce excellent quality olive oil, not too dissimilar to virgin olive oil produced today. Olives were first blanched in hot water, pressed, and the mixture of excess water and oil was poured into the tub for the oil to gradually come to the surface. The water was then drained off through a spout and a collecting “pithos” (a large storage jar) was placed in position when all that was left was olive oil.