In Portugal, although there are remnants of the presence of the olive tree from the Bronze Age, it was the Romans and later the Visigoths and Arabs that contributed most to the development of its cultivation.
The philosopher, historian and geographer Strabo mentions the export to Rome of the magnificent olive oil from the Alentejo plains, while the historian and scientist Pliny admired the art of pruning the olive trees that were wisely cultivated among the grain fields.
The olive groves in the centre and south of Portugal were planted and replanted as the centuries rolled by, but it was at the beginning of the 14th and 15th centuries, during the reign of King João I, that they became most abundant, mainly between Coimbra and Évora, extending through the Tagus valley from Santarém to Lisbon.
The Rules for Press Operators of Olive Oil Presses were the first standards written for the job of olive press operator. They emerged in 1572 as part of the Rules for the Mechanical Occupations of the Most Noble and Always Loyal City of Lisbon. Licenses for Master of the Olive Press were given to candidates after they had been thoroughly examined, by taking an oath on the Holy Gospels. This guaranteed the quality of the olive oil and the professional competence of the producers.
With the Portuguese maritime expeditions to the African, Asian and American continents, olive oil was presented to the world and took a major role in the trade with these far off lands.
After the 1960s, Portuguese olive oil production and consumption decreased, mainly because it wasn’t considered economically interesting or healthy. It was the margarine era!
At the beginning of the 1990s, Portuguese consumption started to grow again, thanks to a growing awareness of its health benefits.
Cook with liquid gold
Come to Compadre Cooking School to learn how to cook with this liquid gold, pair it with codfish, or simply dress some bread and enjoy it. Either way, olive oil always marks its presence in our cooking classes in Lisbon. Hungry for more? Try our codfish Lagareiro style, a true celebration of olive oil.