Lebanese Olive Oil?

Don’t sound so surprised. Many people mistakenly believe Lebanon is an arid land filled with deserts and camels. Actually, Lebanon--whose entire western coastline is the Mediterranean Sea--has no deserts or camels (at least not native ones) and is extremely green and fertile, enjoying a beautiful Mediterranean climate. 

More importantly, we bet you didn’t know that the area known as present-day Lebanon is where the olive tree originated from! You read that right. The olive tree is native to Lebanon, with cultivation of the olive tree beginning in Lebanon around 6000 B.C. (8,000 years ago!). The Phoenicians, one of the ancient inhabitants of modern Lebanon, are also the ones to thank for introducing the olive tree to the other countries in the Mediterranean. As far back as 1600 B.C. the Phoenicians introduced the olive trees to Greece, Cyprus, Italy, southern France, Spain and North Africa.

In fact, the oldest olive trees in the world, a group of 16 olive trees named ‘The Sisters’ or the ‘Sister Olive Trees of Noah’, are located in the Northern Lebanese town of Bchaaleh. It is believed that they are 6000 years old (which would make them not only the oldest olive trees in the world, but the oldest trees in the world)!

FUN FACT: It is widely believed that The Sisters are the source of the olive branch returned in the beak of the dove to Noah’s Ark, signaling the end of the Biblical Flood. 

So yes -- Lebanese olive oil! Have you tried it yet?

A More Detailed History of Olive Oil Production

The origins of olive oil production trace back to the ancient civilizations of the Eastern Mediterranean, particularly to the Canaanites, who inhabited the land that includes present-day Lebanon. The Canaanites are considered some of the earliest cultivators of olive trees, dating as far back as 4500 BCE. Known for their advanced agricultural techniques, they began the tradition of extracting oil from olives, a practice that would become a defining characteristic of their culture and economy. The oil was not only used in cooking but also held ceremonial and medicinal importance, being incorporated into religious rituals and healing practices. The Canaanites’ knowledge of olive cultivation and oil extraction laid the groundwork for later civilizations in the region.

Lebanon’s historical significance in olive oil production is further underscored by the archaeological findings from sites like Byblos and Tyre, where olive oil presses have been unearthed, revealing ancient methods of extraction and production. These presses offer insight into the meticulous processes that early olive oil producers in Lebanon employed to achieve high-quality oil, setting a standard that continues today.

As descendants of the Canaanites, the Phoenicians inherited and refined these practices. The Phoenicians were skilled sailors who expanded the olive oil trade far beyond the Eastern Mediterranean, and it was largely due to their efforts that olive oil gained a foothold in other regions, including North Africa, southern Europe, and even parts of Asia. Through the Canaanite and Phoenician cultures, Lebanon became one of the most influential centers of olive oil production in the ancient world. Their innovation in methods such as stone presses and terracing for olive orchards allowed them to produce high-quality oil that was widely prized across the ancient world.

The Seven Sisters olive trees in Lebanon, located in the village of Bchaaleh, are a living testament to this ancient heritage, connecting modern Lebanon with the Canaanite and Phoenician eras. These trees, estimated to be over 6,000 years old, stand as some of the oldest olive trees in existence and offer a glimpse into the early Canaanite mastery of olive cultivation. The Canaanites' pioneering role in establishing olive oil as a staple product influenced the agricultural practices and dietary habits of the civilizations that followed, including the Egyptians, Greeks, and Romans, helping to lay the foundations of the Mediterranean diet as we know it today.

Lebanon’s continued commitment to olive oil production, passed down from the Canaanites and Phoenicians, preserves this ancient legacy. Farmers in the region today use many of the same methods practiced thousands of years ago, such as hand-picking olives and cold-pressing techniques, which honor the traditional processes and ensure a high-quality product that reflects Lebanon’s historical and cultural heritage in olive oil.