Olive oil was first produced about 5000 years ago in an area that is now Syria. Scientists believe that Olive was first a native of the lands of greater Syria (about 6000 years ago) before spreading to the rest of the Mediterranean basin. The cultivation of the Olive tree, is one of the oldest signs of civilization in the world. It even preceded writing. The Olive culture, derived from the benefits of Olive Oil, and the mythology linked to it spread through the Phoenicians to Greece, and from Greece to Rome, and then to the rest of the Western world. In the past few hundred years, the growth of Olive has spread to the Americas, Japan, Australia, and South Africa. Nevertheless, to this day around 99 percent of all olive oil produced still comes from the rim of the Mediterranean.

Americans have been a little slower in building an appreciation for the fine flavor and heart healthy qualities that Mediterraneans have enjoyed for hundreds of years. The Olive is a slow-growing tree, and some of the finest oils come from trees that have been on European hillsides for centuries. Such estate-produced oils are known as "boutique oils," and their prices are similar to buying “boutique wines”. Over the past century the United States, Australia and South Africa have been producing “boutique oils” that rival those from the Mediterranean in flavor and quality.

The term "extra virgin" refers to oil from the first cold pressing of the olives, using the weight of the press alone without any heat or chemicals. The resulting oil contains less than 1% oleic acid. "Fine virgin," "semi-fine virgin" and "virgin" oils have more acid, up to 4%. Anything higher is considered inedible. Oils labeled "light" or "pure," are usually a high-acid oil that has been purified with chemicals, then blended with extra-virgin to taste better.

So, how do you pick an olive oil with all this to think about? Darker color can indicate a richer flavor, but extra virgin oils have a wide range of color variations depending upon the region and variety of the fruit. Randall, our namesake and the esteemed executive chef of The Kitchen always advises: "When choosing extra-virgin olive oil, the best test is to taste them, and choose something that you like. Tasting olive oil is like tasting wine, and has as many variations….different people like different kinds of flavors. So, whether it's a Californian boutique oil or a bottle from your crazy Uncle Paul, you should choose an oil that you really like and one that goes with your style of cooking.” Randall also recommends having a couple of different varieties, better, more flavorful oils for finishing dishes and dipping bread, and other cheaper blended oils for cooking with or for when you don’t want a strong olive flavor.