Olive oil production on bronze age Crete: nutritional properties, processing methods and storage life of Minoan olive oil

Abstract

Archaeological studies on olive oil produced in Crete in the Bronze Age focus primarily on aspects such as the period when olive cultivation became widespread, the number of olive trees cultivated, or the quantity of oil stored in the Minoan palaces. Olive oil is however an organic substance, a perishable product, the nutritional and storage properties of which are determined by environmental, agronomic, processing and storage conditions. In this paper archaeological, environmental and biochemical evidence is combined to present a comprehensive picture of the potential quality, nutritional and storage properties of Minoan olive oil. The comparative evidence presented suggests that Minoan olive oil was equal in quality to the cold‐pressed virgin olive oils produced today, and as such, the oil was nutritionally important in the Bronze Age and a valuable trade commodity.