Olive oil has been since ancient times a basic ingredient of the Greek diet.
It was used in everyday cooking in many recipes, sometimes cooked but usually raw in salads. It was a quite expensive ingredient that’s why it was a privilege only for the wealthy classes, who replaced the consumption of recipes that contained cereals with recipes that contained olive oil. There were three different levels of olive oil quality: the supreme quality from green olives, the “omfakinon”, the good quality and finally the low quality olive oil from very ripe olives.
Usage of olive oil in cooking.