• Being two fundamental pillars of the Mediterranean diet is not the only similarity in the relationship between oil and wine. 
• Both products have been cultivated in Spain since before the birth of Christ, being key in Hispanic agriculture and culture.

ORIGIN OF OIL AND WINE IN SPAIN 

Oil and wine, along with wheat, are the three pillars of the well-known Mediterranean diet. Additionally, they are two of the main goods for export and consumption in Spain, the nation that dedicates the most land to their cultivation. Their importance is such that they have even become major symbols of Hispanic, Iberian, and ultimately Mediterranean culture.

The beginning of olive oil production seems to have taken place in the country of Syria. The oldest olive oil traces, dating back more than 6,000 years, have been found there. We know that the first olive cultivations on the Iberian Peninsula occurred more than 2,000 years ago, during the Roman occupation. However, new research has found possible olive remains in the south of the peninsula that date back to the third or fourth millennium BC. Before the olive tree we know today, the wild olive tree, a primitive version of the tree, already existed on the peninsula.

The first winegrowing activities on Spanish soil also lack a defined date. Some archaeologist experts suggest their arrival in the third and fourth millennium BC, although the evidence is unclear. There is, however, trace of wineries in the 3rd century BC, during the Roman stay, which makes sense since, like olive oil, Spanish wine was already a major export good at the time.

SIMILARITIES AND DIFFERENCES BETWEEN OIL AND WINE 

Although they may seem very different products, despite being cultivated hand in hand for centuries, the truth is that the relationship between wine and oil have several points in common. To begin with, both are key crops for the Spanish economy. Spain is the world’s leading producer of both foods, generating about 15% of the world’s wine and 45% of olive oil. The regions where most wine is produced are Castilla-La Mancha (also the leading exporter) and La Rioja, while Andalusia is the undisputed queen of olive cultivation.

The quality of Spanish wine and oil is among the highest in the world. Therefore, many measures are taken to preserve the variety and uniqueness of their products. This means that both oil and wine fall under the Protected Designations of Origin system, which indicates the unique geographical production areas of the peninsula. The aim of this measure is also to help conserve the different local varieties, as the Spanish soil is so vast and diverse that it enables the existence of more than a hundred different varieties of olives and grapes.

Lastly, it should be noted that, although the organoleptic composition of both foods is different, moderate consumption of wine and oil has a beneficial impact on the health of consumers. Wine has antioxidant properties that prevent cancers such as colon, breast, or lung cancer. It also contains resveratrol, which slows aging, and polyphenols and vitamin E, which are beneficial for circulation. Oil, on the other hand, promotes the emergence of so-called ‘good cholesterol’ thanks to its oleic acids. It also has anti-inflammatory and vasodilatory nutrients, and various studies indicate its benefits in preventing aging and dementia and aiding digestion.

SIMILARITIES IN PRODUCTION

The production processes of oil and wine are based on tradition, although they have adapted to modern times. In both, the growth process of the fruits and their care during the maturation stage, as well as their subsequent harvest, play a significant role. While extra virgin olive oil is obtained simply through pressing, wine requires a bit more processing.

In the case of wine, the grape is crushed similarly to the olive. This serves to obtain a good amount of must, but there are still steps in the process. Due to its alcoholic nature, the grape juice must undergo a maceration and fermentation process. Maceration allows the must to acquire its characteristic color. The must is then stored for fermentation. This process involves the transformation of grape sugar into alcohol. After double fermentation, the process known as aging takes place, which is the storage of the wine in oak barrels to develop properties and flavor.

The process for extra virgin oil is simpler, requiring little more than cold pressing. However, the properties of wine, which has been aged in barrels, improve over time. Olive oil, on the other hand, loses its properties over time, although it does not have an expiration date. This is one of the differences in the relationship between olive oil and wine.