What is the history and cultural significance of the Greek tradition of olive oil production, and how has this important crop influenced Greek cuisine and culture, playing a vital role in the Mediterranean diet, the culinary arts, and the economy of Greece and other Mediterranean countries?
The Greek tradition of olive oil production has a long and rich history, dating back to ancient times. Here are some key points:

- The first cultivation of the olive tree worldwide took place in Greece, specifically in Crete, around 3500 BC in the Early Minoan times.
- Olive oil was an important staple in ancient Greeks' lives, and evidence for the use of olive oil is found even in the earliest writings in Greece, Linear B tablets, which describe the uses of olive oil in Mycenaean Greece (c. 1,600 to 1,100 B.C.E.).
- Throughout ancient Greek history, olive oil performed a variety of functions. It was perfumed and worn on special occasions, used in cooking, or consumed as a part of a meal.
- The most common and well-known type of oil in ancient Greece was olive oil. The olive was probably domesticated in the Near East or the eastern Mediterranean around 6,000 years ago and spread to the western Mediterranean by the Early Bronze Age (about 4,500 years ago).
- Today, about 65% of Greece's olive oil comes from the Peloponnese, while the rest is produced mainly in Crete, the Aegean, and the Ionian Islands.
- Olive oil plays a vital role in the Mediterranean diet, which is known for its health benefits. Olive oil is a key ingredient in many Greek dishes, such as Greek salad, moussaka, and dolmades.
- Olive oil is also an important part of Greek culture and the culinary arts. It is used in religious ceremonies, and Greek olive oil has a reputation for being of high quality and flavor.
- Olive oil production is a significant part of the Greek economy, and the industry provides jobs for many people in Greece and other Mediterranean countries.

In summary, the Greek tradition of olive oil production has a long and rich history, and olive oil plays a vital role in Greek cuisine, culture, and the economy.
Would you be able to expand about olive oil's role in the Greek culinary arts?  How does it differ from its use in the mediterranean diet?  Where are some of the predeominant sources of Olive oil for the greeks now and in history?
Let me expand on the role of olive oil in Greek culinary arts, its comparison to the broader Mediterranean diet, and the predominant sources of Greek olive oil.

**Role in Greek Culinary Arts:**
Greek cuisine is characterized by its simplicity, and olive oil is a staple ingredient that plays a central role in this simplicity. It's used for cooking, frying, baking, and as a dressing for various dishes. Olive oil is the base for many traditional Greek dishes, like moussaka, pastitsio, and it's also used for frying potatoes, fish, and various meat dishes.

Olive oil is also used in Greek pastry-making. Filo pastry, the paper-thin pastry used in traditional dishes like spanakopita (spinach pie) and baklava, is brushed with olive oil between each of its many layers, giving it a crisp, flaky texture once baked.

Extra virgin olive oil (the highest quality of olive oil) is often drizzled over cooked foods or used in salad dressings, such as the dressing for the famous Greek salad, horiatiki, which also includes feta cheese, tomatoes, cucumbers, onions, and olives.

**Comparison to Broader Mediterranean Diet:**
The Mediterranean diet is characterized by a high intake of vegetables, fruits, legumes, nuts, beans, cereals, grains, fish, and unsaturated fats like olive oil. The key differentiator in the use of olive oil in the Greek culinary arts, compared to its general role in the Mediterranean diet, might be its quantity and use in nearly every dish. Greeks have among the highest per capita consumption of olive oil in the world, and it's used liberally in their food preparation.

**Predominant Sources of Greek Olive Oil:**
As I mentioned before, approximately 65% of Greece's olive oil comes from the Peloponnese, while the rest is produced mainly in Crete, the Aegean, and the Ionian Islands. Among these, Crete, particularly the regions of Sitia and Kolymvari, are renowned for their high-quality olive oil.

Historically, the island of Crete has been a significant source of olive oil dating back to the Minoan civilization around 2500 BC, where archaeological findings show evidence of sophisticated olive oil extraction facilities. In Classical Greece (5th to 4th centuries BC), regions like Attica (where Athens is located) and Laconia (where Sparta is located) were also prominent in olive cultivation and oil production.

Nowadays, Greece is among the world's top producers of olive oil, with a significant amount of its production designated as extra virgin, which is the highest quality classification for olive oil, denoting oil that is cold-pressed from the fruit without the use of chemicals or excessive heat.