The Olive (Olea Europaea) thrives in temperate and Mediterranean regions. In the Mediterranean, its first cultivators were the Phoenicians, Greeks and Romans. Their existence in Iberia was due to the Greeks or the Phoenicians.
With the Arab invasions, cultivation reached such magnitude that Spain became one of the largest producers of the fruit.
In Portugal the traditional olive grove was cultivated in extensive systems, with little incorporation of inputs.
Today the extensive systems are being replaced by intensive and super-intensive production where the production reaches highest values.