The Mediterranean boasts the ideal climate for cultivating olives, so it’s no wonder that olive oil production in Malta dates as far back as the Roman times. During the Roman era, many villas had special areas set aside for agricultural activities like pressing olives and processing olive oil. Nowadays, you’ll find olive trees in various areas across the islands dating back to that time which, impressively, still produce olives. The towns of Zebbug and Zejtun in Malta and Zebbug in Gozo are just a few of them, and they have the names to prove it.

Olive oil was historically an important part of Malta’s economy, but as imported olives from Spain, Greece, Italy and North Africa grew in popularity among local consumers, all that went the way of the dodo. However, Maltese olive oil is having a moment once again, thanks to the resurgence in appetite for Maltese-made products, and a dedicated number of small olive press plants on the islands.

Jamie Oliver himself is a fan – “You are never really far from the coast in Malta, this means the briny air from the deep waters of the surrounding Mediterranean blows its saltiness into all produce grown here. This gives everything a satisfying tang in its raw state – including the olives and the grapes, and therefore the oil and the wine. But the small island also means transportation times are kept to an absolute minimum; ‘tree to press’ is a matter of hours or even minutes. Freshness is key,” he wrote in a blog post.

Some of the most popular Maltese dishes that feature olive oil include the rich tomato sauces served with local fish lampuki (dorado) and rabbit stew. It also makes for an excellent pairing to the crunchy Maltese hobza (traditional bread).

In Malta, the annual event celebrating the olive picking season and olive pressing is held in Zejtun in September. Zejt iz-Zejtun is organised by the Zejtun Local Council and features participation by village members and farmers.

viewingmalta.com