There are few trees in all the planet that are base of a culture, providing to the human being most of the resources for the life. One of them is the olive tree (Olea europaea L.). Its fruit provides food, either directly consumed after sweetens and pressed seasoning or, obtaining the virginal oil; the leaves food for the cattle; the branches that leave the base of the trunk, denominated "garetas" locally, for basketwork; heavy branches and trunks, to make beams and furniture; the remainder of the pressed one (orujo), mixed with bran, as feed for the cattle.

The oil has been nutritional base, of conservation, medicinal, hygienic (soap can be made mixing caustic with the once unusable oil to fry) and luminous source from remote times.

As much the origin of the olive tree as their introduction in the Iberian Peninsula is not absolutely clear. It seems to be that they were the Phoenicians first in cultivating them in the regions of Palestine and the Lebanon. Independently of the origin, which seems clear is that the Romans were the diffusing introducers of the varieties cultivated in our country.