religious contexts, highlighting its importance in the daily lives of Mediterranean societies across different historical periods (Flandrin & Montanari, 1998). It was only at the beginning of the Modern Era (15th to 18th centuries) that butter came to be valued as a prestige product and associated with the more affluent classes (Flandrin & Montanari, 2001; Montanari, 2015). In Europe, but particularly in the northern countries, the consumption of butter also appears to be linked to the waning influence of the Roman Church over dietary practices, a process that began to take shape in the 16th century and became more evident in the 17th and 18th centuries. In contrast, in the southern countries, where the Church retained greater normative authority, the use of olive oil became even more widespread than in the Middle Ages (Flandrin & Montanari, 2001). The Contemporary Period (19th and 20th centuries) brought about profound changes in the history of food. The Industrial Revolution spurred the development of the food industry, significantly altering methods of production, preservation and consumption. At the same time, phenomena such as population growth, rural exodus and the development of transport and global trade contributed to dietary diversification. Among the products introduced, tropical oilseeds stand out, with peanut oil emerging as a strong competitor to olive oil and other oils traditionally consumed in Europe. At the same time, the spread of vegetable oils and margarines contributed to the decline in the consumption of butter and other animal fats (Flandrin & Montanari, 2001). Despite the overall increase in food availability throughout the nineteenth century, the first half of the twentieth century was marked by armed conflicts that had profound impacts on European social and dietary structures, a detailed analysis of which is beyond the scope of this discussion. Within this historical context, the development of what is now known as the Mediterranean diet was the result of a gradual process, with roots in antiquity. This dietary pattern developed amongst populations in the Mediterranean basin, where olive trees and vineyards grew wild and olive oil served as the main source of fat. Its initial form was characterised by frugality and, as we have seen, by the triad of bread, olive oil and wine, complemented by pulses and dairy products from sheep and goats. Meat consumption was limited and generally associated with festive or ritual occasions. Over the centuries, this pattern was progressively enriched and transformed, in line with historical contexts and cultural exchanges (Capurso, 2024). The Mediterranean Diet, as it is understood today, stems from the scientific identification of traditional dietary patterns and lifestyles among Mediterranean populations, developed over centuries of cultural, agricultural and social interactions (Real & Graça, 2019). The term first emerged in the 1950s, in the context of the work of Ancel Keys, whose Seven Countries Study highlighted the association between these dietary patterns—particularly in Southern Europe—and a lower incidence of cardiovascular disease. This model is characterised by a predominance of plantbased foods, the use of olive oil as the main added fat, moderate consumption of fish, wine and animal products, as well as an emphasis on seasonality, diversity and frugality in eating (Keys, 1980; Real & Graça, 2019). Beyond its nutritional dimension, the Mediterranean diet incorporates cultural, social and environmental components, and is recognised as a true way of life. It includes practices such as socialising over meals, regular physical activity and respect for natural rhythms and local produce. This multidimensional approach was formally recognised in 2010 with the inscription of the Mediterranean Diet on UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity, a distinction which Portugal joined in 2013, with Tavira being designated as the national representative community (Reguant-Aleix et al., 2009; Real & Graça, 2019). Portugal exhibits Mediterranean characteristics, not only because of its history and its social and cultural practices, but also through its dietary 120 CULTIVAR ANALYSIS AND PROSPECTIVE STUDIES No. 35 Olive groves and olive oil
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