Italica is an old Roman city located in what is now the municipality of Santiponce de Sevilla, sitting on the banks of the river Guadalquivir, becoming one of the most important river ports in all of Hispania.
Its origins date back to the year 206 BC, when the general Publius Cornelius Scipio, nicknamed Africanus, established a field hospital on San Antonio Hill in the wake of the Second Punic War.
The city reach its zenith in terms of splendor under the emperors Trajan and Hadrian, coming to occupy an area of 52 hectares and receiving the status of Roman colony, copying the institutions of Rome. Italica was the first Roman city in Hispania and the first Roman city founded by the Roman Empire outside of what we know as Italy today.
The award of the Roman civitas status would have immediate consequences such as the allocation of lands among citizens, the creation of a new agrarian landscape and the introduction of the Roman villa system. The villa was a center of a family agricultural holding. Here the economy was driven by agricultural production and export of olive oil and wine, among other products. These were the main sources of income for families in Italica during that time.
The manufacture of oil, thanks to the Phoenician colonies, was to play a crucial role in the future economy of the peninsula. Of all the regions of Hispania, the Baetica was the most prestigious thanks to its favorable terrain for olive cultivation, the cultivations already in the area and the quality of the oil.
Regardless of these existing cultivations, the expansion of the olive in the south of Spain would have occurred from the period agrarian colonization undertaken by Julius Caesar and then Augustus in the 1st century AD. Remains of the ubiquitous Dressel 20 oil container have been found from this period across different parts of the Empire.
The definitive take-off and the conversion of oil from the Baetica region into Hispania’s agricultural product par excellence is clearly linked to the food supply problems experienced in the Roman Empire.
Almost the entire Mare Nostrum Mediterranean coastal region and Asia Minor (modern-day Turkey), could survive on the local production, because where rationalized cultivation was not in place, the Romans brought it with them. But there were two strategic areas that suffered from a dearth of oil production: one was the northern provinces of Britannia and Germania, and the other was the very center of the Empire itself:
ROME!
In effect, the Empire’s capital could not survive on the oil produced nearby in Umbria and Liguria, with holdings in the hands of patrician landowners who managed their holdings poorly or sold their scant production of green olives to perfume makers for a better price. The prefects responsible were therefore forced to look for territories with abundant land, a suitable climate, an absence of border conflicts with an efficient transport link to the port of Ostia. And they found that in the south of Hispania Ulterior: the Baetica region.
For the first three centuries of our era Hispalis (Seville), Corduba (Córdoba), Catria (Lora del Río), Astigi (Écija) and Canama Fluvium (Alcolea del Río) are the official suppliers of olive oil to the city of the seven hills.
This quasi monoculture was combined in the local economy with another related activity: the production of hundreds of amphorae, molded from Andalusian red clay, for the transport of the juice to its destination, initially through the port of Carthage Nova (Cartagena), from where it was also shipped to the troops in Germania. Consequently, the Roman state became an obligatory and secure client, and the main consumer, of Baetica oil.
Italica was the most splendid city of the Baetica region, one poet writing that to travel to this Roman city was a great fable in time. Its ruins represent the grandeur of Rome in this province and its subsequent fall into decadence.
Sources:
LA ECONOMÍA DE ITALICA Y SU TERRITORIO DURANTE LOS SIGLOS I A. C. Y I D. C. Aurelio PADILLA MONGE Universidad de Sevilla
El olivo y la producción de aceite en las Uillae de la Bética ALEJANDRO FORNELL MUÑOZ Universidad de Jaén / Área de Historia Antigua
Photos by: wikipedia, italicasevilla.org, atlas of roman pottery
Goya Foods, through its #GoyaGives global initiative, partners with Global Empowerment Mission (G.E.M.) to send ongoing shipments of food to the people of Turkey in response to the desperate cries of earthquake victims in Malatya. G.E.M.’s Miami headquarters is consolidating donations from around the country, and Goya’s Florida and Texas facilities with daily shipments of food, water, and humanitarian aid to Turkey.
“Our hearts and prayers go out to the over 19,000 victims, their families, the first responders, and the people of Turkey in this historic disaster. Michael Capponi, Founder of G.E.M. was already on the ground within 48 hours in Turkey when we received his call for help. Although we always respond to crises around the world, this is especially heartbreaking due to the sheer number of souls lost,” said Bob Unanue, President and CEO of Goya Foods.
Through #GoyaGives, Goya is always at the forefront of natural disasters and humanitarian relief efforts, donating millions of pounds of food each year in the United States and worldwide.
Info+photo: https://prn.to/3JZhXMO
Fernando Desa, Executive Chef at Goya, is one of the foremost ambassadors of Goya olive oils and olives You only have to take a look at his social media and his appearances and show-cooking demonstrations on television programs in the US, Puerto Rico and Santo Domingo to see how Goya oils have become an essential ingredient in his recipes and dishes.
Although he’s a frequent visitor to Spain, Fernando had never visited the Goya España factory in Seville So, after his appearance at Madrid Fusion on 24 January, he travelled to Seville to discover the essence of our oils, olives and capers.
Over two busy days, the chef became familiar with our “2 in 1 plant” for the production of olive oil and olives. In the company of the Managing Director of Goya España, Antonio Carrasco; Exports Manager, Philippe Parouty and the Quality Manager, Antonio Martín,, Fernando had the opportunity for a close look at the processes our table olives undergo from the time they are received at the plant to packaging. As our Quality Manager states, “We have applied important technological advances in machinery in each and every one of our production processes. These advances, together with the specialization of our operating staff, allow us to offer quality olives with a unique flavor.” Fernando also visited la Mezquita (the unit with tanks for the cooking and dressing of olives), the patio with the fermentation tanks, the rooms for classification and preparation of the olives, enjoying a tutorial from one our stuffing machine operators, before reaching the packaging point.
After the olives, Fernando also discovered the Goya olive oils cellar, where the hustle and bustle of the factory floor gives way to the silence of the cellar and the large tanks storing each of our Goya olive oils. “We have the best raw materials from the olive groves of Andalusia. That’s why we preserve the quality our olives, especially in our Unico and Organics products, our jewels in the crown, ensuring no air, light or heat can affect the oil before it is packaged,” explains Antonio Martín.
Expert taster
Fernando finished his visit to the Goya factory with a double olive oil tasting session hosted by our Quality Manager. “It’s time to forget everything and enjoy the unique experience of discovering the aromas and nuances of our oils,” offered Antonio Martín by way of introduction.
In the first tasting session, Fernando showed his excellent palate, distinguishing perfectly the notes of green and mature fruit, while in the second, an advanced session, he prepared his own coupage, just like the olive oil maestros, with prominent notes of freshly cut green grass and green tomato notes from our GOYA® Robusto Extra Virgin Olive Oil.
After his visit to Goya Spain, Fernando returned to Madrid to attend to some other professional commitments before returning to New Jersey. Pleased with this experience, the Goya Executive Chef said he’d love to come back to Seville next autumn for the harvesting of our olives for oil and to complete his training.
Thanks for your visit, Fernando! We look forward to welcoming you back!
Communication and promotion of the benefits of olive oils and olives is one of the pillars on which the relationship between Goya España with other Goyas around the world.
It’s an honor for us to receive visits every year from managers and sales representatives of Goya Foods, Puerto Rico and Santo Domingo and see how they enjoy discovering all the details of our traditional products.
In 2022, we welcomed the top sellers from Goya Foods, who won their sales incentive contest for a trip to Spain. These 34 sales reps from the sales regions of NorthEast, Florida, Texas and California participated in a training session on Goya oils at our facility.
In September, we welcomed winners Miguel Concepción, winner of the Prudencio Unanue; and Diógenes Antonio Quezada and Hernando José Melero, winner of the President’s Award; from Goya Puerto Rico. They were accompanied by their Sales Director Carlos Colón y and CEO of Goya Foods, Robert Unanue.
That same month, the Sales and Marketing Director of Goya Santo Domingo, Katia Sánchez, visited us.
Here at Goya Foods, we were thrilled by the interest shown on your visits to our factory and in the olive oil tastings with our Quality Manager and the guided tours of the olive groves of Andalusia, the cradle of our production. We look forward to seeing you soon!
Every year, Goya Extra Virgin Olive Oils make an appearance at the Spanish capital’s most important gastronomic fair. This year, the theme for Madrid Fusion 2023 was “No Limits”.
From Monday 23 to Wednesday 25 January, Goya Extra Virgin Olive Oils have taken pride of place at the Goya Europa stand in the IFEMA conference center for the 21st edition of Madrid Fusion.
They also featured in the show cooking “Importing flavour from Latin America to Spain” demonstration given by Fernando Desa, Goya’s Executive Chef, as he cooked up delicious Latin American flavors with dishes like a red tuna ceviche that was beyond words and an exquisite sopa de frijoles.
Sharing some highlights of our appearance at Madrid Fusion 2023.
When olive oil is consumed, it is very important to ensure it is stored properly. Proper storage prevents the oil from oxidizing and losing its properties.
At Goya España we have several types of packaging for our olive oils. Each of them offers different features for preserving the organoleptic qualities of our olive oils, EVOOs and flavored extra virgin olive oil.
- The first of these containers is glass. Goya olive oil glass bottles have a unique and elegant design. They come in a range of sizes (3 Fl.Oz.; 8,5 Fl.Oz.; 17 Fl.Oz.; 25,4 Fl.Oz.), and we use both dark glass (for GOYA® Unico, GOYA® Organics and GOYA® Robusto) and clear glass (for Extra Virgin Olive Oil, GOYA® Puro, GOYA® Light Flavor and GOYA® Garlic), which allows you to see the product.
- Another type of container we use is PET. Available in 34 Fl.Oz. and 50 Fl.Oz. sizes, in this format great care must be taken in storing the oil as it is the material that least protects it from light and air.
- Finally, we also pack oils in tin cans. Although it is one of the best materials for storage, its one disadvantage is that the product cannot be seen. At Goya España we offer GOYA® Extra Virgin Olive Oil in 16/17 Fl.Oz.; 24 Fl.Oz; 34 Fl.Oz. and 101 Fl.Oz. sizes.
In the storage of the oil, the container maintains the organoleptic qualities of the oil. It is important to avoid exposure to light, heat and contact with air.
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From Goya España we wish you Happy Holidays!
Because we know that kitchens are one of the favorite spaces where creativity is given free rein making dishes, today we want to share some hints and tips with you that will surely help you from one recipe to another.
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Since it was approved by UNESCO in 2019. Every 26 November World Olive Tree Day is celebrated, as a universal symbol of peace, wisdom and harmony.
It was an initiative presented by Lebanese and Tunisian delegations, who produced a document demonstrating the importance and longevity of the olive tree as a natural element, an initiative supported by the International Olive Council.
On World Olive Tree Day we promote the protection and conservation of this thousand-year-old tree, as well as its importance in environmental sustainability.
The olive groves of Andalusia hold the essence and origin of our olive oils. So, at Goya España we celebrate World Olive Tree Day by consuming the juice of its olives, our Goya olive oil.
Happy World Olive Tree Day
Extra virgin olive oil is a healthy food, and its regular consumption provides important health benefits that have seed oils and butter can’t provide. It is one of the basic foods that makes up the Mediterranean Diet, and its use in cooking is increasing. But what is the recommended amount of extra virgin olive oil we should eat every day?
As Aceites de Oliva de España points out, the “European Union establishes that to benefit from polyphenols (natural antioxidants present in virgin olive oils) it is necessary to include at least 20 grams of virgin or extra virgin olive oil per day (approx. 2 tablespoons)”.
Some of the options in which it can be used include salads (traditional, with tuna and egg or Greek salad with feta cheese, tomato and black olives), frying, tortillas, and on toast with avocado or tomato.
They are all good options and delicious, even more so if accompanied by Goya Extra Virgin Olive Oil, the perfect EVOO for all your homemade recipes.