The natural juice obtained from the fresh, healthy fruits of the olive, extra virgin olive oil, is widely revered as one of the great ingredients of Spanish gastronomy. Its varied aromas and flavors, culinary versatility and health-giving attributes have been acknowledged and extolled by chefs, gourmets and nutritionists the world over. Spain's geography and climate - with extensive mountain slopes, mild or cold winters and long, hot summers - are ideal for olive cultivation. The olive tradition existed prior to the Roman domination of Spain although it was the Romans who extended cultivation and developed oil production. Over the centuries, olive-growing has had an uneven history in line with political, economic and even religious affairs, but its overwhelming, constant presence has molded the landscape in many parts of Spain and to some extent determined the lifestyle and eating habits of its inhabitants. And the tradition has now been revitalized.