History

The site of ancient Corinth was first inhabited in the Neolithic period (5000-3000 BC), and flourished as a major Greek city from the 8th century BC until its destruction by the Romans in 146 BC.

Its commanding position on the Isthmus of Corinth, the narrow strip of land that separates the Peloponnese from northern Greece, was the primary basis of its importance. Corinth controlled the diolkos (Greek for "haul across"), the 6th-century BC stone-paved roadway that connected the Saronic Gulf with the Gulf of Corinth. This overland route was highly valuable in that it allowed passengers and cargo to avoid the difficult and time-consuming trip around the southern end of the Peloponnese.

Being a leading naval power as well as a rich commercial city enabled ancient Corinth to establish colonies in Syracuse on the island of Sicily and on Corcyra (modern Corfu). These colonies served as trading posts for the richly ornamental bronze works, textiles, and pottery that Corinth produced.

After 1204, when Constantinople fell to the Fourth Crusade, Corinth was a prize sought by all. Corinth was captured by the Turks in 1458; the Knights of Malta won it in 1612; the Venetians took a turn from 1687 until 1715, when the Turks returned; and the city finally came into Greek hands in 1822.

In 1893 a 4-mile (6-km) Corinth canal was finally completed, providing an essential shipping route between the Ionian and Aegean seas. Like its ancient predecessor, modern Corinth is the center of commerce between northern and southern Greece. Today, it has a population of about 30,000.

Systematic archaeological excavations of the area, initiated by the American School of Classical Studies in 1896, are still continuing today and have brought to light the agora, temples, fountains, shops, porticoes, baths and various other monuments. The finds are exhibited in the on-site Archaeological Museum of Ancient Corinth.



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1. Greece is the 3rd largest olive oil producer in the world and the biggest exporter of extra virgin olive oil. Greek extra virgin olive oil is even exported to other oil producing countries such as Italy and Spain.

3. Each Greek person consumes an average of 26 liters of olive oil a year!

4. A mature olive tree will produce 15- 20 kilos of olives each year. It takes about 5 kilos of olives to make a liter of oil; therefore, an olive tree yields 3-4 liters of oil each year.

5. Extra virgin olive oil has a delicious, clean flavor and is produced from the first pressing of the olives without any use of solvents, and in specific temperatures that will not degrade the oil.

6. The fresher the olive oil is, the better it tastes. After about a year, it's best to use the oil for cooking, while keeping the fresher oil for dressing salads and other cold uses.

7. Olive oil has a high content of monounsaturated fats; studies have shown that replacing saturated fats with monounsaturated fats, can lower the risk of coronary heart disease.

8. It is a proven fact that olive oil helps reduce bad cholesterol (LDL) and increases the level of good cholesterol (HDL).

9. Olive oil is very high in oleic acid, which helps reduce blood pressure and contains several antioxidants such as vitamin E, carotenoids, and oleuropein.

This content has been sourced and prepared by Codico Lab