The Wisdom of Olive Oil

The olive oil used for the Menorah in the Temple had to be of the highest quality, even superior to today's extra virgin olive oil. The Torah instructs the children of Israel "to bring clear olive oil beaten for light, to set up the lamp continually." (Exodus 27:20). This oil came from the first pressing of the olives.

There are many types of olive oil available. It's hard to choose between the concern for health and the need to limit extra expense. Local produce is always preferred, especially if you live in Israel. For those who live in the Diaspora, it is recommended to connect with the Land of Israel by partaking of its produce, especially when it comes to the seven holy species of Israel.

Extra virgin olive oil (כתית מאולה - katit m'uleh) is from the first cold pressing of the olives and is the highest quality of olive oil. Since it is less processed, it has a cloudy look and contains higher levels of antioxidents, particularly vitamin E. Virgin olive oil (כתית - katit) is the next best choice. It, too, is cold-pressed, but is from the second pressing.

The less the olive oil is handled the better quality and health benefits it retains. Most vegetable oils are generally extracted through petroleum-based chemical solvents. They are, therefore, highly refined in order to remove their impurities. Along with the impurities, refining removes taste, color and nutrients. On the other hand, extra virgin olive oil is essentially 'freshly squeezed' olives, with its natural color, taste, nutrients and vitamins.

Producing cold-pressed olive oil today is similar to the ancient method from biblical times. The olives are hand harvested during November and taken to the mill after a day to be crushed into a mash by giant stones weighing several tons. The olive mash is then spread onto thin mats. These mats are placed into a machine press which applies several hundred pounds of pressure. If no heat is applied in the pressing, the oil is 'cold-pressed'. Oil extracted in this way is called 'virgin' olive oil, because it is pure, unrefined and unprocessed. The term virgin olive oil indicates that the oil is extracted 24 - 48 hours after harvest, avoiding heat, light and air during the processing and storage. These precautions protect heat-sensitive phyto-chemicals and help prevent the formation of unhealthy free fatty acids (FFA) that irritate the skin. The amount of FFA present defines the degree of virginity of the oil. The term 'extra virgin olive oil' is used to emphasize that the oil is pressed immediately after harvest.

Due to the purity of the oil from the first pressing of the olives, the extra virgin olive oil was used to light the Menorah in the Temple. The oil from the second press was used for medicine, while the oil from the last press was used for making soap and cosmetics, and fueled lamps in the home.

There is precious treasure and oil in the dwelling of the wise, But a foolish man swallows it up. - Proverbs 21:20

Olives and Olive Oil Nutritional Facts

• Olives are a good source of vitamin A 403 IU (13.5%) per 100 grams.

• Olive oil is an excellent source of vitamins E 14.35 mg (95% RDA) and K 60.2 mcg (50% RDA) per 100 grams.

• Olive oil is rich in antioxidants that reduce blood LDL (bad cholesterol), while it raises HDL (good cholesterol) and protects the heart by lowering blood pressure.

• Studies have indicated that increasing olive oil consumption may protect against strokes.

• Several molecular components of olive oil, called phenols, have the potential to protect against cancer, especially of the bowels. Studies further indicate that olive oil is effective in colon cancer prevention.

• The antioxidants and other micro-nutrients in olive oil slow down the natural aging process and prevent bone loss and osteoporosis.

  
  

The Menorah is the emblem of Israel and symbolizes how the nation of Israel is meant to be a Lamp for the indwelling Presence of God to shine His Light unto the nations. We should always be prepared to keep this light burning.

---

Kontogianni MD, Panagiotakos DB, Chrysohoou C, Pitsavos C, Zampelas A, Stefanadis C. The Impact of Olive Oil Consumption Pattern on the Risk of Acute Coronary Syndrome: The CARDIO2000 Case-Control Study. Clin Cardio. 2007 Mar;30(3):125-9.

Keys A, Menotti A, Karvonen MJ, Aravanis C, Blackburn H, Buzina R, Djordjevic BS, Dontas AS, Fidanza F, Keys MH, et al. The Diet and 15-Year Death Rate in the Seven Countries Study. Am J Epidemiol. 1986 Dec;124:903-15.

Bendinelli B, Masala G, Saieva C, Salvini S, Calonico C, Sacerdote C, Agnoli C, Grioni S, Frasca G, Mattiello A, Chiodini P, Tumino R, Vineis P, Palli D, Panico S. Fruit, Vegetables, and Olive Oil and Risk of Coronary Heart Disease in Italian Women: The EPICOR Study. Am J Clin Nutr. 2011 Feb:93:275-83.

Samieri C, Feart C, Proust-Lima C, Peuchant E, Tzourio C, Stapf C, Berr C, Barberger-Gateau P. Olive oil Consumption, Plasma Oleic Acid, and Stroke Incidence: the Three-City Study. Neurology. 2011 Aug 2:77(5):418-25.

Casaburi I, Puoci F, Chimento A, Sirianni R, Ruggiero C, Avena P, Pezzi V. Potential of Olive OIl Phenols as Chemopreventive and Therapeutic Agents against Cancer: A review of in Vitro Studies. Mol Nutr Food REs. 2013 Jan;57(1):71-83.