The Amazing Olive

But except for a combo pizza, we don't encounter olives often the rest of the year. Olives are only an occasional exotic specialty, and today, most of the oils we use are non-olive.

In early times, however, the olive was basic to survival, supplying the ancients with most of their needs: food, medicine and light. The olive tree leaves shaded them from the summer sun, and fed the goats in winter.

The beautifully-veined aromatic olive wood is valued in cabinet-work, and takes a fine polish. The popular inscribed oval souvenir front door plates that tourists bring home from Israel is actually a slice of olivewood.

But even today, there are places where the olive is a whole subculture. Casablanca's Souq market features hundreds and hundreds of barrels of olives of every size and shape, in hues from pale green and pinkish-brown to fully ripened jet black. Cooks from Morocco to Greece to Egypt throw olives into their distinguished Mediterranean cuisine.

Thanks to the growing interest in olives, some upscale supermarkets display a smorgasbord of international olive varieties, including: Italian Gaeta, French Provençal, Southern France Picholine, Chilean Black Alfonsos, oil cured Moroccans, and Jalapeno or Garlic-Stuffed California Colossals.

Note: processed olives require reliable kosher certification (see box). Certain sophisticated olive brands are endorsed by OK Laboratories.

Olives are prominent in the Torah, from the dove that brought Noah an olive branch to symbolize peace after the Flood, to Jeremiah's (11:16) prophetic poetry describing Israel as "a fair green olive tree of lucious fruit."

The olive is among the seven choice fruit with which the Land of Israel was blessed. The Temple's Menorah oil was top of the line, coming from the first drop of purest oil from the highest quality olives.

Growing to a height of 20-40 feet, an olive tree usually lives for 400 years, while some are still productive when old and gnarled at 700. Certain olive trees in Israel are known to be over 2,000 years old!

Before planting an olive grove, the site is carefully observed for many years. It must be protected from strong winds, winter floods or other faults. Each tree is surrounded by a low stone wall, so the rain doesn't disturb the soil near the roots. Growers carefully tend each tree and give it the royal treatment like vintage wines. Some of the better olive oils   are highly priced like the finest wines.

The world's total number of olive trees is about 800 million, with 93 % around the Mediterranean, in Israel, Spain, Italy, France, Greece, Tunisia, Morocco, Turkey and Portugal, where olive trees prefer the rocky, parched soil. Olive trees also flourish in subtropical US zones like Arizona and California, and in the Latin American countries of Mexico, Brazil, Chile and Peru.  Italy leads the world's olive oil production with 33 million gallons yearly. It takes one ton of olives to produce fifty gallons of oil.

Current research is proving the unique benefits of olive oil. It is easily digested, aids the gall bladder and may even help remove gallstones. It is a good source of oleic acid, a type of fat that raises the level of "good" cholesterol (called high density lipoproteins - HDLs) in the blood. Olive oil is reputed to combat liver problems and constipation, slowing down production of hydrochloric acid, and reducing the chance of ulcers and other gastrointestinal ailments. Olive oil is excellent as a skin lotion, and can be used for hair dressing.

Olive oil's variety of flavors and textures are great in salads, pasta, beans and bread. Its relatively high smoking point allows you to brown foods without burning. Olive oil is used in all forms of cooking - roasting, broiling, sautéing and frying. It is a healthy substitute for butter and other saturated fats, and does not break down as fast as corn oil.

Olive oil can be used sparingly in salads and dips; one bottle can last for weeks. Olive oil should not be exposed to heat, light or air for too long. It need not be refrigerated, but should be stored in a dark, cool place, in tinted bottles, tins or glazed ceramic jars. Never keep oil in plastic containers, as it may absorb plastic compounds.