One glorious bright winter day my daughters and I had the great pleasure of helping our friend Angela harvest some olives. While her five goats grazed nearby, strong and vibrant Angela, in her mid-seventies, easily hauled a ladder to each tree, climbed up into it and shook the branches until a shower of olives rained down onto a plastic sheet we’d placed underneath the tree. Our job was to filter out the leaves and scoop the olives up into clean while pails. When all the pails were full, Angela emptied the olives into a large burlap bag, placed it on her head, waved good-bye to us, and began chasing her goats up the hill, waving her arms up over her head and shouting at them, all the while balancing that huge bag of olives on her head. Then, half-way up the hill, as I watched in utter amazement, Angela bent over to grab a large piece of fire wood, slung it over her left shoulder, and without missing a beat, kept running behind the goats, the burlap bag full of olives still poised gracefully on her head… What is in these olives, I wondered, that helps to keeps the old people here, like Angela, so youthful, strong, happy and vibrant? I’d like to share with you what I found. Olives, a staple food of the Mediterranean diet, are fruits of the tree known as Olea europaea. “Olea” is the Latin word for “oil” and describes the natural juice which is pressed from the fruit and preserves the taste, aroma, vitamins and other nourishing properties of the olive. Olive oil is the only vegetable oil that can be consumed as it is - freshly pressed from the fruit, requiring no further processing. Olive trees are extremely long-lived, with many living longer than a thousand years. A small evergreen tree, they mature between 50 and 100 years. The tree bears small, fragrant, creamy white flowers in May and its leaves are pale green above and silvery below. Its fruit is ready to harvest from November through January. Originating from the Mesopotamia, the olive was spread by the Phoenicians and grows almost exclusively around the Mediterranean. It is found in calcareous hilly terrain and is quite resistant to dryness and to infertile soils. Olives are one of the oldest foods known, they are mentioned often in the Bible, depicted in ancient Egyptian art, and played an important role in Greek mythology. Hippocrates, often referred to as the father of medicine, called olives and their oil “the great therapeutic”. Since ancient times, the olive tree has provided food, fuel, timber and medicine for many civilizations. It has also been regarded as a symbol of peace and wisdom. Our Lady, in her personification as Seat of Wisdom, is referred to as The Olive Tree. Olive oil has been consumed since at least 3000 BC. Olive oil is very high in fat content (15-35%) of which 75% is oleic acid, a monounsaturated fat known to lower blood cholesterol levels, as well as high blood pressure. A study in the March 27, 2000 issue of the journal Archives of Internal Medicine reports that people on high blood pressure medications may be able to reduce the amount of medicine they take if they substitute extra-virgin olive oil for other types of fats in their diet. “The most important finding in this study is that the daily use of olive oil, about 40 grams per day, (equal to four tablespoons) markedly reduces the dosage of blood pressure medication by about 50% in hypertensive patients on a previously stable drug dosage,” says L. Aldo Ferrara, MD, associate professor of internal medicine at the Frederico II University of Naples in Naples, Italy, and the study’s author. Olives are not only an excellent source of monounsaturated fats, but also offer an abundance of vitamin E, and so protect our cells from free radicals, lowering the risk of both cellular damage and inflammation. Free radical damage leads to numerous ailments. For example, when free radicals cause the oxidation of cholesterol, the oxidized cholesterol damages blood vessels and builds up in the arteries, which can eventually lead to heart attack or stroke. By preventing the oxidation of cholesterol, the nutrients in olives help protect the heart, preventing heart disease as well as stroke. Other beneficial phytonutrients in olives, including polyphenols and flavonoids, appear to have significant anti-inflammatory properties and may help reduce the severity of asthma, osteoarthritis and rheumatoid arthritis. A higher intake of both the vitamin E and the monounsaturated fats available in olives is also associated with lower rates of colon cancer. In fact, a recently published study by researchers at the University of Oxford, adds to the growing body of evidence that shows olive oil is as good as fresh fruit and vegetables in keeping colon cancer at bay. Dr Michael Goldacre and a team of researchers at the Institute of Health Sciences compared cancer rates, diets and olive oil consumption in 28 countries including Europe, Britain, the United States, Brazil, Colombia, Canada and China. Countries with a diet high in meat and low in vegetables had the highest rates of the disease and olive oil was associated with a decreased risk. The researchers suspect olive oil protects against bowel cancer by influencing the metabolism of the gut. “Olive oil seems to reduce the amount of bile acid and increase the levels of the enzyme thought to beneficially regulate cell turnover in the gut”, Goldacre said. With it’s ability to slow down acid overproduction in the digestive system, olive oil also diminishes the potential for ulcers and other gastrointestinal problems. Of course, all traditionally lacto-fermented foods including olives, pickles, cheese, wine, yogurt, sauerkraut and sausages, offer wonderful benefits for the digestive system. In fact, these naturally fermented foods and beverages are now considered to be “probiotics,” promoting the growth of friendly intestinal bacteria, aiding digestion and supporting immune function. Furthermore, the nutrients available in these foods are actually increased, such as B vitamins (including Vitamin B12), omega-3 fatty acids, digestive enzymes, lactase and lactic acid, and other nutrients. Skin & Beauty Care Studies have clearly shown the benefits of olive oil over safflower and fish oil on pre-cancerous cells and tumor growth. Japanese scientists claim that extra virgin olive oil applied to the skin after sunbathing could protect against skin cancer by slowing tumor growth. Olive oil has long been a treasured beauty secret in Italy. For centuries, women in the Mediterranean area have been using olive products to enhance their beauty, invigorate their souls and ensure good health. The antioxidant Vitamins E and A are proven to be very helpful against sun damage. Vitamin E, a powerful antioxidant with skin protective and moisturizing properties, prevents skin irritation and premature aging of the skin. It also offers anti-inflammatory properties. Vitamin A is another potent antioxidant with skin regenerative properties. It helps the skin stay soft, smooth and firm, increases elasticity and has anti-aging benefits. It’s been found that olive oil softens and hydrates without blocking the natural function of the skin. My beautiful Italian mother told me long ago that to improve skin tone, and prevent wrinkles, make sure to have two or three tablespoons of olive oil in the daily diet. When making herbal infused oils to be applied to the skin, I prefer to use a base of olive oil. It has been the extractor and fixative of choice for herbalists down through the centuries. Olive oil is great for relaxing massages and is perfect for sensitive skin. It’s been found that Greek women, who use plenty of olive products in their diets, have a 42% lower rate of breast cancer than women in the U.S. Olive oil is also recognized as important in maintaining metabolism and contributes to the development of the brain and bones in children. And, it is recommended as a source of vitamin E for older people. With it’s rich supply of natural anti-oxidants, olive oil considerably slows down the aging process. So, that’s what keeps the old men and women in our beloved Italian village so strong, healthy and beautiful! When buying olive oil for food consumption look for a high quality EXTRA VIRGIN oil. The oil that comes from the first “pressing” of the olive, is extracted without using heat (a cold press) or chemicals, and has no “off” flavors is awarded “extra virgin” status. Keep olive oil in a cool and dark place, tightly sealed. Oxygen promotes rancidity. Olive oil, like other oils, can easily go rancid when exposed to air, light or high temperatures. For making infused herbal oils, use PURE OLIVE OIL rather than extra virgin. It will not smell so strongly of the olives, and will allow the natural aroma of the herbs to come through. |
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