Bible Foods that Heal by Benny Hinn

Author:Benny Hinn
Language: eng
Format: mobi, epub
Tags: Food, Health
Published: 2012-04-12T14:29:30+00:00

Olive Oil

For the Lord your God is bringing you into a good land ... a land of olive oil.. in which you will lack nothing.

Deuteronomy 8:7-9

The History of Olive Oil

In agriculture, olive oil is an oil extracted from the fruit of the European olive tree, which originated in the Mediterranean area. It is used in cooking, cosmetics, and soaps. It is also used by Eastern Orthodox Christians as a fuel for their traditional oil lamps. Olive oil is regarded as a healthful dietary oil because of its high content of monounsaturated fat.

Among global producers, Spain leads with more than 40 percent of world production, followed by Italy and Greece. Much of the Spanish crop is exported to Italy, where it is both consumed and repackaged for sale abroad as Italian olive oil. Although boutique groceries sell high-quality Spanish olive oil at a premium, Italian olive oil has the popular reputation for quality.

Traditionally, olive oil was produced by beating the trees with sticks to knock the olives off and then crushing them in stone or wooden mortars or beam presses. Nowadays, olives are ground to tiny bits, obtaining a paste that is mixed with water and processed by a centrifuge, which extracts the oil from the paste, leaving behind pomace.

Health Benefits of Olive Oil

Extra-virgin olive oil and organic olive oil are especially good for us. They help to lower our cholesterol and prevent heart disease by lowering the stickiness of our platelets.

Due to the average American diet, there are a number of people who suffer from gallbladder disease. Olive oil is a wonderful prevention for that.

The nutrients in extra-virgin olive oil make it better for us than other oils. One of the best ways to incorporate extra-virgin olive oil into our diet is to use it on salads as a dressing. It may also be combined with balsamic or apple cider vinegar.

Olive oil makes an excellent substitute for butter or polyunsaturated fats in cooking. As you make your switch to olive oil, do so gradually, as olive oil can have a laxative effect.

Olive Oil Classification and Labels

Olive oil is classified by how it was produced, by its chemistry, and by its flavor. All production begins by transforming the olive fruit into olive paste. This paste is then mixed to allow the microscopic olive droplets to concentrate; then the oil is extracted by means of pressure (traditional method) or centrifugation (modern method).

Oils extracted from the olive fruit can be classified in these ways:

Extra-virgin oil is free of defects, is extracted only from olives, and cannot undergo any chemical treatment.

Refined means that the oil has been chemically treated to neutralize strong tastes (characterized as defects) and neutralize the acid content (free fatty acids). Refined oil is commonly regarded as lower quality than virgin oil; the retail labels extra-virgin olive oil and virgin olive oil cannot contain any refined oil.

Olive pomace oil is oil extracted from the pomace using chemical solvents, mostly hexane, and by heat.

Wording on olive oil bottles reads differently. It is important to read the label carefully to know what is in the olive oil you are buying.

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