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Olive Oil, A Gift Given Decades Back Dating back 6000 years, the Mediterranean olive was native to Iran, Syria and Palestine and then spreading to the Mediterranean basin thereafter. According to the Bible, an olive leaf was that which a dove brought back to Noah, as an indication the great flood waters were abating while, for a fact, it is also one of the earliest known cultivated trees. The olive tree thrives best in a sunny position and climate but a rocky subsoil suits it well. Olive wood, for its durability, is valuable and is crafted into many items such as gourmet cooking utensils. The olive tree experiences slow growth, but it lives very long and proof of this is a report that states that the olive trees on Mount of Olives in Jerusalem, are over 2000 years old. Since olive leaves are silver gray-green, and possesses the health qualities of “olive leaf extract” which is pressed from them, it is commonly believed the Bible passage of “the fruit thereof shall be for meat, and the leaf thereof for medicine,” refers to the olive tree. Oleuropein is a bitter substance extracted from olive leaves, which is also reported by researchers in the 1960’s to lower blood pressure in animals, which is then causing immediate medicinal interest in the olive leaf. The olive is believed to be a source of wealth for the Minoan Kingdom and Egyptian tombs dating back as far as 2000 BC have been proven to contain olives. Many religions and cultures, such as the case wherein the Greeks spread the usage of olives to the Romans who, in turn, spread it across their vast empire, is advocating the use of olive oil. Olive oil is recognized for healthy benefits for both the inner and outward body across many cultures seeing that the early Greek Kings and winning Olympic athletes are all anointed with olive oil.
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In the human body, olive oil also helps to assimilate vitamins A, D and K which then lead to the conclusion by some research indicating that extra-virgin olive oil is the most digestible of the edible fats. The benefits of consuming olive oil includes the slowing down of the aging process and helps liver, bile, and intestinal functions. No heat or chemicals is required in a cold pressed olive oil, thus destroying vital nutrients. Olive oil is valued for its culinary attributes and organoleptic virtues, these being the flavor, bouquet or aroma, and color, therefore concluding that this olive oil is generally the best to use for cooking a healthy cuisine.Finding Parallels Between Oils and Life