Why all the fuss about olive oil? Let’s begin by putting things in perspective. The ancient Greeks and Romans ate olive oil like crazy and their life-expectancy was a third of ours.1 And what about the Japanese? They eat practically no olive oil and their life-expectancy is one of the highest at over 80.7 years.2 Therein lies a good clue to the health puzzle; there isn’t one magic bullet and reducing stress, depression and hostility may very well contribute exponentially more to your health than substituting olive oil for butter.3 And exercising your brain (if not your body) and thus increasing brain blood flow would certainly give you more useful years.4
Health smealth you say. I’m here because I love freshly pressed olive oil which is not only extra-virgin in name, but reality and a heavy dose on my pasta is as important to mean as fine parmigiana. Bravo. Such sentiments make our hearts sing at the Olive University even if we know these people are greatly in the minority. Nevertheless, it is our goal to help all friends of olive oil and raise the general olive oil consciousness. Lets begin by putting olives in an historical context. Noah’s dove brought back an olive branch to symbolize the end of God’s wrath. The recent 2004 Athens Olympics reminded us that victors are traditionally honored with a crown of olive boughs. Kings legitimized their rule when they were anointed with olive oil. It is a symbol of peace, wisdom and fertility. It is one of the oldest known cultivated crops. It was a key element in the start of economic globalization. And one could go on, but suffice to say, it’s legend is earned and the myth surrounding olive lore is one reason, undoubtedly, why you are at this website.
Obviously, myths, legends and superstitions offer poor practical explanations for the modern value of olive oil. We no longer use it for soap5, filling our lamps or rubbing down before nude wrestling matches (much), but its place in society is firmly established regardless of whatever other oil comes along. Why?
- The taste is unique and has had the benefit of 3,000 years of complimentary food development. So, for example, if you want to grease your pan before frying something, feel free to use canola oil. Cheaper, higher burning point and similar health properties.6 But, if you want to flavor your drained pasta before adding the sauteed vegetables or pesto (can you imagine pesto made with canola oil? You might as well substitute peanuts for pine nuts or spinach for the basel), I suggest you toss the noodles lightly in extra virgin. Olive oil is Mediterranean cooking, dare I say Mediterranean life; a spice, an herb, a condiment, an unguent, an offering, a philosophy, a trophy and the primary caloric source of energy.
- As was alluded in the opening paragraph, its health properties continue to amaze in a health-driven world and this has turned olive oil consumption on its head. In the United States, olive oil imports rose 15.4% per year from 1981 to 1991 and it is presently used in almost half of all American homes. Consumption has almost doubled again since 1993 to 62 million gallons per year.7 which is definitely a new-world trend. And the same trend holds true for European countries separated from the Mediterranean by the Alps; olive oil was as exotic to Scandinavian palates before World War II as fresh figs. Now, nordic grandfathers, having suffered their first heart attack after buttering their bread for sixty years, are asking, ‘what exactly is cold-pressed?’ Japan, China and Australia are no different.
- You will have a longer, happier life.8 As Pliny said, ‘Sip the wine and splash the oil.’9
Caveat: While olive cultivation, harvesting and processing methods are similar the world over, the Olive University's
expertise is based upon central Italian experience, so we ask you to forgive any biases.