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    The Truth About Olive Oil -- Benefits, Curing Methods, Remedies: Food and Nutrition Series, #3
    The Truth About Olive Oil -- Benefits, Curing Methods, Remedies: Food and Nutrition Series, #3
    The Truth About Olive Oil -- Benefits, Curing Methods, Remedies: Food and Nutrition Series, #3
    Ebook78 pages1 hour

    The Truth About Olive Oil -- Benefits, Curing Methods, Remedies: Food and Nutrition Series, #3

    By Joyce Zborower, M.A.

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    About this ebook

    The Truth about Olive Oil

    Benefits – Curing methods – Remedies

    Forward by Jim Henry
    President Texas Olive Ranch
    Executive Director Texas Olive Oil Council

    The Truth about Olive Oil is NOT a cook book. There are no recipes for cooking in the Mediterranean style. There are no pizza recipes.

    If anything, you could say this book is about a celebration of the benefits the lowly little olive showers on those who embrace its many flavors and colors by using it – both internally (by eating it) and externally (by rubbing it on their skin and in their hair). Its health giving benefits (anti-oxidant and anti-inflammatory properties) are legendary and can be traced back to its earliest uses well before the time of Christ.

    In the pages of this book, I hope to stimulate further interest in the use of olives and olive oil by presenting various “how to do it” scenarios that are practical and fun. For instance, making table olives is an easy and fun thing to do that takes very little actual “doing” on your part. Most of the curing time can be spent by your doing other things while the curing medium does the job of making the fruit edible. I provide specific instructions on how to do this.

    And what about getting olives from your own tree(s) pressed so you can enjoy home-grown olive oil? You might think that only commercial growers can do this. Well, I found two commercial olive oil processors who will accept your smaller loads of olives, combine them with other small loads, do the pressing and the bottling and return the resultant oil to you on a prorated basis.

    In addition, I tell you about the various grades of olive oil and what they mean to you in terms of their nutritional value. I think you’ll be quite surprised at what you discover.

    The external uses of olive oil (and some internal uses as well) all involve using this liquid as a form of folk remedy. It’s a skin lotion to soothe rough chapped elbows or lips; it’s a diaper rash cure; it’s a massage oil for easing aches and pains; it’s a lot of things and we’ve only just scratched the surface. There are more inside the book.

    What you’ll get out of reading this book is a greater appreciation for this elixir that can enhance your life and health in ways you may never even have thought of.

    LanguageEnglish
    PublisherJoyce Zborower, M.A.
    Release dateDec 8, 2015
    ISBN9781519964496
    The Truth About Olive Oil -- Benefits, Curing Methods, Remedies: Food and Nutrition Series, #3

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      Book preview

      The Truth About Olive Oil -- Benefits, Curing Methods, Remedies - Joyce Zborower, M.A.

      Forward

      ––––––––

      By Jim Henry

      President Texas Olive Ranch

      Executive Director Texas Olive Oil Council

      ––––––––

      For most of us, olive oil is a mysterious and exotic Italian gourmet item promoted by nutritionists and medical programs.  We know it is better than regular cooking oil and that there are some health benefits, but all the reasons why can be murky and confusing to the average person. 

      When my wife Karen and I visit with our customers we are constantly asked questions like ‘what does extra virgin mean?’ ‘what’s so great about olive oil?’ ‘do you grow green olives or black olives?’ ‘is it gluten-free?’ and ‘how long can I keep it before it goes bad?’  Sometimes the questions are familiar and sometimes we hear a new one – but what we mostly hear is that people just aren’t comfortable with what extra virgin olive oil is and how to use it and why it is good for them, and they don’t really trust that what they are buying is what it says it is.

      And rightly so.  The American olive oil market is a huge and uninformed sector of the world market that has been largely exploited by unscrupulous importers who have taken advantage of America’s ignorance for decades —  selling their worst quality, adulterated, and fraudulently labeled oils as ‘extra virgin’ to unsuspecting Americans who just don’t know better.  Consumer research conducted through the UC Davis Olive Research Center has shown that one third of Americans actually prefer rancid olive oil to fresh because that is what they are familiar with, and they find a flavorful peppery extra virgin off-putting. 

      Thanks to the courage and dedication of writers like Joyce Zborower and Tom Mueller, more and more Americans are getting the message that extra virgin olive oil has specific qualities and standards that are knowable and desirable, and it’s more than just a few words on a label.  When someone tastes a fresh extra virgin olive oil from a quality producer, it changes the way they understand olive oil completely.  They can taste real olive flavor, experience the delayed sensation of pepperiness that blooms in the back of the throat due to the presence of the compound oleocanthal (the same anti-inflammatory found in aspirin), and they realize that it has a fresh, clean mouth feel. 

      We hear the surprise and amazement over and over again:  "Oh, wow, that tastes good!"  Compared to the value-priced imported varieties usually found on grocers’ shelves across America, US grown extra virgin olive oil is much fresher, more flavorful, unadulterated, and higher in the polyphenols associated with reduced risk of cancer, diabetes, gastrointestinal and neurological disorders, and more.  Extensive research confirms these findings and more health benefits continue to be added as more research is undertaken.  It is the only food in the highly acclaimed Mediterranean diet that is a single item food group recommended for daily consumption with other foods. 

      In addition to the health benefits, there are deeply satisfying dimensions of a high quality extra virgin olive oil drizzled on lightly toasted freshly baked bread or roasted vegetables or pasta or risotto that elevate plain and simple food to artisanal levels of experience.  Extra virgin olive oil magnifies the essential flavors of the food itself, and intensifies the gustatorial experience even while it contributes to good health and good looks. 

      Today, American consumers amount to more than 26% of the world olive oil market, and of that we produce less than one percent.  That is changing as more and more American farmers in California, Texas, Georgia and Florida plant olive orchards and make more high quality extra virgin olive oil that wins international awards for quality.  In Texas, olives are a new and exciting specialty crop with great potential for growth and economic development — and Texans are particularly proud to know that we grow it and press it here.  The newly formed American Olive Oil Producers Association is working to improve consumer information about US extra virgin olive oil, and we are optimistic that as the industry grows, more Americans will prefer domestic olive oil to imported.

      Karen and I, along with our son and extended family, have spent the last five years personally demonstrating extra virgin olive oils,

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