It is said that olive cultivation began in the eastern Mediterranean some 6,000 years ago. Today, 99% of all olive oil comes from the rim of the Mediterranean, from Spain, Italy, Greece, and a few other countries. Olive trees are deep-rooted and tenacious, surviving for centuries. Spain is the largest olive oil producer in the world. In southern Spain, in the region of Andalusia, uniform rows of trees grow from ancient stocks first imported by the Phoenicians. Wherever the Phoenicians went, olive trees followed.

The entire olive is crushed, pit and all. The liquid is separated from the solids, and then the water from the oil. It takes about forty pounds of olives to produce a gallon of olive oil.

There are many different types and flavors of olive oil. The best olive oil is "extra virgin," which means it has not been altered, is pressed only from mechanical extraction without being heated, has less than 1% acidity, and meets a series of exacting standards for flavor and aroma by professional tasters. Oils that fall short are termed "virgin olive oil," or just "olive oil," and are essentially bland oils that may have been refined by a chemical process with a little extra virgin oil added to enhance flavor and color. Many olive oils are blended to produce a brand’s special taste and aroma.

Olive oil is burned for lamplight (Matthew 25:1-9), babies are washed with it, squeaky hinges are lubricated with it, cosmetics are based on it, diamonds polished with it, kings anointed with it. Olive oil preserves fish, cheese, and wine for years. Soap made from olive oil makes you feel cleaner than chemically-made soap. As wine makes the heart glad, and bread strengthens the heart, so does oil make the face to shine, Psalm 104:15. Arabs and east Indians use olive oil as a hair tonic (see Luke 7:46). Many Mediterranean peoples put olive oil on their bread (see Exodus 29:23; Leviticus 8:26). It tastes great! "A meal without olive oil," says Maria Alcala of Madrid, "would be a bore." Although olive oil has a place in our diet, "he that loveth [overmuch] wine and oil shall not be rich," Proverbs 21:17. Oil is not to be wasted: "There is treasure to be desired and oil in the dwelling of the wise; but a foolish man spendeth it up," Proverbs 21:20.

Now, science has discovered some of the astounding properties of olive oil. It is loaded with vitamin E, and has no cholesterol. Mediterranean peoples, in part because they liberally use olive oil, have the lowest rate of heart disease among Western nations. This is because olive oil is rich in monosaturated "good" fat, and antioxidants, which help prevent hardening of the arteries. This keeps the good HDL cholesterol levels up, and the bad LDL cholesterol down. The vitamin E and polyphenols prevent oxidation of fatty acids, which reduces the risk of arteriosclerosis and some forms of cancer. A study showed that foods fried in olive oil retain more nutritional value than those fried in other kinds of oil. Another study showed that women who eat olive oil more than once a day have a 45% reduced risk of developing breast cancer. Olive oil helps to prevent the formation of gallstones. As the Greeks say, "The olive is blessed by God." Certainly those who use olive oil are blessed also.

Olive oil makes an excellent unguent (salve). The Good Samaritan poured oil and wine on the wounds of the stricken traveler, Luke 10:30-36. Oil was a valuable item of trade, as seen in the story of Elisha and the miracle of the widow’s oil being multiplied, II Kings 4:1-7. The term "Messiah," or "Christ," means "the anointed one," because kings of Israel were anointed with oil, I Samuel 10:1, 16:1, 6-7, 13; II Samuel 2:4, 5:3; I Kings 1:39, 19:16; II Kings 9:1, 3, 6, 11:12. Oil is associated with joy, and the Messiah, Psalm 45:7, Hebrews 1:9. Olive oil is associated with the joy of the Feasts of the Lord. In Deuteronomy 14:22-23, we are told to faithfully tithe, and eat before the Lord the tithe of our corn, wine, and oil, in the place He chooses to place His name. Truly, olive oil is a blessing from God.

To read more about olive oil, see our Study No. 180, "Holy Anointing Olive Oil."