Did you know that the olive tree is a cousin to the forsythia, lilac, and jasmine trees?  What a lovely family to belong to!  The fruit of the tree is called a drupe and is harvested in the green to purple stage.  All through the Mediterranean area there are olive trees that have been verified to be over 1,000 years old, and some over 2,000 years!  Amazing!  Back then the tree was considered a symbol of peace and happiness.  You can now find the olive tree in many various parts of the world, even in the US.  The wood of the olive tree is prized for use in making various products like cutting boards and furniture.

It seems there are a multitude of benefits from eating olives.  It assists in healing in every system of the body.  But what about all of the fat, you ask?  Well, the good news is that it is the healthy monounsaturated type (like coconut oil - Newsletter #7)) that actually reduces atherosclerosis and increases the HDL (good) cholesterol.  So it is good for heart disease! You'll find more oil in black olives that have been allowed to ripen on the tree.

Along with the monounsaturated fats, olives also include Vitamin E (a fat-soluble anti-oxidant that damages free-radicals), and polyphenols and flavonoids (anti-inflammatory). So it's good for cancer and arthritis healing.   Green olives are picked before they ripen and are higher in polyphenols.

Olives cannot be eaten raw, they are hard and bitter and need to be processed first, which can lessen their health advantages.  To make them edible they are pickled in brine or preserved in oil or salt.  Some are washed in lye or use artificial methods such as ferrous sulfate like canned black olives.  Those cured in the traditional ways use the microflora on the olives to aid in the fermentation (think healthy bacteria like yogurt) and can be kept without refrigeration.

There is a difference between eating olives and olive oil.  Olive oil is 100% fat = 120 calories per tablespoon, whereas olives are 20% fat = 40 calories per 10 medium olives. Because olives are pickled or salted to cure they are higher in sodium, whereas the olive oil is virtually salt-free.  The curing process removes many of the health properties from the olives, whereas the extra virgin olive oil keeps these.  Olives that are cured the traditional way maintain more of the beneficial bacteria, whereas olive oil does not.  So it seems that the best bet is to incorporate both of them into your diet as they both have many good qualities to give.

You can cook with olive oil at high temperatures.  It is the smoke point that you want to watch out for (when the oil begins to smoke and burn).  Olive oil's smoke point is about 380 degrees when fresh, it lowers as it ages.  Of course it is best to use it right on your salad.

In recent studies they are looking at the leaves of the olive plant to use it's oleuropein properties to inhibit breast cancer cells from metastasizing and halting the progression of Alzheimer's.

You can also use olive oil on your skin and hair to keep them healthy and beautiful.  It seems that there isn't anything that olives can't help us with!  Check it out on the web.  Add some to your cooking, dab some on your skin, eat a little every day.   It truly is one of the most giving plants from its wood, to its fruit, to its leaves.  

We love to give.  Perhaps that is why the Holiday Season is so favored.  Upon reflection, it is not about the gifts themselves, instead it is about our intention when giving.  The desire to please someone you care about, express gratitude, or show love comes from the Spirit.  So really every one of us is the gift.  We are the love, we are the peace, we are the blessings for each other, in this holiday season and all the year through.

Debbie

The next workshop is:

Yoga Nidra

Monday, December 31st

New Year's Eve!

1:00 p.m. - 2:30 p.m.

The picture at the very top is from Lisa Leonard Designs.  She makes her own beautiful jewelry and decor.  Check out her website at:  http://www.lisaleonardonline.com/ .