Entering the supermarket aisle in which olive oil is stocked can be extremely confusing. There’s virgin olive oil, exra-virgin olive oil, just plain olive oil, and refined olive oil. Since extra-virgin olive oil is ostensibly pure, can we assume that it is kosher without certification? And can we use just any oil to light our Chanukah menorahs? Rabbi Yirmiyahu Kaganoff sets the record straight.
In the days of Tanach and Chazal olives and olive oil had many uses. The fruit was pickled and eaten. The oil was the first choice when one wanted clear bright light; it was used extensively for sicha as a massage or rubdown oil which people smeared on their bodies on a regular basis; and it was even used as a depilatory. And of course olive oil was a staple in cuisine used as salad oil as a dip for one’s bread and as cooking oil.
Today olives are grown primarily for salad oil and for healthful cooking oil although some varieties are cultivated primarily for their value as table fruit. Olives are much lauded for their healthful properties. Numerous studies show that olive oil consumption reduces cholesterol lowers blood pressure helps prevent heart disease and even reduces the risk of developing certain cancers. Olives contain many vitamins essential fatty acids antioxidants and other nutrients.
I once had the occasion to ask a prominent nutritionist how much olive oil he recommends one consume daily. His response: “As much as you can get yourself to eat.” When I pointed out that oil is fattening he responded that the health benefits from consuming olive oil far offset any harm that may result from eating too much. He further noted that the body requires a certain amount of fat and he contended that no harm would come to someone whose fat intake was predominantly olive oil.
This nutritionist’s advice is currently being followed by an increasing number of people which has created a tremendous increase in olive oil demand.
Create a free account to keep reading.
