While the familiar boxes of colored Chanukah candles are quite popular, some people prefer to use an “oil menorah” reminiscent of the original menorah in the Holy Temple, using olive oil that recalls the famous cruse of oil that sparked the Chanukah miracle. To quote the Talmud: “All oils may be used for the Chanukah lights, but olive oil is preferred above all.”

In addition to kindling the menorah, olive oil flows luxuriously though the Scriptures. Various grades of olive oil were among the offerings and libations made in the Temple; it was prominent at the historic anointing of the kings of Judea, and the Torah singles out olive oil as one of Israel’s prime products. For the record: It takes a ton of olives to produce fifty gallons of oil.

With olive oil fueling our menorahs and flavoring our latkes, let us also review the practical health advantages and special qualities of olive oil all year round, especially with the current discussions about the dangers and restrictions of transfat in our diets.

A Culinary Delight
Olive oil’s variety of textures and flavors are great in salad, pasta, beans and bread. Its relatively high smoking point allows the browning of foods without burning. Olive oil is good for roasting, broiling, sautéing and frying.

Olive oil can be used sparingly in salads and dips; one bottle can last for weeks. Olive oil should not be left exposed to heat light or air for too long. It need not be refrigerated but should be stored in a dark cool place in tinted bottles tins or glazed ceramic jars.

Some of the better olive oils are highly priced like the finest wines. Although there are other varieties of oil available on the market today, olive oil reigns supreme as an excellent alternative to butter or margarine in food preparation or as a condiment. One tablespoon contains 120 calories, but because it is so flavorful, a little can go a long way when used for cooking oil or salad dressing.

Olive oil contains higher percentages of monounsaturated fat, compared to corn oil’s polyunsaturated fats, and the saturated fats in butter. Olive oil contains 1.6 mg vitamin E per tablespoon, 8% of the RDA, and it has no cholesterol.

Scientific studies also indicate that olive oil may reduce some effects of aging. It helps with digestion and the absorption of nutrients, which tends to slow as people age. It is a factor in maintaining healthy bones and prevents calcium loss, and its natural antioxidants may assist the elderly in maintaining mental faculties for a longer period.

“Mediterranean Diet”
The Mediterranean diet is based on the traditional diets of people in Greece, Crete, and southern Italy in the 1960's, whose life expectancy was then among the world’s highest. They also had the lowest rates of heart disease, despite the limited medical resources available then and there.

The Mediterranean diet is based on fruits and vegetables, grains, beans, nuts, cheese, fish, poultry and olive oil. Most of the fat consumed in these countries was heart-healthy monounsaturated fat found in olive oil and most nuts, and omega-3 fatty acids in fish and grains.

According to the American Heart Association a diet rich in these foods may help prevent cardiovascular disease.

Kosher Concerns
The highest “Extra Virgin” grade of olive oil is “cold-pressed,” a chemical-free process that produces the finest and fruitiest oil. All other olive oils, however, must be refined, which can be problematic, as non-kosher animal fats and oils may also be produced on the same equipment.
Olive oil is a seasonal product, so after the processing, the same equipment is used for other products, including grape seed oil which raises serious issues related to prohibited non-kosher wine. The deodorization steaming process also uses steam equipment that may also be used to process animal fats.

As the world’s leading Kosher supervising agency, OK Kosher Certification carefully inspects all equipment on which olive oils are processed to be 100% sure that it has been properly kosherized to meet the highest Halachic standards and specifications.

In addition to processing issues, olive oil is sometimes stored in facilities that may have previously been used to store animal fats. OK makes sure that bulk olive oil is stored and shipped only in approved tanks and containers.

Refined olive oil can also be flavored with non-kosher ingredients like glycerin, which may be produced from animal fat. Some olive oil is produced from the pulpy fruit & seed pomace residue after pressing, as is cider from apples. The resulting oil has all the problems mentioned regarding refined olive oil.

A new issue in olive oil production is the use of enzymes that can increase the yield by 10-20 kilograms per ton. Enzymes help improve the oil’s stability, but certain enzyme sources will render the product non-kosher for Passover, and in some cases also non kosher for year-round use.

Reliable and trustworthy, OK constantly monitors the latest developments in the industry, and its trained staff stays current with cutting edge scientific research in food processing.