Olive Oil
Gethsemane refers to a garden at the foot of the Mount of Olives in Jerusalem. In Christian tradition, it holds great significance as the place where Jesus prayed and agonized before his arrest and crucifixion. The name "Gethsemane" is thought to derive from the Hebrew or Aramaic words meaning "oil press," which reflects the garden's historical connection to olive trees and oil production. It's a symbol of deep spiritual reflection in Christian teachings.
In the Bible: anointing oil was often made from olive oil as a base, mixed with fragrant spices. For example, in Exodus 30:22–25, God instructed Moses to create a holy anointing oil using ingredients like myrrh, cinnamon, calamus, and cassia, blended with olive oil. This oil was used to consecrate priests, kings, and sacred objects, symbolizing holiness and divine favor. Anointing with oil carried deep spiritual significance, marking individuals or items as set apart for God's purposes. It was also used for healing and ceremonial practices.
The Production of Olive Oil: involves several key steps that take olive oil ingredients from the olive trees to the bottle:
Harvesting: Olives are carefully picked at the right stage of ripeness, usually between autumn and winter. This can be done by hand or with mechanical harvesters:
Cleaning: The harvested olives are washed to remove leaves, twigs, and dirt.
Crushing: The olives, including the pits, are crushed into a paste using stone mills, hammers, or steel blades.
Malaxing: The olive paste is slowly mixed in a process called malaxation. This helps the oil droplets merge, improving extraction efficiency.
Extracting: The oil is separated from the paste. Ancient methods used pressing; Modern methods often use a centrifuge, which spins the paste at high speed to isolate the oil from water and solids.
Filtering: Once extracted, the oil may be filtered to remove any remaining particles, though some prefer unfiltered olive oil for its robust flavor.
Bottling: Finally, the olive oil is stored in containers, often dark glass bottles, to protect it from light and preserve its flavor quality.
Oil Extraction Methods: depend on factors like the type of olives, the harvesting method, and the processing techniques. The highest quality oil is made from the first cold pressing without chemical treatments.
Cold pressing avoids heat during extraction, preserving the oil's natural flavors, nutrients, and antioxidants. It results in high-quality oil called Extra Virgin Olive Oil. It is rich in flavor, maintaining the original taste of the olives.
Heat Extraction can increase yield but may degrade flavor, nutrients, and aroma. The flavor is more neutral, often lacking the depth found in cold-pressed oils.
Solvent Extraction is often used for refining lower-grade oils. Chemical solvents help extract oil from residual pulp, but the process reduces natural quality and purity.
Centrifugal Extraction is a modern technique that efficiently separates oil from water and solids. It can produce excellent quality oils.
For Salads: Extra Virgin Olive Oil (EVOO) is the best choice! Its rich, full-bodied flavor and fresh aroma make it perfect for enhancing the taste of fresh greens and other ingredients. Additionally, its cold- pressed, unrefined nature preserves nutrients and antioxidants, contributing to both health benefits and a delightful taste. Drizzle it directly over salads, or use it as a base for vinaigrette dressings.
04/13/25