Did you know if you chop down an olive tree it won’t die? Instead, new shoots will come up from the roots. Not only that but they can live for over 2,000 years! Plus, the oil from their olives can be used for lamp oil, cooking oil, food, soap, religious ceremonies, and ointment for treating wounds.1
They’re pretty much the superheroes of trees!
And their oil is good for us to eat, too. According to the American Heart Association, consuming about a half a tablespoon of olive oil a day could lower risk of heart disease. It can do this because the monounsaturated fat in it lowers LDL cholesterol, (sometimes referred to as “bad” cholesterol), and increases HDL cholesterol (also referred to as “good” cholesterol).2
Here’s olive oil recipe you can try. Many variations of this sort of recipe exist online—search using phrases like “bread dipping oil” and find your favorite!
- 2 garlic cloves
- A couple teaspoons each of dried herbs like oregano, basil, thyme, and rosemary
- About a tablespoon of finely grated parmesan cheese
- Salt and pepper to taste
- About 1/2 cup extra-virgin olive oil, more or less to taste
- A splash of balsamic vinegar
- Red pepper flakes
- Onion powder
- Capers, drained
- Olives, drained
- Finely mince the garlic, as well as optional extras like olives and capers. Add to a bowl along with the herbs, cheese, and other extras. Season with a small pinch of salt and pepper. Use the back of a spoon to smash everything together.
- Drizzle the olive oil on top and gently mix.
- Dip bread in olive oil mixture and enjoy!