Olive Oil & Balsamic Vinegar Herbed Dipping Sauce

February 1, 2006

Some trees are rumored to be over 1,000 years old. A good olive tree will produce 45–60 liters (10–15 gallons) of oil per year. Yes, oil has been the prominent use of the olive tree over the centuries.

We find the olive mentioned frequently in the Bible. The first tree mentioned by species is the olive tree, as Noah’s dove returned with an olive leaf in its mouth. Perfumed oil was among the treasures that Hezekiah revealed to Merodach-Baladan (2 Kings 20:13; Isa. 39:2). In Deuteronomy 8:8, the good Land into which God brings His people is a Land of wheat, barley, vines, fig trees,pomegranates, oil olive, and honey. Olive oil served as an element in food (1 Kings 17:12), as a cosmetic (Eccles. 9:7–8), as a fuel for lamps (Exod. 25:6), as a medicine (Isa. 1:6), and as a principal export in foreign trade (1 Kings 5:11). As oil was apparently applied to leather shields to keep them supple, the expression “to oil a shield” (mashach magen) came to be an idiom for “to make war” (Isa. 21:5). As an extension of its use in the preparation of food, oil occupied a place in sacrifices.

The wood of the olive tree is a hard wood that is beautifully knotted and grained and makes some of the most wonderful woodcrafts you will ever see. The “olive plants” of Psalm 128:3 are the shoots that sprout from its roots and protect the trunk. If it is cut down, they ensure its continued existence. This is the simile referred to in the words “your children like olive plants all round your table.” We are called to be as the olive tree. We need to be available for any of the varied uses to which the Lord might call us.

The oil of the olive has many uses, but one would be reticent to not look at the joys it can bring to the palette. Not only is the olive delicious, but it has also been found to be a very healthy food. Studies have shown that people who consumed 25 milliliters (1.7 tbsp.) of virgin olive oil daily for one week showed less oxidation of LDL cholesterol and higher levels of antioxidant compounds––particularly phenols––in the blood. While all types of olive oil are sources of monounsaturated fat; extra-virgin olive oil, from the first pressing of the olives, contains higher levels of antioxidants––particularly vitamin E and phenols––because it is less processed. Next time you are thinking of putting a fattening spread on your bread, try the delicious nutrition of the fruit of the olive tree, and remember to pray for the Land of Israel.

Olive Oil & Balsamic Vinegar Herbed Dipping Sauce

1/2 cup virgin olive oil
1/4 cup balsamic vinegar
1/2 tsp. chili pepper flakes
1 tsp. fresh garlic cloves, mashed
1/4 tsp. salt, optional
1 tbsp. parsley, minced
1 tbsp. fresh basil, chopped fine

Combine all ingredients and refrigerate for 4 hours. Serve as a dipping sauce for bread, veggies, etc. Serves 36.

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