The Olive Oil Book
Paul Lonergan
Published
by:
Paul Lonergan & Jennifer
Whittaker at Smashwords
PO
Box 2610, Strawberry Hills NSW 2012
Tel: +612 9557 2532 Fax: +612
9557 3782
Copyright 2011 Paul Lonergan & Jennifer Whittaker
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ISBN 978-0-646-56241-4
Contributors: Paul Lonergan (Author) & Jennifer Whittaker
The Olive Oil Book
The simple pleasures of crusty bread dipped into fresh olive oil, sprinkled with a little sea salt and washed down with a glass of wine has to be one of the great delights of modern life. And, if your parents hail from around the Mediterranean, they will quickly tell you it was one of theirs as well.
Olive oil in food, on its own, on our bodies and keeping us looking younger, has been around for 3000 years. It has become a staple in the diets of millions of people across the world and is known primarily for its contribution to food. But that’s not all it can do for you.
It’s a wonderful addition to your beauty routine. It can help with the household cleaning. It’s excellent around the house on all sorts of tasks, and will even help with your pets.
Olive oil is an international product nowadays. Once upon a time it was a southern European export and that was it, but California, South Africa, Australia and New Zealand are now producing increasingly significant amounts of olive oil, and of outstanding quality. Which brings to mind the question of how to tell a good olive oil from a bad one. What are the considerations in choosing good oils; for cooking, or for use with raw foods? What should you look for on a label? What would you look for when tasting a sample in the shop? Luckily there is a fairly robust international classification system which provides guidelines for grading olive oils and sets out the labelling requirements.
We will reveal all for you in the coming chapters. Indeed, this book seeks to envelope you in all the worldly pleasures of olive oil in its myriad forms. From simple recipes with olive oil at their core to beauty treatments, household uses and more, this book will give you an understanding of the technical aspects of olive oil production as well as tasting notes, history and the classification system used for olive oil.
We want you to share our love of olive oil. If you want a deeper understanding of olive oil, and therefore a wider range of uses for it; with all the knowledge you need to select the correct oil for your particular circumstances, then read on!
History of Olive Oil
Certainly, olive oil has captured humanity’s culinary imagination for thousands of years. The Roman lyric poet Horace, living around the time of Christ, extols its virtues with a simple tribute… "As for me, olives, endives and smooth mallows provide sustenance."
It figures in Egyptian, Roman and Greek history. The bible carries all sorts of references; from the Dove sent out from Noah’s Ark returning with an olive branch, to the anointing with oil of the sick. To extend the olive branch is to request peace and forgiveness and ask for friendship. It appears in many religions and religious ceremonies. Indeed, it is still used in the Roman Catholic Church today to anoint the young in baptism or applied as the last rites for the dying.
Olives have formed a part of humanity’s diet for more than 5000 years. As long as 4000 years ago, clay tablet documents show olive oil was transported in Amphora’s between Mediterranean countries. Archaeology suggests it was being grown on Crete by 3,000 BC and may have been the source of the wealth of the Minoan kingdom. The Phoenicians spread the olive to the Mediterranean shores of Africa and Southern Europe. Legend has it that Phocenses, who established the town that is known as Marseille today, brought olive seedlings with him from the East in the 3rd century BC.
Olives have been found in Egyptian tombs from 2000 years BC. The olive culture was spread to the early Greeks then Romans. As the Romans extended their domain they brought the olive with them.1400 years ago the Prophet of Islam, Muhammad, advised his followers to apply olive oil to their bodies, and himself used oil on his head. The use of oil is found in many religions and cultures. It has been used during special ceremonies and also as a general health measure. During baptism in the Christian churches, holy oil, which is often olive oil, may be used for anointment. At the Chrism mass olive oil blessed by the bishop, "chrism", is used in the ceremony.
Olive oil was used to anoint the early kings of the Greeks and Jews. The Greeks anointed winning athletes. Olive oil has also been used to anoint the dead in many cultures. The olive trees on the Mount of Olives in Jerusalem are reputed to be over 2000 years old, still relative newcomers considering the long domestication of the olive. We don't know the exact variety of the trees on the Mount. The olive tree has been manipulated by man for so many thousands of years that it is unclear which varieties came from which other varieties. Varieties in one country have been found to be identical to differently named varieties in another. Some research is now being done using gene mapping techniques to understand the olive family tree. Shrub-like "feral" olives still exist in the Middle East which represent the original stock from which all other olives are descended.
In Egypt, olive oil was used in all manner of ways. Crowns of olive branches were used in death ritual and entombed with the body. Olive oil was mixed with pistachio and sesame oil and the burial cloth soaked in the mixture. The Egyptians used olive oil in their cosmetics and medicines. They believed olive oil bestowed beauty, power and love to users.
The Phoenicians, who brought the olive tree to Carthage and Spain, developed the olive groves in a far more sophisticated way than the Greeks or Romans. After conquering Carthage, the Romans found extraordinary olive grove plantations centred around the processing buildings and a sophisticated trade in the oil underway.
The olive spread across the world via the conquering armies of Spain in the 16th century. They took olive seedlings with them in their ships and planted them across the new world of Mexico, Argentina, Peru, Chile and more. The first olive trees reached California in the 18th century where they were planted by the missionaries. Since then, the growing of olives and the enjoyment of the produce has spread across the world.
Taste before you buy
You wouldn’t think of serving unknown wine to a guest would you? It follows, then, to give your olive oil selection the same care and attention! Do so, and you will be amply rewarded.
Unlike wine of course, olive oil is not normally consumed on its own, but rather as a dressing or ingredient in cooking. So why the interest in olive oil tasting? As with wine, there is a tremendous variability in product quality, and when one examines some of the products available locally, particularly some of the ‘specials’ that come along from time to time, it’s as well to be aware of what to look for in the taste of your olive oil. At the back of this book you’ll find a section on the classification of olive oils. Briefly, the range is huge! So a little time spent now in understand the tastes you can expect, and how to differentiate between poorer oils and delicious, pride-of-table oils is not only useful, but very pleasurable!
With all the variability in quality, the olive oil consumer runs quite a risk of purchasing a second rate product, which could easily end up completely ruining the very food it is supposed to improve. A good olive oil should subtly enhance the flavours of the specific dish, not distort or overpower them. One should thus get into the habit of tasting any untried olive oil before blindly using it over one’s food. The advantages of using a good olive oil in one’s everyday cooking are legion, not only from the flavour point of view, but also because of the associated health benefits.
Of course, you’re unlikely to be able to taste an oil before purchase in a supermarket, but at least some prior knowledge will enable you to make en educated guess at the brand you should buy! Many specialty shops will allow you to taste the various oils they have on display, so read on now to begin the learning process that your olive oil journey will benefit from.
Tasting olive oil is an art, but it can also be fun and worth learning. As in the case of the wine connoisseur and wines, a certain amount of knowledge (and quite a lot of practice) is required to objectively classify olive oils according to taste. An appreciation of exactly how various factors affect the final product is essential in order to sensibly proclaim the merits of one oil above another. Such factors, including cultural techniques in growing the olives, maturity of fruit, soil type, climate, geographic latitude, cultivar mix, production methods, post-harvest storage of olives, etc., all play a part in producing high quality olive oil. What we will focus on is not the gourmand experience, but rather the ability to choose one flavour oil over another in the shop. It’s more about what pleases you and how to find it, that this adventure is all about.
Certain obvious precautions need to be taken before tasting oils:
Ideally limit the number of samples to a maximum of about 3 or 4 per sitting. This is because one’s mouth becomes sensitized to especially the peppery and bitter tastes (not to mention off-flavours!). Also, it is much more difficult to cleanse one’s mouth completely between samples than in the case of wine.
Screen the oils by their aroma to decide the order in which they should be tasted: the milder oils first, the more intense oils last. An initial strong and overpowering oil can cause all subsequent oils to taste stronger than they really are. The shop assistant will know her products and will assist in this regard.
Avoid the use of perfumes, deodorants, perfumed soaps and lipstick, and don’t smoke, eat sweets or drink coffee within 30 minutes before or during the tasting. Health and cleanliness of hands, and mouth are obviously essential.
Taste the oils in a clean, light and airy locality, using separate tasting glasses for each sample.
The initial screening is done by pouring about a tablespoon of each oil into separate small tasting glasses. Taking one at a time, rotate the glass to wet the sides fully. Warm the sides of the glass with the palms of your hands to liberate the volatile aromas. Bring the oil as closely as possible to your nose and inhale slowly and deeply two or three times in succession. Note the sensations with reference to the positive and negative attributes such as peppery, grassy flavours (good) or rancid and acidity (bad). If necessary, repeat after about a minute.
The actual tasting can be done in one of two ways: with the oil spread on unsalted white bread, or directly from tasting glasses. Either way, taste the milder smelling oils first.
When using tasting glasses, take a small sip of approximately 2 to 3 ml. It is very important to distribute the oil throughout the whole of the mouth cavity, because the perception of the four primary tastes (sweet, salty, acid and bitter) varies in intensity depending on the area of the tongue, palate and throat. With your lips semi-closed, inhale rapidly two or three times in succession to atomise the oil in your mouth. The air, mixed with the oil, sprays onto your tongue and palate. Memorize the flavours, then spit the oil out. If necessary, repeat the tasting, but only after you’ve rinsed your mouth with clean water. It may help to chew a slice of apple between samples, obviously rinsing again. The stronger the flavour of the oil, the longer you’ll need to wait before the next tasting. Any oils with obvious defects should be tasted last.
A well-made reasonably fresh oil should exhibit firstly a definite olive-fruity note, followed by pungent, green and bitter (and other desirable) notes, normally in decreasing strength. No negative attributes or defects should be present.
For an oil to be classified as extra virgin (or virgin) in terms of IOOC legislation, it is necessary for it to clearly exhibit this “olive-fruity” note as well as be processed in the prescribed manner.
After tasting a few oils in the shop, make your purchase and head home. If you are serious about your olive oil, or simply care about the food you put on your table, take the time now to write a few notes in a diary. Write down the brand and the designation (Extra Virgin Olive Oil, 100% Pure Olive Oil, and whether it is from a single estate). Draw up three columns and in the left column, note the pleasant characteristics of the oil; its aroma, its taste, aftertaste and consistency. In the middle column, note the foods and recipes you use it with and comment on the appropriateness (a simple 1, 2 or 3 tick system will do). In the right column, note the shop, the purchase price and date. Over time you will build up a record of the oils you like and the foods they go with.
Olive Oil Around the Home
Besides cooking, olive oil is a must in the routines of your home. For the purposes below, you don’t need expensive single estate oils, or even Extra Virgin Olive Oils. Simply keep a supermarket bottle of ‘Olive Oil’ in the pantry for all sorts of uses all over the home. Try some of the hints below – you’ll be amazed at this wonderful product can do so much.
Sports fans. The American baseball player, Joe DiMaggio, purportedly oiled his baseball bat before every game, and occasionally soaked the bat in olive oil for up to ten days to increase the flexibility in the bat.
Use olive oil to season new skillets, griddles, baking, pans, and waffle irons. This initial protective coat will set them up to last a lifetime.
Rub chopping boards with a few drops of olive oil to keep foods from sticking to them as you use the board.
Brush barbecue grill with olive oil to prevent food from sticking.
Furniture. Use it polish fine wooden furniture. The oil gives timbers such as mahogany a rich lustre which gleams in all light.
In a timber home, use olive oil to moisten between the cracks in floorboards or ceiling beams. The creaking sounds at night as a house cools down, or people walk to and fro will disappear.
Oil door and cupboard hinges to prevent rusting, sticking and squeaking. (The Romans used olive oil extensively to oil their ‘delicate’ warfare machinery and keep it in pristine working order!)
Afraid to use harsh solvent cleaners on delicate jewellery like pearls, and precious gemstones? Pour a little onto a soft towelling cloth and rotate each pearl or gem across the oiled section. Rub off excess oil with another soft cloth and your pearls in particular will return to that beautiful ‘brand new’ shine.
Remove tar spots. Mix ½ cup of olive oil with 2 tablespoons of baking soda into a soft paste. Using a rough cloth, rub the mixture on the tar spot and leave for an hour. Remove the mixture after 1 hour and reapply; this time rubbing the spot quite hard until the spot disappears.
Use olive oil on any task around the home that requires polishing, lubricating, waterproofing and delicate cleaning. It’s non-toxic, effective and inexpensive.
Clean and polish hardwood, tile and slate floors. Sweep the floor first to remove dust and surface dirt. Then, using a dry mop or broom, sprinkle a few drops of olive oil and lemon juice on the mop and run across the floor surface. Rub it in a couple of times and re-apply the oil and lemon as necessary to cover the floor area.
Cleaning pewter plates and mugs. Mix ½ a cup of olive oil with 2 tablespoons of baking soda to form a paste. Use a dry cloth to dip into the mixtures and rub gently over the pewter-ware. Dirt, stains and age-spotting disappears!
Candle wax. Protect your candle holders. Rub the inside of your candle-holders with olive oil before placing the candle in them. Rub the outside of the holders and any residual wax will peel away effortlessly after use.
Correction fluid. Remove correction fluid residue from hands or furniture with a few drops of olive oil and gentle rubbing with a cloth. Works a treat!
Oil-based paint stains. Olive oil is equally effective with oil-based paint. Accidentals spills on skin can be removed with a soft cloth and a few drops of olive oil. It will take several minutes but it’s a much gentler option than chemical solvents. Works in the hair as well – just dip your fingers in olive oil and tease through the affected area, gripping with your fingers to remove the oil.
Dust that furniture. Pull dirt away from furniture, make your furniture gleam and repel dirt in the future! Mix ¼ cup of white vinegar with 1 teaspoon of olive oil and 1 teaspoon of water. Shake well. Dip a soft cloth into the mixture, squeeze excess moisture and dust as per normal.
Protect wooden implements. Wooden spoons, rolling pins and spatulas, all tend to lose their lustre after some time as dishwashers, heat and stains take their toll. Revive your beautiful wooden equipment by replenishing them with olive oil. Give the piece in question some anti-bacterial treatment with lemon juice, then wash the item and dry thoroughly. Take a soft cloth and dip liberally in olive oil and massage it into the wooden utensil. Do this once a month and your much-loved wooden kitchen tools will last for years and look fabulous.
The same applies to wooden chopping boards. Make sure they get a good anti-bacterial treatment first but be aware that this dries the wood out. So replenish it with a rub of warm olive oil, letting it soak in for half an hour before rubbing off the excess with a soft cloth.
That lovely old kitchen table needs attention, too! You probably use commercial oils on it and that’s fine. But every so often give it a good rub with warm olive oil. It soaks in, protecting the timber, keeping it moist and enabling it to weather all that a family throws at it. Let the oil sit for a while before wiping thoroughly to slough off the excess.
Protect joints. Wooden furniture with timber doweling joints needs care. Keep the joints supple and secure by wiping a little olive oil around each joint. Let the oil soak into the gaps before wiping up the excess and your furniture will continue to give creak-free service for years to come.
Keep door jambs from sticking. Wooden doors and their jambs shrink and swell with the seasons. Keep them from sticking too much with a quick wipe of olive oil at the start of winter and again in summer.
Protect the connector lips of metal ranch-slider style doors with a wipe of olive oil each season. The constant harsh closing can be made easier with a little slippery help!
Protect the sliders of ranch-slider doors with a wipe of olive oil. Keeps the door sliding back and forth without harsh metal on metal rubbing or wearing.
Every doorway or window has a spot which the weather seems to focus on! Protect these corners with olive oil just before winter each year and you will considerably enhance their capacity to last.
Protect wooden doorway areas. The area just inside the front door has a constant battle against damp and dirty shoes. Give it some extra help with an extra swipe of olive oil over and above your normal cleaning procedures to help waterproof and dirt-proof your entrance ways.
Protect cast iron pots and pans. A cast iron skillet or large pot is a thing of beauty and joy in the kitchen. Protect it after each use with a gentle wipe of olive oil. Just use a paper towel and spend 30 seconds after each hand-wash.
Continued protection. Maintain your cast iron pots and pots with a regular olive oil rub. Use a soft cloth dipped in olive oil to gently rub around the base and cooking surfaces of your pans. Do this every couple of months and your expensive pans will last a lifetime.
Keep knives sharp. Wipe your sharp cutting knives with olive oil before sharpening and you’ll protect your knife and enhance the sharpening process.
Keep your knife sharpener in top condition. Dip a soft cloth in olive oil and wipe the sharpener with it. Do this every couple of months to protect the sharpener and the knives you use on it.
Do your kitchen drawers jam? Wipe the areas that rub whilst opening and closing with just a dab of olive oil. Protects the drawer, the interior wall and ensures the drawer slides easily every time.
Bureau drawers or bedroom units are especially susceptible to drawer rub! They never get proper care and attention so make it a practice to rub the runners and the rub areas with olive oil every year and you’ll never have drawer-stick again.
Protect your outdoor cutting implements. Secateurs, clippers and other outdoor cutters are liable to rough treatment and rusting. Clean them after each use and then wipe gently with olive oil. They’ll retail their sharpness and be less inclined to rusting.
The same applies to spades and rakes. They get harsh treatment and you can help protect them with a regular wipe of olive oil to protect against rusting and wear and tear.
If you store your spanners in the outside shed you’ll find the mechanism stiffens with age. A quick dab with olive oil every so often will keep them turning freely.
Fishing gear needs olive oil too! Dab the working mechanisms on your fishing rods and you’ll keep the line running smoothly and the gearing rust and salt free.
Gate hinges and locks. Outdoor equipment is prone to extremes of weather and stiffens quickly. Protect them with generous applications of olive oil. Squirt it into outdoor locking mechanisms, drip it over hinges and they will give years of easy-turning service.
Sports equipment loves olive oil. Protect leather equipment and wooden bats with olive oil. All they need is one application before the season, half way through and at the end of the season before the gear is put away for the off-season.
Clean greasy hands. To remove car grease or paint, put a tablespoon of olive oil and a tablespoon of sugar into your palm and rub together vigorously. Rub for several minutes, repeating with a new mixture if necessary. Rinse with soap and water.
Do you own a bicycle with a leather seat? A good rub with olive oil once a year will keep the leather in excellent condition.
Indoor plants. Rubber plants and other big-leaf plants are infamous for collecting dust. Once a month or so, rejuvenate and clean them by sprinkling a couple of drops of olive oil onto a soft cloth. Gently rub each leaf with the cloth and enjoy the new-found shine and cleanliness of your green foliage.
Brass loves the olive! Candelabra, brass plant pots, locks and door handles love a good rub with olive oil. Moisten a cloth and rub in to the item. It removes spots and tarnish and gives the brass a golden glow.
Stuck zip on your trousers? Apply a few drops of olive oil, being very careful to not use too much. The oil will stain so be especially careful with light-coloured clothing.
Is your suitcase stiff and ‘grabby’ when you try to open it? Dab a cloth without loose fibres in olive oil and run it quickly along the outside of the closed zip. Use enough to penetrate the zipper but not enough to go through to clothing on the other side. Your zip should open perfectly!
The same goes for a stiff sleeping bag zip. Run your finger, encased in a soft cloth soaked in olive oil along the zip.
Shoes. In-between your regular shoe polishing sessions, preserve the leather with a rub of olive oil. Clean dust and dirt off your shoes, then moisten a cloth and rub all over the shoe, including the seams. Wait for the oil to soak in then buff with a soft cloth. Helps waterproof and maintain the leather.
Knotty laces? Gather a small amount of olive oil between your thumb and forefinger and draw each show lace through the fingers. Don’t overdo it – you just want a tiny coating to help protect the laces from damp and to help undo any difficult knots.
Football boots are a nightmare to clean after a muddy game. Before heading onto the field, give them a liberal rub with olive oil and the water and dirt will simply slide off with a wipe at game’s end.
Wet weather care. If you’re about to head out into a rainy day, give the edges of your shoes or boots a good dose of olive oil. Helps repel the water from the seams and protects your shoe.
Repel insects. If you’re dining outdoors during summer and don’t like the chemical smell of commercial repellents, rub a little olive oil on to the exposed skin – insects prefer not to settle on the oil and will choose someone else!
Olive Oil for Your Health
Olive oil was first used on the body, not in it! It was used as a body salve to heal abrasions, to maintain suppleness, to soften the hair, to enhance and add lustre to nails, to treat a hangover and to relieve aches and muscular pains.
Its ample restorative powers are demonstrated in the bible in the parable of the Good Samaritan, who tends to the wounds of the robbed man by pouring olive oil and wine into his abrasions.
In Greek and Roman times, people would often wash using olive oil. They would rub it into the skin, and then scrape off the residue with an implement called a strigil. A strigil is a curved blade of wood or bronze and a fine example resides in the British Museum today.
The Greek athletes knew it as an excellent medium for maintaining the suppleness of the skin and muscle. They used it to heal minor wounds, to protect against sun damage and to re-moisturise wind or sunburnt skin.
Greek women mixed spices and herbs with it to assist with their internal health and external beauty. Indeed, both Pliny and Hippocrates prescribed many elixirs containing olive oil as cures for all manner of things including sore gums, insomnia, nausea and boils. Many of these remedies seem to have survived and are still used today.
It was around 1000 BC when the olive oil was first discovered to be edible. Obviously its incredible flavours add delight to every meal, but equally its role in the famed ‘Mediterranean diet’ is quite dramatic. After the Second World War, the incidences of heart disease in the Western world began a swift climb. The American Heart Foundation was sufficiently alarmed and initiated wide-ranging research into the industrial world’s diet, its smoking habits, obesity levels and blood pressure levels. They found that the incidences of heart disease in Greece, and Crete in particular, were the lowest in the Western world, with America and Finland being the highest. Years of research yielded the one variable responsible; the type of fat ingested by the different populations. The high coronary disease countries ingested large amounts of saturated fats on a regular basis. These fats contained high levels of cholesterol. The low coronary disease countries ate large quantities of mono-unsaturates, which contain no cholesterol. Olive oil is a significant mono-unsaturate.
It can reduce cholesterol, can help prevent cardiac disease and can soothe the inflammation of arthritis. It contains a potent supply of vitamins A, D, K and E, is awash with anti-oxidants (powerful aids in keeping the cardio-vascular system working properly) and assists in the delay of aging cells. Olive oil aids digestion and helps the body absorb calcium. It improves the appearance of the skin and helps it retain its elasticity.
To date, most of Europe has enjoyed a much lower incidence of heart disease that the United States. This is changing, though, as more and more fast foods are consumed and saturated fat processed foods are more of a staple at the dinner table than they ever were.
For the sake of its heart health Europe needs to return to its diet of old – fresh foods, unprocessed meats and vegetables with an emphasis on olive oil as a cooking ingredient rather than saturated fats.
Many studies undertaken in the United States and in Spain illustrate just how good olive oil is in assisting with the prevention of heart disease. For example, in one study volunteers were put on diets using only olive oil, then compared to a group who used only sunflower seed oil. The study indicated that the olive oil users had significantly increased levels of high density lipoproteins (HDL), which assist in eliminating cholesterol from the cells. HDLs protect against cholesterol deposits and actively reduce cholesterol levels in the body.
The upshot is; olive oil is good for you! It prevents illness, protects against heart disease and helps the intestines process food and expel waste.
Middle Eastern cure-all. Take two teaspoons of olive oil and a teaspoon of honey daily for well-being, regularity and comfort. The olive oil stimulates bile secretion and provokes contraction of the gallbladder, reducing the risk of gallstones.
Scars. Rub olive oil onto a fresh scar (after the skin has closed up) to promote regeneration and assist in reducing the size of the permanent scar.
A natural medicine. Many natural health practitioners claim that olive oil is one of the best natural means to lower the ‘bad’ cholesterols in the body. They claim it reduces the instances of blood clots and protects the heart.
Calm your stomach. Olive oil can assist in the digestive process, providing a soothing influence in the stomach and intestinal tracts. It does this by reducing stomach acidity, it’s thought. Simply take 1 tablespoon of extra virgin olive oil after waking in the morning.
Relieve flatulence. The same program as above, of 1 tablespoon of extra virgin olive oil per day will help calm the stomach lining and speed the expulsion of waste, thus reducing flatulence.
Heartburn. The acid burning of heartburn can be reduced by the 1 tablespoon a day regime. The oil soothes the stomach lining and reduces the acidic build-up.
Constipation. Take 1 teaspoon of olive oil daily to reduce the chances of constipation. Olive oil contains an organic mucilage which coats the digestive tract and acts as a natural laxative.
Gallstones. Olive oil can assist with gallstones, the tiny lumps of hard bile or cholesterol. It stimulates bile secretion and regulates the emptying of the gallbladder, which can help prevent gallstones.
Diarrhoea treatment. For minor bouts of upset stomach, combine a teaspoon of olive oil with chamomile tea and drink twice a day.
Corns and calluses? Make up a paste of olive oil, beeswax and 3 drops of peppermint oil. Apply to the affected and cover with a bandaid. The paste will soften and soothe the hardened skin, allowing you to gently file off some of the dead skin.
Sore throat. The dry hack of a sore throat is annoying for you and everyone around you. Try this simple recipe to relive the symptoms. Mix 3 – 4 tablespoons of lemon juice in a pan with a cup of honey and ½ cup of extra virgin oil. Warm gently for 5 minutes or so and take a tablespoon as required.
Head cold? Put a teabag in a cup and pour in around 70 mls of hot water, let the teabag sit for 2 minutes and remove. Mix in a teaspoon of honey and stir until dissolved. Now combine with a teaspoon of olive oil, the juice of half a lemon and 1 tablespoon of whiskey and drink 20 minutes before bedtime.
Hangover cure. Can it be true? Many people swear by this remedy, but you need to think ahead. Take 2 tablespoons before going out on the town. It coats the stomach and purportedly slows the uptake of alcohol.
Blocked ears? Warm a little olive oil and drip into the affected ear with a medicine dropper. Lie down with sore ear facing up and then roll over after 3 minutes and let the oil drain onto a paper towel. (Do not do this if you think there is a chance you may have a perforated eardrum.)
Garlic and olive oil earache remedy. One of Grandma’s favourite cures! Crush 3 garlic cloves into 50 mls of extra virgin olive oil and let it sit for 4 hours. Strain the mixture and then draw up 5 mls into an ear dropper. Warm by placing the tube in hot water and drip in to the affected ear, packing it with a cotton ball. Use 2 – 3 times a day. If symptoms persist beyond a day see your doctor.