PREFACES OF THE BOOK

THE WONDER OF OLIVES AND OLIVE OIL- ALL ABOUT OLIVES - OLIVE OIL AND USING OLIVE OIL IN REPRESENTATIVE MEDITERRANEAN DIET DISHES 

Walter C. Willett, M.D., Dr. P.H.

Fredrick John Stare Professor of Epidemiology and Nutrition

Harvard T.H. Chan School of Public Health, Boston Massachusetts

Professor Kiritsakis, has given us the great gift of a book about olives and olive oil, which have been the center of his life’s work.   The book takes us through the history of this remarkable food, from the hazy origins of the cultivated olive tree, to its spread around the Mediterranean region, and now around the world.  Prof Kiritsakis also describes the harvesting, processing, preservation, and use of olive oil; almost everyone will learn something practically useful from his extensive experiences.  The impressive health benefits, especially when compared with animal fats used in northern countries, of olive oil are described in detail.   Although we are still learning about the biochemical basis of the benefits, we have no doubt that they are real.

I personally, and I think the whole world of nutrition, have learned enormously from the experience of Greece that Prof Kiritsakis describes in this book.  In the 1980’s and 1990’s, dietary advice was focused on reducing all types of fat in the diet, with the belief that this would reduce risks of heart disease and cancer.  What ensued was a major increase in carbohydrate intake, and epidemics of obesity and diabetes.  However, in the mid 1900’s life expectancy in Greece was the highest in the world, and data were showing that fat intake was actually high, about 40% of calories.  Of course, this was mostly olive oil, which was subsequently shown to reduce the bad form of cholesterol and maintain the good form, and other benefits are still being discovered. More detailed studies have further confirmed the benefits of the overall Mediterranean diet; as Prof Kirtsakis mentions, many aspects of this diet contribute to excellent health, but the benefits of olive oil are at the core.  

Fortunately, dietary recommendations in the US and elsewhere are now shifting to emphasize the importance of the type of fat in a diet, not reduction of all fats.   Both health and the enjoyment of eating are benefiting.   The Greek population, which had strayed far from its healthy traditional diet toward the industrial fast food diet, is also now recognizing the cultural wisdom that had accumulated over thousands of years. 

This book ends with simple recipes describing ways to incorporate olives and olive oil into busy daily lives, written by Eleftheria Kiritsakis, the lovely wife of Prof Kiritsakis.  I’ve had the opportunity of meeting them both in their home in Thessaloniki,  and I know that you will feel the warmth of their personalities as you read this book and enjoy the dishes described by Eleftheria.

Nikos V. Skoulas,  Former Minister

of  Tourism, Founding President of “Filaios” (Friends of Olive Oil Club)

I am deeply grateful to the author Professor Apostolos Paul Kiritsakis and co-author Eleftheria Effie Karamesinis - Kiritsakis for offering me the opportunity to share some introductory comments on this remarkable book.

      Dr. Kiritsakis covers the many aspects of the influence olive oil has on our lives including our history, legends, religion, and ancient literature.  It also addresses olive oil’s cultivation, harvest techniques, processing, transportation, storage, packaging, and other factors that determine its quality.  You’ll learn how to recognize quality in olive oil by aroma, taste and color (e.g. extra virgin olive oil, virgin olive oil fine, ordinary virgin olive oil, refined olive oil, organic olive oil, etc.).  He also provides an in- depth analysis of the renowned seven-country study, a hymn to olive oil and the Cretan dietary culture. The book also offers us a substantial number of recipes employing the proper use of olive oil in cooking.While it’s true that other writers have addressed these subjects, the unique value of this book explains the characteristics of olive oil and their impact on prevention of disease in a way that is easily understood by lay people and specialists alike.

Professor Kiritsakis, for the past 45 years, has studied, researched, and taught food science and human nutrition while his key interest has been olive oil and olives. His first book “Elaiolado” (Olive Oil) received an award from the Academy of Athens. Referring to the second edition of that book in English, Dr. David Firestone of the USA Food and Drug Administration (FDA), has stated that “this book is the most comprehensive and well researched book written on the topic of olive oil”. I have learned a great deal by reading his books and articles.

The great biological, nutritional and functional value of olive oil, a natural product -the “Golden Liquid” according to Homer- has been recognized since ancient times. Hippocrates knew of the therapeutic qualities of olive oil and urged his patients to  use it. Olive oil’s role as a basic dietary requirement dates back to prehistoric times. Its uses in cooking were extended during the classical period. Olive oil was essential in cooking cereal crops, vegetables and pulses as it is today in traditional Greek cuisine, especially in the areas where olive trees are abundant.

Finally, as parting note, I remembered that, in the context of a study I conducted 25 years ago prior to setting up an olive oil processing plant, I came across a book by Dr. Andrew Weil, America’s world-renowned leader and pioneer in the field of integrative medicine, titled “Eight Weeks to Optimum Health”.  I am pleased to share with you a short excerpt from the prologue:

      “Start by going through your pantry and refrigerator to identify and discard common unhealthy foods. Throw out all oils other than olive oil and throw out any olive oil that smells old or rancid. Get rid of any margarine, solid vegetable shortenings and products made of them. Also discard any products made with cottonseed oil…….If you do not have any extra-virgin olive oil on hand, buy a bottle and start using it…”

What can I add? Just have in mind that Dr. Kiritsakis’ book describes and explains in depth the nutritional and functional value of this oil .

Professor Stanley George Kailis

Olive and Oil Specialist

The University of Western Australia.

What a gem and a pleasure to read! “The Miracle of Olive Oil and Table Olives” deals in a systematic way with olive oil, table olives, their uses and benefits and in a sequence that is easy to read and relevant to aficionados of food. Olives and olive oil have a long history. It is some 8,000 years since the olive tree was domesticated. This tree is steeped in mythology and religion. The Homeric epic poems tell us of the many uses of olive oil and all three Abrahamic religions - Judaism - Christianity -  and Islam - regard the olive tree as sacred.

Today olives and olive oil are recognised internationally as healthy foods when consumed with the Cretan Mediterranean diet. They are beneficial in prevention and treatment of numerous chronic medical conditions; they help ameliorate cardiovascular disease; reduce cancer rates; and increase longevity. This diet includes olive oil as the main fat source together with fruit, vegetables, pulses, nuts, white cheeses, yogurt, and fish, with only small amounts of lean meats.

Apostolos Kiritsakis who is a well-recognized international food specialist, has identified the key features of these healthy foodstuffs with respect to production and quality. One expects that the olive grower and olive processor can guarantee safe, nutritious, palatable products and these are detailed fittingly. However, Dr. Kiritsakis  also informs the consumer of the ways to maximize the use of olives and olive oil and prevent their deterioration when stored. He skilfully explains the different grades and composition of olive oils, including extra virgin olive oil,  comparing these with other edible oils as well as how to fry with olive oil ensuring quality and flavour during meal preparation.

The latter part of this work, written by Mrs Eleftheria Kiritsakis, includes numerous recipes that emphasize practical applications in using olives and olive oil. Reading through the recipes one is exposed to the wide range of foods enhanced by olives and olive oil: salads, soups, fish and meat dishes. Lathera (classic Greek oil-based dishes), such as mountain greens, vegetables and pulses have grown out of simple peasant-style cook. This book is a must-buy for food lovers around the world.