The Secret Behind the Blessed Quality of Oil from the Arab Region

During a family gathering, we were watching a TV program by Dr. Abd El-Baset Mohamed El-Sayed about Prophetic Medicine and herbal remedies. The discussion was about olive oil and honey. A statement caught my attention, mentioning that the Arab region is blessed by the Almighty. This was evident from the number of phenolic compounds in olive oil grown in the Arab region, which reaches 60 components, while the number of components in any other region decreases to 40 components.

This prompted me to search for the origin of this blessing, and the starting point was the Quranic verse:

﴿وَشَجَرَةً تَخْرُجُ مِن طُورِ سَيْنَاءَ تَنبُتُ بِالدُّهْنِ وَصِبْغٍ لِّلْآكِلِينَ﴾ (Surah Al-Mu'minun: 20)﴿وَٱلتِّينِ وَٱلزَّيۡتُونِ (1) وَطُورِ سِينِينَ (2)﴾ (Surah At-Tin)

By "Tur Sinin" is meant Mount Sinai, which is the mountain where God spoke to Moses (peace be upon him). The olive tree that grows in this blessed region produces oil with different characteristics than any other region in the world. Why? Let's find out together.

Does the Cultivation Location Affect Quality?

The question in general: Does the location where olive trees are grown directly affect the number and quality of phenolic compounds in olive oil? Indeed, climatic factors, soil type, and regional weather conditions contribute to the formation of these compounds, as they are influenced by the oil's quality and ripeness, temperatures, pruning, and agricultural practices.

Key influencing factors include:

• Climate and Geography: Regions with high temperatures and mild winters (with temperatures not falling below 9 degrees Celsius for a period) affect the tree's health and productivity, which in turn impacts the oil's components.
• Environmental and Agricultural Factors: Soil, crop yield, and agricultural practices such as pruning all play a role in the oil's phenolic content.
• Harvest Time and Fruit Ripeness: The fat content and concentration of phenolic compounds vary depending on the fruit's ripeness, as it changes from green to yellow.

The variation of these factors from one region to another leads to differences in the oil's chemical composition, and consequently, variations in the proportion of phenolic compounds, which are indicators of quality and health.

The Uniqueness of the Arab Region

Olive trees in the Arab region (e.g., Egypt, Syria, Jordan, Tunisia, Palestine, Saudi Arabia, and Libya) often contain higher concentrations of phenolic compounds (antioxidants) and a greater number of phenolic compounds, reaching up to 60 phenolic compounds, compared to their European counterparts, which reach up to 40 phenolic compounds and in lower concentrations.

This is mainly due to harsh climatic conditions, as drought and high temperatures lead the tree to secrete more of these compounds to protect its fruits, especially in traditional, long-lived varieties.

The Importance of Phenolic Compounds in Olive Oil

The increase in phenols (polyphenols) in olive oil, especially in extra virgin olive oil, is of great importance to humans, offering numerous benefits that are discovered day by day, including:

1. They act as antioxidants and anti-inflammatories.
2. They protect the heart from diseases.
3. They reduce bad cholesterol and regulate blood sugar.
4. They boost brain health.
5. They play a role in preventing cancer and arthritis.

Key Factors Contributing to Arab Distinction

• Environmental Stress: The dry and hot climate in many Arab olive-producing regions stimulates trees to produce larger quantities of phenolic compounds as a natural defense mechanism.
• Early Harvesting: The oil produced in some Arab regions is characterized by being pressed early (green oil), which increases the proportion of chlorophyll and potent phenolic compounds.
• Local Varieties: Local varieties available in the Arab region, such as "Nabali" and "Picual," adapt to environmental conditions, resulting in oil rich in healthy substances.

Conclusion

While Europe (Spain and Italy) produces the largest quantities of olive oil globally, Arab olive oil, with its phenolic content (which gives the oil a strong aroma), boasts very high health and nutritional quality.

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