Olives and Oil: Bible Days Staples

Exodus 27:20 Command the people of Israel to bring you pure oil of pressed olives for the light, to keep the lamps burning continually.

Matt Swaim of the Sonrise Morning Show, Sacred Heart Radio, talked about olives and olive oil.Olive Oil was considered holy and valued partly because of the amount of work that goes into harvesting enough olives to create it. It’s mentioned a lot in the Bible for both sacred and everyday purposes.

Kings of Israel and kings of Judea were anointed with scented olive oil while being enthroned.

King David valued his olive groves and olive oil so much that he posted guards to protect them around the clock.

Olives and their oils are considered healthy fats. 

Extra virgin olive oil, from olives grown and bottled at the same place, has powerful antioxidants, like those found in red wine for healthy hearts. It also helps our skin stay supple.

Here’s a recipe shared by my neighbor, Erin. It is yummy!


My neighbor, Erin, shared this recipe from skinny-ish dish. I adapted it only a little bit.


Chicken & Marinade 

1 generous pound boneless skinless chicken thighs or breasts, sliced in half

3 tablespoons olive oil
3 tablespoons lemon juice juice
1 tablespoon white  vinegar 

2 teaspoons dried oregano
1 teaspoon garlic powder
1/2 teaspoon dried thyme
1 teaspoon salt and 1/2 teaspoon pepper

Cucumber Salad & Rice 

2 cups chopped cucumber 

1 carton grape tomatoes, chopped into pieces or 4 Roma tomatoes, diced small

As many Greek olives as you like, sliced in half or in pieces

1/4 small red onion diced small or few green onions, sliced thin

1/2 cup crumbed feta cheese 

1 tablespoon olive oil
2 tablespoons white vinegar
1 teaspoon dried oregano

1 teaspoon garlic powder
Dried dill to taste (optional but good – about 1/2 teaspoon
Salt to taste

2 cups rice, cooked and seasoned


Chicken & Marinade: 

Mix chicken and marinade together. Smoosh the chicken into the marinade. Cover and refrigerate anywhere from half an hour or up to 8 or so. 

Remove chicken from marinade and discard access marinade. Heat a large skillet over medium heat. Drizzle 1 tsp of olive oil into the skillet. 

Cook chicken for about 4-5 minutes on each side until golden brown and the internal temp reaches 165 degrees. Remove chicken from the pan. Set aside and let it rest for about 8-10 minutes. Slice the chicken up into strips after letting it rest. 

To Make Greek Cucumber Salad: 

Add all ingredients for the cucumber salad above into a bowl and mix together well. 

To Make Greek Chicken Bowls: 

Add 1/2 cup rice, 3/4 cup cucumber salad, and 4 ounces of diced chicken to each bowl. Top with extra feta, if desired. 

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