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Historical record of the medicinal uses of this attractive tree has been confirmed back as far as the ancient Egyptians, and further. The Egyptians considered the branches a symbol of everlasting power, and according to some historians olive oils were used in many mummifications. The ancient Greeks used woven crowns of young olive branches to celebrate the winners of the first Olympic events. Olive trees have been used by medicine for centuries, both the leaves and the oil.
It has been used since the times of the ancient Greeks to cleanse wounds. It also acts as mild diuretic and research has shown that olive leaves have the ability to assist in lowering blood sugar levels, as well as effective in helping to lower high blood pressure. The leaves also have anti-microbial properties, and are effective against many strong strains of fungi, viruses and bacteria. Olive Oil
Olive oil is an excellent alternative to butter or margarines. A tasty way to use it is to infuse your favourite herbs and spices in it for a few days. The oil can then be used in salads or sauces. Olive oil can be stored in a cool, dark cabinet for up to six months after opening, or up to a year if kept refrigerated after opening. Soyola Oil
Soyola is a result of conventional plant breeding methods. It is the first release under the Better Bean Initiative (BBI) launched in 1998 by the United Soybean Board to develop products using classical selection and breeding techniques. The non-transgenically modified soybean, Soyola yields oil that does not need hydrogenation to improve its usefulness for cooking and extended shelf life. Soyola is the first non-GMO soybean developed for the southern U.S. with reduced linolenic acid content. This polyunsaturated fatty acid degrades easily and causes rancid flavors in soybean oil, especially after extended heating. The oil is well suited for frying and salad oil applications. (Based on Net resources) Published on 26th May 2002
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Olive Leaf
Olive oil, cold pressed from the fruit is protective to the digestive tract, when applied externally is soothes dry skin and is a good carrier oil for any essential oil. If used in cooking or as a food supplement, it helps to keep the heart and arteries healthy and flexible, and regular use is shown to prevent a buildup of cholesterol in the arteries. It has been used since Biblical times to keep the skin soft and supple and has been used to speed the healing of broken or irritated skin. 
Derived from a new soybean variety, Soyola oil does not need hydrogenation for cooking uses. Hydrogenation produces most of the dietary trans fats now recognized as unhealthy for the heart. Most soybean oil is currently hydrogenated to increase stability and broaden its food applications (e.g., for baking and margarine).
