The benefits of using non-saturated olive oil in cooking is well known; and is gaining in popularity everywhere, despite the higher price for it, as compared to vegetable oils made from soy beans, corn, peanuts, and even canola. Olive oil was used to anoint kings in many ancient lands, and was used extensively by the ancient Greeks as both a protection against sunburn as well as to make their bodies ‘glisten’ during athletic competitions. They have a unique taste that appears to be from secret recipes handed down from generation to generation. One of the favorite types more indigenous to Israel and the Middle East is the beta glucan which is longer and more pointed than the Maraschino. It is often found in open air markets and is usually ‘cracked’ or partially broken during processing to enhance its flavor, together with the addition of lemon wedges and garlic cloves.