Food in Libya is one of the most important activities of any Libyan family. The Libyans always say: one must eat well. Olive oil is the main ingredient of nearly any dish or meal in Libya, and it is almost impossible to cook or prepare any Libyan food without it. Its use in North Africa goes back thousands of years, and its healing and life-prolonging properties were well known to the ancient Egyptians. Offering of the olive branch to the Libyan oracle of Amon at Siwa indicates its sacred nature and antiquity.
Its use in Mediterranean diets has always been associated with good health and preventing major diseases like stroke, heart disease and lung cancer. The healing properties are found mainly in the extra virgin olive oil (and virgin olive oil), which is naturally produced, unrefined oil (also called "cold pressed"); while the active ingredients of the second type, known as "pure oil" or "olive oil ", were badly destroyed by the chemical processes used to extract the oil. According to recent research extra-virgin olive oil contains a natural painkiller similar to ibuprofen (found in headache tablets), and its active ingredient oleocanthal inhibits the activity of enzymes involved in inflammation just as ibuprofen does. Olive oil is also widely used as a skin ointment for its healing properties and in perfumes and medicines.
Ancient oil lamps in Libya were also kept alight by a regular supply of olive oil; adding a bit of salt around the wick prolongs the life of the lamp and reduces the consumption of oil. In fact the first commercial advert in the world was said to have been a Carthaginian oil lamp which went for sale for one penny.
Palm dates, bsisa and a glass of milk: prehistoric dish.
Baking Bread in Hot Sand, Ghadames
Local Libyan Bread From Ghadames
Couscous with meat, vegetables, chickpeas, chips, and A fried hot green pepper on top
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