Dr. Abbas grew up among hills covered with olive trees dating back to biblical times and overlooking the beautiful Mediterranean Sea. His fondest childhood memories were the days he spent watching farmers graft young olive trees, harvest the olives, and press them into the deep dark green unfiltered olive oil. His mother’s kitchen was lined up with a dozen jugs full of the healthy oil which the family consumed every year and fully replenished after the harvest. Dr. Abbas states that “Olive oil is the body and soul” of the Mediterranean cuisine which has been proven by a wealth of scientific studies to be the healthiest cuisine worldwide.
Dr. Abbas pursued his undergraduate studies at Emory University, followed by obtaining his medical degree from Stanford University. While studying at Stanford University he conducted scientific research in cardiovascular disease and his appreciation and love for olive oil deepened further as he learned about the protective effects of olive oil against heart and vascular disease. Following his studies at Stanford University, Dr. Abbas obtained surgical training at the Mayo Clinic and did his sub-specialization at the Cleveland Clinic.
He is the author of 5 books with translations in French, Spanish, and Asian languages and the co-author of From The Tables of Lebanon (with Dalal Holmin) and Olive Oil Cookery with Marilyn J. Spiegl). He has written over 100 scientific publications, and has lectured extensively on medical, surgical, and health related topics throughout the United States and across the world from Europe to Asia. He is the winner of numerous honor awards.
Dr. Abbas is an original founding member of the California Olive Oil Council in 1992 and resides with his family in Los Angeles, California. Olive oil remains at the center of the family’s kitchen and his passion and appreciation for this deep green treasure is shared with his children everyday.