Why consume Extra Virgin olive Oil?
Olive Oil
Homer characterized it as "Liquid Gold", Hippocrates as "The Great Healer" and in today's diet it has the best spot reserved!
The greatest exponent of monounsaturated fat is olive oil, and it is a prime component of the Mediterranean Diet. Olive oil is a natural juice which preserves the taste, aroma, vitamins and properties of the olive fruit. Olive oil is the only vegetable oil that can be consumed as it is - freshly pressed from the fruit.
When choosing fats, olive oil is a healthy choice. Olive oil contains monounsaturated fat, a healthier type of fat that can lower your risk of heart disease by reducing the total and low-density lipoprotein (LDL, or "bad") cholesterol levels in your blood.
The beneficial health effects of olive oil are due to both its high content of monounsaturated fatty acids and its high content of antioxidative substances. Studies have shown that olive oil offers protection against heart disease by controlling LDL ("bad") cholesterol levels while raising HDL (the "good" cholesterol) levels. (1-3) No other naturally produced oil has as large an amount of monounsaturated as olive oil -mainly oleic acid.
Studies on mice showed that application of olive oil immediately following exposure to UVB rays has a preventive effect on the formation of tumors and skin cancer.
Jeanne Calment, who holds the record for the longest confirmed lifespan, reportedly attributed her longevity and relatively youthful appearance to olive oil, which she said she poured on all her food and rubbed into her skin.
Fat Composition
Unlike other oils, olive oil has monounsaturated properties
Olive oil is an oil obtained from the olive tree a traditional tree crop of the Mediterranean Basin. It is commonly used in cooking, cosmetics, pharmaceuticals, and soaps and as a fuel for traditional oil lamps. Olive oil is used throughout the world, but especially in the Mediterranean countries such as Croatia, France, Greece, Italy, Slovenia, Portugal, Spain, Syria, Tunisia, and Turkey.
The main producing and consuming countries are:
Country | Production in tons (2009)[23] | Production % (2009) | | Annual per capita consumption (kg)[25] |
| 2,907,985 | 100% | 100% | 0.43 |
| 1,199,200 | 41.2% | 20% | 13.62 |
| 587,700 | 20.2% | 30% | 12.35 |
| 332,600 | 11.4% | 9% | 23.7 |
| 168,163 | 5.8% | 3% | 7 |
| 150000 | 5.2% | 2% | 11.1 |
| 143,600 | 4.9% | 2% | 1.2 |
| 95,300 | 3.3% | 2% | 1.8 |
| 53,300 | 1.8% | 2% | 7.1 |
| 2,700 | 0.1% | 8% | 0.56 |
| 6,300 | 0.2% | 4% | 1.34 |
Others | 169,122 | 5.8% | 18% | 1.18 |
Grades of Olive Oil
Extra-virgin olive oil comes from virgin oil production only, contains no more than 0.8% acidity, and is judged to have a superior taste. Extra Virgin olive oil accounts for less than 10% of oil in many producing countries. It is used on salads, added at the table to soups and stews and for dipping.
Virgin olive oil comes from virgin oil production only, has an acidity less than 2%, and is judged to have a good taste.
Pure olive oil. Oils labeled as Pure olive oil or Olive oil are usually a blend of refined and virgin production oil.
Olive oil is a blend of virgin and refined production oil, of no more than 1.5% acidity. It commonly lacks a strong flavor.
Olive pomace oil is refined pomace olive oil often blended with some virgin oil. It is fit for consumption, but may not be described simply as olive oil. It has a more neutral flavor than pure or virgin olive oil, making it unfashionable among connoisseurs; however, it has the same fat composition as regular olive oil, rendering it the same health benefits. It also has a high smoke point, and thus is widely used in restauraunts as well as home cooking in some countries.
Lampante oil is olive oil not suitable as food; lampante comes from olive oil's long-standing use in oil-burning lamps. Lampante oil is mostly used in the industrial market.
Refined olive oil is the olive oil obtained from virgin olive oils by refining methods that do not lead to alterations in the initial glyceridic structure. It has a free acidity, expressed as oleic acid, of not more than 0.3 grams per 100 grams (0.3%) and its other characteristics correspond to those fixed for this category in this standard. This is obtained by refining virgin olive oils with a high acidity level and/or organoleptic defects that are eliminated after refining. Over 50% of the oil produced in the Mediterranean area is of such poor quality that it must be refined to produce an edible product[citation needed]. Note that no solvents have been used to extract the oil, but it has been refined with the use of charcoal and other chemical and physical filters. An obsolete equivalent is "pure olive oil".
Clinical Data
There is a large body of clinical data to show that consumption of olive oil can provide heart health benefits such as favourable effects on cholesterolregulation and LDL cholesterol oxidation, and that it exerts antiinflamatory, antithrombotic, antihypertensive as well as vasodilatory effects both in animals and in humans.[30]
It is theorized that, in the long term, increased elasticity of arterial walls reduces vascular stress and consequentially the risk of two common causes of death—heart attacks and stroke. This could, at least in part, explain the lower incidence of both diseases in regions where olive oil and olives are consumed on a daily basis.
Unlike saturated fats, olive oil lowers total cholesterol and LDL levels in the blood.[33] It is also known to lower blood sugar levels and blood pressure.[34]
Olive oil contains the monounsaturated fatty acid oleic acid, antioxidants such as vitamin E and carotenoids, and oleuropein, a chemical that may help prevent the oxidation of LDL particles.[35]
Storage Method
Unsaturated oils, such as olive oil, have a short shelf life and are prone to becoming rancid from oxidation, which will produce toxic byproducts and a bitter taste.[38] Unsaturated oils should be protected from heat and light, and oil that shows signs of spoilage should be avoided.[39]
Extra virgin olive oil is mostly used as a salad dressing and as an ingredient in salad dressings. It is also used with foods to be eaten cold. If uncompromised by heat, the flavor is stronger. It also can be used for sautéing.
The higher the temperature to which the olive oil is heated, the more one should prefer the use of refined olive oils. When extra virgin olive oil is heated above 350 °F (177 °C), the unrefined particles within the oil are burned. This leads to deteriorated taste and possible toxicity due to the creation of polycyclic aromatic hydrocarbons (PAHs).[40] Also, the pronounced taste of extra virgin olive oil is not a taste most people like to associate with their deep fried foods. Refined olive oils are perfectly suited for deep frying foods and should be replaced after several uses.[citation needed]
Choosing a cold-pressed olive oil can be similar to selecting a wine. The flavour of these oils vary considerably and a particular oil may be more suited for a particular dish. Also, people who like lots of tannins in their red wines might prefer more bitter olive oils.
An important issue often not realized in countries that do not produce olive oil is that the freshness makes a big difference. A very fresh oil, as available in an oil producing region, tastes noticeably different from the older oils available elsewhere. In time, oils deteriorate and become stale. One-year old oil may be still pleasant to the taste, but it is surely less fragrant than fresh oil. After the first year, olive oil should be used for cooking, not for foods to be eaten cold, like salads.
The taste of the olive oil is influenced not only by the soil on which the olive trees grow, but also by the moment when the olives have been harvested and ground.
Olive oil has more uses than as food; it also works as a natural and safe lubricant, such as lubricating the machinery that is used within the kitchen (grinders, blenders, cookware, etc.)
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The 1st cold pressed olive oil has health benefits such as : Lowers bad cholesterol levels in the blood Two tablespoons a day of olive oil lowers your risk of heart disease. Extra virgin olive oil contains more polyphenols than other oils hence reduces the risk of heart disease, and help lowers blood pressure. Delays the aging process Extra virgin olive oil is rich in vitamins A and E. Vitamin E is great for skin health, and also helps maintain brain activity and muscle control. Vitamin A helps prevent wrinkles, keeping the skin looking younger for longer. Olive oil also prevents the loss of calcium in the bones, thus avoiding age-related problems such as osteoporosis.
| Protection against cancer Extra virgin olive oil reduce the incidences of breast, colon and skin cancers. A flatter belly Extra virgin oil is a fat burning food. Moderate olive oil consumption reduces stored body fat, particularly in the abdominal region. It is great to relieve constipation. Boosts the immume system The vitamin E in olive oil helps to boost the immune system, and eases the symptoms of autoimmune system diseases such as rheumatoid arthritis and lupus. Great for skin care and healthy hair Simply smooth onto damp skin, for an effective, chemical free moituriser. Olive oil can also be applied to hair as a conditioner, or to treat dandruff or head lice. And people who include olive oil in their diet have fewer skin problems and are less likely to suffer from hair loss.
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