Olive oil has been a staple used throughout the world. Olive oil is more oftenly used, throughout Mediterranean countries such as Spain, Italy, France, Greece, Portugal, Turkey, Syria, Tunisia and Morocco.
The oil is extracted from the olive fruit in making olive oil.
- Virgin means the oil was produced by the use of physical means and no chemical treatment. The term virgin oil referring to production is different from Virgin Oil on a retail label as it contains no refined oil, and is the healthiest version.
- Cold Pressed – Is the process in which it was extracted without heat, synthetics, solvents or other additives that can increase rancidity and disrupt the nutrition of the oil.
Be advised that the healthiest option is the extra virgin olive oil with the cold pressed method. This E.V.O.O. provides the most nutritional benefits of all.
- U.S. Extra Virgin Olive Oil for oil with excellent flavor and odor and free fatty acid content of 0.8g per 100g;
- U.S. Virgin Olive Oil for oil with a resonably good flavor and odor and and free fatty acid content of not more than 0.2g per 100g;
Nutrition: Rich in Omega 3 fat, Omega 6 fat, Vitamin E & Vitamin K
There has been great evidence from many studies now (epidemiological) that a higher proportion of monounsaturated fats in the diet is linked with a reduced risk of heart disease. This is significant because olive oil is considerably rich in these type of monounsaturated fats, mostly oleic acid.
U.S. producers of olive oil are now allowed to place health claims on the products label promoting it:
- Limited and not conclusive scientific evidence suggests that eating about 2 tbsp. (23 g) of olive oil daily may reduce the risk of coronary heart disease due to the monounsaturated fat in olive oil. To achieve this possible benefit, olive oil is to replace a similar amount of saturated fat and not increase the total number of calories you eat in a day.
There is a lot of clinical data showing that olive oil can provide heart health benefits such as positive effects on cholesterol regulation and LDL cholesterol oxidation. The least processed forms of olive oil is, extra virgin or virgin olive oil which have more monounsaturated fatty acids than other olive oils making it much more nutritious and pure, with less acidity, longer shelf life with less processing then other types. Extra Virgin Olive Oil has been found to contain more polyphenols, which show great hope for positive heart benefits.
Some data shows that it is olive oil’s phenolic level, that is responsible for at least some of its cardioprotective benefits. Another health benefit of olive oil seems to be its property to displace omega-6 fatty acids, while not having any impact on omega-3 fatty acids. Olive oil is helping build a more healthy balance between omega-6 fats and omega-3 fats. Unlike other saturated type fats, olive oil lowers total cholesterol and LDL levels in the blood. It has been found to lower blood pressure as well as blood sugar levels. Olive oil contains oleic acid a monounsaturated fatty acid antioxidant, which helps prevent the oxidation of LDL particles.
New research has shown great hope that olive oil could eventually be a chemopreventive agent for people with gastric cancers, and or, peptic ulcers. Olive oil reduces oxidative damage to DNA and RNA, which may be a factor in preventing cancer.
**Storage: You want the freshest oil possible. Be sure to protect your oil form light and heat, which will increase oxidation.**
Be sure to get your Extra Virgin Olive Oil at every chance!