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Olive oil, like wine, has been around forever. For
people of the Mediterranean, it has had medicinal, even magical powers
through the ages. The olive tree is considered a symbol of peace and
glory.
Olives were first cultivated in the eastern part of the Mediterranean
around 5000 B.C. Cultivation spread to Turkey, Greece, and Egypt before
it reached southern Italy, Africa, and southern France. Italy was
producing olive oil by the first century A.D.
Olive oil was used in medicines and different ointments. It was also
used for nourishment and as an overall healing agent.
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Today, Italy, Spain, and Greece produce olive oil, and California, with
its Mediterranean climate, is fast becoming a leading producer. Like
wine, many different varieties of olive oil have their own unique
characteristics taken from the land and weather conditions.
Consumption of olive oil in the U.S. is at an all time high, but I
wouldn’t be surprised if you’re still confused about the differences
between regular or pure olive oil and olive oil that’s classified as
virgin, extra virgin, and cold pressed. So, here’s a quick lesson in the
different types of olive oil:
Basically, these designations are the grades of oil extracted from the
olive. The classifications are strictly regulated. The regulation is
somewhat different according to the country of origin.
Types of Olive Oil
Regular or Pure Olive Oil
Regular or pure olive oil has been chemically refined and filtered to
neutralize both undesirable strong tastes and acid content. This olive
oil is of lower quality and usually the least expensive.
Virgin
Virgin means the olive oil was produced without any chemical additives,
so it contains no refined oil. It has an acidity that’s less than 2%, so
it tastes better. Virgin refers to the fact that the olive oil has been
less handled or manipulated during processing.
Extra Virgin
Extra virgin olive oil comes from the first press only and is the
highest quality olive oil with perfect flavor, aroma, and balanced
acidity. This olive oil is less processed than Virgin olive oil and is
very delicate in flavor. It’s perfect for salad dressings, marinades,
and for dipping bread.
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Cold Pressed Olive Oil
Cold pressed olive oil is an unregulated label description. Back when
olive oil was pressed the second time using hot water and steam to
extract the last drop, the heat during the second pressing took away the
delicate flavors. Today, premium olive oil is cold pressed, which means
the olive paste is gently warmed to room temperature to avoid losing
taste and pressing is done in winter, when it’s cold, to further retain
flavor.
Health Benefits of Organic Olive Oil
Organic olive oil is a monounsaturated fat, and is considered a good
fatty acid (high density lipoproteins, HDLs) protect against bad
cholesterol, or low density lipoproteins (LDLs).
Delicious organic olive oil contains all the vitamins and nutrients of
the olive fruit, and if you get a premium organic olive oil, it will
taste better and have a full aroma.
Protect You from Heart Disease
Promote Healthy Digestion
Ease the Symptoms of Ulcers & Gastritis
Lower Gallstone Formation
Balance the Fatty Acids in Your Body
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Scientific studies show that people eating two tablespoons of virgin
organic olive oil daily for one week show less oxidation of LDLs and
higher levels of antioxidants in their blood .
If you use extra virgin organic olive oil, you will benefit from higher
levels of antioxidants, especially vitamin E and phenols, the same
compounds found in grapes, because the olive oil is less processed. |