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Olive Oil has a unique position among vegetable oils because of its chemical composition, flavour characteristics, and health benefits. A food staple in the warmer regions around the Mediterranean Sea, the oil is now becoming more popular throughout Europe, Unites States, Japan and Australia. Dietetically, extra virgin olive oil is a precious food, rich in chlorophyll, in carotene (which prevents the oil from going rancid and oxidizing), lecithin (a natural antioxidant which stimulates the metabolism of fats, sugar and protein) poliphenols (which are also antioxidants) and vitamins A, E and D. It has been suggested that the Mediterranean diet, which is rich in olive oil is conducive to a lower incident rate of breast and other cancers. |
Due to olive oil having a high content of antioxidants that help block the free radicals, it appears to help children grow and slows aging, be good for the bones and joints, the skin, the liver, and the intestines.
Olive oil has a high content of mono unsaturated fat acids which recent research indicates is good for the heart and bloodstream. Olive oil protects the desirable kind of high-density lipid cholesterol (HDL), and reduces undesirable low density (LDL).
The lower content of multiple unsaturated fat acids makes it much more heat-resistant than other oils, so it is also ideal for cooking, frying and drizzling over salads.
"For 4,000 years it has served the Mediterranean cultures as everything from money to medicine. Now the rest of the world is discovering olive oil, the most versatile fruit juice ever squeezed."*
Olive oil has a high content of mono unsaturated fat acids which recent research indicates is good for the heart and bloodstream. Olive oil protects the desirable kind of high-density lipid cholesterol (HDL), and reduces undesirable low density (LDL).
The lower content of multiple unsaturated fat acids makes it much more heat-resistant than other oils, so it is also ideal for cooking, frying and drizzling over salads.
"For 4,000 years it has served the Mediterranean cultures as everything from money to medicine. Now the rest of the world is discovering olive oil, the most versatile fruit juice ever squeezed."*
"Recent research has provided incontrovertible evidence that a Mediterranean-style diet rich in olive oil is not only generally healthy but consuming olive oil can actually reduce cholesterol levels.
Besides being a monounsaturated fat, virgin olive oil, because it is a completely natural untreated food, rich in anti-oxidants and vitamins, which help prevent body cell ageing, as well as giving the oil itself conservation properties. Since olive oil also contains Vitamin E and oleic acid, it aids normal bone growth and is particularly suitable for expectant and nursing mothers because it encourages the development of the infant's brain and nervous system before and after birth. From all this evidence doctors and nutritionists recognize extra virgin olive oil as having the most balanced composition of fatty acids (saturated, monounsaturated and polyunsaturated) of all edible vegetable oils."***
Besides being a monounsaturated fat, virgin olive oil, because it is a completely natural untreated food, rich in anti-oxidants and vitamins, which help prevent body cell ageing, as well as giving the oil itself conservation properties. Since olive oil also contains Vitamin E and oleic acid, it aids normal bone growth and is particularly suitable for expectant and nursing mothers because it encourages the development of the infant's brain and nervous system before and after birth. From all this evidence doctors and nutritionists recognize extra virgin olive oil as having the most balanced composition of fatty acids (saturated, monounsaturated and polyunsaturated) of all edible vegetable oils."***
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"Willet and Sacks, two Harvard researchers, published a paper in The New England Journal of Medicine in favour of the traditional Mediterranean Diet in which 35-40% of calorie intake is in the form of fat, above all olive oil. The paper explains that one of the most striking features of the Mediterranean Diet is its effect on HDL or "good" cholesterol, which does really seem to protect against cardiovascular diseases. An olive-oil-rich diet appears to keep the arteries free of "bad" cholesterol while maintaining HDL cholesterol at healthy levels." ***
Technically... - an exert from The Olive Tree, The Oil, The Olive*** "The bulk of olive oil (98.5% - 99.5%) is made up of what is known as the saponifiable fraction. This consists of triglycerides - esters of glycerol with fatty acids - and free fatty acids. |
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They can be joined by single bonds - in which case they are called saturated fatty acids - or by single bonds and one double bond - these are monounsaturated fatty acids - or by several double bonds, which case they are known as polyunsaturated fatty acids.
The behaviour and characteristics of vegetable oils depend to a large extent on the proportions of fatty acids they contain.
There is a predominance of fatty acids with 18 carbon atoms. Olive oil contains a preponderance of oleic acid, which is a mono-unsaturate. Fatty acid proportions vary in olive oil depending on region, olive variety, year, etc….
The other fraction in olive oil is known as the unsaponifiable fraction. It accounts for a very small part, but is of great significance as regards its biological value. The chlorophyll content, which gives a green color, and the carotene content, which is a reddish pigment, lend each oil its final color. The volatile aromatic components influence odor and flavor. Poly- phenols account in part for flavor but due to their antioxidant nature they have a decisive effect on the stability of the oil, in other words on its keeping properties and resistance to degenerative phenomena. Tocopherols are also present, predominantly vitamin E (alpha-tocopherol) which also has antioxidant properties. Sitosterol is the major sterol found. Olive oil contains no cholesterol." ***
To view a graph containing the composition of saponifiable fraction in virgin oil, click here!
Source: International Olive Oil Council
* National Geographic Society
** A Buyer's Guide To Olive Oil: Anne Dolamore
*** International Olive Oil Council
The behaviour and characteristics of vegetable oils depend to a large extent on the proportions of fatty acids they contain.
There is a predominance of fatty acids with 18 carbon atoms. Olive oil contains a preponderance of oleic acid, which is a mono-unsaturate. Fatty acid proportions vary in olive oil depending on region, olive variety, year, etc….
The other fraction in olive oil is known as the unsaponifiable fraction. It accounts for a very small part, but is of great significance as regards its biological value. The chlorophyll content, which gives a green color, and the carotene content, which is a reddish pigment, lend each oil its final color. The volatile aromatic components influence odor and flavor. Poly- phenols account in part for flavor but due to their antioxidant nature they have a decisive effect on the stability of the oil, in other words on its keeping properties and resistance to degenerative phenomena. Tocopherols are also present, predominantly vitamin E (alpha-tocopherol) which also has antioxidant properties. Sitosterol is the major sterol found. Olive oil contains no cholesterol." ***
To view a graph containing the composition of saponifiable fraction in virgin oil, click here!
Source: International Olive Oil Council
* National Geographic Society
** A Buyer's Guide To Olive Oil: Anne Dolamore
*** International Olive Oil Council