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." ¹