Properties and Benefits of Extra Virgin Olive Oil

Properties and Benefits of Olive Oil

The beneficial effects of consuming olive oil are backed by lengthy, painstaking
scientific research. Fats and oils have a common denominator in the energy
value (9 calories per gram) but the metabolism of each different group differs
greatly from the rest.

Olive oil contains a series of compounds that are very beneficial to most
functions of the human body and its' biological and therapeutic value is related
in many aspects to its chemical structure.

The first aspect is its triglyceride composition, made up of fatty acids. Olive oil
has a prevalence of monounsaturates, oleic acid principally, while animal fats
are fundamentally made up of saturated fatty acids and seed oils of
polyunsaturates. Monounsaturated fatty acids are much more stable. Olive oil
also has a low percentage of polyunsaturates and this is important because
these kind of fatty acids cannot be synthesized by the body.

The second aspect is in its minor components. The most salient ones are the
tocopherols and polyphenols. These components have a major antioxidant
function and are closely connected with virgin olive oils because refining
processes alter and remove them.

Extra-virgin olive oil is the most digestible of the edible fats and:

it helps to assimilate vitamins A, D and K;
it contains essential acids that cannot be produced by our
own bodies;
it slows down the aging process;
it helps bile, liver and intestinal functions.

The ancient Greeks were in the habit of consuming 1-2 spoonfuls of olive oil
every morning. It was a matter of hygienic practice which helped deal with
simple chronic constipation and with stomach ulcers. Now, in spite of the
advancements in modern medicine and pharmacology, this practice is
recommended for its positive influence on the digestion.

It is noteworthy that olive oil has a beneficial effect in the dietary treatment of
diabetes. In addition it helps control blood pressure and increases the bone
mass. It is believed that olive oil has a favorable effect on the development of
the central nervous and vascular systems, in brain development as well as
normal child development.

The human body easily absorbs olive oil. This means that the body absorbs the
good ingredients such as vitamin E and phenols, which have anti-oxidizing
properties and prevent the oxidization of fatty tissue. Another important
element is chlorophyll. Olive oil facilitates the cleansing of the gull bladder. Olive
oil is not only easy to digest but it also helps the digestion of other fatty
substances because it helps the secretions of the peptic system and stimulates
the pancreatic enzyme lipace.

A major cause for the degeneration of the cells – and their eventual destruction
– is the accumulation of free radicals, which are produced by the oxidization of
the fatty tissues in the body. Vitamin E, phenols and other antioxidizing
substances protect the human body from the negative effects of free radicals.
Olive oil contains a high percentage of phenols and vitamin E and as a result
helps delay the aging process.

Olive oil consumption has a very positive effect on blood cholesterol. Olive oil
limits the oxidizing of bad cholesterol (cause of artillery skilorsus and heart
disease) because it is rich in anti-oxidizing agents.

Chemical processing may improve high acidity olive oil and make
it edible however it takes away some extremely valuable
ingredients such as Vitamin and Phenols. As a result processed
olive oil (refined) lack the desirable properties and
characteristics which can be found in abundance in extra virgin
olive oil.

Olive oil, as with any fatty substance, deteriorates during the frying process
especially if it is used over and over and if the frying temperature is very high.
High temperature destroys the good ingredients of any oil while it creates
harmful agents for the liver, the arteries and the heart.

It is important however to take into consideration that these harmful agents
are less likely to be created in olive oil than in all other known vegetable oils
and this is because olive oil has a different composition. It contains a high
percentage of oleic acid, which is much more resistant to oxidization than the
polyunsaturated acids, which are found in large amounts in seed oils. But more
importantly olive oil contains natural anti-oxidizing agents such as phenols and
vitamin E. When heated, olive oil is the most stable fat, which means it stands
up well to high frying temperatures. Its high smoking point (210º C) is well
above the ideal temperature for frying food (180º C). The digestibility of olive oil
is not affected when it is heated, even when it is re-used several times for
frying.

It is known that populations with a Mediterranean lifestyle and habitually use
olive oil as their primary source of fat for cooking and dressing foods live longer,
healthier lives.

Researches are beginning to focus on some of the other elements in olive oil,
elements that are similar to anti-cancer compounds found in some fruits and
vegetables. Olive oil does appear to have a role not only in combating heart
disease but also in the control of excess weight, diabetes and in protection
against some kinds of cancer.

Now, this doesn't mean that adding olive oil to a bad diet will make you healthy
but cutting fat intake, limiting animal fats and using olive oil as primary source
of dietary fat, along with a diet rich in fruits, grains, legumes and vegetables
accompanied by a regular physical activity will enhance health.

WARNING:

Unscrupulous producers can sell oil as "extra virgin" as long as
they meets acidity standards and satisfies chemical analysis
standards without informing consumers that some of the oil is
chemically rectified or that it has been blended. Frauds include
blending olive oil with nut or seed oils, as well as blending
rectified oil with extra virgin olive oil.

Obviously, such oil will not have the health benefits of a true
extra virgin olive oil!

For this reason we have decided to work side by side with some of the best and
most reliable producers in different italian regions to have every year not just
wonderful flavors but also genuine products.

As described in our guide Grading and Tasting Olive Oil we can easily discover a
real extra virgin olive oil simply using a well trained smell and palate.

We have been teaching the system to the professionals and now they are
using the same products you can find here