OLIVE - A HEALTH-GIVING PLANT

Health Benefits of Olive Oil

Studies suggest that olive oil exerts a protective effect against certain malignant tumors (breast, prostate, endometrium, digestive tract…). A number of research studies have documented that olive oil reduces the risk of breast cancer. Eating a healthy diet with olive oil as the main source of fat could considerably lower cancer incidence.

One prominent cardiologist recommends at least two tablespoons of extra virgin olive oil each day.  At present it is believed that in addition to bolstering the immune system and helping to protect against viruses, olive oil is also effective in fighting against diseases such as:

Heart Disease: Olive oil helps lower levels of blood cholesterol leading to heart disease.

Oxident Stress: Olive oil contains antioxidents such as Vitimin E, carotenoids and phenolic compounds which also help lead to long life.

Blood Pressure: Recent studies indicate that regular consumption of olive oil can help decrease both systolic (maximum) and diastolic (minimum) blood pressure.

Diabetes: It has been demonstrated that a diet that is rich in olive oil, low in saturated fats, moderately rich in carbohydrates and soluble fiber from fruit, vegetables, pulses and grains is the most effective approach for diabetics. It helps lower “bad” low-density lipoproteins while improving blood sugar control and enhances insulin sensitivity.

Obesity: Although high in calories, olive oil has shown to help reduce levels of obesity.

Rheumatoid Arthritis: Although the reasons are still not fully clear, recent studies have proved that people with diets containing high levels of olive oil are less likely to develop rheumatiod arthritis.

Osteoporosis: A high consumption of olive oil appears to improve bone mineralization and calcification. It helps calcium absorption and so plays an important role in aiding sufferers and in preventing the onset of Osteoporosis.

Olive Oil and the Mediterranean Diet

It all started when University of Minnesota Physiologist Ancel Keys studied the diets and habits of seven countries in the 1950s (often referred to as the Seven Countries Study), including the US, Japan, and Greece. He found that individuals from Greece had the lowest rates of heart disease and lived the longest even though they had a relatively high intake of fat. This astounding information was enough to take the Mediterranean diet from the tiny villages of Greece to the headlines of cities around the world.

Thanks to an ever-growing body of evidence that the diet can prevent everything from heart disease to cancer, the Mediterranean diet is what sets the standard for long life and good health.

We all think of olive oil when we hear the term “Mediterranean Diet”, but in fact it is a lot of other things. It is characterized by a high intake of vegetables, fruits and complex carbohydrates with the main source of fat being olive oil. As a result, it is rich in fiber, phytochemicals and antioxidants. However, it is not a vegetarian diet, as red meat is something to be enjoyed once a month, with the main source of protein coming from beans and local fatty fish such as sardines and anchovies.

Reaping the benefits of the Mediterranean diet and the traditional Greek diet is all about using the right nutritional ingredients in the right way. In other words, just adding olive oil to all your dishes isn’t going to do the trick; you need to consume a variety of foods in order to see healthy results.

Relevant entry > ----- THE OLIVE : A HEALTH-GIVING PLANT

Olive oil is the pure oil obtained from the fruit of olive trees. No oil obtained using solvents, re-esterification processes, or mixed with other vegetable oils qualifies under this description.

Extra virgin olive oil is the highest quality and most flavorful olive oil classification. In chemical terms it is described as having a free acidity, expressed as oleic acid, of not more than 0.8 grams per 100 grams and a peroxide value of less than 20 milliequivalent O2. It must be produced entirely by mechanical means without the use of any solvents, and under temperatures that will not degrade the oil (less than 86°F, 30°C).

In addition to extra virgin olive oil, there are a number of other grades which define chemical and organoleptic qualities :

Virgin olive oil: This is virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 2 grams per 100 grams and a median organoleptic defect value of 2.5 or less.

Ordinary virgin olive oil: Virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 3.3 grams per 100 grams and a median organoleptic defect value of 2.5 or less than 6.0.

Olive oil: A blend of both virgin and refined olive oil. It has a free acidity, expressed as oleic acid, of not more than 1 gram per 100.

Refined olive oil: This is the olive oil obtained from virgin olive oils by refining methods which do not lead to alterations in the initial glyceridic structure. It has a free acidity, expressed as oleic acid, of not more than 0.3 grams per 100 grams.

Olive-pomace oil is the oil obtained by treating olive pomace with solvents or other physical treatments, to the exclusion of oils obtained by re-esterification processes and of any mixture with oils of other kinds. It is marketed in accordance with the following designations and definitions:

Crude olive-pomace oil is olive pomace oil whose characteristics correspond to those fixed for this category in this standard. It is intended for refining for use for human consumption, or it is intended for technical use.

Refined olive pomace oil is the oil obtained from crude olive pomace oil by refining methods which do not lead to alterations in the initial glyceridic structure. It has a free acidity, expressed as oleic acid, of not more than 0.3 grams per 100 grams. Olive pomace oil is the oil comprising the blend of refined olive pomace oil and virgin olive oils fit for consumption as they are. It has a free acidity of not more than 1 gram per 100 grams. In no case can this blend be called olive oil.