Benefits of Olive Oil!
Discover the benefits of olive oil! Olive oil comes from the Olea Europaea. This tree is found, mostly, in the Mediterranean basin, Asia and Africa. It grows approximately 26 to 49 feet tall, has a twisted trunk, small white flowers and silvery-green, oblong leaves. It has a study and extensive root system. The trees can become injured in cold weather, below 14 degrees Fahrenheit. Olive trees are very hardy, drought, disease and fire resistant. They can live for a very long time. The older an olive tree, the more gnarled or twisted their trunk appears. Olive trees, grown around the Mediterranean basin, are said to be centuries years old! Olives grow well in hot weather.
This tree produces round to oblong shaped fruit, called olives.They have a sweet fleshy layer outside and a small seed inside. Olives grow slowly. They're harvested when they turn a greenish-purple color. They have a, naturally, bitter taste. Olive oil is cold pressed from olives. There are different grades of olive oil: extra virgin, virgin, pure, pomace, and lite. Their colors vary, due to processing. Olive oil colors can be a dark green to a, light, yellowish-red. High quality olive oil has a dark, robust, green color, found in the extra virgin type. If extra virgin olive oil shows a lighter, yellowish, shade, it was probably pressed from low quality olives.
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Renews Skin Cells: Has antioxidants benefits; neutralizes free radicals leading to skin cancer & aging skin. Rich in vitamins A, B, C, D, E & K. Anti-inflammatory: Contains oleocanthal, a soothing enzyme, for relieving pain and inflammation. Moisturizes / Lubricates: Acts as a humectant drawing and holding in moisture with a light protective layer. Mild and gentle. Useful for: dry, flaky, chapped, mature or sensitive skin.
HEALTH BENEFITS OF OLIVE OIL: Lower LDL, (bad cholesterol,) Raise HDL, (good cholesterol); lowers risk of heart disease. Extra virgin and virgin oils contain high amounts of polyphenols, a powerful antioxidant, which helps prevent cancer. Olive oil discourages clogging of arteries, is gentle on the stomach and digestive tract, acting like a mild laxative. It’s a friend to the intestines and an enemy to ulcers and gastritis. Good quality olive oils contain the benefits of vitamins and nutrients. They are rich in vitamins A, B1, B2, C, D, E, K and in iron. It’s cholesterol free.
EXTRA VIRGIN OIL: Least processed, derived from the first pressing of olives, contains high amounts of nutrients and vitamins, no additives, light, delicate, texture, superior taste, oleic acidity level of less than one percent, exceeding no more than 0.8 %. This oil is highly valued for its perfect balance of flavor, aroma, color and acidity level. Used for cooking or as toppings on salads, dressings, or a dipping oil. VIRGIN OLIVE OIL: Produced from the second pressing of olives, has an acidity level of less than 2 %, more intense flavor and a good taste. Used for cooking, dressings, salads and more. PURE OLIVE OIL: A blend of refined and virgin olive oil, contains small amounts of vitamin E, acidity level less than 2%, lower nutrient content and is less expensive. Cannot be used for dressings, but better suited for high temperature cooking. POMACE OLIVE OIL: Lowest grade of olive based oils. Produced from the residual oil left in the olive’s pomace. Blended with varying amounts of virgin olive oil to make it acceptable for consumers. Used for high temperature cooking. Less expensive. LITE OIL: Pure rectified oils containing tiny amounts of virgin oils, if any at all. Oils are light tasting and light in color. Contains the same amounts of calories and fats as all olive oils. Poorer quality.
STORING: Keep tightly sealed in a cool, dry, dark place to resist rancidity. Heat, air, light and time are the enemies of olive oil. If it’s over six months old it can lose up to 40% of its healthy, antioxidants benefits. This oil does not improve with age, so use it within 3 months. It can be refrigerated but there are different opinions about this. Some claim refrigeration can harm its flavor. Others claim it needs refrigeration due to its, highly, perishable, monosaturated fat. Refrigeration will cause the oil to turn solid, but then return to a liquid form when it’s removed. Taking olive oil in and out of the refrigerator can reduce its unique flavor.
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