Olive oil

Olive oil is a fruit oil obtained from the olive (Olea europaea), a traditional crop of the mediterannean basin. it is commonly used in cooking, cosmetics, pharmaceuticals and soaps, and as a fuel or traditional oil.

Olive oil is healthier than other sources of alimentary fats because of its high content of monounsaturated fat (mainly oleic acid) and polyphenols.

The International Olive Oil Council (IOOC) is an inter-governmental organisation based in Madrid, Spain, with 23 member states. It promotes olive oil around the world by tracking production, defining quality standards and monitoring authenticity.

Types of olive oil:

• Extra virgin: Considered the best, least processed, comprising the oil from the first pressing of the olives; contains no more than 0.8% of the acidity, and is judged to have a superior taste. There can be no refined oil in extra-virgin olive oil.
  
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• Virgin: From the second pressing; has an acidity of less than 2%, and judged to have  a good taste. There can be no refined oil in virgin olive oil.
  
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• Pure: undergoes some processing, such as filtering and refining; usually a blend of refined olive oil and one of the above two categories of virgin olive oil.
  
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• Extra light: Undergoes considerable processing and only retains a very mild olive flavour.
  
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• Olive-Pomace: A blend of refined pomace olive oil and possibly some virgin olive oil. It is fit for consumption, but it may not be called olive oil. It is rarely sold in grocery store and used in some exotic cookings in restaurant.
  
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• Lampante Oil: it is used as fuel in oil-burning in lamps and not to be eaten. it is mostly used in the industrial market.
  

Health Benefits of Olive oil:

The beneficial effects of olive oil are due to its high content of monounsaturated fatty acids and anti-oxidative substances. Most people do quite well with olive oil since it does not upset the critical omega-6 to omega-3 ratio and most of the fatty acids in olive oil are actually and omega-9 oil, which is monounsaturated.

Studies have shown that olive oil offers protection against heart disease by controlling LDL ("bad") cholesterol levels while raising HDL ("Good") levels. No other naturally-produced oil has as large an amount of monounsaturated as olive oil - mainly oleic acid.

Olive oil is very well tolerated by stomach. In fact, Olive oil's protective function has a beneficial effect on ulcers and gastritis. Olive oil activates the secretion of bile and pancreatic hormones and much more naturally than prescribed drugs. Consequently, it lowers the incidenc of gallstone formation.

While all types of olive oil are sources of monounsaturated fat, EXTRA VIRGIN olive oil contains higher levels of anti oxidants, (vit E and Phenols), because it is lessed processed.

Spanish researchers suggest that including olive oil in your diet may also offer benefits in terms of colon cancer prevention.

Medicinal Uses of Olive oil

Olive oil is unlikely to cause allergic reactions, and as such is used in preparations for lipophilic drug ingredients. It does have demulcent properties, and mild laxative properties, acting as a stool softener.

Olive Oil is also a potent blocker of intestinal contractions, and is used to treat excessive Borborygmus. Oleocanthal from olive oil is a no-selective inhibitor of cyclooxygenase (COX) similar to classical non-steroidal anti-inflammatory drugs (NSAIDs) like ibuprofen.

Care for Your Olive Oil



Light and heat are the NO.1 enemy of olive oil. Keep olive oil in a cool and dark place, tightly sealed. Oxygen promotes rancidity. Olive oil is like other oils and can easily go rancid when exposed to air, light or high temperatures.