Food and Your Health

 

Extra Virgin Olive Oil, what is it and why are researchers saying it’s so great for us?

 

We know that Extra Virgin Olive oil, particularly the yield of the first cold press, contains potent antioxidants called phenols, scalene and flavonoids, vitamin E and Omega-9, and is also high in monounsaturated fat that traps and lowers the bad cholesterol (LDL) and thus raises the good cholesterol (HDL). The Archives of Internal Medicine conclude that the Mediterranean diet (which includes plenty of premium quality Extra Virgin Olive oil) is associated with significant reduction in mortality among people diagnosed with heart disease and is also found to lower high blood pressure, to mention a few health benefits.

Not all olive oil is created equal.  As the FDA supports researchers’ findings about the huge benefits of premium quality Extra Virgin Olive oil, commercial manufactures try to sell all kinds of imitation olive oils.  Many of these so called “olive oils” are blends of different varieties of olive oils, contain traces of  chemicals like pesticides that cannot be washed off ,and/or may include additives of other oils like sunflower or vegetable oil which are much cheaper to produce and usually require chemical treatments before consumption by humans. These imposers with a shorter shelf life when lying on the shelves of a food store may appeal to the unsuspected consumer as more affordable.! So, how is “premium quality Extra Virgin Olive oil” different?  Well, to put it simply, the process of producing Extra Virgin Olive oil is in many ways similar to the practices of the ancient Greeks:  Olives of a specific estate that were grown with care are carefully picked so that the olives are  not damaged, then they are pressed  within 24 hours to avoid deterioration and fermentation through a process that never exceeds 27° Celsius as the olive oil is separated from the pulp and seed through centrifugal force without the use of any harmful solvents whatsoever.  The olive juice is either left unfiltered or lightly filtered to preserve vitamins, antioxidants, and essential fatty acids-aminoacids.  The yield of the first pressing is a wholesome product and always considered of  premium quality, known as “Extra Virgin” olive oil.  By the way the oil of the olive tree is the only plant oil that may be consumed raw and untreated. As always, if you can go with a certified organic Extra Virgin Olive oil variety even better, your body will thank you for it.  In many ways we are what we eat! 

 

Sevi Agelarakis