Olive Oil

What's so great about Olive Oil?

Recent news about Olive Oil:

What the FDA says about Olive Oil (FDA website)

What the ASN says about Olive Oil and blood pressure (The Journal of Nutrition)

New study on Olive Oil and ulcers (WebMD)

Olive oil 'can cut cancer risk' (BBC News)

Olive oil can help prevent ailments of the gut, cancer (NewsTarget.com)

Olive oil 'acts like painkiller' (BBC News)

Diets rich in olive oil can help prevent cell damage that leads to cancer, study suggests (NewsTarget.com)

Olive Oil's Newfound Benefits (Science News Online)

Learn how to make olive oil
 

Studies have shown that people who consumed 25 milliliters (ml) - about 2 tablespoons - of virgin olive oil daily for 1 week showed less oxidation of LDL cholesterol and higher levels of antioxidant compounds, particularly phenols, in the blood. But while all types of olive oil are sources of monounsaturated fat, EXTRA VIRGIN olive oil, from the first pressing of the olives, contains higher levels of antioxidants, particularly vitamin E and phenols, because it is less processed.

Varieties of Olive Oil

Generally, olive oil is extracted by a process called cold pressing. Olive oil comes in different varieties, depending on the amount of processing involved. Varieties include:

Extra Virgin - considered the best, least processed, comprising the oil from the first pressing of the olives.

Virgin - from the second pressing.

Pure - undergoes some processing, such as filtering and refining.

Extra light - undergoes considerable processing and only retains a very mild olive flavor.

When buying olive oil for cooking or food preparation other than baking desserts, shop around for Extra Virgin Olive Oil. Although the best health benefits are found in Extra Virgin Olive Oil, when baking desserts with olive oil, use only pure olive oil. I always choose a Pure Olive Oil when baking desserts because it does not have the "nutty" flavors found in virgin olive oil. Adding those flavors found in Virgin Olive Oils tend to alter the desired taste in your favorite desserts. Pure olive oil is made by adding a little extra virgin olive oil to refined olive oil. It is a lesser grade oil than most virgin oils, but still contains the monounsaturated fatty acids and phenols. When baking desserts with olive oil, use only pure or light olive oil. However, when preparing non sweet foods, always use VIRGIN olive oil.

How to Store Olive Oil: Always store your olive oil away from light. Light tends to turn olive oil rancid in a very short time. If you do not plan on using your oil within a month, I suggest storing it in the refrigerator or in the freezer. Keep the lid on tight because oxygen also promotes rancidity.