A bit of history about olive oil

The ancient Greek poet Homer even referred to olive oil as "liquid gold," while Hippocrates called it the "great healer" and prescribed it for many medical conditions.
Olive oil has been the basis of the Mediterranean diet for many years.

The exact origin of olive oil is unknown, but it is believed that around 6000 years ago, the domesticated olive species was native to the Mediterranean basin. And this makes it one of the oldest cultivated fruit trees in the world

Olive oil represented the wealth of the Minoan civilization and ancient documents from Syria suggest that it was much more expensive than olive oil. wine.

It used to be used as fuel in lamps and in many rituals, such as religious ceremonies or as an anointing ointment for royalty and warriors.

Without going too far, some religions still use it in this way today.

Olive oil was also used to make soap, primitive contraceptives, medicines, and for skin care.

Currently, about 90% of all olive oil is used for food.

Olive oil and health

Olive oil is a large part of the Mediterranean diet and is believed to reduce the risk of heart disease, in addition to other health benefits.

It is estimated that people living in the Mediterranean live longer and have less heart disease than Nordics and Americans.

Most of the oils and fats consumed in the Mediterranean are unsaturated fats that are healthier than saturated fats.

One of the great benefits of olive oil is that it is very low in saturated fats: up to 85% of the fats in olive oil are monounsaturated fats (mainly oleic acid or omega-9) or polyunsaturated fats such as omega-6 and omega-3, while only about 15% is saturated fat.

It also contains vitamin E and vitamin K that support the immune system and wound healing, as well as phenolic antioxidants that improve health in many ways.

Olive oil polyphenols contribute to the protection of blood lipids against oxidative damage.

Olive oil consumption seems to be related to a lower incidence of heart disease and one of the reasons could be its effect on blood pressure.

Also other molecules in olive oil help protect your heart by removing harmful substances from your body.

The calls "free radical» are molecules that cause damage to your cells through a process called «peroxidation“Because olive oil in any of its presentations or varieties is rich in antioxidants that neutralize these free radicals and protect your cells. Likewise, they decrease high levels of 'bad' cholesterol (known as low-density cholesterol or LDL) and increase the level of good, high-density HDL cholesterol in your blood, leaving little chance of cardiovascular risk.

Oleocanthal (olive oil antioxidant) acts as an anti-inflammatory, in the same way as ibuprofen, helping to combat low-level chronic inflammation, while oleic acid achieves a similar effect by reducing levels of the inflammatory marker of the test C-reactive protein (CRP) in the blood.

Extra virgin olive oil it is also rich in antibacterial properties, especially against the bacteria helicobacter pylori (which can cause stomach ulcers).

Extra virgin olive oil improves intestinal health by acting as a prebiotic that stimulates the growth of beneficial intestinal bacteria.

Currently, olive oil has been shown to increase the levels of two chemicals that help brain cells grow and regenerate: these are brain-derived neurotrophic factor (BNF), whose deficiency has been linked to depression and nerve growth factor (NCF).
Also olive oil, can improve memory and cognitive function in the elderly, in addition to reducing the risk of Alzheimer's.

Preferably it is advisable that olive oil be consumed raw, as it provides a greater benefit for health.

Practical advice on how to choose a good extra virgin olive oil

The varieties and forms of production are so diverse with their properties, giving rise to a wide range of oils that it is necessary to differentiate.

En Of the cave We give you two clues: the density and the label can give you a lot of information on how to buy a good olive oil.

Basic rules for choosing a good EVOO or extra virgin olive oil and getting it right

• The tone of extra virgin olive oil. Have you noticed that blue glasses are used during tastings so that color is not a factor to take into account?
  This is because the color of the oil or hue does not tell us anything about its quality. It just tells you about its variety. And this hue variety basically depends on the type of olive.
• Extra virgin olive oil and its aroma. The smell of this type of artisan product must be fruity, fresh herbs or other aromas that prove to be a healthy and fresh product. There are different aromas according to the type of fruit or herbs from which it comes.
• Extra virgin olive oil and its exquisite flavor. One of the main characteristics of olive oil is its richness in antioxidants and therefore polyphenols that, according to some varieties, make them more or less bitter, as well as slightly itchy.
  It is important to evaluate the spiciness and the type of flavor that best suits your preferences.
• Extra virgin olive oil container. For optimal preservation of the characteristics mentioned in a good extra virgin olive oil, a good container is important.
• The most recommended for their good results are glass bottles and/or cans, unlike plastic containers.

Glass bottles offer more guarantees and extend the useful life of 'liquid gold'.

In addition, it is ideal that the oil container is opaque or kept in a closed case. Another interesting fact is that the higher the density of the olive oil, the higher the quality.

Consumption of extra virgin olive oil

You can definitely use this oil in whatever you want, however there are types and varieties that are better for cooking, others for salads or others for pastries.

The production of extra virgin olive oil

It is essential that the product comes from healthy olives and in perfect condition, also that they are transported properly, and when stored they are kept at low temperatures so that they do not lose their natural aroma.

You must know the quality of the oil, that is, if it is an organic and ecological oil that does not use additives or chemical substances to make it.

Regarding the label of a virgin olive oil, if it says “cold extraction” is that it has been prepared below 27ºX according to the regulations.
Also through the label you will have more important information such as the date of harvest, location, packaging and if it has been grown and pressed by a small farmer.

To choose a good olive oil, we recommend that you count between 12 and 16 months from the moment of collection and thus you will consume a seasonal product and preserve all its properties.

Don't make these mistakes when buying olive oil

Ignore the content of the tag. The label has too much important information.

Have only one type of oil at home. It is more interesting to have one or two varieties depending on the use you give it, since there is each one for each thing and thus you keep the nutrients intact.

Let yourself be carried away only by the degree of acidity. Since the acidity level is information about its biochemical production and not its quality.

Avoid buying virgin olive oils because they have a higher price. As these are of better quality, you will be contributing a lot to the care of your health and that of your family.

Avoid buying 5 liter jugs. They contain more air as they are consumed and can oxidize the fabric. Preferably buy bottles no larger than one liter.

And, how many types of olive oil are there?

We can differentiate four categories.

Virgin and extra virgin olive oil, is obtained directly from the fruit of the olive tree and is only subjected to a washing, decantation, centrifugation and filtering treatment.

refined olive oil, comes from the refinement of different virgin olive oils.
Olive oil, comes to be the mixture of refined olive oil and virgin olive oils.

Olive pomace oil, is made with the residual amount of olive oil and the remains of the olives, such as the bones, skin, water or pulp. There are three types: crude olive pomace oil, refined pomace oil or olive pomace oil.

Extra virgin olive oil, is the most natural since it has not undergone any type of processing. It is a real olive juice.

Likewise, the composition of the soil in which they grow, the circumstances in which the olives have matured, the weather and even the point of ripeness of the fruits have an influence.

Do not forget that you can buy the best brands and varieties in your online store delacuevafinefood.com