OLIVE OIL

History of olive oil

Olives, one of the oldest known products, supposedly appeared in Crete or Syria between 5000-7000 years ago. Since ancient times, the olive tree has provided people with food, fuel, wood and medicine for many civilizations, its branch has been regarded as a symbol of peace and wisdom. Olive fruit oil has been consumed in food since about 3000 BC.

It is not clear exactly how olive trees got to the USA, but it is known that much later than in Europe. In the 1500s-1700s, the Spanish colonizers of North America definitely transported olive trees across the Atlantic Ocean. Some may have been brought directly to the region that is now California. Olive trees may also have come to the United States from Mexico, where Spanish cultivation was already in full swing.

Olive oil has been and still is a staple in the diet of many Mediterranean countries. The recent discovery that a Mediterranean diet may be associated with a reduced risk of heart disease has made olive oil extremely popular in the United States. Today, most commercial olive oil cultivation is still concentrated in the Mediterranean region in countries such as Spain (36% of total production), Italy (25%) and Greece (18%). These countries, along with the remaining European countries, consume approximately two-thirds of all olive oil that is produced. Areas of the world with rapidly increasing consumption and production of olive oil include South America (especially Chile) and Australia.

How to choose olive oil

Everyone heard of cold extraction or Extra Virgin olive oil, but let us look closer at what it actually means.

Olive oil is received by pressing of the crushed ripened olives. At the first extraction olives give very few oil, that is what makes is so valuable. For a secondary extraction this olive mass is filled with warm water to enhance extraction. So the first extraction is called cold because olives aren’t heated, no chemicals strengthening oil extraction are added. Thus olive oil of the first cold extraction is an absolutely natural product of the highest quality. This oil is perfect for salads and stewing of vegetables on low temperatures.

If you want to check naturality of olive oil, put it in the refrigerator at a temperature of 0 degrees. You will see that oil has dimmed and some deposit was formed. It means that you have bought good natural olive oil. If you see the word “mix” on the label, it means a mix of olive oil and some other vegetable oil, usually sunflower. On such product the exact amount of olive oil is usually not specified, and its contents can be very little.

Color varies from dark gold to light green. Color of oil depends on the stage of maturity of the olives. Lighter oil is made of green olives, dark – of more mature ones.

The best container for olive oil is dark glass. It is necessary to store a bottle in a cool, dark place, having densely corked it. In long term storage olive oil loses its useful properties.

Unusual facts about the olive

1. It is scientifically proven that the olive tree is one of the most ancient on the planet, it turns out that even in primitive society they were able to eat its fruits;

2. The olive tree lives from three hundred years to two thousand years, in some regions there are trees that are three thousand years old, it’s amazing, right?

3. The cultivation of the olive tree began in ancient Greece. They learned how to marinate olives in salt and squeeze out oil. And even then it differed in grades;

4. The ancient Greeks commonly used olive oil to moisturize the skin constantly;

5. Olive tree was considered a symbol of purity by the Greeks, so before the wedding, the girl was rubbed with oil, and a wreath of branches was put on her head;

6. Hercules, according to legend, wielded a club in his exploits guess which tree? Then he planted an olive tree in Olympia. From its branches and wove wreaths for the winners of the Olympic games.

7. The biblical dove, sent by Noah from the ark to search for land, returned one day with an olive branch in its beak, that is, it was the first plant on Earth after the flood. This is a symbol of the Lord’s mercy;

8. In Egyptian mythology, the olive tree was a gift to mankind from the Supreme goddess ISIS;

9. In Catholicism, the olive branch has become an attribute of the Archangel Gabriel, on many Italian paintings he comes with it, and not with a Lily to the virgin Mary to deliver the good news;

10. Green olives contain 113 calories per 100 grams, and black olives - 172.

What do the labels on the product labels mean

Olive oil is obtained from the fruits of the European olive (olives, lat. Olea europaea). The fatty acid composition of the product is a mixture of triglycerides of fatty acids with a very high content of oleic acid esters. Olive oil is considered a valuable dietary product due to its high content of monounsaturated fatty acids and polyphenols. It has a color from brownish yellow to greenish yellow and a slight bitterness in the taste. The melting point is +7-10 °C, depending on the origin of the oil.

The best is unfiltered extra virgin olive oil (the label says Extra Virgin Unfiltered Olive Oil) or filtered extra virgin olive oil (its label says Italian. Olio d'Oliva Extravergine, English Extra Virgin Olive Oil or Spanish Virgen Extra). In this olive oil, the acidity should not exceed 0.8%.

The "drip" olive oil of the "first Cold press" is highly appreciated, although this concept is quite conditional – the oil heats up to one degree or another during cold pressing. In addition, in modern conditions, the oil is always pressed only once.

Olive oil is classified into the following grades:

– natural (Virgin) – means that the oil is obtained using only physical methods without chemical purification. The term Virgin Olive Oil, referring to the production of oil, is not the same as the Virgin Olive Oil variety indicated on bottle labels;

– refined (Refined, Refined) – means that the oil has been purified using physico-chemical processes to eliminate the strong taste and acid content (free fatty acids acids). Refined oil is considered to be of lower quality than natural oil;

– Pomace Olive Oil means oil obtained from pressed products using chemical solvents, usually hexane, and under the influence of temperature.

Manufacturers who adhere to the standards indicate the following types of oil on the labels. Types of oil according to the international classification

Extra-Virgin Olive Oil is made only from natural oil, has an acidity of no more than 0.8%.

– Mechanical spin only

– Collection and processing within 24 hours

– Maximum acidity – 0.8%

– Ideal for salads and sauces

– Taste with bitterness

This oil can be called "fresh from olives". It is obtained by pressing olives exclusively mechanically, without the use of chemical and biochemical additives. During the production process, olives are not subjected to any treatment other than washing. They are collected and processed within 24 hours. That is why this type of oil has such a high nutritional value and does not lose it for up to two years. This oil cannot be cheap. The acidity of Extra Virgin oil should not exceed 0.8%. The taste of Extra Virgin depends on the variety of olives, but at the same time it is necessarily bitter.

Olive oil with the Bío or Eco badge is produced in compliance with EU Regulation 834/07, which certifies and controls all phases of production of this food product. The use of synthetic chemicals and genetically modified organisms is prohibited during all stages of the production process. Also, the cultivation of the soil, olive trees and fruits themselves is carried out only using organic substances and natural materials. A special independent commission of experts is also monitoring this.

Oils of the DOP, IGP, Bío and Eco class are very rare, they are very expensive, you can buy them in specialized stores.

Virgin Olive Oil is made only from natural oil, has an acidity of no more than 2%.

A blend of Extra Virgin and refined olive oil

– Ideal for frying

– Acidity up to 1% It is a mixture of refined olive oil and extra virgin in a ratio of 85%/15%.

The maximum acidity is allowed up to 1%. This is an excellent quality oil that you can use in any dish and recipe. It is ideal for frying. The oil can also be used for dressing salads, making sauces, it does not taste bitter at all if you are not used to bitterness.

Pure Olive Oil and Olive Oil are a mixture of natural and refined oils, the acidity is not more than 1.5%. As a rule, it does not have a strong smell.

Olive-Pomace Oil is a refined oil cake, sometimes mixed with natural. It is quite suitable for food, but it cannot be called olive oil proper. Olive oil cake is widely represented in the retail trade (in particular, in the countries of the former USSR), especially under the own brands of retail chains; in addition, it is often used in restaurants for baking.

– Second spin

– Ideal for frying and deep-frying

This is extra virgin olive oil. The process is identical to the process of obtaining any other vegetable oil. It uses organic solvents and high temperature. Therefore, the definition of pomace oil on the label as olive oil is simply contrary to the law. After extraction, the resulting oil is refined and mixed with Extra Virgin to improve the taste and aroma and improve the quality of the final product. This oil does not have as much nutritional value as Extra Virgin Olive Oil and Virgin Olive Oil, but it has the same vitamins and minerals, only in smaller amounts. It is advisable to use it for frying, where you need to use a large amount of oil (for example, for deep frying). This oil is much cheaper than the others.

Lampante Oil (lamp oil) is an olive oil that is not intended for human consumption. It is used in industrial needs.

Over time, the oils deteriorate and expire. It is advisable to use olive oil during the first year after manufacture. To protect against the absorption of atmospheric moisture and oxygen oxidation, it is recommended to store it hermetically sealed in a dry, cool (but not cold), dark place where various odors will be inaccessible, since the oil easily absorbs them. If the oil is stored in the cold, then a natural precipitate may fall out over time. Although this does not affect the quality of the oil in any way, and after it heats up, the sediment disappears.

A little bit about the benefits of oil

Olive oil is characterized by a high content of monounsaturated fatty acids, especially oleic acid. Scientists suggest that these acids reduce the level of "bad" cholesterol and at the same time maintain the level of "good", but the exact mechanism of action has not yet been established. The fact that following the Mediterranean diet reduces the risk of cardiovascular diseases, scientists explain, among other things, the content of phytosterols, polyphenols, and oleocanthal in olive oil.

Sometimes olive oil is not quite correctly presented in the media as the most useful compared to other vegetable oils. In comparison with linseed oil, the content of omega-3 unsaturated fatty acids in olive oil is insignificant, and in terms of vitamin E content, this oil is inferior to sunflower oil. Like all other fats, olive oil is high in calories, so it is recommended to use moderation when consuming it.

The mediterranean diet is the best again

U.S. News & World Report has been calling the Mediterranean diet the best in the world for several years in a row, as well as the best plant-based diet, the best scheme for a healthy diet, for the whole family (ages) and for bone and joint health. The commission consisted of 33 experts, including doctors, nutritionists and scientists from leading research centers and universities in the United States. They rated each diet in 11 categories, including short- and long-term weight loss, ease of adherence, and nutritional safety. Diets such as keto, Atkins and the raw food diet have complex rules and lack of stability.

Other diets, such as keto, Atkins’ and raw food, have fallen out of favor due to their complex rules and lack of sustainability.

The reasons for the popularity of the Mediterranean diet are quite simple:

– It contains delicious, whole foods.

– It is healthy and there are no exceptions for any food groups.

– The type of food is stable and pleasant, it is a lifestyle.

– This is supported by decades of research showing the health benefits of the Mediterranean diet for various conditions.

Following a Mediterranean diet can have a huge number of health benefits. Scientific studies have repeatedly demonstrated its ability to control diabetes, reduce obesity, reduce the risk of heart disease and prevent cancer, to name just a few.

Foods high in fiber and whole grains and moderate amounts of healthy fats from olive oil are the simple secret to such success.

The Mediterranean diet includes the simplest foods: fish, spaghetti, vegetables baked in olive oil, olives themselves and red wine, white meat is also allowed. This is a classic Mediterranean diet that the World Health Association recommends as the healthiest in the world. It is officially included in the list of factors that reduce the risk of cardiovascular diseases.

It is also allowed to consume dry red quality wine in moderate doses. It contains polyphenols, which, like olive oil, protect blood vessels from damage. The health and protective effect associated with polyphenols and antioxidants has exactly one glass of wine a day, no more, no less. White wine has an average effect, other drinks do not have such a balanced set of substances.

The mediterranean diet for pregnant women

The Mediterranean diet can reduce prenatal stress and improve the child's health indicators. It has also been established how such a choice can improve the health indicators of young children of different ethnic groups. How exactly?

Physiological stressors associated with pregnancy often cause inflammatory conditions that can create future health problems for both the mother and the child. According to research, switching to a Mediterranean diet during pregnancy can reduce the likelihood of a mother developing a depressive mood disorder or obesity before pregnancy. In addition, this type of diet can also reduce the level of obesity in children and it will be much easier to lose weight after childbirth. It is obvious that the mother's eating habits influence the behavior of the offspring within 24 months after birth and suggest a connection with epigenetic mechanisms.

This is important because about one in ten women of reproductive age suffers from depression, while 29% of childbearing women are obese. These conditions correlate with childhood obesity, problems with the development of the nervous system in children, and chronic diseases of both mother and child later in life. It's never too late to start eating right.

The authors of the study noted that their results showed a positive association between following the Mediterranean diet from the moment of conception, reducing depression and improving the weight-to-height ratio in children aged three to eight years.

Vegetable fats prolong life

It has been proven that monounsaturated fats in food can contribute to longevity if they are obtained from plants and not from animals. Monounsaturated fats from animal products come mainly from dairy products, eggs, poultry, fish and red meat. The same elements can be obtained by the body from vegetable oils, especially Extra Virgin olive oil, vegetables, fruits, especially avocados, seeds, dried fruits, nuts, especially macadamia, pecans, cashews, almonds, peanuts.

There has been surveillance at Harvard all this time. During the study, the researchers examined data from 29,966 men and 63,412 women. The records included detailed nutrition questionnaires that were administered every four years. Over the course of 22 years, 20,672 deaths occurred, of which 4,588 were related to heart disease.

The assessment of nutrition information revealed the following:

– Those with a higher intake of vegetable fats were 16% less likely to die from any cause.

– Individuals with a higher intake of animal fats were 21% more likely to die from any cause.

– By replacing 2-5% of refined carbohydrates, trans fats and saturated fats with an equal amount of vegetable fats, you can reduce the risk of death from heart disease and generally all physiological causes by 10-15%.

– By replacing 5% of animal fats with an equal amount of vegetable fats, the risk of death from heart disease and all physiological causes can be reduced by 24-26%.

Olive oil as a cancer prevention

In June 2022, researchers from the Autonomous University of Barcelona (UAB), in collaboration with the Institute of Bioengineering of Catalonia (IBEC), were convinced of this. They discovered that using an olive oil emulsion to control the microbacterium brumae is the best treatment for bladder cancer.

Mycobacterium brumae cells offer an alternative to existing treatments for bladder cancer, such as BCG (immunotherapy based on Mycobacterium bovis), which can cause infections. Researchers have found a way to increase the uniformity and stability of Mycobacterium brumae solutions and, consequently, their effectiveness when ingested. The best remedy turned out to be an olive oil emulsion, which protects the microbacterium and delivers it to the bladder of a cancer patient, as experiments on mice have shown.

Daily consumption of extra virgin olive oil can increase the absorption of compounds with anti-cancer properties.

It is useful to cook vegetables in olive oil.

There are such substances, carotenoids. The plant body needs carotenoids to absorb solar energy. They make tomatoes red, oranges orange, etc. Among them are well-known beta-carotene, the main defender of the immune system, lycopene, normalizing cholesterol, lutein, which protects the retina of the eyes and others. These substances suppress oncogenes, that is, they prevent cancer.

Carotenoids do not dissolve in water. The presence of fat is important for digestion. For example, if only about 1% of carotenoids are absorbed from raw carrots, then after adding oil, the percentage will increase to 25. According to the same principle, vegetables should be fried and stewed in olive oil.

Olive oil is analgesic

It is known that Extra Virgin olive oil has anti-inflammatory properties, therefore it is actively used in the organization of nutrition for patients with various diseases. However, recent research on oleic acid conducted in Japan has shown another side of olive oil. More than 3,000 people took part in the medical experiment. It turned out that the use of oleic acid relieves inflammation and partially anesthetizes.

The effect of this rare substance is similar to that of ibuprofen, and it turns out that 50 grams of oil corresponds to 10% of the adult dose of ibuprofen. Of course, this is not much, but scientists are of the opinion that even such low doses of an anesthetic have an effect.

Extra Virgin olive oil also relieves pain when applied externally. Compresses, baths and massages can be used to relieve pain with the help of essential oils. And cold-pressed olive oil is recommended for composing the massage mixture.

Olive oil for longevity

The fatty acids contained in olive oil reduce the risk of premature death. This was shown by the latest research carried out by scientists from the T.H. Chan School of Public Health at Harvard University in Boston (USA).

Polyunsaturated fatty acids Omega-6 (linoleic) and Omega-3 (alpha-linolenic) make up 10% of the composition of olive oil. They are indispensable, but they are not synthesized in the human body, so they must come with food. Omega-9 monounsaturated fatty acid (oleic acid) is 77%.

The modern human diet is rich in foods containing only hydrogenated fats (trans fats), that is, those where vegetable fat has been treated with hydrogen at high pressure and turned into saturated. They are cheaper and last longer. Trans fats are always found in cookies and donuts, French fries and other fast food, cornflakes, chips, sweets, margarine, unnatural cream, etc. Hydrogenated fats must be replaced with polyunsaturated and monounsaturated fats, which are so rich in top quality olive oil.

A diet high in unsaturated fats, especially Omega-3 and Omega-6, reduces the percentage of early mortality by 11-19%. The results of a study in the United States showed that trans fats are the most harmful to health. Compared with consuming carbohydrates with a similar number of calories, each 2% increase in trans fat intake led to a 16% increase in the risk of early death. At the same time, a high intake of unsaturated fats (polyunsaturated and monounsaturated) with the same number of calories in carbohydrates proved to reduce the risk of mortality by 11-19%.

Olive oil strengthens the immune system

Real high-quality olive oil protects the immune system from viral attacks no worse than vitamins.

It has been repeatedly proven that olive oil is rich in polyphenols, antioxidants that protect cells from destruction and increase the body's resistance and relieve inflammation.

It scares everyone that viruses affect the immune system, but in fact our body is constantly fighting for its own survival with an aggressive external environment. The skin, glands, tonsils, lymph nodes, spleen and even the appendix are all part of the immune system.

It is not necessary for a healthy person to stimulate the immune system and even harmful, except for diagnosed acquired or congenital immunodeficiency, of course. But it is still necessary to maintain and strengthen the immune system, because when the body needs all its strength to fight the virus, even caries or some neglected sores will waste a resource on themselves.

In case of infection with coronavirus or any other, our task is not to interfere with the immune system to cope. Any new virus is a "stranger" to our immune system, which is why antibiotics do not work. When it gets on the nasal mucosa, the immune system is instantly activated and the body begins to produce specific antibodies. At this time, we are lying with a fever and a stuffy nose. If the body is weakened and cellular immunity is not strong enough, then the virus penetrates further into the lungs, pneumonia begins, which is more difficult to cope with and it is necessary to be hospitalized.

Do not forget that proper nutrition is a very big part of immunity and the decision is yours to take care in advance to meet the virus in full readiness or not.