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Olive oil is the greatest exponent of monounsaturated fat, and it is a prime component of the Mediterranean Diet. Olive oil is the only vegetable oil that can be consumed as fresh. Olive oil is a natural juice which conserves the taste, vitamins, aroma and properties of the olive fruit.

Olive oil is extracted by the crushing and then subsequent pressing of olives. First pressing of the olives gives extra virgin oil which has the most delicate flavor and antioxidant benefits. It is generally used in cooking, cosmetics, pharmaceuticals, and soaps and as a fuel for traditional oil lamps. Olive oil is used throughout the world, but especially in the Mediterranean. People who use olive oil regularly, especially in place of other fats, have much lower rates of heart disease, atherosclerosis, diabetes, colon cancer, and asthma.

Types of olive oil:

Depending on the amount of processing involved, olive oil comes in different varieties.

• Extra-virgin olive oil: considered the best, least processed, comprising the oil from the first pressing of the olives.
• Virgin olive oil: from the second pressing.
• Pure olive oil: undergoes some processing, such as filtering and refining.
• Extra light olive oil: undergoes considerable processing and only retains a very mild olive flavor.
• Olive-pomace oil: refined pomace olive production oil possibly blended with some virgin production oil.
• Lampante oil: olive oil not suitable as food
• Refined olive oil

Olive oil’s health benefits:

Olive oil and heart diseases:

By controlling LDL (“bad”) cholesterol levels while raising HDL (the “good” cholesterol) levels, olive oil proposes protection against heart disease. Olive oil has as large an amount of monounsaturated fat mainly oleic acid, no other naturally produced oil has such.

• It decreases the level of cholesterol and prevents arteriosclerosis.
• It prevents high blood pressure and diabetes.
• It regulates the digestion system by protecting against gastritis and ulcer.
• It prevents the possibility of formation of gall bladder stones.

Olive oil and colon cancer:

Including olive oil in diet may also offer benefits in terms of colon cancer prevention suggested by Spanish researchers. Their study on rats showed that rats fed diet supplemented with olive oil had a lower risk of colon cancer than those fed safflower oil-supplemented diets.

Olive oil in skin care:

• Extra Virgin Olive Oil is the preferred grade for moisturizing the skin, especially when used in the oil cleansing method.
• Olive oil can be used as an effective shaving oil to shave facial and other body hair giving results that are equivalent to expensive commercial products.
• Extra-virgin olive oil helps in making your hair healthy and adding gloss to it.

Medicinal use:

• It has demulcent properties and mild laxative properties, acting as a stool softener.
• Long-term consumption of small quantities of this olive oil may be responsible in part for the low incidence of heart disease associated with a Mediterranean diet.

Culinary use:

• Extra-virgin olive oil (EVOO) is mostly used as a salad dressing and as an ingredient in salad dressings. It is also used with foods to be eaten cold.
• Refined olive oils are perfectly suited for deep frying foods and should be replaced after several uses
• The flavour of these oils varies considerably and particular oil may be more suited for a particular dish.
• Also, people who like lots of tannins in their red wines might prefer more bitter olive oils.
• Olive oil has more uses than just consuming; it also works as a natural and safe lubricant. For example, lubricating the machinery, that is used within the kitchen (grinders, blenders, cookware, etc.)

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