Eat Mediterranean to get healthy!

Olive oil is a prime ingredient in the Mediterranean diet which some research suggest is one of the healthiest. Olive oil does not only add great flavour to salads, pastas, sauces and vegetables but has health benefits over other oils. The beneficial health affects of olive oil are due to both its high content of monosaturated fatty acids (so it has no saturated fat) and its high content of antioxidant substances.

Monosaturated fat decreases Low-Density Lipoprotein (LDL) cholesterol, also known as the bad cholesterol and raises High-Density Lipoprotein (HDL), the good cholesterol; this in turn decreases the risk of heart disease. On the other hand, saturated fats raise blood cholesterol and cause a increased risk of coronary heart disease. Olive oil is also a good source of Vitamin E, which is a natural antioxidant. Antioxidants have beneficial affects such as lowering cholesterol, blood pressure and risk of coronary disease. It also has Vitamin K, which plays an important role in blood clotting. Because of its low acidity level, olive oil is easier to digest compared to other fats. Olive oil is clearly a must for a healthy lifestyle!

Olive oil is generally extracted by pressing or crushing green olives. Almost the entire production of green olives in Italy is converted into olive oil. Flavour, colour, and consistency vary due to different olive varieties, location, and weather. The different varieties include:

Extra virgin: Produced by the first pressing of the olive fruit, it is only 1 percent acid. It is the most expensive of the olive oils because it's considered the finest and fruitiest. The colour of extra virgin olive oil can range from a crystalline champagne colour to greenish-golden to bright green.

Virgin: This is also a first press oil, with a slightly higher level of acidity of between 1 and 3 percent. Generally made from olives that are riper than those used for extra virgin oil.

Pure: Pure refers to the fact that no non olive oils are mixed. This olive oil undergoes some processing, such as filtering and refining. It is lighter in colour and blander than virgin olive oil.

Extra light: Refined oil which is very light in colour, odour and taste.

Posted by Ant @ Monday, March 21, 2005 | Permalink