Olive Oil

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The majority of olive oil is produced in the Mediterranean countries; Italy, Spain, and Greece, with small amounts in California, Australia, parts of South America, and other countries.

Depending on the region, olive harvests most often take place between mid-November and mid-January. Producers crush the whole olive, including the pits, under steel or granite millstones. These millstones resemble those used over 1,000 years ago. The process is called “first cold-pressed,” because no heat is required.

Cold-pressed means that the press or olives aren’t heated or treated with hot water. The maximum allowed temperature of extra virgin oil is 25 degrees C or 77 degrees F.




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Read about cooking with olive oil at My Greek Recipes - the website for healthy Greek and Mediterranean dishes.

Grades and Varieties

Virgin – Processed mechanically under pressure, no heat – changes in acidity to 1 to 5 percent

Pure – Mixture of virgin and refined, which is treated with steam and chemicals – acidity ranges from 3 to 4 percent

Extracted and refined – Whole cull olives, extracted during recond pressing with a chemical solvent

Pomace – Chemical extraction of the residue left over after crlushing and second pressing – acidity 5 to 10 percent; Virgin oil is added for flavor



Olive Varieties

Arbequina – Puglia, Italy
Barnea – Australia; Israel; New Zealand
Biancollia – Sicily
Cerasuolo – Sicily
Cornatina – Carato and Puglia, Italy
Cornicabra – Spain
Frantoio – Tuscany, Italy; Argentina; Chile; California; New Zealand; Australia
Galega – Portugal
Hojblanca – Andalusia, Spain
Kalamata – Kalamata, Greece
Koroneiki – Koroni, Greece
La Tanche – Nyons, Provence, France; Sicily
Leccino – Tuscany, Umbria, Lazio, Italy
Maurino – Central Italy and California
Mission – California
Moraiolo – Central Italy
Nocellara Del Belice – Castelvetrano, Italy
Ogilarolo – Puglia, Italy
Olivastra – Tuscany and Slovenia
Peranzana – Southern Italy
Picholine – France
Picual – Spain
Picudo – Spain
Taggiasca – Liguria, Italy
Tonda Iblea - Sicily

Research shows extra virgin olive oil may ------

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Helped by Olive Oil

Heart Disease
This oil has been shown to thin the blood, lower blood pressure, reduce LDL (bad cholesterol), and maintain HDL (good cholesterol). It may help lower the risk of heart disease because of its high level of antioxidant plant compounds.

Cancer
Phenols in extra-virgin oil act as disease-fighting antioxidants to hinder the cancer process. Oleic acid may reduce the growth of tumors.

Arthritis
The omega-3s in extra virgin oil, because they have an anti-inflammatory effect, may play a role in reducing aches and pains.

Diabetes
This oil may lower the risk of developing type 2 diabetes by cutting the amount of triglycerides and LDL “bad” cholesterol in the blood.

Pain
Oleocanthal in this oil can stop inflammation similar to the way painkillers do.

Impaired Memory
Monounsaturated acids maintain cell structure and membranes in the brain.

Osteoporosis
This oil helps calcium absorption, which is needed to prevent bone loss.

HIV
Maslinc acid, a natural product derived from olive-pomace oil) may help to slow down HIV.

Oil Facts

• Some people can’t tolerate olive oil . If it’s not absorbed it will act as a cathartic.

• One tablespoonful = 120 calories

• Once opened store in a cool, dark place and use within 60 days.

• For extended storage refrigerate the oil. It will partially solidify. Allow to return to room temperature to re-liquefy. Shelf life will be 10 to 14 months for unrefined oils and 14 to 20 months for refined oils.

• Heat, oxygen, and light will all damage the oil.

• Combine olive oil and vinegar with mother for a healthy dressing.


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The information on Healthy-Healing-Oils.com is not offered for the diagnosis, cure, mitigation, treatment, or prevention of any disease or disorder nor have any statements herein been evaluated by the Food and Drug Administration (FDA). We strongly encourage you to discuss topics of concern with your health care provider.

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