Olive Oil

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

Olive Oil Grades

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 ------

• Fight fat

Slow the aging process
• Enhance your immune system
• Decrease your risk of heart disease
• Prevent cancer
• Add years to your life
• Contain Antioxidants: Vitamin E, Chlorophyll, Phenol compounds
• Contain essential fatty acids
• Contain phyto-estrogens
• Contain sterols
• Contain carotenoids
• Contain Calcium, iron, potassium and vitamin K

Holistic Medicine: MD - Dr. Robert Pendergrast, a physician in the practice of holistic medicine, whose mission is to help you find keys to your own health, wellness and vibrant living. Information on cancer, osteoporosis, sleep, pain, cholesterol, a holistic approach, and much more.

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Olive Oil

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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.

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

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

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

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.

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

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

Olive Oil for Beauty

Olive oil can also be used on the hair and skin. This oil can be used to soften the hair and make it shinier instead of coconut, jojoba and argan. Put a few drops in the palm of your hand; rub them together until the skin glistens. Then, work it into your hair starting at the ends.

There are many oils that make good skin moisturizers. Olive is one of them. Many women like to apply it to the face before they go to bed. Using the ring finger, pat the oil gently around the eyes. Apply it to the laugh lines and rub the extra around on your hands. In the morning your skin will feel softer.

This oil, as well as other oils, can be rubbed into stretch marks. This should be done two times a day to help minimize the marks.

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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Producing and Consuming
Oil and Vinegar
Olive Harvests

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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