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 arent 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 GradesVirgin 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
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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.
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 cant tolerate
olive oil
. If its 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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Home
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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