This is not a recipe but rather something food related and more important something involving the general health of my followers.
Firstly, note that there are FOUR principle categories of olive oils:
1. EXTRA VIRGIN OLIVE OIL: Characterized by the fact that it is of the first press (cold-pressed), has an acidity of less thanb .8%, the olives are picked from the tress, are milled within 48 hours of the harvest. The olives are rinsed in cool water, twigs and leaves are not part of the milling process and the olives are stored briefly in containers which allow air flow so as to avoid molding. The color of the oil will range from greenish-golden to bright green and in general the deeper the color (green) the more intense the flavor and the aroma.
2. VIRGIN OLIVE OIL: Similar to the EVOO (extra virgin olive oil) however slightly higher in acidity (less than 2% and cannot have any refined oil.
3. OLIVE OIL "FINO" OR FINE: Characterized by being a blend of both Virgin and the Extra Virgin thus not refined and an acidity of less than 2%.
4. LIGHT OLIVE OIL: Do not take the category literally as this oil is not light in fat but rather light in color and in aroma. This oil does contain monounsaturated fats as do the other categories but may be refined to reduce the acidity level and consequently will have virtually no flavor and very light in color. It will have a very low degree of antioxidants and other beneficial health characteristics. Good for cooking, low in price !
Olive oil is unique among oils in that it is able to be consumed in its crude state without any refining which gives it powerful effects on our immune system, specifically the vitamins and fatty acids (antioxidants that protect us from Free Radical Oxidation).
HISTORY
Olive oil has been part of our diet for more than 5000 years dating back to the Greeks and the Romans. In ancient times, consumption of good olive oils resulted in a healthy existence, notably due to the so call Mediterranean diet as we all know is so important to longevity.
The problem today is that the ancient methods of hand picking the olives and being pressed immediately with no blending of poor quality or contaminated oils is very costly. The refining process allows the producers to increase their quantities to make production worth the buck but this results in the destruction of the antioxidants characteristic of the good oils.
WHAT THE GOOD OIL DOES TO KEEP US HEALTHY
Pure extra virgin olive oils contain nutrients such as vitamin E and other powerful antioxidants that protect us from cell damage by Free Radical Oxidation. Our cell membranes contain fatty acids which are very susceptible to free radical damage which in turn produces LIPID PEROXIDES which can harm and kill the cell.
Good quality extra virgin olive oil will protect our cell membranes from this oxidation as it contains Polyphenols and Vitamin E along with other natural antioxidants which is seen to protect our cell membrans from free radical damage or in other words will reduce the oxidation of cholesterol which also protects the good olive oil (for prolonged shelf life up to 3 years if store correctly).
Olive oils contain fatty acids, notably Monounsaturated Fatty Acids (MUFA) which are healthy dietary fat. These fats may lower the total cholesterol, help blood clotting and may also benefit insulin levels. Olive oils are high in calories, but if used in moderation they will contribute to a stronger and healthier immune system. If consumed in the crude form, the essential fatty acids will be conserved and will protect us from free radical oxidation.
By eliminating the bad Saturated Oils from our diet and substituting them with the monounsaturated fatty acids we can help our body's immune system by:
- Lowering our cholesterol
- Lowering our blood pressure
- Lowering the risk of heart disease
- Lowering the risk of some cancers
TODAY
Because of the fast food and packaged food industries, we are consuming large quantities of Hydrogenated Oils which have been implicated in cancer and heart disease. Basically the modern processed oils are very bad to human health !
The likelyhood of going to the supermarket and finding a good olive oil is very low. In the United States, there is an abundance of lower quality olive oils which are refined to much in order to be labelled as Extra Virgin (the refining process lowers the acidity) but the Department of Agriculture in the the USA is not a member of the IOOC (International Olive Oil Council) which has set very strict guuidelines on an international level for the production of Extra Virgin Olive Oil and Virgin Olive Oils. The only guideline in this country which isn't even a legal parameter is the level of acidity but this alone DOES NOT INSURE QUALITY OLIVE OIL. So help protect your body from the bad stuff, eliminate refined oils/foods. Eat fresh produce and use Extra Virgin Olive Oil (the real stuff).
Select the olive oil that will protect your immune system. Store the oil in a cool and dark place and it can last up to two years. It has been suggested that by purchasing the oil in small quantities and consuming it within a year you will be able to obtain the best flavor and conserve the maximum amount of nutrients and antioxidants that your body needs.
So there you have it.... a good start for a healthy life !
