Olive Oil
Wednesday, April 1st, 2009
The history of the olive oil is linked to the olive tree culturing. The origin of this tree (Olea europaea), according with a theory, is situated in the coasts of Syria, Lebanon and Israel . Other researchers think that it could be original of Asia Minor. Probably it was brought to Europe by the Phoenicians, coming through Cyprus, Crete, and the Aegean Sea Islands, Greece and later to Italy. The first evidence of the presence of the olive tree on the Mediterranean Spanish coasts coincide with the Roman domain. Anyway, it were the Arabs who promoted its culture in Andalusia, turning Spain into the first olive oil producing country of in the World.
About 1560, oilve tree was introduced in Peru and Mexico by the Spanish. In 1769 it passed to California. Nowadays the culture of the tree spreads over all the countries which have adequate climate .
The Spanish name (aceite) and Portuguese one (azeite) comes from the Arabic word “az-zait”, which means the juice of the olive. It has served for centuries as food, fuel for system of illumination, medicine and liquid to reinvigorate the human organism. In Portuguese, “azeite” only means olive oil, as the Spanish aceite describes any type of liquid fat. To specify the type, you have to say “aceite de oliva” (olive oil), as in English language.
TYPES OF COMMERCIAL OLIVE OIL
Extra Virgin Olive Oil is just olive juice got by pressing at low temperature (less that 27º C) with a free acidity, (oleic acid), not superior than 0.8 grams per 100 grams (0.8%). It is better less 0,3-0,5%.
Some of the Extra virgin olive oils are labeled as “organic”. It is a marketing term that means nothing. A “gourmet olive oil” is also a not defined expression. It is supposed to be a very high quality olive oil, but it is not sure.
Virgin olive oil is the same that the Extra Virgin but with a limit of free acidity of not more than 2%.
When the virgin olive oil has an acidity higher oh 2% or inadequate odor and or is called “lampante” and cannot be commercialized . It is not edible and should be refined.
Olive Oil
It is a mixture of refined olive oil and virgin olive oil with acidity not superior to 1.5%. It has not the healthy properties of the virgin olive oil and its relation value for money is not worth it. Avoid it.
“Pure olive oil” is an old expression to describe olive oil, today prohibited in Spain. It caused confusion. Reject products with this label.
Orujo (pomace) olive oil
Oil made with the refuse of the olives (pomace) after pressing. It is refined and may contain a small proportion of other oils. It is also not recommended as a source of health.
Look for the VIRGIN OLIVE OIL, OR EXTRA VIRGIN OLIVE OIL.
WHY OLIVE OIL IS SO HEALTHY?
Olive oil is associated to Mediterranean Diet. And there are many evidences that the Mediterranean Diet prevents from many types of cancer such as breast cancer and colon cancer. At the beginning, the supposed benefits of the Diet were only prevention of heart diseases and stroke, but later it has been stated that theses benefits are extended to Alzheimer’s and Parkinson’s diseases, asthma and metabolic syndrome, a group of risk factors of coronary heart diseases and other diseases related to artery obstruction such as belly fat, high level of cholesterol, insulin resistance, glucose intolerance, high blood pressure, high blood sugar and pro inflammatory hazard. It also keeps people away from mild cognitive impairment, diabetes, depression, rheumatoid arthritis and some other chronic diseases.
The most plausible answer for the benefits of the olive oil can be its specific composition. The balance among its different fatty acids:
• 55-85% of Oleic acid (monounsaturated)
• 9%-9.5 % of Linoleic (polyunsaturated)
• 0.5-1.5% of Linolenic, (polyunsaturated)
TIPS ABOUT OLIVE OIL
Olive oil dipping has been for centuries the “snack” of the Mediterranean people.
To make infused or flavored olive oil, it should be virgin, raw (not heated). You can put garlic or herbs and leave it for weeks (no more de 6 months as the oil may become rancid. Some people heat the oil to 140º C to make Rosemary olive oil. Olive oil for dressings should be raw. You can do lemon olive oil putting in a bottle the zest of a big lemon (properly washed) with a liter of virgin olive oil. Remove the zest after two weeks.
Olive oil calories: 9 Kcal/gram. There is not “light olive oil”. It should be another product. Not olive oil.
Do not use olive oil sprayer. It is not “Mediterranean” and can ruin your dress. Children also like to play wars with them. Use cruets.
There are olive oil soaps and lotions. There properties depend more on the final product that on the oil.
Olive oil shouldn’t be heated to fry higher than 190º C.
Do not confuse Olive Oyl (Popeye’s girl friend) with Olive OilThere is no relation between olive oil and hair loss. Of course you can put olive oil in your hair, to make it more manageable and make it look healthier. But don’t forget it will be “oily” until you wash it.
One of the healthier pasta is having it just with olive oil, garlic and you favorite spices.
Spain is the World bigger olive oil producer, with more than one billion tons. Italy is the second >600.000 Tm and Greece the third, with more than 300.000.
Olive oil must be bottled. In Spain it is not allowed to sell bulked olive oil to final consumers.
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