The olive tree and olive oil, named for the liquid gold that is extracted from its fruits, have accompanied humanity for thousands of years.
This vegetable oil not only has ideal properties for use in gastronomy, but is also the protagonist of cosmetic products and is used as fuel and in religious rituals.
olive oil history
The history of olive oil goes hand in hand with that of wine and bread, it is part of Mediterranean agriculture and its culture.
Some authors refer that the cultivation of olive groves began between 4000 and 3000 BC. In addition to the exact date of its origin, olive oil has been with us for a long time as one of the noblest vegetable essential oils.
a good olive oil
The first ways to extract oil from olives were carried out at high temperatures to extract greater amounts of oil. With this objective in mind, the process was also carried out with the most ripe olives harvested in autumn, which have a higher water content.
But in recent years, and thanks to the research carried out that proves it, with the hot technique, polyphenols and vitamins, which make this oil a healthy food, are lost. These components are also responsible for a good aroma and taste.
This is why, in order to obtain quality oil, cold-pressed olives are made from green olives harvested in mid-spring.
Extra Virgin, the best
A good extra virgin oil Olive oil, as cold-pressed olives are often called, can contain 10 times more compounds than conventional oil.
To these polyphenols, antioxidants and vitamins such as E are added, compounds such as oleocanthal, squalene and tyrosols, which are responsible for the bitter and spicy flavors and for giving rise to a healthy product.
As for acidity, extra virgin olive oil is the least acidic (less than 1g/100g of free oleic acid). The higher the quality of the olive oil, in general, the lower the acidity.
Olive oil, a source of healthy fatty acids
Olive oil is the healthiest source of fatty acids there is. Studies indicate that, in particular, it provides monounsaturated fats such as oleic acid, hence its great value for a healthy diet.
Another of its qualities results from its content in polyphenols, plant-based antioxidants that contribute to good heart health.
It has long been known that “bad” cholesterol (LDL) leads to coronary risk. This is where olive oil polyphenols play an essential role.
Incorporating olive oil into the diet can reduce the incidence of obesity, diabetes and high blood pressure.
Olive oil also reduces gastric acidity, stimulates intestinal transit, favors the absorption of nutrients and enhances its anti-inflammatory properties.
In any case, olive oil is not curative in itself, but its benefits are yet another contribution to a diet that should be varied and frugal.
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Your contribution to skin care
Olive oil is a moisturizing and regenerating ingredient that has been used since ancient times.
Due to its high content of healthy fats, vitamins and antioxidants, it is ideal as a component of daily body hygiene products, offering a relaxing, softening, protective and moisturizing action for our skin and hair.
Specifically, this oil can alleviate skin damage caused by oxidative stress, UV rays or pollution, restoring the skin’s elasticity and beauty.
It has the ability to hydrate even the deepest tissues of the skin, fighting excess dryness and the accumulation of dead cells.
Contains vitamin E, nutrient that prevents cell aging and loss of elasticity and firmness.
Helps in tissue healing processes and reduces the appearance of stains and expression lines. Therefore, it is also useful in cracked nipples during breastfeeding.
Due to its anti-inflammatory properties coming from healthy fatty acids such as omega 3, it relieves the symptoms of varicose veins such as swelling, cramps and pain in the legs.
Tips for choosing a good olive oil
1. Don’t buy if it’s in the window or in the sun.
2. Be extra virgin and cold pressed.
4. Not much more than a year old.
5. Don’t buy the cheapest.
6. Paradoxically, avoid oil with an olive scent.
7. If it’s cloudy, don’t buy it.
8. That it be packaged in the source.
9. Color doesn’t matter.
10. Choose those packaged in very dark bottles.
11. If it shows signs of solidification in the cold, it’s good.
12. If sniffing it reflexively produces a cough, it is because of its itch level, a good quality index.
How to keep olive oil in good condition
The oils must be stored in a dark place and at a temperature between 15 and 20 °C. Excessive heat impairs its gastronomic qualities and health properties🇧🇷
In order not to oxidize, it is essential to store it in dark containers, preferably glass, as light affects the polyphenols and vitamins in the oil.
Oxygen can also be harmful to oil. It will be necessary to look for containers that close very well so as not to rust and that open as little as possible. For all that has been said, a good extra virgin olive oil can be a great gastronomic and health ally. You just need to know how to choose it for its main characteristics: fruity, bitter and spicy aroma, which are its quality attributes, and how to preserve it properly.