Olive Oil: An elixir of life
Myth has it that the Greeks named Athens for the goddess Athena after she planted an olive tree at the gates of the city. Since then, the lovely liquid extracted from the fruit of its descendants has become an important component of culinary styles worldwide.
Greece is the third largest producer of Olive Oil worldwide whereas 75% of its annual production is classified as Extra Virgin Olive Oil, highlighting in this way its main competitive advantage which is its fine quality.
The secret: Its taste. Olive oil imparts an intense, fruity flavor to food, distinct from that of all other oils. Its flavor it’s compatible with meats, vegetables, salads, pastas and more making it a versatile oil.
It’s also the health benefits. The natural juice extracted from olives, with its ideal constitution, has been the staple of Greeks for centuries. Olive Oil is attributed with miraculous qualities and is considered as the elixir of life endowing people with a long and healthy life. Olive oil is a significant nutritional and biological value for people. This is evidenced by the fact that olive oil is classified among the top ten food supplements.
Olive oil offers unique nutritional, aromatic and biological features that render it an excellent and irreplaceable supplement in relation to other vegetable oils.
- The olive oil offers significant aromatic substances and other elements that render it the tastier than all fatty substances.
- Olive oil is of average calorific value in comparison to other fatty substances.
- Owing to its increased content in polyphenols and tocophenols, olive oil is resistant to rancidity and oxidation.
- Since it is rich in monounsaturated acids and natural antioxidants, olive oil is ideal for frying than any other seed oil.
- The chemical constitution of olive oil is ideal for the human body. It offers natural antioxidant substances that are highly significant for health.
Facts & tips for Olive Oil:
Olive Oil is the healthy substitute for any fat used in any recipe.
People living in the Mediterranean area who use olive oil as their main source of fat have the world’d lowest mortality rate due to cardiovascular illness.
Olive oil contains more monounsaturated fatty acids than any other fat or oil.
Olive oil is the most easily absorbed edible fat and contains no cholesterol.
Using olive oil in place of saturated fats as the main fat in the diet may actually reduce cholesterol levels.
Olive Oil is tolerated better by the stomach than other fatty substances. In addition facilitates the digestion of food nutrients.
Olive oil protects human skin from solar radiation and sun burns. This capacity of olive oil is due to its content of Vitamin E and provitamin A, as well as to its polyunsaturated substances.
Olive oil is not only a good alternative in the treatment of diabetes; it may also help to prevent or delay insulin resistance and its possible pernicious implications by raising HDL-cholesterol, lowering triglycerides.
Olive oil is rich in various antioxidants (vitamin E, polyphenols) which play a positive role in eliminating diseases and ageing, and in extending life expectancy, which has been demonstrated in several epidemiological studies.
Olive oil appears to have a favorable effect on bone calcification, and bone mineralization is better the more olive oil as an important part during the period of growth and in the prevention of osteoporosis.