Olive Oil Comprehension Test for Consumers
August 20, 2010
Questions:
1. ‘Olive oil is good for you’ (True/False)
2. ‘Light’ olive oils are more palatable than ‘extra virgin’ olive oil. Extra virgin olive oil has a strong smell and taste’ (True/False)
3. ‘Real extra virgin olive oil should have sediment at the bottom of the bottle.’ (True/False)
4. ‘Italy is the world’s largest producer of olive oil’ (True/False)
5. ‘The best olive oil comes from Italy’ (True/False)
6. ‘Large brands sell olive oil for less because they buy in large bulk quantities’ (True/False)
7. ‘If is says ‘extra virgin olive oil’ on the label – it must be true’ (True/False)
8. ‘Pure’ olive oil is good quality’ (True/False)
9. ‘Olive oil’ after a time needs to be refrigerated’ (True/False)
10. ‘Olive oil good for frying’ (True/False)
Answers:
1. True. Studies have revealed that real extra virgin olive oil has the following health benefits: anti-inflammatory, protect against bowel, breast and colon cancer, fight heart disease, prevent wrinkles, reduce blood pressure.
2. False. By definition the taste and aroma of real ‘extra’ virgin olive oil is ‘irreproachable’. Any olive oil product with a overpowering smell or taste is not ‘extra’. ‘Light’ olive oils are refined oils with a very small amount of virgin olive oil mixed in. The smaller the amount of virgin olive oil mixed in the ‘lighter’ the oil.
3. True (sometimes). Extra virgin olive oil is a natural product, the amount of sediment will depend on many different factors. Extra virgin olive oil can be passed through a clay-cellulose filter which will remove most of the sediment. Remaining sediment may be absorbed by the olive oil or collect at the bottom of the bottle.
4. False. Spain is by far the largest producer of olive oil.
5. False. Olive oil is classified by quality not geography. ‘Extra virgin’ is the highest quality of olive oil regardless of origin. Italy produces more than it consumes, most of what is sold as ‘Italian’ olive oil is imported and packed in Italy, then resold as Italian.
6. False. Olive oil pricing is commodity based. Bulk quantities are already factored in to the commodity pricing. The only way to reduce the price is to mix the oil with cheaper oils.
7. False. In the olive oil business the ‘F’ stands for ‘Fraud’. Fraud is a major problem. Any olive oil you purchase should look, smell and taste like olive oil. The price should be commensurate with commodity pricing. If it is too cheap – it’s not olive oil.
8. False. As far as olive oil is concerned ‘Pure’ is a misnomer that actually means ‘impure’. Olive oil sold as ‘pure’ is refined by a heat and chemical process. It is not natural and should not be confused with ‘virgin’.
9. False. Olive oil should not be refrigerated. Cold temperatures will cause the oil to go cloudy. Olive oil should be stored out of direct sunlight. Real extra virgin olive oil will maintain it’s properties for many months.
10. True. Olive oil is the most stable of oils, it resists temperatures of 320º – 392º (Fahrenheit) and is the slowest oil to decompose. Another advantage – olive oil impregnates fried foods less than other oils so it the calorie content is actually lower.
Score:
8 -10 = Excellent
5 – 7 = Good
3 – 5 = Needs Improvement
1 – 2 = Needs a lot of Improvement
Kelly Martinez – Managing Director Antonio Celentano Extra Virgin Olive Oil http://www.antoniocelentano.com
Antonio Celentano Extra Virgin Olive Oil is 100% real extra virgin olive oil extracted from locally grown olives, bottled on site in Córdoba, Spain.
Article Source: http://EzineArticles.com/?expert=Kelly_Martinez
What are the health benefits of olives?
July 25, 2010
I have always loved olives growing up and I think I eat about 2-3 cans of 2oz sliced black olives each week.. I know olive oil is supposed to be good for health but what are the benefits of eating pure black olives? There isn’t anything written on the can except that it is high in fat and has only 25calories.. Anyone know if they’re any good at all?
i love olives and they are healthy
There are many health benefits of olives. First is that they reduce the amount of cholesterol in the body which makes the mind, body and soul very fit and healthy. Olives are also known to have many medicinal benefits and are known to fight various diseases. An olive tree produces the fruit as well as the oil and leaves which are known to be very beneficial. People all over the world prefer frying food in olive oil rather than vegetable oil due to its low cholesterol content.
Olives are considered to be God’s sacred food and people would be honour the Gods by serving them olives as a staple food. There are various types of olives that are found but the most common ones that are consumed all over the world are green olives and black olives. You will find olives all over the world ready for consumption. Spain has the maximum production of olives compared to other countries.
Health benefit of drinking a spoonful of Olive Oil?
July 15, 2010
I am curious what are the health benefit of drinking a spoonful of Olive Oil? Will there be a side effects if I drink too much of Olive Oil?
Several studies have linked diets that include monounsaturated fats like extra-virgin olive oil to reduced risk of heart disease. And more recently, a study conducted at the University of Granada found that olive oil has been shown to contain polyphenols, a type of antioxidant which may help prevent cell aging and osteoporosis. Polyphenols may also help to reduce risk of developing aging-related diseases, according to the authors of the study Professors Alberto Fernández and Antonio Segura, such as heart disease, cancer, Alzheimer’s and diabetes.
Before you go out and stock up on a case of olive oil, take caution. “We want to encourage people to use healthy fats, like olive oil instead of unhealthy fats, but it’s important to watch how much you’re adding because of the caloric content,” says Colleen Doyle, MS, RD Director, Nutrition and Physical Activity at the American Cancer Society. Doyle explains that olive oil contains monounsaturated fats which is linked to reduced risk of heart disease because it lowers LDL “bad” cholesterol, while maintaining HDL “good” cholesterol.
So how much is a good amount to add? “Everybody’s caloric need is different,” says Doyle, but cautions that a glass of oil a day is an unrealistic and unhealthy amount. It would increase daily caloric and fat intake above recommendations, which can lead to serious weight gain or obesity, putting you at risk for cancer, high blood pressure, and heart diseases — or, what you were trying to avoid in the first place.
Pick the purest olive oil. In order to maximize the health benefits of your olive oil intake, make sure you buy extra-virgin olive oil, with an acidity level of 0.8 percent at the highest, says Andy Bellatti, Masters candidate at NYU’s Department of Nutrition, Food Studies, and Public Health. The FDA does not regulate any labeling of imports, but it does regulate home grown olive oil. Check for the International Olive Oil Council seal on imports to ensure olive oil purity, says Bellatti. Though the olive oil will remain a monounsaturated fat no matter what acidity, or what exposure it has, higher acid levels mean fewer, or no antioxidant properties. Over time, exposure to heat, air and light can also diminish the antioxidant properties, says Bellatti.
Bellatti recommends buying canned olive oil that won’t be exposed to UV light in the grocery store or in your home. Keep the container sealed tightly. Buy as fresh as possible in small quantities, so the olive oil isn’t aged and depleted of antioxidants by the time you use it up. Also, if you want to have the most amount of antioxidants, use at room temperature or cook at low temperatures.
Do not go over board. If Miriam Amash really drinks an eight-ounce glass of olive oil a day, she’d be consuming 1900 calories and 200 grams of fat, without counting whatever food she eats, says Bellatti. Or, about her daily recommended calories, and 135 more than her daily recommended fat intake. “Use olive oil as a fat substitute,” says Bellatti, not an additional source of fat.
How is olive oil healthier than any other type of oil?
July 15, 2010
Hi, my friend was telling me the other day that olive oil was a lot healthier than any other oil, but i checked the amount of calories per serving and it is the same. So why would olive oil be better to have your food than vegetable or corn oil for instance?
I have been trying to start a diet and i am changing my eating habits so i wanna make the right decisions in the choice of my ingredients.
Simplest way to put it: It all comes down to the “good fats” and the “bad fats”. The fat in olive oil is good for your body, while the fat in vegetable oil is horrible for your body.
It’s the same idea with nuts. Eating things like peanuts (in moderation, of course) is good for your body because they contain the right fats, but it will still have like 15g of fat per serving, which seems like a lot.
Bad fats would be like cakes, cookies, etc.
Whether it’s good fat or bad fat, you still need to remember to eat in moderation. Obviously the less bad fats you eat, the better.
Which type of olive oil?
July 6, 2010
I want to use olive oil on my face..but i dont know whether oilve oil used for cooking can also be used for our skin..or are there different Types Of Olive Oils prefered for different purposes?
Does olive oil work for all types of skin?I have bought a small tin of olive oil and am unsure abt using it on my face..The product name is EKIZ..pls tell me whether its good for skin..
Any olive oil fit for consumption can be used in facial and body applications to the skin. But, if I were going to use the oil on my skin, I would want the best I could get or afford. Extra virgin is a high grade, and perfect for both salads, cooking and skin moisturizing. So, maybe by adjusting the type and brand of oil you use and getting extra virgin olive oil you won’t feel unsure of putting it on your skin.
Be aware of some lesser grades of olive oil, (not usually sold at your grocery store) as they contain some other types of oils, and some are intended for industrial uses in the restaurant industry (frying, cooking, and food release sprays).
