Introducing Olive Oil
September 28, 2011
It is believed that the cultivation of the olive oil tree began in the Eastern Mediterranean some 6000 years ago. The oil was used for lightning, and in perfumed unguents and cleansers for the body, as well as for cooking. The Minoans traded olive oil from Crete in about 2000 BCE, with subsequent Greek and Phoenician seafarers continuing the trade, carrying it as far west as Spain and today’s Morocco. From 750 BCE the Greeks planted olive trees in their colonies in eastern Spain, southern France, Italy and Sicily; where the Greeks did not plant them, the Carthaginians and the Romans did.
Today, the principal world olive oil producer is Spain, followed by Italy, Greece, Tunisia, Turkey, Syria, Morocco and Algeria. However, olive oil is increasingly being produced outside the Mediterranean, in places such as Australia, Africa and California. Each country’s oil has distinctive flavor.
Olive Oil, the world’s most commonly eaten mono-unsaturated oil, has been enjoyed for many thousands of years around the Mediterranean. Not only does it taste good, but there is a mass of evidence that a diet based on this kind of oil can promote longer life. In recent years, medical researchers have turned their attention to the virtues of the Mediterranean style of eating and to olive oil. On closer inspection, this ancient oil has proved to be more than just a source of mono-unsaturated fat. it is also a rich source of antioxidants – substances now attracting great attention.
It contains a wide variety of valuable antioxidants that are not found in other oils. Epidemiological studies suggest that it has a protective effect against certain malignant tumors in the breast, prostate, endometrium and digestive tract. Research has revealed that the “type” rather than the “quantity’ of fat seems to have more implications for cancer incidence. This could be related to oleic acid, which is the predominant mono-unsaturated fatty acid in olive oil.
It has been demonstrated that the addition of oil to a diet is not changed in any other way has a lowering effect on blood pressure. A diet rich in olive oil is not only good alternative in the treatment of diabetes; it may also help to prevent or delay the onset of the disease by preventing insulin resistance and its possible harmful implications by raising HDL cholesterol, lowering triglycerides, and ensuring better blood sugar level control and lower blood pressure.
Like all other fats and oils, it is high in calories, which could suggest that it would contribute to obesity. However, evidence shows that there is less obesity amongst Mediterranean people, who consume the most oil in the world. it has been demonstrated that a diet rich in olive oil leads to greater and longer-lasting weight loss than a low-fat diet. It tastes good and it is a stimulus to eat vegetables and pulses. It bolsters the immune system against external attacks from micro-organisms immunological parameters.
It is also good for the stomach, pancreas and intestines. It helps with osteoporosis, cognitive function and skin damage. it is also beneficial to consume it during pregnancy and whilst breastfeeding.
Article Source: http://EzineArticles.com/?expert=Marwin_Ralt
Top Reasons to Love Olive Oil
September 17, 2011
Some of us have never been introduced to the culinary life Mediterranean style. It’s never too late, however, for that discovery. The benefits are many. We can consider at least four reasons why olive oil belongs in your life.
Olive Oil Everywhere
When in Italy you probably will not be served butter with that beautiful bread. Typically butter has other purposes. In a restaurant – excuse me: ristorante – or even a café – chances are if you must have something to go with that bread, it will be olive oil. Many have distinct flavors, created by infusing herbs and different kinds of fruit or spices with the olives.
Extra Virgin, Virgin and just Olive Oil – what does it all mean?
In the first place this oil is a natural product. There is a process for releasing and capturing the oil that has been almost the same for thousands of years, using just about the same techniques. You can feel the excitement in understanding the presence of the fragrant and tasty oil from olives in human society since ancient times.
The differences between Extra Virgin and Virgin involve acidity. Basically there is a standard, a grading process for the olives. Extra Virgin Olive Oil – nicknamed by some as EVOO – means pressed with no heat, no chemical usage, no treatments. That’s why it is known as cold pressed! – and has a lower percentage of acidity.
Lifestyle and Health Benefits
In simple language, Extra Virgin Olive Oil is known to play a part in:
* Lowering bad cholesterol
* Acting as a powerful anti-oxidant
* Reducing the risk of certain cancers.
Studies continue to show you can be healthier incorporating this magical oil into your life, gaining a lifestyle that has all these advantages. And it tastes good too, mixing it in with many kinds of foods both cooked and uncooked.
Cooking with Olive Oil
Go ahead and cook with it. Eggs, too? But of course. Butter is not mandatory. So sizzle up your French toast, oil your pan for an omelette and add a dollop to rice while it’s steaming. Using it to prepare meat, seafood, vegetables and fish will result in food that is healthy and delicious.
You Didn’t Expect This One
In the kitchen, while you are in the heat of your bubbling pots, take advantage of any drips from the olive oil bottle by wiping them up with your hands; it’s a treat to your skin. There you have another great benefit: a spa treatment while cooking!
Olive Oil is marvelous for hair and skin and is used in natural remedies. When you shop for it, take the time to read the labels carefully. Some bottles labeled as Virgin are often blended with canola and other oils. That’s okay sometimes, but reach for the real thing! Get ready for the good life – you’ll see.
