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| Olive trees can live to be hundreds of years old, and often rejuvenate themselves after being burned or damaged in other ways. Olive oil users have reasons to think that they might live a long time also. Olive oil appears to protect the bones, joints, skin, liver and heart. It may even slow aging. The major fatty acid present in olive oil is oleic acid, a monounsaturated fatty acid (MUFA) constituting some 55-83% of total fatty acids. Olive oil also contains saturated fatty acids (8-14%), polyunsaturated fatty acids (PUFAs at 4-20%), and other important minor constituents, particularly antioxidants, such as vitamin E and polyphenols. Buy no more than you can use in a 60-90 day period. Store unopened oil in a cool, dark place and, once opened, it is best kept refrigerated. It is used for salad dressings and low- or medium-heat cooking. Virgin Olive Oil There are three levels of virgin olive oil that are obtained from the first pressing of the fruit. The three levels are based primarily on differences in acidity. The three levels are extra virgin, virgin and semi-fine virgin. To receive the title 'extra' virgin oil, it must achieve a high quality color and flavor and have an acidity of less than 1%. For professionals, the less acidic the finer the oil. Pure Olive Oil Virgin olive oil is a blend of cold-pressed virgin oil and refined olive oil that has been treated with chemicals and then heated and filtered. Pure olive oil can fulfill all the functions of extra-virgin olive oil in recipes where a less pronounced flavor is required. It may also be used as a base for home-made salad dressings, mayonnaise and marinades. This highly refined oil is an innovation which, with its mild flavor and light texture, has firmly established olive oil as an everyday cooking oil. Light olive oil retains all the health benefits, whilst it's high smoke point and slower breakdown, compared to other oils, makes it ideal for either deep or shallow frying, stir-frying and baking. |
| High Total Cholesterol Hypertension |