Olive oil, like wine, has been around forever. For people of the Mediterranean, it has had medicinal, even magical powers through the ages. The olive tree is considered a symbol of peace and glory.
Olives were first cultivated in the eastern part of the Mediterranean around 5000 B.C. Cultivation spread to Turkey, Greece, and Egypt before it reached southern Italy, Africa, and southern France. Italy was producing olive oil by the first century A.D.
Olive oil was used in medicines and different ointments. It was also used for nourishment and as an overall healing agent. Today, Italy, Spain, and Greece produce olive oil, and California, with its Mediterranean climate, is fast becoming a leading producer. Like wine, many different varieties of olive oil have their own unique characteristics taken from the land and weather conditions.
Consumption of olive oil in the U.S. is at an all time high, but I wouldn't be surprised if you're still confused about the differences between regular or pure olive oil and olive oil that's classified as virgin, extra virgin, and cold pressed. So, here's a quick lesson in the different types of olive oil:
Basically, these designations are the grades of oil extracted from the olive. The classifications are strictly regulated. The regulation is somewhat different according to the country of origin.
Organic olive oil is a monounsaturated fat, and is considered a good fatty acid (high density lipoproteins, HDLs) protect against bad cholesterol, or low density lipoproteins (LDLs).
Delicious organic olive oil contains all the vitamins and nutrients of the olive fruit, and if you get a premium organic olive oil, it will taste better and have a full aroma.
Scientific studies show that people eating two tablespoons of virgin organic olive oil daily for one week show less oxidation of LDLs and higher levels of antioxidants in their blood [7] .
If you use extra virgin organic olive oil, you will benefit from higher levels of antioxidants, especially vitamin E and phenols, the same compounds found in grapes, because the olive oil is less processed.
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