Olive Oil & Health
The modest amount of well-balanced polyunsaturated fatty acids in olive oil is well protected by antioxidant substances.
It is widely believed that antioxidant substances such as vitamins E, K and polyphenols found in olive oil provide a defense mechanism that delays aging and prevents carcinogenesis, therosclerosis, liver disorders and inflammations. It also has beneficial effects on brain and nervous system development as well as on overall growth. It shields the body against infection and helps in the healing of tissues, internal and external.
Only animal-derived foods contain cholesterol. Olive oil is cholesterol-free. Cholesterol is not entirely harmful; it is an essential building block for cell membranes, nerve fiber coverings, vitamin D and sex hormones.
The body manufactures all the cholesterol it needs, so any cholesterol in foods we eat is excessive. Excess cholesterol causes a gradual accumulation of fatty deposits and connective tissue, known as plaque, along the walls of blood vessels.
Eventually, plaque builds up, narrows the arteries and reduces blood flow, in this way increasing the risk of heart attacks and strokes.
Olive oil has been regarded as the "beauty oil". The body's cells incorporate the valuable fatty acids from the oil, making arteries more supple and skin more lustrous. The amount of oleic acid in olive oil is about the same as that found in a mother's milk and is thus the best growth supplement for infants.
Olive oil dissolves clots in capillaries, has been found to lower the degree of absorption of edible fats, and consequently slows down the aging process.
There are three kinds of dietary fats: saturated (animal), polyunsaturated (plants, seeds, nuts, vegetable oils), and monounsaturated (olive oil).
All types of olive oil are approximately the same, with 80% monounsaturated, 14% saturated, 9% polyunsaturated fats on average.
Olive oil is rich in vitamins A, B-1, B-2, C, D, E and K and in iron. Olive oil, which is beneficial to the digestive system, does not necessarily keep you thin; it contains just as many calories as other oils (9cal/g).
The history of olive tree dates back to ancient times and goes hand in hand with that of the Mediterranean people who make it the symbol of life, peace and prosperity.
The health and therapeutic benefits of olive oil were first mentioned by Hippocrates, the father of medicine. For centuries, its nutritional, cosmetic and medicinal benefits have been recognized by the people of the Mediterranean, being used to maintain skin and muscle suppleness, heal abrasions, and soothe the burning and drying effects of sun and water.
Cholesterol and cardiovascular diseases are really common these days, extra virgin olive oil, with its high contents of oleic acid and rich in natural inoxidizing substances, represents the best savoring for whom decides to follow a modern and healthy diet.
Drunk before a meal, olive oil protects the stomach from ulcers. If a spoon or two is taken with lemon or coffee, it prevents constipation without irritating the intestinal tract. It is also effective in treating urinary tract infections and gall bladder problems.
Known as a perfect remedy for gastritis in children, it also accelerates brain development and strengthens the bones.
AAO's Inspections For Yearly Report
The Olive Oil Agency (AAO), a specialized ministry within the Spanish government, has made 1030 inspections among the 1,748 active olive oil mills during the 2008-2009 campaign in order to verify industry information regarding olive oil production, outgoing products and stock.
The AAO initiated these inspections to garner up-to-date market information and verify data given by sector entities. The agency then cross-checked this data for accuracy and processed and consolidated the information in the form of the AAO Yearly Management Report (2008-2009).
The AAO took samples from olive oil mills in various regions of Spain which were then analyzed to come to conclusions about their proper characterization. 576 of these tests took place in the world’s leading olive oil producing region of Andalucía, followed by tests made in the regions of Castilla-La Mancha (13), Cataluña (94) and Extremadura (70). The Olive Oil Agency, directed by Mr. Carlos Sánchez Laín also tested 860 olive oil bottlers and other industry operatives. The majority of these tests came from Andalucía (418), Castilla-La Mancha (118), Cataluña (101) and finally Extremadura (67). The AAO has also inspected 232 bottlers of table olives and 27 extractors of olive pomace oil, as well as 19 olive oil refineries, 21 operators storing olive oil for third-parties and 20 olive growers.
Additionally, the AAO has cross-checked and verified data corresponding to 1513 commercial documents obtained during the inspections of these olive oil mills as well as public information given by other industries involved in the olive oil
making process. These cross-checks seek to prove the authenticity of documents
that detail the buying and selling of olive oil which make up various yearly
registries. The AAO also cross-checked industry documents regarding the
dealing of raw and bottled olives.
As a result of these inspections, the Olive Oil Agency has proposed a total of 9 sanctions for misinformation, assessing penalties to various companies totaling some 40,267.67 Euros. Five of these sanctions correspond to operators from the Valencian community and 4 to the region of Murcia.
The AAO’s 2008-2009 Management Report also calculated market balances and business performance during the season in order to reach conclusions about the Spanish olive oil value chain. The report stated that the final price of extra virgin olive oil paid by the Spanish consumer is 1.56 times that perceived by the farmer, a figure that drops to 1.43 for regular olive oil after including costs of extraction, manufacturing , bottling and distribution.
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| Spain Olive Oil Production (Source: AAO) | Spanish Olive Oil Exports (Source:AAO) |
By Daniel Williams
Olive Oil Times Contributor | Reporting from Barcelona
