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.
Tasting Olive Oil
Olive oil tasting is a sensory experience similar to wine tasting. The two often go hand in hand at the dinner table, so the next time you’re cooking up a feast, don’t forget to select an olive oil that is complimentary to your choice in cuisine as well as a bottle of vino.
Not sure how to taste olive oil? The process is quite simple to learn, and pleasurable to master. Each olive oil has its own unique character, which varies according to numerous factors, including the varietal, or type of olives used, where the olives are grown, their ripeness when harvested, the type of climate and soil in which they grew, and the handling and care of the fruit from their growth as young olives to their storage in the form of an oil.
First, you should pour about 1 tablespoon into a small wine glass. Place one hand over the top of the glass while holding it at the stem with your other. Gently swirl the glass to release the oil’s complex aroma. Notice the color of the oil – is it a lighter, yellowish green color, or a deeper mossy color? Olive oils vary in color and quality oils will not be too light, or clear.
Next, you will sniff the oil. Lift the rim of the glass under your nose and take short, deep sniffs. Is the smell mild or very aromatic? You want to detect the fruitiness of the oil. It may smell like freshly cut grass, olive fruit, vegetables, herbs, nuts, flowers – there is quite a range of aromas to pick up on both when you sniff and swallow the oil (see our Glossary of Tasting Terms for more info).
When you smell and taste the oil, you should also pay attention to pick up any flavor defects. Defects can be caused by bruised fruit, freezing, improper handling, or a number of other factors. An alcoholic smell indicates that the oil is rancid, and should be discarded.
Finally, it’s time to taste! You will “slurp” the oil by sipping a small amount and allow some air in as you sip. You might make a bit of noise – properly sipping olive oil requires that you make slurping noises because it emulsifies the oil in your mouth and allows you to taste every little nuance.
The oil’s flavor should erupt out of your throat, and the taste will linger in your mouth, releasing all sorts of flavor profiles. Bitterness is a positive attribute – it is indicative of olive oil’s healthy wonders, polythenols. High-quality olive oil should have a pungent taste.
No two olive oils are created equal. Tasting allows you to discover which oils you like best, and which ones you prefer in your favorite recipes, or as a dip for your favorite bread or vegetables. Salute!
By Katherine Reseburg
Source: Olive Oil Times
