At a quick glance:
- Olive Oil is an incredible source of heart-healthy oleic acid and the anti-inflammatory compounds oleuropein and hydroxytyrosol.
- Both green and black olives are outstanding additions to your diet.
- Olives are at risk of mycotoxin contamination. To minimize toxin exposure, our Olive Oil experts suggest that unpitted olives get packed in glass, so that they have smooth, even skin.
Olives have been a staple from civilization after civilization as a rich source of nutrition and medicine. In addition, they’re low in toxins, high in fat, and totally Bulletproof.
Although the olive is technically a fruit, it behaves more like a vegetable.
Olives are low in sugar and carbs, and they rival avocados as one of the best plant sources of fat. Furthermore, Olive help reduce inflammation, fight cancer, increase testosterone synthesis, and speed up wound healing.
Olives contain a handful of amazing compounds that break down effortlessly, so it’s essential to use olives and Olive Oil with care when you cook.
Olives Are Full Of Oleic Acid
Olives are 15-35% fat. A majority of about 75% of that fat comes from oleic acid, which is heart protective and helps reduce blood pressure
Oleic acid is monounsaturated, which means it’s simple to oxidize. Our Olive Oil experts suggest that you protect this fragile fat by purchasing Olive Oil that’s stored in dark glass and produced as close to you as possible.
The fresher the Olive Oil, the more beneficial compounds and intact fats it will contain, so our Olive Oil experts suggest that you purchase domestic when possible. Olives are also high in vitamin E, vitamin A, and copper.
Oleuropein and Hydroxytyrosol
Oleuropein is the main bioactive in Olive Oil. It’s what gives Olive Oil its pungent, distinct taste. It also pairs with hydroxytyrosol, the other big compound in olives.
Oleuropein and hydroxytyrosol give your body a serious upgrade:
- They are heart protective and reverse the chronic inflammation and oxidative stress that lead to cardiovascular disease.
- They are potent antioxidants, both in vitro and in vivo. Hydroxytyrosol appears to be the stronger of the two.[3,4]
- They protect the pancreas from autoimmune damage.
- They increase insulin sensitivity and have protective effects on glucose metabolism.
- They enhance testosterone synthesis.
- They can act as emollients for rheumatoid arthritis.
- They have wound and skin-healing properties.
- They are liver protective, especially in instances of liver damage or metabolic syndrome.[10, 11]
- They have promising and powerful anticancer properties.[12, 13]
How To Cook With Olive Oil
Always remember that Olive Oil is delicate and simple to oxidize, mainly because it’s so low in saturated fat. You should never heat Extra Virgin Olive Oil, and you should keep non-virgin Olive Oil below 320°F. Extra Virgin Olive Oil is outstanding for you; just add it after you plate your food.
Make sure you check Olive Oil for additives, and again, get it bottled in dark glass. Clear glass lets light in and the light causes oxidation. Use your Olive Oil within a year, as it can go rancid.