Liquid Gold: Extra Virgin Olive Oil

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Liquid Gold: Extra Virgin Olive Oil

True 100% Extra Virgin Olive Oil is a mild and delicate addition to many wonderful dishes, and it is also one of the most health-promoting types of oils available. Olive Oil is very rich in monounsaturated fat; a type of fat that researchers are discovering has exceptional health benefits.

No other naturally produced oil has as large an amount of monounsaturated fat as Olive Oil -mainly oleic acid. Additionally, the olive contains a high quantity of polyphenols and antioxidants, including hydroxytyrosol, oleuropein, and tyrosol.

To preserve these beneficial qualities, it is essential to press the olive as close as you can to the time it was harvested from the tree. All of our oils have been pressed in an astonishing 3-4 hours from the time of harvest!

As the greatest example of monounsaturated fat, Olive Oil is a quality part of the broadly researched Mediterranean Diet. Olive Oil is a natural juice, that preserves the taste, aroma, vitamins and properties of the olive fruit.

Olive Oil is the only oil that can be consumed as it is, in its own natural state, freshly pressed from the fruit! All other oils are chemically processed, refined, and/or chemically extracted.

Olive Oil and your Heart

Arteriosclerosis: It has been proven that olive oil has an effect in preventing the formation of blood clots. It has been observed that by avoiding excess blood coagulation, olive-oil-rich diets can satisfy the effect of fatty foods by decreasing blood clot formation, thus contributing to the low incidence of heart failure in states where Olive Oil is the principal fat absorbed.

Cholesterol: Olive Oil lowers the levels of total blood glucose, LDL-cholesterol and triglycerides. At the same time it does not alter the levels of HDL-cholesterol (and may even raise them), which plays a protective function and prevents the formation of fatty patches, thus stimulating the elimination of the low-density lipoproteins.

Olive Oil and Osteoporosis

Olive Oil appears to have a favourable effect on bone calcification, and bone mineralization is better the more olive oil is absorbed. It helps calcium absorption, thereby playing an important part during the period of development and in the prevention of osteoporosis.

Antioxidants in Olive Oil

Vitamin E (alpha-tocopherol), carotenoids and phenolic substances are all antioxidants whose activity has been demonstrated in many studies, revealing further advantages in the prevention of certain diseases and also of ageing.

Extra Virgin Olive Oil is particularly rich in these substances and it has a powerful antioxidant effect, protecting against damage from free radicals and against the formation of cancer.

Olive Oil and Fat

Olive Oil is a nutrient of great biological value. Like all other fats and oils it is full of calories (120 to 130 calories in 1 tablespoon of 15ml). However, experience demonstrates that there is less obesity amongst the Mediterranean people, that consume the most Olive Oil.

It has been demonstrated that an olive-oil-rich diet leads to greater and longer-lasting weight loss than a low-fat dietplan. It is accepted better because it tastes good and it is a stimulation to eat vegetables.

Olive Oil During Pregnancy and Childhood

Olive Oil plays a key role in fetal development during pregnancy and a shortage may have adverse effects on the baby's subsequent development. It has been demonstrated that the post-natal development of babies of mothers who consumed Olive Oil when pregnant is better in terms of height, weight, behaviour and psycho-motor reflexes.

The fetus needs vitamin E to grow. The newborn baby also needs a store of vitamin E to fight against the oxidative stress caused on entering an air atmosphere. Although not quite abundant in Olive Oil, it is present in sufficient quantity thanks to the resistance of Olive Oil to oxidation.

Therefore, both the amount and the kind of food consumed in the diet during pregnancy play a key part in the metabolic adaptations that occur in the mother and in her functional relationship with her fetus.

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  • Neil Naran