The Many Great Facts Of Olive Oil
Olive oil is extracted from the ripe olive fruits. The oil is pale yellow in color having a greenish tint that is based on the ratio of chlorophyll to carotene. It has high esters of oleic acid that forms about 80 percent of total fatty acid content. Saturated palmitic acid and linoleic acid forms the balance of fatty acid material.
This oil has 200 chemical substances such as beta carotene, tocopherols, pigments, phytosterols, flavonoids, terpenic acids and phenolic substances.
This oil is used for cooking functions in salad dressing and frying. It is used in pharmaceuticals, cosmetics and soaps. Spain is considered to be the maximum producer of Olive oil, second is Italy and next is Greece.
Other common names are: Acide Gras Insaturé, Extra Virgin Olive Oil, Common Olive, Feuille d'Olivier, Huile d'Assaisonnement, Green Olive, Huile d'Olive Vierge, Jaitun, Huile d'Olive Extra Vierge, Manzanilla Olive Fruit, Oleae europaea, Oleae Folium, Olive Fruit, Olivae Oleum, Olive Leaf, Olive Fruit Pulp, Olive Oil, Olives, Olive Pulp, Olivo, Pulpe d'Olive, Omega-9 Fatty Acids, Salad Oil, Unsaturated Fatty Acid, Sweet Oil and Virgin Olive Oil.
History Of Olive Oil
Native to Mediterranean region. It grows well on Mediterranean climate. Greece, Italy, Spain and other Mediterranean countries are the best producers of olive.
The record shows that the shrub of Olive has been recorded to 17th century. Olive oil was used from 1304 and 1237 BC by Ramses II, Egyptian ruler for treating ailments.
The history of populations is associated with the populations of the Mediterranean Sea before 6000 years. At the Middle East, Olive was grown for the productions of medications and ointments.
The civilization of making olive oil was spread by Phoenicians, Egyptians, Jews, Babylonians, Romans and Greeks. They contribute the evolution of processing, harvesting and storage methods. Olive oil became vital for Greeks for their culture and market.
Romans were that oil that make known olive trees to the world and began to grow olive trees into the conquered regions. The olive trees have been marked as the start of dark age by the fall of empire that lasted until Middle Ages. In 1100 AD, Olive oil was used as a fantastic alternative for animal fats. Franciscan missionaries introduced olive oil in 1700 to America where it was highly imported and fostered by the demand of Greek and Italian immigrants.
1 tablespoon measuring 13.5 grams provides 119 calories and 13.58 gram of lipid fat. It also contains minerals such as 0.08 milligrams of Iron and Vitamins such as 1.94 mg of Vitamin E, 0.01 milligrams of beta tocopherol, 0.11 mg of gamma tocopherol, 8.1 µg of Vitamin K along with 1.864 gram of total saturated fatty acids, 9.85 gram of total monounsaturated fatty acids and 1.421 gram of total polyunsaturated fatty acids.
Extra virgin olive oil
This oil is made from fresh olives that are extracted from the fruit with the use of mechanical means. The oil is extracted with the use of cold pressed method. In this oil, no solvents are used and oils from seeds, pomace and nuts are not added. This oil is unrefined having the maximum quality of olive oil.
It owns more true olive taste and contains reduced content of oleic acid in comparison with other olive oils. It has more natural minerals and vitamins. This oil is not treated with chemicals and altered with temperature.
The oil is golden to green color containing about 1 percent of oleic acid only. It has light peppery finish and distinct flavor. It has low smoking point and burns at lower temperature. It is useful for cold dishes, dips, dressing, dipping bread, baking as well as cooking.
This oil also goes through the similar procedure of extra virgin oil. This oil is non-refined as well that means no heat and chemicals have been used to extract oil from the olive fruit. It maintains taste of olive and purity. In comparison with extra virgin olive oil, it has high content of oleic acid. It possess less intense flavor in comparison with extra virgin olive oil.
Normal Olive Oil
It is the mix of refined and virgin olive oil. The oil is treated chemically for eliminating bad odors. Once the stink is eliminated, it is blended with virgin olive oil. It has low quality and founded in cheap price. This oil extends further processing after the first pressing that makes it easier to heat . It is useful for frying, grilling, roasting, baking and heavy frying. This oil has neutral taste and higher smoking point.
- Neil Naran