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.
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.
Nutritional value
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.
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.
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.
We have said it in the past and we'll say it again: olive oil is incredible. And it is not just us saying it. Study after study keeps proving the great benefits of olive oil. This 100 percent vegetable fat is packed with monounsaturated fatty acids and natural antioxidants that are even better for you than you ever thought.
Olive oil is made up mainly of oleic oil, a monounsaturated fatty acid that doesn't only promotes good cholesterol (HDL), but also helps reduce bad cholesterol (LDL).
Why is this so important? Well, while HDL transports cholesterol to the liver to be eliminated from the entire body, LDL takes it from the liver to tissues in the body, where it builds up on your artery walls and can eventually cause thrombosis, heart attacks and strokes.
As you can see, olive oil is a blessing for cardiovascular health. However, it can also help combat diabetes, high blood pressure and obesity. Together with cholesterol, these three issues top the risk rankings for heart and circulatory-system diseases.
Another fantastic benefit of olive oil is its antioxidant ability. Its polyphenols help combat free radicals and cell oxidation. Since ageing is nothing more than oxidation, at least we can age healthily!
"Four tablespoons of extra-virgin olive oil a day can help reduce the risk of breast cancer by two-thirds." This is one of the findings of the PREDIMED research on Mediterranean Diet--based Prevention. Olive oil aids slow the growth of incipient malignant cells, making it a great ally in preventative fights, thanks to its anticancer and anti-inflammatory properties.
Olive oil is also great for gastric, pancreatic and biliary secretion. It assists digestive transit and enhances pains connected to sporadic acid reflux. If you experience repeated acid reflux, though, you should see a doctor, as it might be a sign of more serious diseases connected to the digestive system.
Here in the U.S we say that things go well together like peanut butter and jelly – but in Italy, they say like bread with Olive oil and Balsamic Vinegar, right?
When it comes to us humans, we can mess up a lot of good things (think polar ice caps or polar bears).
But, one thing we’ve absolutely crushed for the last couple thousand years is the olive oil and balsamic vinegar combo.
So how did we figure out how to pair up these two mouth-watering, gourmet products?
Well, I was surprised to find out that dipping bread in a bowl of olive oil and balsamic is not something Italians had traditionally done.
In fact, they are often confused about why people want to fill up on bread before a meal. On top of that, they protest that the vinegar will ruin your taste buds before the meal.
While Italians are notoriously fussy about food combinations, I have to imagine some of these ‘rules’ have been relaxed in more modern and/or touristy areas.
Strange to think that Italians don’t dip bread in olive oil and balsamic vinegar.
Apparently, though the story is not 100% confirmed, a restaurant in San Francisco thought the Italians were missing out and was the first one to serve one of Italian (Americans) favorite appetizers. The trend was so popular; this delicious combo is now served in Italian and Mediterranean restaurants across the U.S
So if the Italians, the ones who make balsamic vinegar, do not dip their bread in olive oil and balsamic, what do they use it for and what else might they be missing out on?
Turns out, they’re not missing out on all that much. Because as delicious as bread with olive oil and balsamic is, there are many more enchanting applications for these famous friends.
Balsamic Vinegar is a much sought after delicacy
Did you know that more recently it has been used as a natural sweetener and flavor enhancer in cocktails?
Balsamic Vinegar on Ice Cream?
Sure thing! Maybe one of the most seductive uses of balsamic vinegar is on ice cream topped with freshly picked strawberries drizzled with a thick dollop of thick, aged balsamic vinegar.
And guess what else goes on all of those dishes? Olive Oil! Don’t believe me? Have you ever tried Oli Oil with a pinch of salt on vanilla ice cream with a little bit of Aged Balsamic Vinegar drizzled on top?
How about Blood Orange Olive Oil, mixed with the White Peach Balsamic? It tastes exactly like a (natural) Creamsicle – some of you know it as a 50/50 bar. Yes, if you mix this up and top your strawberries on ice cream, mamma mia! You can thank me later.!
Well, one is fat which provides amazing flavor and the other is an acid that has been aged to an exquisitely thick, sweet/tart flavor, which adds a deep textured layer to any dish.
Use them separately for wonderful flavors. Combine the right oil with the right balsamic vinegar for an out of this world experience.
Best way to go about it is to mix two to three parts oil to one part vinegar. It forms the strongest emulsion.
Summary
Olive Oil and Balsamic Vinegar complement each other and can be used for various dishes. From salads, pasta and even on sweets or ice cream!
