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Oil olive

🫒Oil olive🫒 is the most important ingredient in Mediterranean cuisine, extracted from the fruits of the European olive. It appeared on the tables of the Greeks and Romans since ancient times, and European beauties loved it more for its cosmetic effect. Before a bottle of "Mediterranean gold" hits the kitchen shelf, it has to go through a serious journey, which begins with the collection of olives.

Сalories

898 cal

Proteins

0 gr

Fats

99.80 gr

Carbohydrates

0 gr

Nutritional value per 100 g. Calories calculated for raw foods.

Glycemic index

0

Common allergen

no

Make sure that you do not have an individual intolerance to this product.

Oil olive photo

History of oil olive

Mankind got acquainted with the fruits of the olive about 4 thousand years BC. It was then that olive oil began to be produced. The fruits themselves are bitter in taste, so they turned out to be unsuitable for food. But their pomace has found its application in cooking, medicine, industry and beauty. Previously, it was used to make homemade soap, ointment for the treatment of burns, and even used it as a perfume.

 

According to legend, the Greeks received an olive tree as a gift from the goddess Athena. In her honor, they named a whole city that still exists on the world map. For a long time, the Greeks kept the country in a good economic position by selling olives and oil. Neighboring states, where the tree also grew, were drawn into the production of the product a little later. Egypt, the Balkans and Asia Minor began to grow olives for their own needs. The Italians also made an impressive contribution to the development of olive oil as a unique product. Until now, this country supplies about half of all “Mediterranean gold”.

 

 

Oil olive history

 

 

For the first time, olive oil came to the territory of Russia with French chefs in the 18th century. The outlandish product quickly spread throughout the regions under the name “Provencal oil”. That is how it was called until the beginning of the 20th century. However, according to other sources, the southern regions of Russia learned about the product much earlier from the Roman Empire. In the Soviet Union, the tree was grown only in regions with a warm climate, and there was no talk of industrial production at all. Olive pomace was not very popular, and production was problematic due to the unsuitable climate and other growing and harvesting difficulties. Then this valuable product was imported in small quantities to Soviet territory from France and Greece.

The benefits and harms of oil olive

Dietary fats are still a source of controversy among medical professionals. In fact, the benefits of olive vegetable fats for the body have long been established. There is more interest in unrefined cold-pressed oil, which is ideal for fresh consumption.

 

Oil olive benefits

 

 

✅  Protection of the cardiovascular system – regular use of the product at least a couple of tablespoons a week significantly reduces the likelihood of heart and vascular diseases. The whole point lies in its rich antioxidant composition, which helps the body neutralize the initial inflammation in the vessels. In addition, the risk of thrombosis is significantly reduced and even blood pressure is lowered.

 

✅  Benefits for the nervous system – empirically, it was possible to establish the effect of oil on the prevention of Alzheimer’s disease. This product helps to remove the amyloid protein from neurons, which gradually leads to irreversible dementia. Oleic acid is involved in the restoration of myelin – the sheaths of axons of neurons and improves the speed of nerve conduction. Indirectly, healthy vegetable fats in the diet affect cognition by improving memory and motor function.

 

✅  Prevention of diabetes – long-term use of olive oil can help to correct the level of sugar and glycated hemoglobin in the blood serum. Scientists came to such conclusions in 2017 when analyzing the results of experimental groups, one of which regularly ate the product.

 

✅  Prevention of oncology – phenols of acids, and especially oleocanthal, a derivative of oleic acid, have valuable properties. These derivatives are involved in the destruction of tumor cells, which does not give tumors a chance to develop. Antioxidant components neutralize oxidative stress caused by the circulation of free radicals. The love of the olive for the inhabitants of the Mediterranean countries directly proves its antitumor effect, because this region occupies one of the last places in terms of the number of deaths from cancer.

 

✅  Treatment of stomach diseases – some components of olive oil have antibacterial properties, which were discovered by Spanish scientists. A great discovery was its destructive effect on Helicobacter pylori, which induces the development of gastritis and peptic ulcer. And the product has shown itself to be excellent in the treatment of constipation and some other intestinal problems.

 

✅  Reducing the signs of rheumatoid arthritis – olives contribute to the activation of anti-inflammatory cells, and autoimmune inflammation is at the heart of this disease. An excellent healing effect is observed with a combination of fatty acids from olive oil and fish oil. With this combination, joint pain is softened, the intensity of morning stiffness decreases and muscle strength increases.

 

You can talk about the benefits of olives on the body endlessly, because it is not easy to list all the positive points. Nevertheless, it is worth mentioning single harmful effects that can contribute to unpleasant well-being.

 

 

Oil olive harm

 

 

❌  Calorie content – this product is very high in calories due to the abundance of fats, but moderate consumption in combination with physical activity does not pose any danger to weight.

 

❌  Hypotension – people with low blood pressure should be careful about vegetable fats in the diet. Since they contribute to the expansion of blood vessels and an even greater drop in pressure.

 

❌  Allergy – olives and all their derivatives are allergens, since the protein “Ole E 13” was found in the fruits. This protein allergen, getting on the skin, causes unpleasant symptoms in predisposed individuals in the form of swelling, itching, sneezing and irritation.

 

❌  Exacerbation of cholelithiasis – it is advisable for people with stone cholecystitis to limit the intake of the product, as it has a choleretic effect. With an active contraction of the gallbladder, the stone can become strangulated in the neck or bile ducts, which will cause an exacerbation of the disease and severe pain.

 

Definitely, the benefits of vegetable fats outweigh the minor side effects. Their use in a reasonable amount rarely causes any trouble.

What does oil olive taste like

Olive oil, extracted using the right technology, has an intense rich taste with a slight bitter tint. It is important to distinguish a rancid product from natural bitterness. Spoiled has a strong bitter taste, which interrupts other taste sensations.

How to use oil olive

Olive fruits provide a valuable product that is widely used in cooking, and in some dishes it is considered an indispensable ingredient. Oil can be used in different ways depending on its type and method of production.

 

  1. Extra virgin is a valuable cold-pressed product of the first pressing. Ideal as a dressing for salads and sauces.
  2. Pure – purified or refined extra virgin. This option is universal, it can be used both for consumption in its pure form and for frying.
  3. Olive oil is a product obtained through physical and chemical reactions. It is undesirable to use it for salads, but for frying and baking it is ideal.
  4. Romance – obtained by the second pressing from the red-hot cake. Used exclusively for frying.
  5. Aromatic extra virgin – a special instance infused with aromatic herbs and garlic. Pairs well with salads and pasta sauces.

 

The first option is considered the best, because such oil gives the dish a peculiar taste and a lot of benefits. Due to the aroma and special taste qualities, you can “save” the taste of a salted or peppered dish. And its taste is combined with wines, fresh fruits and vegetables.

How and how long to store oil olive

Oil olive storage

 

 

A bottle of purchased oil should be stored in a dark and cool place at a temperature of 10-13°C. If you leave the bottle in the refrigerator, then a precipitate in the form of flakes forms at the bottom of the bottle, which quickly dissolves when heated. This feature will also help distinguish high-quality oil from a fake.

 

It is not worth pouring the contents into another container, especially if it is transparent. Oil retains its properties only behind dark glass. And it easily absorbs odors, so the bottle should be twisted as tightly as possible. The product is usable for 1️⃣ year from the date of manufacture.