Vincenzo Girasoli
The benefits of olive oil, from the pipeline till a Calabrian must production
The benefits of olive oil – How often do we hear about the many benefits of olive oil, without being actually told how and why?
Olive oil is known for having beneficial effects and being good for our health. It is extracted from the olive tree – its scientific name being Olea europeae. The main difference between this oil and all the others is that it’s the seed of the olive and not the olive as a fruit that’s used for the extraction. Plus, it’s a procedure that doesn’t involve any chemicals, nor heating of the seeds or the final extract, resulting in a 0,8% acidity level and a 6,5% organoleptic points – thus we have the extra virgin olive oil – EVOO. All those oils that undergo different processes or score different acidity levels cannot be considered (nor labeled nor sold) as extra virgin. Furthermore, since this type of oil is particularly healthy and precious, the olives are pressed right after having been collected from the trees, in order to preserve the freshness and hence the quality.
ORGANOLEPTIC AND NUTRITIONAL FACTS
The olive oil is thus composed:
70-80% oleic acid (unsaturated fat)
4-12% linoleic acid (unsaturated fat)
7-15% palmitic acid (saturated fat)
2-6% stearic acid (saturated fat)
Here’s a secret: the lower the linoleic acid content, the more resistant against oxidation is the oil (which is more resistant, compared to other oils, anyway). Continue reading clicking the below button Next >
