Post by Rhonda on Dec 3, 2007 5:08:55 GMT -5
Olive Oil
Olive oil has been an endless source of fascination since the earliest days of the Mediterranean people. Greek myth attributes the creation of the olive tree to the goddess Athena, who crafted the fruit during a competition for the patronage of Athens. Used for light in religious ceremonies, cooking and even in some beauty products, olive oil is particularly noted for its health benefits. In fact, a recent Spanish study found that eating foods prepared with virgin olive oils that are rich in phenols may help ward off blood clots and boost heart health in people with high cholesterol.
Centuries after Athena's invention, olives are grown all over the world. Spain tops the list of growers with 190 million olive trees, and accounts for 40-50% of worldwide olive oil production. Other major producers are Italy, Greece, Portugal, Tunisia, Turkey and Syria, but olive oil hails from the U.S., Eastern Europe and Australia as well. California makes 99% of the olive oil produced in the U.S. at 380,000 gallons.
The specific use of olive oil as a food flavoring is relatively new – in the last 50 years or so. Only when olives were processed into oil in stainless steel, hygienic machines did the true flavor of the olives come through in the oil. Prior to that, almost all olive oil was defective in some way, and usually fermented, or rancid – or both.
All olives start out green, turn color and eventually turn black. Any olive can be made into oil. However, varieties with high oil content and good horticultural characteristics are usually selected. There are more than 150 brands of olive oils on the market, and more hit the shelves every day. Interestingly, only a small percentage of olive oil labeled as "Italian" or "Imported from Italy" is made from olives actually grown in Italy. Italy consumes more olive oil than it produces, so it imports oil from Spain, Greece and North Africa.
The health benefits of olive oil are dependant on olive variety and fruit maturity at harvest, though country of origin may play a slight role, says Vossen. Oils with higher levels of polyphenols (antioxidant micronutrients) and monounsaturated fats are considered to be more heart healthy. The amount of polyphenols in a bottle of olive oil can be influenced by how the oil was processed, stored, and by its age. Non-refined or virgin oils have higher levels of phenols than more refined varieties.
As a general rule of thumb, the lower the acidity the better, though the acidity level of a fatty acid cannot be tasted. Extra virgin olive oil (with an acidity level not exceeding 0.8%) is the best grade, made only by mechanical means, with no heat or other methods applied to extract the oil. Olive oil (without the virgin or extra virgin label) is a blend of refined and virgin olive oil. It is often refined when the olive oil flavor is less than perfect, and results in a lower priced option. Light olive oil is the same product as olive oil. The taste of light oil is simply milder in flavor, and not low fat, as the label implies.
Because of the predominance of Oleic fatty acids in the oil, olive oil is classified as a monounsaturated fat – the fat proven to raise HDL (good) cholesterol. Rich in antioxidants like vitamins A and E, olive oil has a high smoke point (410 degrees Fahrenheit), making it ideal for frying and sautéing. It also works well in salads, and as a dip for freshly baked breads.
Olive oil has been an endless source of fascination since the earliest days of the Mediterranean people. Greek myth attributes the creation of the olive tree to the goddess Athena, who crafted the fruit during a competition for the patronage of Athens. Used for light in religious ceremonies, cooking and even in some beauty products, olive oil is particularly noted for its health benefits. In fact, a recent Spanish study found that eating foods prepared with virgin olive oils that are rich in phenols may help ward off blood clots and boost heart health in people with high cholesterol.
Centuries after Athena's invention, olives are grown all over the world. Spain tops the list of growers with 190 million olive trees, and accounts for 40-50% of worldwide olive oil production. Other major producers are Italy, Greece, Portugal, Tunisia, Turkey and Syria, but olive oil hails from the U.S., Eastern Europe and Australia as well. California makes 99% of the olive oil produced in the U.S. at 380,000 gallons.
The specific use of olive oil as a food flavoring is relatively new – in the last 50 years or so. Only when olives were processed into oil in stainless steel, hygienic machines did the true flavor of the olives come through in the oil. Prior to that, almost all olive oil was defective in some way, and usually fermented, or rancid – or both.
All olives start out green, turn color and eventually turn black. Any olive can be made into oil. However, varieties with high oil content and good horticultural characteristics are usually selected. There are more than 150 brands of olive oils on the market, and more hit the shelves every day. Interestingly, only a small percentage of olive oil labeled as "Italian" or "Imported from Italy" is made from olives actually grown in Italy. Italy consumes more olive oil than it produces, so it imports oil from Spain, Greece and North Africa.
The health benefits of olive oil are dependant on olive variety and fruit maturity at harvest, though country of origin may play a slight role, says Vossen. Oils with higher levels of polyphenols (antioxidant micronutrients) and monounsaturated fats are considered to be more heart healthy. The amount of polyphenols in a bottle of olive oil can be influenced by how the oil was processed, stored, and by its age. Non-refined or virgin oils have higher levels of phenols than more refined varieties.
As a general rule of thumb, the lower the acidity the better, though the acidity level of a fatty acid cannot be tasted. Extra virgin olive oil (with an acidity level not exceeding 0.8%) is the best grade, made only by mechanical means, with no heat or other methods applied to extract the oil. Olive oil (without the virgin or extra virgin label) is a blend of refined and virgin olive oil. It is often refined when the olive oil flavor is less than perfect, and results in a lower priced option. Light olive oil is the same product as olive oil. The taste of light oil is simply milder in flavor, and not low fat, as the label implies.
Because of the predominance of Oleic fatty acids in the oil, olive oil is classified as a monounsaturated fat – the fat proven to raise HDL (good) cholesterol. Rich in antioxidants like vitamins A and E, olive oil has a high smoke point (410 degrees Fahrenheit), making it ideal for frying and sautéing. It also works well in salads, and as a dip for freshly baked breads.