The benefits of the Mediterranean diet are talked about a lot these days. The people of the region live longer, healthier lives than lots of us & doctors put it down to their food. Their diet is rich in seafood, vegetables and olive oil all of which contain healthy fats and fatty acids which prevent heart disease and protect the brain. Unfortunately all oils are not created equal and it is worth the money to buy the more expensive small batch extra virgin olive oil.
There are several types of olive oil. They range from first press extra virgin which is the best quality down to light olive oil which is refined. Basically the less processing the better. Refinement removes lots of the beneficial nutrients and with them, the flavor.
Large scale production is a different matter. Harvesting is done by machines which often group the fruit together and fail to remove rotten ones. Once in the factory the oil is extracted by crushing using steel blades instead of stones. Solvents are often used to take out more oil from the olives and residues of these end up in the finished product.
There is also the problem of producers who tamper with their product and water it down with other, cheaper oils. Some research has found high levels of sunflower, peanut and soy oils in what is supposed to be olive oil. This is an issue for individuals who have nut allergies. It is also a problem for other consumers who want to buy a healthy product as cheaper oils are not nearly so beneficial and are sometimes harmful.
Olive oil is big business. This means that producers of ten cut corners or actually cheat. It is not uncommon for them to adulterate the pure oil with other cheaper ones. Researchers have found canola, soy and peanut oils in test batches. This is not good for people with food allergies as peanut and soy can both cause dangerous reactions. It is also unfair for consumers as the taste is not as good and the health benefits are fewer.
The taste of high quality extra virgin should be slightly or even very bitter. To check this take some into your mouth and swirl it around a little, like in wine tasting. After swallowing there should be bitter flavors in your throat. Anything sweet is not pure.
The fatty acids in olive oil are what provide the benefits to health. They protect the heart and are thought to lower blood pressure. The polyphenols are a great antioxidant and are associated with lower rates of cancer in the Mediterranean.
Cooking with olive oil is all about pleasure. The best oils are a wonderful dip for some fresh bread. The complex taste excites the taste buds and changes as you eat it. Salad is not the same without it and it is also a wonderful addition to dips and purees.
There are several types of olive oil. They range from first press extra virgin which is the best quality down to light olive oil which is refined. Basically the less processing the better. Refinement removes lots of the beneficial nutrients and with them, the flavor.
Large scale production is a different matter. Harvesting is done by machines which often group the fruit together and fail to remove rotten ones. Once in the factory the oil is extracted by crushing using steel blades instead of stones. Solvents are often used to take out more oil from the olives and residues of these end up in the finished product.
There is also the problem of producers who tamper with their product and water it down with other, cheaper oils. Some research has found high levels of sunflower, peanut and soy oils in what is supposed to be olive oil. This is an issue for individuals who have nut allergies. It is also a problem for other consumers who want to buy a healthy product as cheaper oils are not nearly so beneficial and are sometimes harmful.
Olive oil is big business. This means that producers of ten cut corners or actually cheat. It is not uncommon for them to adulterate the pure oil with other cheaper ones. Researchers have found canola, soy and peanut oils in test batches. This is not good for people with food allergies as peanut and soy can both cause dangerous reactions. It is also unfair for consumers as the taste is not as good and the health benefits are fewer.
The taste of high quality extra virgin should be slightly or even very bitter. To check this take some into your mouth and swirl it around a little, like in wine tasting. After swallowing there should be bitter flavors in your throat. Anything sweet is not pure.
The fatty acids in olive oil are what provide the benefits to health. They protect the heart and are thought to lower blood pressure. The polyphenols are a great antioxidant and are associated with lower rates of cancer in the Mediterranean.
Cooking with olive oil is all about pleasure. The best oils are a wonderful dip for some fresh bread. The complex taste excites the taste buds and changes as you eat it. Salad is not the same without it and it is also a wonderful addition to dips and purees.
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