Olive – Cooking Mail Super Food to Great Heatlh

Fruits

# Olive

Bibbi March 23, 2012

The Olive, Olea europaea, is a species of a small tree in the family Oleaceae, native to the coastal areas of the eastern Mediterranean Basin (the adjoining coastal areas of southeastern Europe, western Asia and northern Africa) as well as northern Iran at the south end of the Caspian Sea. Its fruit, also called the olive, is of major agricultural importance in the Mediterranean region as the source of olive oil. The tree and its fruit give its name to the plant family, which also includes species such as lilacs, jasmine, Forsythiaand the true ash trees (Fraxinus). The word derives from Latin”oliva” which in turn comes from the Greek ἐλαία (elaia)ultimately from Mycenaean Greek e-ra-wa (“elaiva”), attested in Linear B syllabic script. The word ‘oil’ in multiple languages ultimately derives from the name of this tree and its fruit.

Benefits of Olive

1. It’s Natural! – the best of olive oil benefits. Extra virgin olive oil is nothing but fruit juice extracted mechanically from olive fruit. There is no heat or chemicals used in the extraction process. My favourite and the most beneficial is a fresh organic unfiltered extra virgin olive oil. Follow this link for more information about olive oil grades.

2. Flavour – It just tastes good. I guess I would have to say it is an acquired taste and some people just don’t like the bitter characteristic of some oils. There are olive varieties known for their mild flavour and olive oil pressed from ripe olives is smooth, mellow and buttery.

3. Nutritional Value – vitamins E, K, and A as well as poly phenols, squalene, oleocanthol, triterpenes and hundreds more micronutrients make olive oil a healthy choice. Read more about olive oil nutrients.

4. Oleic Acid – oleic acid (omega 9) makes up 55 – 85 percent of the fatty acids in olive oil. Don’t confuse this with the amount of free oleic acid which is the main factor used to determine the grade of the olive oil and the lower the better. Oleic acid aids in keeping our arteries supple and helps prevent cancer.

5. Hydrogenated Oils – olive oil is not hydrogenated oil. Hydrogenation creates dangerous trans-fats found in margarine and many other packaged foods. Please read this page for more information about hydrogenated oil and trans-fats.

6. Heart Health and Cholesterol – extra virgin olive oil is high in poly phenols (a powerful antioxidant) and mono unsaturated fat which contributes to lowering bad cholesterol. Read more about this health benefit here.

7. Cancer – researchers at the University of Oxford believe that olive oil may be just as effective in the prevention of colon cancer as fresh fruits and veggies. A diet rich in olive oil has been shown to reduce the incidence of colon., breast and skin cancers.

8. Blood Pressure – Studies now indicate that extra virgin olive oil may help to lower blood pressure. Patients were able to reduce or eliminate the need for medications when olive oil was consumed on a regular basis.

9. Alzheimers – this disease is associated with the clogging of arteries caused by cholesterol and saturated fat. Replacing other fats with olive oil will reduce the risk.

10. Gallstones – Olive oil promotes the secretion of bile and pancreatic hormones naturally and lowers the incidence of gallstones.

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