Olive oilOlive oil has been promoted as a healthy food, and its chemical components have been studied in detail in order to find out why it gives health benefits.
There are natural chemicals in olive oil called phenolics, which seem to act as antioxidants which reduce damage to DNA. Which type is best? The least refined varieties are the best, because they retain more nutrients from the olives. The more chemical and heat treatments an oil is put though, the lower the quality of the oil. Here are the varieties listed in more detail: Extra virgin - this is the best of the bunch, as it is cold pressed with no chemicals. It is made with good quality olives. Virgin - very similar to the process used to make extra virgin oil, however the olives used are not as high quality. Pure - this is made from the oil left over after the virgin oil has been removed. There is heat and chemicals used in the making of this oil. Light - very refined, lots of processing, made using oil from the last pressing of olives so inferior in quality and taste. The winner? clearly the extra virgin. Oil extracted from olives is best stored in a dark bottle, away from heat or light, to stop it oxidising or going rancid. Locally produced oil would be the best choice, as it is kept in storage for less time. But remember... Don't overdo it. Some people believe that dousing everything with this oil makes their style of eating more Mediterranean-like and therefore more healthy. Yes, the oil from olives is healthy, but too much of any fat can contribute to weight gain. Return to top Return from olive oil to Home Page |