Olive Oil is extracted from the fruit of the olive tree. There are many different olive varieties. Each olive has its’ own unique flavor and texture. The olives used to produce the oil could be from: Spain, Italy, Greece, Australia, and the United States.
What makes olive oil so unique is monounsaturated fatty acids. NO OTHER PRODUCED OIL CONTAINS SUCH A HIGH AMOUNT OF MONOUNSATURATED FAT. This type of fat is typically liquid at room temperature. Monounsaturated fats are fatty acids that have one unsaturated carbon bond in the molecule, and are also known as a double bond.
Olive oil contains Vitamin E, Vitamin K, Vitamin A, Squalene, Polyphenols, Triterpenes, and many more… About 85% of the fatty acids in olive oil come from Oleic Acid. Considered a healthy fat, due to its’ numerous health benefits, Oleic Acid should be incorporated into your daily diet.
Olive oil assists in improving cardiovascular health by working at a genetic level to help support cellular walls of blood vessels by making them stronger. The oil helps improve arterial function due to its’ high level of antioxidants and anti-inflammatory nutrients. Olive oil assists in reducing oxidative stress and can help in reducing LDL levels, the bad cholesterol levels. It has been shown, that including quality olive oil in our daily diet can significantly reduce the inflammatory response by reducing vascular inflammation. Regularly consuming olive oil may improve the functioning of the cells lining the blood vessels. Dysfunction of endothelium has been reported to be a predictor of future cardiovascular issues including atherosclerosis and heart disease. Endothelium are the cells that line the cavities of the heart, blood, and lymph cells. Epithelium, commonly known as skin, is the cellular covering of internal and external surfaces of the body including lining of vessels and other small cavities. Both endothelium and epithelium tissues have epithelial origins.
The answer to this question is YES!! The grade of olive oil is based on the extraction process and its’ acidity level. The stage of pressing during olive oil production does make a big difference when it comes to health benefits. The first pressing of olive oil, commonly known as extra-virgin olive oil, or EVOO, has the most anti-inflammatory benefits due to its’ high phytonutrient count. EVOO is extracted from olives only using pressure, and only has 1% acidity. For higher quality oil look for organic, unfiltered extra-virgin olive oil. Be careful about the extra-virgin olive oil that you are purchasing. There are a lot of brands available, and they aren’t always the quality that they claim to be.
If you want to read more about olive oil and to find out the products that are high quality, check out this website at: www.phoenixhelix.com/2013/03/04/would-the-real-olive-oil-please-stand-up/
Try incorporating more olive oil into your diet today. Use it to make salad dressings, sautee vegetables, and drizzle it over steamed vegetables and bread. It works best when cooking at a medium heat level. High heat can destroy some of the important health giving properties unique to olive oil.
LQQK for future KT Spotlights, i.e. Tangerine, Sage, and Flaxseed & coming in December, Why We Love Peppermint!
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NEROLIDOL, also known as peruviol, is found in many plants and flowers.
It is a sesquiterpene meaning it is more stable than other terpenes.