Olive Oil Benefits

Benefits of Olive Oil by Bette L. Hall CMA

Although we associate the olive tree as being cultivated in Mediterranean countries, it actually originated in Asia. Somewhere around 4500 BC olives were made into oil in Israel.

“By 1560 olive groves were being cultivated in Mexico, then later in Peru, California, Chile and Argentina, where one of the plants brought over during the Conquest - the old Arauco olive tree - lives to this day.” 1

Olive oil is the oil obtained from the fruit of the olive tree. Extra virgin olive oils are obtained solely by mechanical or physical means that do not cause adulteration. Olive oil has been used as a medicine, as a fuel in oil lamps, as an ingredient in soap making, for cooking and eating, and to soothe and moisturize the skin.

Health Benefits
Olive oil rich diets can debilitate the effects of fat in the diet, thereby leading to “low incidence of heart failure in countries where olive oil is the principal fat consumed.” It can lower total cholesterol levels and prevent cardiovascular disease. 1
The experts believe that olive oil provides a protective effect against malignant tumors, breast cancer, and prostate cancer. It has also been known to reduce the risk of colon cancer.

Olive oil has a positive effect on osteoporosis, and cognitive function. It may prevent memory loss and dementia. It aids in calcium absorption and plays an important role in the prevention of osteoporosis.

These health benefits can be attributed to antioxidants, flavonoids, polyphenols and squalene. It is also rich in vitamins A, D, E, and K and can be used to treat skin disorders such as acne, psoriasis and seborrhea.

“Extensive research strongly supports phytonutrients, omega-3 polyunsaturated fatty acids, and olive polyphenols as critical nutrients that likely account for the remarkable anti-aging and health benefits of the Mediterranean diet.” 2

Cooking Benefits
Frying is one of the oldest methods of cooking food. In recent years, it has become popular not to fry food. Because of body image and the high incidence of obesity, frying is done very little. Certain oils, lards, and shortenings are high in calories and weigh heavily on the stomach as well as being unhealthy.

Olive oil keeps its nutritional value when used for frying. Corn oil and butter break down when it reaches high temperatures causing it to smoke and form toxic by-products. It should not be used with other oils.

Olive oil can be reused more than other oils. It is easily digested. It creates a nice crust on the food which serves as a barrier preventing the oil to penetrate the food.

When using olive oil for frying, it should always be hot and there should be plenty of it in the pan. There should be enough oil to cover the food so the food will be cooked evenly.

Use olive oil that is a clear golden color to get the highest quality. If it has a green cast to it, it’s not as pure or as healthy.

Reference:
1. International Olive Oil. www.internationaloliveoil.org
2. Keifer, Dale. Life Extension Magazine “The Disease-Preventive Power of the Mediterranean Diet” July 2005