Characteristics of Extra Virgin Olive Oil
Extra virgin olive oil, much like wine, is a defining feature of the culinary preferences of the Mediterranean region. It is produced through the mechanical pressing of fresh olives without the use of chemicals or excessive heat.
This oil is essentially a "fresh juice" from olives, representing the highest quality oil that contains the most beneficial nutrients among all olive oils and has the highest nutritional value, which it can retain for up to two years.
The color of extra virgin olive oil depends on the ripeness of the olive fruits and varies from light green to dark yellow. The taste of cold-pressed olive oil is determined by the olive variety and can have various flavor nuances, such as the taste of green fruits, apples, nuts, or bitter herbs.
Olive oil has been popular in many religions and rituals: it was used for anointing during coronations, during funeral ceremonies, the Prophet Muhammad advised his followers to anoint their bodies with olive oil, and in Christianity, there is still a tradition of anointing with oil at baptism, which contains olive oil.
Production
As noted, extra virgin olive oil is produced through a process known as "first cold pressing." Ideally, during this process, the collected olives are washed, ground into a paste, and pressed using a press without heating or adding chemical activators. This oil is not subjected to additional filtration. The leaders in olive oil production include Greece, Spain, Italy, the USA (California), Turkey, and others.
Composition and Benefits of First-Press Olive Oil
First-press olive oil contains a variety of compounds that are beneficial for many functions of the human body, including:
- Fatty acids: Oleic, linolenic acid, linoleic, stearic, and palmitic acids.
- Vitamins: E and K.
- Polyphenols (antioxidants) that contribute to the color and bitterness of olive oil.
Benefits
Consuming first-press olive oil has a positive impact on the human body, specifically:
- Olive oil is among the healthiest edible oils. Made from the fruit of the olive tree, it provides plant-based antioxidants, vitamins, phytosterols, and essential fatty acids, enriching any diet;
- Despite being high in calories, olive oil is beneficial in combating cholesterol accumulation, thereby helping to prevent artery damage and strokes;
- The interaction between vitamin E and polyphenols offers protection against the development of inflammatory processes, cancer, and brain diseases;
- Thanks to vitamin E, extra virgin olive oil positively affects the integrity of cell membranes, skin, and mucous membranes, protecting the body from free radicals;
- First-press olive oil is a good source of vitamin K, which is essential for increasing bone mass and preventing neuronal damage in the brain and Alzheimer's disease;
- This oil is effective in combating gallstone disease, improving digestion, and regulating metabolic processes in the body;
- Due to its unsaturated fatty acids, olive oil can effectively manage body weight;
- Unfiltered first-press oil is used for treating diseases, damages, and inflammations of the skin.
Selecting and Storing Olive Oil
Given the prevalence of counterfeit extra virgin olive oil in the market, preference should be given to well-known, reputable producers. Such oil should be sold in darkened bottles to preserve its beneficial properties.
Olive oil should be stored in a cool place, away from sunlight. Storing the oil in the refrigerator can extend its shelf life by six months.
Culinary Uses
As a cornerstone of Mediterranean cuisine, extra virgin olive oil has gained worldwide popularity. It is extensively used as a salad dressing, in sauces, and in the preparation of vegetables, mushrooms, meat, and fish.
Its most important culinary attribute is its resistance to high temperatures, making it a preferred fat for frying. Additionally, olive oil can be reused, though it loses more of its beneficial properties with each use.
Nutritional Information (Calories 898 kcal)
The nutritional value of the product (Protein, Fat, Carbohydrate ratio):
- Proteins: 0g (≈ 0 kcal)
- Fats: 99.8g (≈ 898.2 kcal)
- Carbohydrates: 0g (≈ 0 kcal)
