I have used a number of references to compile basic olive oil information to help you make better olive oil purchasing decisions. First it is important to note that olive oil is a fruit juice or a fruit oil. And can be pressed right into a bottle for us to use immediately with a hobby olive oil press.
Olive oil is labeled according to its grade. No heat, chemicals or solvent is needed to process so ignore the outdated label terminology that might state " first cold pressed olive oil". Other cooking oils like coconut oil for example will make you flunk that yearly physical cholesterol blood test. And yes the olive pit is pressed with the olive meat.All olive oil information label's should have the press date on the label, but very few bottles I have seen have that information.Olive oil can start to go rancid after a few months depending on how it was harvested and stored.If stored properly good quality oils may last up to two years.
It is best to buy olive oil in smaller bottles to avoid the antioxidants from aging.A 250ml bottle will last me a couple of weeks,I recommend 500ml bottles for the busy households with 3 or four family members.Of course you can order either size bottle from me on line and I will ship the fresh oil to your door.
The most important piece of olive oil information is that there are 130 calories in a tablespoon. But, these are calories we want, they come from natures balance of fatty acid’s credited with:
• Bolsters the immune system
• may reduce the risk of developing rheumatoid arthritis.
• Prevention of cardiovascular disease
• reduces the risk of breast cancer.
• reduced risk of bowel cancer.
• an olive-oil-rich diet leads to greater and longer-lasting weight loss than a low-fat diet.
• Less possibility of suffering age-related cognitive decline
• Olive oil type of diet improves blood sugar control and enhances insulin sensitivity, with documented results for child and adult diabetes
Yes, I will take those calories,and healthy olive oil ingredients.
Olive Oil is a complex compound made of fatty acids, antioxidents, vitamins, volatile components, water soluble components and microscopic bits of olive. Primary fatty acids are Oleic and linoleic acid with a small amount of linolenic acid.
• Oleic acid is a monounsaturated fat and is the predominant type of oil in olive oil. Oleic acid accounts for 55 percent to 85 percent of an olive oil's content.
• Linoleic acid is an omega-6 polyunsaturated fat. It makes up about 9 percent to 10 percent of a typical olive oil.
• Linolenic acid is a heart-healthy omega-3 polyunsaturated fat. The average olive oil is about 1 percent linolenic acid.
• Saturated fat and other substances, such as vitamins, phytochemicals, moisture, and other trace compounds comprise the rest of the oil in an olive.
• Olives offer the government's recommended omega-6-to-omega-3 ratio of 10-to-1.