Description: Olive oil is made from the crushing and then subsequent pressing of olives. The fact that olives are rich in oil is reflected in the botanical name of the olive tree-Olea europea- since the word "oleum" means oil in Latin. Extra virgin olive oil has the most delicate flavor and most antioxidant benefits. Olive oil is more healthful than other sources of alimentary fat because of its high content of monounsaturated fat (mainly oleic acid) and polyphenols. This oil comes in different varieties, depending on the amount of processing involved. Varieties include: Extra virgin: This oil comes from the first pressing of the olives and is the best. Virgin: Comes from the second pressing. Pure: Undergoes some processing, such as filtering and refining. Extra light: Undergoes considerable processing and only retains a very mild olive flavour.
Commonly used in: Dressings, toppings, salads, seasonings, cooking etc.
Health benefit: Among other things, olive oil is healthier than other sources of alimentary fat because of its high content of monounsaturated fat (mainly oleic acid) and polyphenols. Olive oil is rich in monounsaturated fat; a type of fat that researchers are discovering has excellent health benefits. Olive Oil, is known as the Super Food for the Heart as it controls LDL ("bad") cholesterol levels while raising HDL (the "good" cholesterol) levels. No other naturally produced oil has as large an amount of monounsaturated as olive oil. Olive oil has immense antioxidative properties. It is very well tolerated by the stomach and has a beneficial effect on ulcers and gastritis. It activates the secretion of bile and pancreatic hormones much more naturally than prescribed drugs. Consequently, the oil lowers the incidence of gallstone formation.