OLIVE OIL
Olive oil is considered “The Mediterranean diet King”. Its ability to reduce cardiovascular risk has been demonstrated by epidemiological studies; the right mix of ingredients can lead to clear health benefits for those who consume it.
- It prevents the onset of cardiovascular diseases, as it provides unsaturated fatty acids and regulates blood cholesterol levels.
- It improves the digestive system funtioning; it protects the stomach against acid secretions.
- It prevents constipation when consumed raw and on an empty stomach.
- It has a protective and tonic effect on the skin.
- It improves metabolic functions and brain development, as fatty acids promote the formation of cell membranes and brain tissue.
- It stimulates calcium absorption and therefore stimulates bone growth.
- It reduces tissue wear and tear thanks to its antioxidant power, slowing cell membrane aging.
- It improves life expectancy and overall quality of life due to its natural nutrient content.
When it comes to gastronomy, olive oil has added value due to its flavor and aroma, providing a unique scent and flavor that enhances every preparation.
As with all foods, excess or deficiency is never good; therefore, its consumption should be moderate and always raw, to preserve all its excellent qualities. Given its high caloric content, we recommend not exceeding 4 tablespoons of olive oil daily; this way, we will reap all its benefits and nutrients while maintaining a healthy body weight. Additionally, foods absorb less oil when used in frying or sautéing, which means their caloric value does not increase significantly.
OLIVE OIL TYPES
There are different types of olive oil on the market, depending on the method of extraction and purity. There are four commercial categories of olive oil, which must always be indicated on labels, single-dose pots, or bottles.
- Extra virgin olive oil: this is the highest quality. It is obtained directly from olives through solely mechanical processes. Its flavor must be impeccable, unsurpassed, and its acidity, expressed as oleic acid, must not exceed 0.8 grams per 100g. Its organoleptic score (taste, smell, color, etc.) must be equal to or greater than 6.5.
- Virgin olive oil: the defects of this oil are imperceptible and unnoticeable to the average consumer. Its acidity must not exceed two grams per 100g (2%), and its organoleptic score must be equal to or greater than 5.5.
- Olive oil: this is a blend of refined olive oils (their defects are removed through chemical processes, but this way they lose most of their virtues) with virgin olive oils. Its acidity must not exceed 1.5 grams per 100g (1.5º).
- Olive pomace oil: this is a blend of refined pomace oils (pomace: skin, pulp, stone) with virgin olive oils. Its acidity must not exceed 1.5 grams per 100g.
One of the most confusing terms is the acidity of the oil. Most consumers think that acidity is linked to flavor, but nothing could be further from the truth. Acidity is a laboratory coefficient that measures the proportion of free fatty acids in the sample. This index is only used to classify the oils and establish that the olives have been treated correctly; therefore, the flavor has nothing to do with the level of acidity of an oil.
OLIVE OIL PRODUCTION
- Cultivation: must respect the soil, native flora, and fauna, using fertilizers and phytosanitary products as little as possible.
- Establishing the optimal ripening time: quality is linked to an early harvest and a low extraction yield. A small quantity of olives should be milled, and the quality obtained is verified by tasting.
- Harvesting: the harvesting method is fundamental to the olive oil process. The olives are taken to the oil mill as quickly as possible. Only organoleptic characteristics are taken into account when determining the harvest time.
- Milling: this involves the following process:
- The olives are cleaned, that is, they are washed and their leaves are removed.
- Once the olives are cleaned, they are ground in a mill, which crushes them gently without raising their temperature.
- The paste is beaten for half an hour to promote the union of the oil droplets. This process is carried out at a temperature not exceeding 27°C, to prevent the aromas from evaporating.
- The paste is then centrifuged, thus separating the phases: on one side the pit, pulp, and water, and on the other the oil. The result is an intensely green oil with an aroma that blends floral and fruity nuances.
This is how extra virgin olive oil, the highest quality available, is marketed. Unsurpassed.
STORAGE OF OLIVE OIL
Since oil is a perishable food, it is not advisable to purchase it in large quantities, as it will spoil. It is important to protect it from light and heat. Contact with air oxidizes the oil, which means that once the container or bottle is opened, it should not be consumed immediately.
“Olive oil is a magnificent liquid, the most healthy vegetable fat that can be consumed without any chemical process.”