Olive Oil

Olive Oil is a liquid fat obtained from olives, a traditional tree crop of the Mediterranean Basin. The oil is produced by pressing whole olives and is commonly used in cooking, whether for frying or as a salad dressing. It is also used in cosmetics, pharmaceuticals, and soaps, and as a fuel for traditional oil lamps.

History

The olive tree is native to the Mediterranean basin; wild olives were collected by Neolithic peoples as early as the 8th millennium BC. The cultivation of the olive tree in the Mediterranean Basin is traced to around 6000 BC. Olive oil has long been considered sacred; it was used to anoint kings and athletes in ancient Greece. It was burnt in the sacred lamps of temples and was the "eternal flame" of the original Olympic Games. Victors in these games were crowned with its leaves.

Production

Olive oil is produced by grinding olives and extracting the oil by mechanical or chemical means. The process is generally as follows: The olives are first ground into an olive paste using large millstones at an oil mill. The olive paste generally stays under the stones for 30‑40 minutes. After grinding, the olive paste is spread on fiber disks, which are stacked on top of each other, then placed into the press. Pressure is then applied onto the disks, thus compacting the solid phase of the olive paste and percolating the liquid phases (oil and vegetation water).

Health Effects

Olive oil is a key component of the Mediterranean diet which is linked to heart health and longevity. Its health benefits are derived from its high content of Monounsaturated fat, in particular oleic acid, which is known for its effects on reducing systemic inflammation and maintaining heart health. Olive oil also contains Polyphenols, which have antioxidant, anti-inflammatory, and antimicrobial properties.

Types of Olive Oil

There are several types of olive oil, each with its own unique properties and uses. These include:

• Extra Virgin Olive Oil: This is the highest quality olive oil. It is unrefined and has the lowest acidity level compared to other olive oils. It retains the flavor, aroma, and nutrients from the olive fruit.

• Virgin Olive Oil: This is also an unrefined type of olive oil with a slightly higher acidity level than extra virgin olive oil. It has a good flavor and aroma.

• Pure Olive Oil: This is a blend of refined and virgin olive oils. It has a lower nutrient content than virgin olive oil and is less expensive.

• Pomace Olive Oil: This is a type of olive oil that is produced from the residue left after the first pressing of the olives. It is the lowest quality of olive oil.

See Also

• Mediterranean diet
• Olive
• Olive tree
• Oil mill
• Monounsaturated fat
• Polyphenols

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