factor.[85] Consumption of olive oil may prevent the onset of Alzheimer's disease, possibly through a mechanism related to oleocanthal inhibiting fibrillization of tau protein.[86][87]
See also: Alzheimer's disease and diet
Uses[edit]
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Vinegar and olive oil
Olives in olive oil
Culinary use[edit]
Olive oil is the main cooking oil in countries surrounding the Mediterranean Sea.
Extra virgin olive oil is mostly used as a salad dressing and as an ingredient in salad dressings. It is also used with foods to be eaten cold. If uncompromised by heat, the flavor is stronger. It also can be used for sautéing.
The higher the temperature to which the olive oil is heated, the higher the risk of compromising its taste. When extra virgin olive oil is heated above 210–216 °C (410–421 °F), depending on its free fatty acid content, the unrefined particles within the oil are burned. This leads to deteriorated taste. Also, the pronounced taste of extra virgin olive oil is not a taste most people like to associate with their deep fried foods. Refined olive oils are perfectly suited for deep frying foods and should be replaced after several uses.[citation needed]
Choosing a cold-pressed olive oil can be similar to selecting a wine. The flavor of these oils varies considerably and a particular oil may be more suited for a particular dish. Also, people who like lots of tannins in their red wines might prefer more bitter olive oils.
An important issue often not realized in countries that do not produce olive oil is that the freshness makes a big difference. A very fresh oil, as available in an oil producing region, tastes noticeably different from the older oils available elsewhere. In time, oils deteriorate and become stale. One-year old oil may be still pleasant to the taste, but it is surely less fragrant than fresh oil. After the first year, olive oil should be used for cooking, not for foods to be eaten cold, like salads.
The taste of the olive oil is influenced by the varietals used to produce the oil from and by the moment when the olives are harvested and ground (less ripe olives give more bitter and spicy flavors - riper olives give a sweeter sensation in the oil).
For certain culinary uses, olive oil may be substituted with safflower or sunflower oils, canola oil, peanut oil, sesame oil, or coconut oil.[88]
Olive oil has various non-culinary uses
Tuesday, December 17, 2013
fat 3.5–21 g Protein 0 g Vitamin E 14 mg (93%) Vitamin K 62 μg (59%) 100 g olive oil is 109 ml Percentages are roughly approximated using US reco
Nutritional value per 100 g (3.5 oz)
Energy 3,701 kJ (885 kcal)
Carbohydrates 0 g
Fat 100 g
- saturated 14 g
- monounsaturated 73 g
- polyunsaturated 11 g
- omega‑3 fat <1.5 g
- omega‑6 fat 3.5–21 g
Protein 0 g
Vitamin E 14 mg (93%)
Vitamin K 62 μg (59%)
100 g olive oil is 109 ml
Percentages are roughly approximated
using US recommendations for adults.
Source: USDA Nutrient Database
As they are the least processed forms of olive oil, extra virgin or virgin olive oil have more monounsaturated fatty acids than other olive oil. These types also contain more polyphenols, which may have benefits for the heart.[60]
One tablespoon of olive oil (13.5g) contains the following nutritional information according to the USDA:[61]
Calories : 119
Fat: 13.50
Carbohydrates: 0
Fibers: 0
Protein: 0
Popular uses and research[edit]
Skin[edit]
Olive oil has a long history of being used as a home remedy for skincare. Egyptians used it alongside beeswax as a cleanser, moisturizer, and antibacterial agent since pharaonic times.[62] In ancient Greece, the substance was used during massage to prevent sports injuries, relieve muscle fatigue, and eliminate lactic acid buildup.[63] In 2000, Japan was the top importer of olive oil in Asia (13,000 tons annually) because consumers there believe both the ingestion and topical application of olive oil to be good for skin and health.[64]
There has been relatively little scientific work done on the effect of olive oil on acne and other skin conditions. However, one study noted that the abundance of squalene
pressed at significantly higher temperatures although not heated. While it is important that the pressing temperatures be as low as possible (generally below 25 °C) there is no international reliable definition of "cold pressed". Furthermore, there is no "second" press of virgin oil, so the term "first press" means only that the oil was produced in a press vs. other possible methods. PDO and PGI refers to olive oils with "exceptional properties and quality derived from their place of origin as well as from the way of their production".[35] The label may indicate that the oil w
s code of practice for olive oil now recognises these words as meaning refined oil. Contrary to a common consumer belief, they do not have less calories than Extra-virgin oil as implied by the names.[32]
Cold pressed or Cold extraction means "that the oil was not heated over a certain temperature (usually 80 °F (27 °C)) during processing, thus retaining more nutrients and undergoing less degradation."[33]
First cold pressed means "that the fruit of the olive was crushed exactly one time-i.e., the first press. The cold refers to the temperature range of the fruit at the time it is crushed."[34] In Calabria (Italy) the olives are collected in October. In regions like Tuscany or Liguria, the olives collected in November and ground often at night are too cold to be processed efficiently without heating. The paste is regularly heated above the environmental temperatures, which may be as low as 10-15 °C, to extract the oil efficiently with only physical means. Olives pressed in warm regions like Southern Italy or Northern Africa may be pressed at significantly higher temperatures although not heated. While it is important that the pressing temperatures be as low as possible (generally below 25 °C) there is no international reliable definition of "cold pressed".
Furthermore, there is no "second" press of virgin oil, so the term "first press" means only that the oil was produced in a press vs. other possible methods.
PDO and PGI refers to olive oils with "exceptional properties and quality derived from their place of origin as well as from the way of their production".[35]
The label may indicate that the oil was bottled or packed in a stated country. This does not necessarily mean that the oil was produced there. The origin of the oil may sometimes be marked elsewhere on the label; it may be a mixture of oils from more than one country.[27]
The U.S. Food and Drug Administration permitted a claim on olive oil labels stating: "Limited and not conclusive scientific evidence suggests that eating about two tablespoons (23g) of olive oil daily may reduce the risk of coronary heart disease."[36]
Adulteration[edit]
The adulteration of oil can be no more serious than passing off inferior, but safe, product as superior olive oil, but there are no guarantees. It is believed that almost 700 people died in 1981 as a consequence of consuming rapeseed oil adulterated with aniline intended for use as an industrial lubricant, but sold as olive oil in Spain (see toxic oil syndrome).[37]
There have been allegations that regulation, particularly in Italy and Spain, is extremely lax and corrupt.[38] Major shippers are claimed to routinely adulterate olive oil and that only about 40% of olive oil sold as "extra virgin" in Italy actually meets the specification.[39] In some cases, colza oil (Swedish turnip) with added color and flavor has been labeled and sold as olive oil.[40] This extensive fraud prompted the Italian government to mandate a new labeling law in 2007 for companies selling olive oil, under which every bottle of Italian olive oil would have to declare the farm and press on which it was produced, as well as display a precise breakdown of the oils used, for blended oils.[41] In February 2008, however, EU officials took issue with the new law, stating that under EU rules such labeling should be voluntary rather than compulsory.[42] Under EU rules, olive oil may be sold as Italian even if it only contains a small amount of Italian oil.[41]
Extra Virgin olive oil has strict requireme
Cold pressed or Cold extraction means "that the oil was not heated over a certain temperature (usually 80 °F (27 °C)) during processing, thus retaining more nutrients and undergoing less degradation."[33]
First cold pressed means "that the fruit of the olive was crushed exactly one time-i.e., the first press. The cold refers to the temperature range of the fruit at the time it is crushed."[34] In Calabria (Italy) the olives are collected in October. In regions like Tuscany or Liguria, the olives collected in November and ground often at night are too cold to be processed efficiently without heating. The paste is regularly heated above the environmental temperatures, which may be as low as 10-15 °C, to extract the oil efficiently with only physical means. Olives pressed in warm regions like Southern Italy or Northern Africa may be pressed at significantly higher temperatures although not heated. While it is important that the pressing temperatures be as low as possible (generally below 25 °C) there is no international reliable definition of "cold pressed".
Furthermore, there is no "second" press of virgin oil, so the term "first press" means only that the oil was produced in a press vs. other possible methods.
PDO and PGI refers to olive oils with "exceptional properties and quality derived from their place of origin as well as from the way of their production".[35]
The label may indicate that the oil was bottled or packed in a stated country. This does not necessarily mean that the oil was produced there. The origin of the oil may sometimes be marked elsewhere on the label; it may be a mixture of oils from more than one country.[27]
The U.S. Food and Drug Administration permitted a claim on olive oil labels stating: "Limited and not conclusive scientific evidence suggests that eating about two tablespoons (23g) of olive oil daily may reduce the risk of coronary heart disease."[36]
Adulteration[edit]
The adulteration of oil can be no more serious than passing off inferior, but safe, product as superior olive oil, but there are no guarantees. It is believed that almost 700 people died in 1981 as a consequence of consuming rapeseed oil adulterated with aniline intended for use as an industrial lubricant, but sold as olive oil in Spain (see toxic oil syndrome).[37]
There have been allegations that regulation, particularly in Italy and Spain, is extremely lax and corrupt.[38] Major shippers are claimed to routinely adulterate olive oil and that only about 40% of olive oil sold as "extra virgin" in Italy actually meets the specification.[39] In some cases, colza oil (Swedish turnip) with added color and flavor has been labeled and sold as olive oil.[40] This extensive fraud prompted the Italian government to mandate a new labeling law in 2007 for companies selling olive oil, under which every bottle of Italian olive oil would have to declare the farm and press on which it was produced, as well as display a precise breakdown of the oils used, for blended oils.[41] In February 2008, however, EU officials took issue with the new law, stating that under EU rules such labeling should be voluntary rather than compulsory.[42] Under EU rules, olive oil may be sold as Italian even if it only contains a small amount of Italian oil.[41]
Extra Virgin olive oil has strict requireme
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