Olive oil comes from the Olea Europaea shrub. This tree is found, mostly, in the Mediterranean basin, Japan and Africa. It grows approximately 26 – forty nine feet tall, has a twisted trunk, small white plants and silvery-green, oblong shaped leaves. It has a study in addition to extensive root system.
Olive trees are very hardy, drought, disease and fire resistant. They can live for a while. The older an olive tree, the more gnarled or maybe twisted their trunk appears. Olive grown around the Med basin are said to be centuries years old!
This tree makes round to oblong shaped fruit, called olives. Olives have a sweet fleshy layer outside and a small seed starting inside. They grow slowly and are harvested when they switch a greenish-purple color. They have a, naturally, bitter taste. Olives grow well in hot weather. If the temperature falls below 12 degrees Fahrenheit, it may injure an olive tree.
Organic olive oil is pressed from olives. It is used throughout the world. There are actually different grades of olive oil: extra virgin, virgin, real, pomace, and lite. Their colors vary, due to absorbing. Colors can vary from a darker green to a, lighter, yellowish-red. Higher quality Venta de aceite de oliva has a dark robust greenish color, within the extra virgin type. If extra virgin olive oil demonstrates a lighter, yellowish, shade, it was probably pressed via low quality olives.
TYPES OF OLIVE OIL:
“Virgin” has no chemical therapies, “Refined” has been chemically treated and “Pomace” has been taken by solvents and heat.
Extra Virgin Oil: Very least processed, derived from the first pressing of olives, contains excessive amounts of nutrients and vitamins, no additives, light, subtle, texture, superior taste, oleic acidity level of less than a single percent, exceeding no more than 0. 8 %. This olive oil is highly valued for its perfect balance of flavor, smell, color and acidity level. It’s used for cooking, while topping on salads, in dressings or as a dipping oil for breads.
Virgin Olive Oil: Produced from the second producing of olives, has an acidity level of less than 2 per-cent, more intense flavor and a good taste. Used for the baking, dressings, salads and more.
Pure Olive Oil: A blend of refined plus virgin olive oil, contains small amounts of vitamin E, acidity levels less than 2 %, lower nutrient content and is less costly. Cannot be used for dressings, but better suited for high temperature baking.
Pomace Olive Oil: Lowest grade of olive based herbal oils. Produced from the residual oil left in the olive’s pomace. Mixed up with varying amounts of virgin olive oil to make it acceptable intended for consumers. Used for high temperature cooking.
Lite Olive Oil: Pure rectified oils containing tiny amounts of virgin oils, if just about any at all. Oils are light tasting and light in coloring. Contains the same amounts of calories and fats as most olive oils. Poorer quality.
Storing Olive Oil: Keep tightly enclosed in a cool, dry, dark place to resist rancidity. High temperature, air, light and time are the enemies of organic olive oil. If it’s over six months old it can lose up to 40% of its healthy, antioxidants benefits. This oil is not going to improve with age, so use it within 3 months. It might be refrigerated but there are different opinions about this. Some assert refrigeration can harm its flavor and others claim it may want refrigeration due to its highly perishable monosaturated fat. Refrigeration will result in the oil to turn solid, but then return to a liquefied form when it’s removed. Taking olive oil in and out of the icebox causes it to lose its uniqueness.
Health Benefits of Olive Oil: Lowers LDL, (bad cholesterol, ) promotes HDL, (good cholesterol); lowers risk of heart disease. Extra virgin and virgin cooking oils contain high amounts of polyphenols, a powerful antioxidant, which assists in discouraging cancer. Olive oil discourages clogging of arteries, is delicate on the stomach and digestive tract, acting like a mild laxative. It’s a friend to the intestines and an enemy for you to ulcers and gastritis. Good quality olive oils contain the benefits of nutrients and vitamins. It’s rich in vitamins A, B1, B2, C, G, E and K. It, also, contains iron which is cholesterol free!
Skin Care Benefits of Olive Oil: Renews skin tissue. Neutralizes free radicals leading to skin cancer and maturing skin. Moisturizes skin, providing a light protective layer. Really mild and gentle, containing the benefits of vitamins, especially the benefits of is usually. It contains a soothing enzyme, Oleocanthal, for relieving pain and even inflammation. Olive oil is used in commercial and homemade skincare products: soaps, lotions, creams, lip balms and more. It’s a good choice for mature, sensitive, inflamed, chapped or dry flaky skin area.
Hair Care Benefits of Olive Oil: Olive oil is used in commercial together with homemade shampoo. It adds shine and tames dull, dry out or frizzy hair. It maintains and manages hair.